Halloween the Samhain collection
As the light fades and the firelight glows, we turn to the kitchen — the heart of every Samhain gathering.
Here you’ll find recipes inspired by ancient Celtic traditions and autumn’s final harvest: comforting bowls of roasted pumpkin soup, golden colcannon cakes and sweet toffee apple bakes to share by the fire.
A celebration of the season’s warmth, wisdom and a touch of magic where food connects us to those who came before, and to those gathered around our table now.
Roasted Pumpkin Soup with Apple & Thyme
Sweet roasted pumpkin meets tart apple and aromatic thyme — the perfect bowlful for a pre–trick-or-treat supper.
Simple, comforting, and full of autumn’s golden flavours, this soup pairs beautifully with sourdough toast and a drizzle of cream.
Serves: 4
Prep time: 15 minutes
Cook time: 45 minutes
Ingredients
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800g pumpkin or squash, peeled and cut into chunks
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2 apples, peeled, cored and chopped
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1 onion, roughly chopped
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2 garlic cloves, unpeeled
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3 tbsp olive oil
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A few sprigs of fresh thyme, leaves picked (plus extra to garnish)
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1 litre vegetable or chicken stock
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100ml double cream or crème fraîche (optional)
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Sea salt and black pepper, to taste
Method
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Preheat the oven to 200°C / fan 180°C / gas 6.
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Toss the pumpkin, apples, onion and garlic in a roasting tin with the olive oil, thyme leaves and a good pinch of salt and pepper.
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Roast for 35–40 minutes until the pumpkin is tender and golden at the edges.
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Squeeze the roasted garlic from its skin and transfer all the vegetables to a large pan.
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Add the stock and bring to a gentle simmer for 5–10 minutes to let the flavours mingle.
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Blend until smooth using a stick blender (or in batches in a food processor).
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Taste and adjust the seasoning, then swirl through the cream or crème fraîche if using.
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To serve Ladle into warm bowls, top with a drizzle of cream, a scattering of thyme leaves, and serve with thick slices of toasted sourdough for dunking.
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Meg’s note: This soup freezes beautifully. We make a double batch and you’ll have a comforting meal ready for the colder nights ahead.
Colcannon Cakes with Crispy Leeks
A comforting Irish favourite turned party-perfect.
Mashed potatoes mixed with cabbage or kale, shaped into golden cakes and topped with sweet, crispy leeks. A nod to old Samhain feasts, when colcannon was more than a side dish — it was part of the night’s fortune-telling traditions. Coins or rings were hidden inside, said to predict prosperity or marriage in the year ahead!
Serves: 4–6
Prep time: 20 minutes
Cook time: 25 minutes
Ingredients
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800g floury potatoes (such as Maris Piper or Rooster), peeled and chopped
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50g butter
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100ml milk or cream
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200g shredded cabbage or kale
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3 spring onions, finely sliced
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1 egg, lightly beaten
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2 tbsp plain flour, plus extra for dusting
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Sea salt and freshly ground black pepper
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2 tbsp vegetable oil or butter, for frying
For the crispy leeks
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1 small leek, finely sliced into thin strips
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2 tbsp plain flour
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Oil, for frying
Method
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Boil the potatoes in salted water until tender. Drain well and return to the pan to steam dry.
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Mash with the butter and milk or cream until smooth and fluffy. Season generously.
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Blanch the cabbage or kale in boiling water for 1–2 minutes, then drain and squeeze out any excess moisture. Stir into the mash along with the spring onions.
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Add the beaten egg and flour, mixing until just combined.
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Shape into 8–10 patties and dust lightly with flour.
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Heat a large frying pan with a little oil or butter and cook the cakes for 3–4 minutes on each side until golden and crisp. Keep warm while you prepare the topping.
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For the crispy leeks: Toss the leek strips in flour, shaking off the excess.
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Heat a shallow layer of oil in a pan and fry the leeks until golden and crisp. Drain on kitchen paper and season lightly.
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To serve Top each warm colcannon cake with a tangle of crispy leeks. Serve as a starter, brunch dish, or as part of a cosy Samhain supper with smoked salmon or poached eggs.
Meg’s note: These cakes can be made ahead and reheated in the oven — ideal for feeding a crowd or serving at autumn gatherings.
Spiced Toffee Apple Traybake
All the nostalgia of fairground apples — without the sticky fingers.
This gently spiced sponge is topped with a buttery toffee glaze and thinly sliced apples for a golden, glossy finish. It’s the kind of bake that fills the kitchen with the scent of cinnamon and caramel — ideal for sharing by the fire after a blustery walk.
Serves: 10–12
Prep time: 20 minutes
Cook time: 40 minutes
🍎 Ingredients
For the sponge
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225g unsalted butter, softened
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200g light brown sugar
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100g golden caster sugar
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3 large eggs
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1 tsp vanilla extract
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225g self-raising flour
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1 tsp baking powder
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1 tsp ground cinnamon
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½ tsp ground mixed spice
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2 eating apples, peeled and diced
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2 tbsp milk
For the toffee topping
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75g unsalted butter
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75g light brown sugar
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2 tbsp double cream or milk
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1 apple, thinly sliced for topping
Meg’s note: Meg’s note: This traybake keeps beautifully for 4 - 5 days in an airtight tin, the flavours deepen and intensify while the sponge stays wonderfully moist.
Method
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Preheat the oven to 180°C / fan 160°C / gas 4. Grease and line a 20 x 30cm traybake tin with baking parchment.
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Cream together the butter and sugars until light and fluffy.
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Beat in the eggs one at a time, then add the vanilla.
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Fold in the flour, baking powder, cinnamon and mixed spice, followed by the diced apple and milk.
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Spoon the mixture into the prepared tin and smooth the top.
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Bake for 30–35 minutes, until golden and a skewer inserted into the centre comes out clean.
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While the cake bakes, make the toffee topping — melt the butter, brown sugar and cream in a small pan over a gentle heat until smooth and bubbling.
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Pour the toffee glaze over the warm cake, spread evenly, and arrange the apple slices on top.
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Return to the oven for 5 minutes to glaze the apples and set the topping.
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Cool slightly in the tin before cutting into squares.
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To serve Serve warm or cold with whipped cream, vanilla ice cream or a spoonful of clotted cream. Perfect with mugs of hot cider by the fire.
