Yes, you read that right. In the run-up to Halloween, we're delighted to be sharing some of the recipes from the Hoxton Street Monster Supplies Cookbook. We're a big fan of Hoxton Street Monster Supplies, who sell "bespoke and everyday items for the living, dead and undead", and this is the first time their classic cookbook has been translated for humans. We'll let them introduce the recipe...
"In days gone by, Bone Toffee was a particular favourite of Werewolves and Giants, as the mouth-watering combination of lightly crushed human bones and sweet toffee was a rare treat. If you’re a stickler for the classics and can source human bones, you can ask your local human dismemberer to crunch them for you. If not, we’re confident you’ll find our 21st-century version of the recipe most agreeable."
You will need:
Sufficient for 175g of toffee
about 50g milk chocolate, broken into pieces
50g firm toffees
4 tablespoons milk
1 tablespoon vegetable oil
75g popcorn kernels
1 Melt the chocolate in a small heatproof bowl set over a small saucepan of gently simmering water.
2 Meanwhile, unwrap the toffees and put them in a polythene bag. Place on a chopping board and tap firmly with a rolling pin until the toffees have broken into small pieces.
3 Tip the pieces into a small saucepan and add the milk. Cook over the lowest possible heat until the toffee has melted (this will take several minutes, depending on the firmness of the toffee). Remove from the heat.
4 Put the oil in a large saucepan with a tight- fitting lid and heat for 1 minute. Add the popcorn kernels and cover with the lid. Cook until the popping sound stops, then tip the corn out on to a large baking sheet or roasting tin and leave to cool for 5 minutes.
5 Using a teaspoon, drizzle lines of the toffee sauce over the corn until lightly coated. Drizzle with lines of the melted chocolate in the same way.
For more fiendish recipes, The Hoxton Street Monster Supplies Cookbook is published by Mitchell Beazley, £12.99 (octopusbooks.co.uk). And to add a bit more magic to your day, pick up a copy of Oh Comely issue 33.