Make your snake

  • Cut your baguette into 10 slices leaving the 'head' slightly longer.
  • Fill with whatever you like - the more colourful the better!
  • Use olives as eyes (you can keep in place with cocktail sticks)
  • Use red pepper as the tongue. Cut into a fork shape.

    • Indi’s top tip: Use a few baguettes to make snakes - the more rustic the better!

     
     
     
     

    Use mini baked potatoes and carve the potatoes into skulls using a sharp carving knife.

    It goes without saying be VERY careful!

    Ingredients

  • A generous coating of olive oil
  • Salt and pepper to season
  • A tsp of paprika
  • Some parchment paper/baking sheet
  • Some small/medium sized potatoes for baking

    • Directions

  • Thoroughly coat in olive oil, salt, pepper and a teaspoon of paprika.
  • Arrange the potatoes on a parchment paper-lined baking sheet.
  • Bake in a preheated oven at 200°C/400°F until golden. This should take about half an hour depending on your potatoes and oven.
  • Use a knife to carve eyes, a triangle nose and mouth into your potatoes. Use slits on the mouth and cut the cheek bones into the sides to create your skull shape!

    • Ingredients

  • 150g soft, unsalted butter
  • 120g icing sugar
  • 1 teaspoon vanilla essence
  • 1 egg, whisked
  • 80g ground almonds
  • 240g plain flour (gluten free if required) + some extra
  • 1/4 teaspoon xanthan gum if using gluten free flour
  • Some plastic insects!

    • Directions

  • Beat together the butter, sugar, vanilla and egg until creamy.
  • Mix in the ground almonds, flour and Xanthan gum (if using), and knead together in to a dough. Rest for 2 hours.
  • When the dough is ready, preheat your oven to 200°C/400°F (fan oven 180°C/380°F)
  • Dust the plastic insects in flour and carefully press in to the dough to leave an imprint, then use the knife to cut around the imprint.
  • Place on a baking tray lined. Bake for 6-8 mins.
  • 240g plain flour (gluten free if required) + some extra
  • 1/4 teaspoon xanthan gum if using gluten free flour
  • Transfer to a cooling rack and leave to cool completely.

    • Take me to the cocktails
    Take me home