Halloween evolved from the ancient Celtic holiday of Samhain, but Halloween today is less about the fear of ghosts and ghouls and more about costumes and candy. The Celts, who used the day to mark the end of the harvest season and the beginning of winter, also believed that the change of seasons was a bridge to the world of the dead. Over the centuries, Halloween transitioned from a pagan ritual to a day of parties, costumes, jack-o-lanterns and sweet treats for kids and adults.
Gaels believed that it was a time when the walls between our world and the next became thin and porous, allowing spirits to pass through, come back to life on the day and damage their crops. Places were set at the dinner table to appease and welcome the spirits. Gaels would also offer food and drink, and light bonfires to ward off the evil spirits.
The origins of trick or treating and dressing up were in the 16th century in Ireland, Scotland and Wales where people went door-to-door in costume asking for food in exchange for a poem or song. Many dressed up as souls of the dead and were understood to be protecting themselves from the spirits by impersonating them. More about that below.
The Christian origin of the holiday is that it falls on the days before the feast of All Hallows, which was set in the eighth century to attempt to stamp out pagan celebrations. Christians would honour saints and pray for souls who have not yet reached heaven
Home Made Roast
With an assortment of delicious fresh vegetables now in season, Sunday Roasts don’t need to turn into a gut busting cheat meal. A joint of your favourite meat can be slow roasted and frozen (sliced in a small amount of gravy) so that whenever you want a tasty home cooked roast, it’s just a case of defrosting a portion in the microwave and steaming some veg to go with your meat.
Here we served a mix of rump of beef and loin of pork, the squash was chopped and roasted with the meat and the veg was steamed for 10 minutes. We get our veg from the local farm shop and use the water from the steamer to make a bit of gravy – extra taste and lots of nutrients.
Sweet Potato & Red Pepper Soup
1 Onion chopped, 20g butter (Kerry Gold is a good choice)
1 Garlic clove crushed.
1 Table spoon of ground coriander.
2 red peppers chopped, 450g of sweet potato grated. (chopping those bad boys can sometimes be an effort)
1.5 pints of veg stock.
400g can of Coconut milk, fresh coriander to serve.
Cook onion, ground pepper in butter for 2 mins. Add potato and peppers and soften for 5 minutes. Add veg stock and simmer for 20 minutes.
Cool, blend and add coconut milk. Add fresh coriander and enjoy.