Throw a Halloween party
When the trick or treating’s over, have everyone head back to your place for hot soup, nibbles and sugar-fuelled silly games
● 4 RED ONIONS, CUT INTO WEDGES ● 1KG TOMATOES ● 2 RED PEPPERS, DESEEDED AND CUT INTO WEDGES ● 4 GARLIC CLOVES ● 2 ROSEMARY SPRIGS ● 2TBSP OLIVE OIL ● 150ML HOT VEGETABLE STOCK ● 2TSP WORCESTERSHIRE SAUCE ● 1TBSP RED WINE VINEGAR ● DASH OF TABASCO ● 5TBSP VODKA OR STOCK ● 150ML SOURED CREAM ● CHEESE STRAWS, TO SERVE
1 Preheat oven to 220°C/ Fan 200°C/gas 7. Put the vegetables, garlic and rosemary (reserve some for garnish) in a roasting tin and drizzle with oil. Roast for 40min until tender and starting to char.
2 Blend veg and stock in batches in a processor until smooth and pour into a pan.
3 Add Worcestershire sauce, vinegar, Tabasco and vodka or stock. Heat and top with soured cream and rosemary. Serve with cheese straws.