Ingredients

For the guacamole:
2 ripe avocados
Juice of 1 lime
1 red pepper, ½ diced, ½ cut into sticks and reserved for the crudités
4 Coop pickled silverskin onions
1 pitted black olive, quartered

For the witchy pepper:
2 green peppers
50g cucumber, cut into sticks (peel off two ribbons of the skin first, and reserve for the hats)
100g carrots, cut into sticks
100g celery, cut into sticks

For the hats:
2 aubergine slices
Oil, for brushing
2 medium carrots

Method

1. To make the guacamole, scoop the flesh from the avocados and mash

2. Mix in the lime juice, season, then stir through the diced red pepper

3. Cut a little hole out of the centre of each silverskin onion and add the olive quarters to look like eyeballs and place in the guacamole

4. Cut the tops off the green peppers, reserving the stalks, and scoop out the seeds

5. Carve a single wide hole two-thirds of the way up the side of each pepper, then wedge the reserved stalk into the centre of the hole so it looks like eyes and a nose

6. Cut mouth-shaped holes out below

7. Stuff the peppers with the cucumber, carrot, celery and reserved red pepper sticks

8. For the witches’ hats, brush the aubergine slices with oil and cook on a griddle pan for 1-2 mins each side

9. Cut a thin slice off the thickest part of each carrot, then shape the remaining sections into two pointy shapes, about 7cm long

10. Insert the tip of a cocktail stick into the base of each pointy-shaped carrot, then thread through the aubergine and secure in place with the thin slices of carrot

11. Wrap the cucumber ribbons around the hats and secure with a dab of guacamole and place on top of the peppers