Witch’s cauldron with glow-in-the-dark goo
Give your spicy tomato dip a spooky touch by hollowing out a bread loaf to create a poppy seed cauldron
Cheesy popcorn brains
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 12
Skip to ingredients
- 1 ½ tbsp vegetable oilplus extra for shaping
- 125g popping corn
- 325g grated cheddar
- ½ tsp Dijon mustard
- few pinches cayenne pepper
Nutrition: per serving
- kcal178
- fat14g
- saturates7g
- carbs5g
- sugars0g
- fibre1g
- protein8g
- salt0.7g
Method
step 1
Heat oil in a large saucepan. Tip in the corn, cover and shake the pan to coat the kernels. Cook over a medium heat until the corn stops popping, about 5 mins, shaking the pan every so often. Take off heat and sprinkle with a little salt.
step 2
Put cheese, mustard and pepper in a small pan and heat gently until melted and bubbling. Drizzle over the popcorn and mix well until completely coated.
step 3
Rub hands with a little oil and quickly grab handfuls of popcorn and squeeze into brain shapes. Place on a tray lined with parchment, then leave to cool. Cover with cling film until ready to eat or store in a jar – you can make a few hours before serving.
