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Juliet Sear's spooktastic grazing table

Want to create a fright night feast that'll have your guests screaming for more?

Check out Juliet Sear's ghoulish grazing board, which is packed with tasty terrifying treats. And remember, you can always add your own dishes to the table too!

Cheesy Garlic Bread Guts


For the dough

500g strong white flour plus a little extra for dusting 

10g fine sea salt

1 x sachet of time saver or quick action yeast

350ml warm water

For the garlic butter

80g butter

3 tablespoons olive oil, plus a little extra for tin greasing

3-4 cloves of garlic, crushed (or to taste if you like it extra garlicky)

Salt and pepper

A dash of red food colouring gel

1 x pack grated mozzarella 

A little polenta for scattering in the tin (optional) 


1. Mix together the flour, salt and yeast and start incorporating the water and food colouring. Mix in the bowl until the dough starts coming together.

2. Tip the dough onto a surface and knead for 9-10 mins until the dough forms a nice smooth ball. Alternatively do this all in a stand mixer fitted with a dough hook if you have one, it’s much easier and quicker.

3. Leave in a warm place covered in a damp cloth for 30-40 mins until doubled in size  (or a little longer, depending on the yeast you’re using).

4. Meanwhile make your garlic butter. In a microwavable bowl or a pan melt your butter then add the olive oil 3-4 cloves of crushed garlic.

5. Mix in the salt, pepper and put to one side. 

6. Once your dough is ready, punch it down, put on the surface and knead briefly and then portion the dough out into 4-5 pieces.

7. Roll out each piece to a long sausage and then flatten out with a rolling pin, stretching this to a long flat tape, you want the dough to just be a few millimeters in thickness and about 3-4 inches in width, this can vary it doesn’t have to be all equal, these are guts after all! 

8. Mix a little food colouring gel into the grated mozzarella and mix through with a fork to dye the cheese red. Make a little row of the cheese all along in the centre of each flat ribbon of dough.

9. Use a pastry brush dampened with a little water to slightly wet one side, then bring this damp side over onto the other side to seal in the cheese. Pinch it together. Once filled, pop it into the tray in a wiggly guts pattern. Repeat for the other pieces until your tray is filed with the guts, joining each piece together with your fingers. There can be some gaps and space between as this will rise a little before the bake.

10. Cover with a tea towel and leave to prove for a further 30 - 40 mins until puffed up (subject to your yeast. TIP – if you wish, you can place the tray into the fridge and hold the dough here for a few hours before you are ready to bake it, so you can get ahead, get your grazing table ready when you like and then bake your hands and guts when you’re ready for the hot food.)

11. Once proved, brush the dough with about a third of the garlic butter mix and bake for 20 mins at 190 degrees. After 20 mins, remove from the oven and brush with another third of the garlic butter and cook for a further 10-15 mins until golden, crisp on the outside and puffy.

12. Once baked brush all over with the rest of your garlic butter mix and leave to cool for at least 5 minutes before eating.

'Severed' Pie Hands


1 x pack of ready rolled shortcrust pastry or a 500g pack of ready to roll 

A little plain flour for dusting 

2 tbsp of filling (for the filling it varies on the size of the hand, but I used two heaped tablespoons of cooked Bolognese mix per hand and added a tablespoon of grated cheddar added to this)

1 x beaten egg

Ketchup for serving


1. Preheat the oven to 180c fan. 

2. Place your hand onto some paper or card, then draw around your hand and cut out the hand shape.

3. Unroll the pastry if using a ready rolled, or roll out the pastry to about 3mm in thickness.

4. Place the hand template at the edge of the pastry and cut around it. Flip the template over and cut around this to make a pair. You should be able to get two pairs of hands from a sheet of ready rolled pastry, re-rolling the pastry scraps to get to more hands. 

5. Place one half of each pair down onto a lined baking tray, spoon your filling in the centre of the palm with a spoon keeping it in the middle leaving a little gap around the edge. Sprinkle over with cheese if using. Brush around the edges of the palms and over the fingers with beaten egg.

6. Place the top hand over the filling and gently press down all around the edges and press the fingers together gently. Crimp around the edges to seal with the end of a fork.

7. Bake for around 25 minutes until golden brown, crisp and completely cooked. Leave to cool for at least 10 mins before eating or eat at room temperature. For added gruesomeness, slice in half or in pieces and splatter with some ketchup for the blood.

Vertebrae Tortilla Wraps


4 x white tortilla wraps

Some delicate lettuce leaves

Mayonnaise, butter or whichever spread you like

Your choice of meat slices and grated cheddar – you can even use Quorn chicken and ham slices but you can use any thin sliced meats you wish.


1. Generously cover the wraps in mayonnaise or sauce of your choice. 

2. Add in the salad and meat slice or grated cheddar, but leave the top quarter unfilled, just coated in mayonnaise or butter as the filling will move up as you tightly wrap them and you want the sticky end to seal down the rolls.

3. Place on a flat plate or tray in lines so they hold each other together and wrap to seal. Leave in the fridge for at least an hour before carefully cutting into your neat vertebrae chunks. You can do this the evening before or in the morning if you wish.

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