Celebrating in a wicked way this weekend? Check out the best Halloween buys and recipes from Abel & Cole on what to do with your leftover pumpkin


Happy Halloween!!!

We’re celebrating in the Now office by looking at the fantastic most wanted Halloween gift guide in the latest mag (obvs!!!) and also with these fantastic spooky inspired recipes from our friends at Able and Cole!

Now we now what to do with all that scraped out pumpkin fodder. Genius.

Make sure you check the gallery above for ideas and treats to make your Halloween SPOOKtacular!

Death by Chocolate & Pumpkin Cheesecake



Yumma yumma!

8-10 people

Prep: 30 mins – Cook: 30 mins

Our pumpkins from Jonathan Smales in the New Forest and organic fair trade chocolate, makes for a gorgeous and thrilling cheesecake.


1kg pumpkin or squash
250g walnuts
50g dates, pitted
1 tbsp ground cinnamon
Sea salt
200g dark chocolate
A little butter or oil
75g icing sugar
1 tsp ground ginger
1/2 tsp ground nutmeg
A pinch of ground cloves
250g mascarpone or full fat crème fraiche
250ml double cream


  1. Heat your oven to 220°C/Fan 200°C/Gas 7. Put a large roasting tin on the top shelf to heat up.
  2. Cut the pumpkin or squash into wedges. Remove the seeds. Pop on the roasting tin. Roast for 30 mins or till mashably tender.
  3. In a blender, whizz the walnuts, dates, cinnamon and a pinch of sea salt till they form fine crumbs. Set a bowl over a pan of simmering water. Break in the chocolate. Gently melt. Fold half the chocolate through the nutty date mix to make the cheesecake base.
  4. Lightly oil or butter a cake or tart tin with a removable base. Press the chocolate mix into the base and up the sides as much as possible. Pop in the freezer to set.
  5. Scoop the roasted squash flesh from its skin. Blend to a purée with the icing sugar and spices. Fold in the mascarpone. Whip the cream, then fold it through. Spoon into the tin.
  6. Gently fold 4-5 tbsp water into the remaining melted chocolate. Whisk till silky smooth. Drizzle over the top of your cheesecake. Pop in the freezer to set for 30 mins or in the fridge for a few hours.


 Ooey, Gooey, Scary Cakes


What you looking at?

12 people
35 mins

There’s no trick to this, it’s a spookily easy treat to whip up. Just keep an eye on these cakes when they’re done – they have a habit of disappearing, fast.


225g dark chocolate
100g unsalted butter
4 eggs
225g icing sugar
2 tbsp corn flour
1 tbsp vanilla extract
2 packs of Cocoa Loco chocolate eye balls


  1. Preheat the oven to 180°C/Gas 4. Line a 12-hole muffin tin with paper cases. Or brush lightly with oil or butter.
  2. Get a little pool of water simmering in a saucepan. Set a heat-proof bowl on top of the saucepan. Break the chocolate into small pieces. Tumble into the bowl. Stir the butter into the melting chocolate. Take off the heat.
  3. Separate the eggs into two good-sized bowls.
  4. Whisk the whites till meringue-stiff (tip: using a cold metal bowl helps them stiffen up quicker).
  5. Whisk the yolks with the sugar. Fold in the flour with a spoon. If the mix is too stiff, add 1 tbsp water.
  6. Add the cooled, but still warm, chocolate/butter mix to the yolks.
  7. Fold the whites in, 1/3 at a time, whipping them into the mix.
  8. Divide the mix between the holes in your prepared muffin tin – you want each hole filled about ¾ up with batter.
  9. Bake for 15 mins in the centre of your oven, on the middle shelf. Remove from the oven. Let them cool for 5 mins.
  10. Gently press a chocolate eye into the centre of each slightly cooled cake. It’ll melt a little but that adds to the effect. Delicious warm or fully cooled. They’ll keep for 2-3 days, though we’ve never seen them last that long.


Pulled Pumpkin


YAY! No more wasted pumpkin!


4-6 people
Prep: 10 mins – Cook: 30 mins

Move over pulled pork, anything you can do, veg can better.


1 pumpkin
A drizzle of olive oil
Sea salt
Freshly ground pepper
1 chilli, finely chopped
4-6 burger buns or rolls
Coleslaw, for topping


  1. Heat your oven to 200°C/Fan 180°C/Gas 6.
  2. Halve your pumpkin and scoop out the seeds. Rub the centre with oil, then season with salt and pepper.
  3. Place your seasoned pumpkin onto the top shelf of your oven, cut side up, and roast for 30 mins.
  4. After 30 mins (or when all moisture has cooked out), the flesh should be rich and dense.
  5. Pull the flesh and toss with thyme and chilli or barbecue sauce. Serve in a bun with crunchy slaw.