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Halloween treats: toffee apples and pumpkin-pecan cake

Seasonal treats: toffee apples and pumpkin and pecan loaf
Seasonal treats: toffee apples and pumpkin and pecan loaf

Well, we did it. At last ARAN Bakery has open­ed its doors. We launched in secret on Thursday at lunchtime and within four hours we had sold out. The following day was much the same and we have been chasing our tails ever since. It’s been surreal and the feedback we have received has made the lack of sleep worth it. I have really enjoyed starting to bake in the dark of early morning with Angus, and watching the sun rise as Scott starts the sausage rolls. 

Heading for Hallowe’en, I can’t wait to customise the menu. As a young trick or treater, it was all about the ­sugary sweeties wrapped up in plastic – the sort of item normally banned in my house – while I used to shun lovely home-made treats. How times have changed. I’m planning a few treats for those tricking at the bakery; we will probably be greeted by ungrateful children like me who want artificial lollies.  

This pumpkin loaf will definitely make an appearance, and I would love to have toffee apples. Most of all, I am excited about the window display. I have grand visions of white and green pumpkins and a macaron tower in autumnal colours. I hatched these plans before we opened, however, and if we keep up at this pace I suspect it might just have to be the pumpkins… 

ARAN Bakery is now open 2 Atholl Street, Dunkeld, Perthshire PH8 0AR (aran-bakery.com)

Toffee apples

Toffee apples - Credit: Yuki Sugiura/Emily Ezekiel/Amy Bryant
Credit: Yuki Sugiura/Emily Ezekiel/Amy Bryant

SERVES 4

INGREDIENTS

  • 4 large eating apples (I use Braeburns for flavour but Granny Smiths work well too)

  • 240g caster sugar

  • 2 tbsp water

  • 2 tbsp golden syrup

  • 1 tsp vanilla bean paste

  • ½ tsp ground cinnamon

  • Sea salt flakes and sesame seeds to sprinkle, if you like

METHOD

  1. Place the apples in a bowl of boiling water and allow them to sit for one minute. Remove and drain, then dry thoroughly. This takes off any waxy coating.

  2. Remove any apple stalks and insert a wooden skewer or lolly-pop stick into the stalk end of each apple. Prepare a tray lined with greaseproof paper and sit the apples on it ready for dunking.

  3. Place the sugar in a pan with the water, golden syrup, vanilla bean paste and cinnamon. Bring to a boil, gently stirring to dissolve the sugar. Once boiling do not touch the pan. Either using a sugar thermometer or judging by sight, heat the sugar to 150C or until it has reached a rich golden brown colour.

  4. Working very quickly, remove the pan from the heat, take an apple by its skewer and dunk the apple in the hot caramel until covered. Lift out and twist to let any excess caramel drip away, then return to the lined tray. Repeat with the other apples. Sprinkle with a little sea salt or sesame seeds over the caramel before it sets, if you like.

Pumpkin and pecan loaf

Pumpkin and pecan loaf
Pumpkin and pecan loaf

MAKES ONE LOAF

INGREDIENTS

  • 150g pumpkin purée

  • 100ml vegetable oil

  • 150g caster sugar

  • 2 eggs

  • 50g plain yogurt

  • 1 tsp vanilla extract

  • 1 tsp ground cinnamon

  • A little grated nutmeg

  • 175g self raising flour

  • 50g pecan nuts, chopped, plus some toasted to decorate (optional)

  • Icing sugar (optional)

  • Orange zest, to decorate (optional)

METHOD

  1. Preheat the oven to 180C/Gas 4. Line a 900g loaf tin with greaseproof paper.

  2. In a large bowl, whisk together the pumpkin purée, oil, caster sugar and eggs. Once smooth, stir in the yogurt, vanilla extract, spices, flour and nuts. Beat until smooth.

  3. Pour into the tin and bake for 40 minutes or until a skewer comes out of the centre clean.

  4. Serve as is or make a water icing to drizzle over the top before scattering with some toasted pecan nuts and orange zest.

Roast butternut squash panzanella

Roast butternut squash panzanella
Roast butternut squash panzanella

SERVES FOUR

  • 2-3 large beetroot

  • ½ large butternut squash

  • 6 tbsp olive oil, plus 6 tbsp for the dressing

  • 4 thick slices stale bread (sourdough is best)

  • 3 tbsp sesame seeds

  • 1 tsp fennel seeds

  • 1 tbsp poppy seeds

  • 2 tbsp lemon juice

  • 2 tsp honey

  • 1 tsp cider vinegar

  • Several handfuls of mixed leaves, such as radicchio, watercress and herbs

  • 50g Parmesan to serve (optional)

METHOD

  1. Preheat the oven to 200C/Gas 6.

  2. Scrub the beetroot then wrap each one in tin foil. Set on a baking tray and roast until tender to a skewer or tip of a knife. The time will depend on the size of the beetroot.

  3. Peel, deseed and slice the butternut squash into crescent moon shapes. Coat in some oil and place in the oven alongside the beetroot. Roast for 20 minutes or until beginning to colour on the edges. Keep checking the beetroot and remove when done. Remove the skin and cut into wedges when cool enough.

  4. Heat a frying pan until almost smoking. Add the bread slices and char them lightly on each side. Allow to cool.

  5. Take the pan off the heat, add all the seeds and move them around. Keep mixing until fragrant and popping slightly. If they aren’t toasting, return the pan to the hob.

  6. Whisk together the olive oil, lemon juice, honey, vinegar and some seasoning in a large bowl. Tip in the roasted veg and tear in the bread. Toss to coat then add the leaves and seeds (if making ahead keep the leaves separate until serving). Shave some parmesan over the top if you like.