Halloween Brain Pâté recipe

Happy Halloween Ghouls! I don't know what it is about me and brains. I've always loved a smart man so why not love his brain too as a singular erogenous object? OK so the sight of a grey, wobbly brain doesn't exactly get my heart fluttering but I hope you'll agree that this is a rather good way of serving up "pâté". If you dare, you could use actual brains. But you may end up with no-one at your next Hallowe'en party although this is a pretty good way of sorting out the zombies from the non zombie folk.

Grey Brain Pâté

An Original Recipe by Lorraine Elliott

Preparation time: 20 minutes

Cooking time: 5 minutes

Makes a brain mold with a 6 cup capacity

• 420g/14ozs can cream of mushroom soup

• 7 sheets titanium strength gelatin sheets softened in water (or the equivalent powder to set 6 cups)

• 1 cup natural non fat yogurt

• 1/4 cup chives

• 600g/21ozs prawn meat or crab meat

• 1 cup mayonnaise

• 1 Tablespoon lemon juice

• Tabasco or creole seasoning to taste

• a brain mold (this is pretty much essential)

• a loaf of bread or crackers (I used olive bread as the black olives looked a bit like mold)

Step 1 - Firstly check the capacity of your brain mold-mine is 6 cups large-if yours is smaller or larger adjust the recipe accordingly. Heat soup, undiluted, take off the heat and stir in softened gelatine. Fold in remaining ingredients and blend everything (again I used the Braun Cordless stick blender and it worked a treat) and then pour into a lightly oiled mold. Chill until firm for several hours of overnight and serve with bread or crackers.