If you've got it HAUNT it! Weston Favell are getting into the Halloween spirit this year and we have everything to make sure your Halloween is a spooktacular event! From Halloween party essentials at Wilko to blood red nail polish from Boots you won't be left feeling ghoulish!
Many times your child’s costume may have some sort of mask, hat, or headpiece that goes along with it, if that is the case, make sure that the item does not obstruct from your child’s vision. A great alternative to avoiding this problem is using non-toxic face paint to create the look your child is going for!
Make sure that your child wears colours that are light and bright. This will make your child much more visible if you are trick-or-treating in the dark.
Your child should avoid wearing any oversized clothing while trick-or-treating. Children love to run from door to door while trick-or-treating, and if they have large, bulky costumes, it can make it difficult to do so.
Have your child wear reflective tape, lights, or stickers while trick-or-treating so that vehicles can easily see them. If possible, start trick-or-treating while it is still light out.
Bring flashlights with fresh batteries in them for you and your child to carry, and tell your child to only go to homes that have their lights on.
If possible, make sure to walk on paths at all times. If you are trick-or-treating at night, it can be hard to spot possible hazards while cutting through people’s gardens.
Make sure to inspect all treats before letting your child eat anything. If something is completely unwrapped, or even slightly opened, discard that treat.
Make sure everything your child received is age appropriate. For example, boiled sweets can be a choking hazard for young children.
We hope you and your family have a fabulous and safe Halloween!
1. Start by preparing the pumpkin purée; place in a large saucepan and cover with water. Bring to the boil over a moderate heat and cook for 10-15 minutes until tender.
2. Drain and allow to cool a little before puréeing in a food processor with a little of the cooking water to loosen it. Press through a sieve into a clean bowl and reserve to one side.
3. For the olive bread, combine the flours, sugar, salt and yeast in a large mixing bowl, and then work the olive oil in. Add the warm water steadily until you can form a fairly sticky dough.
4. Add a little more water if it is too stiff, then turn out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Check after 1 ½ to 2 hours, depending on recipe and room temperature.
5. Grease a large loaf tin.
6. For the ‘proving’ (second rising) stage, turn the dough out onto a lightly floured surface, knock it back and knead again for a few minutes to release any air pockets. Add the feta and olives at this stage, shape into an oval and press into the prepared loaf tin. Cover and leave it to rise in a warm place for 30 to 40 minutes, or until its doubled in size.
7. Meanwhile, prepare the pumpkin bread by combining the brown sugar, eggs, prepared pumpkin purée and butter in a large mixing bowl and mixing until thick and creamy.
8. Add the flour, salt and spices and mix until you have a thick batter.
9. Pour into a greased loaf tin.
10. Pre-heat the oven to 190° C.
11. Bake both breads for 45-60 minutes until risen.
12. Test them by removing from their tins; if the black olive and feta loaf sounds hollow when tapped on the base, it's ready. If a cake tester comes out clean from the pumpkin bread, it is ready.
13. Remove and allow to cool on a wire rack before slicing and serving.