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SIMON WOOD’s HALLOWEEN SEASONAL PARTY FOOD

SIMON WOOD’s HALLOWEEN SEASONAL PARTY FOOD

by | Sep 27, 2025 | Featured, Food

Simon Wood Brood Live

SIMON WOOD’S HALLOWEEN PARTY FOOD

Food Columnist and renowned Celebrity Chef Simon wood shares his Halloween Favourite Dishes 

Simon Wood of Woods Restaurant
Part time working mummy post
Halloween Party Food<br />

Pumpkin Spice Wontons

 

Ingredients

400g                Roasted Pumpkin, smashed with a fork

70g                  Maple syrup

20g                 Brown sugar

5g                    Cinnamon

2g                    Nutmeg

1 Pack             Wonton wrappers

Icing sugar, for dusting

Oil for Deep Frying

 

Method

 Use a fork to mix all of the ingredients together

Place a heaped teaspoon of mixture into the centre of a wonton wrapper

Use a little water to dampen around the edges before pinching all four corners together and giving them a little twist.

Deep fry at 180ºc and allow to cool slightly before dusting with icing sugar

Halloween Party Food<br />
WoodKraft Cheltenham

Honey Nut Mushrooms

 

Ingredients

100g                Crunchy nut cornflakes Crushed

100g                Panko Breadcrumbs

200g                Small Baby Button Mushrooms

20g                  Sesame Oil

2                      Eggs, beaten

50g                  Plain Flour

Oil for Deep Frying

Siracha mayonnaise for Dipping

Chopped Coriander to garnish

 

Method

 Cook the whole mushrooms in the sesame oil and drain in kitchen paper,  don’t worry about cooking them right the way through as they will be cooked again once you crumb them.

Take three bowls and fill each one with the Flour, Egg, Breadcrumb Flake Mix

Add the mushrooms to the flour and coat evenly, next add them into the egg, and then into the crumb mixture.

Deep fry at 180ºc and allow to cool slightly and serve with Siracha mayonnaise and coriander

 

 

Rosemary-Pumpkin Seed Brittle

 

Ingredients

 200g caster sugar

150ml water

70g pumpkin seeds, roughly chopped

2 Springs Rosemary leaf, Chopped

 

Method 

Place the caster sugar into a pan and add the water.

Heat gently, stirring to dissolve the sugar, then turn up the heat and cook (Do not stir with a spoon!)

Cook until the sugar turns a deep caramel colour – with care swirl the pan occasionally.

While the sugar is cooking, line a large baking sheet with baking paper.

Pour the caramel on to the prepared sheet, spreading to a thin, even layer with a spatula.

Sprinkle over the pumpkin seeds and Rosemary. Leave to set.

Break into shards with a rolling pin or toffee hammer.

 

 

Simon Wood
Written by Simon Wood

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SIMON WOOD’S FAMILY BBQ: VIMTO SWEET & SOUR HANGER STEAK KEBABS

SIMON WOOD’S FAMILY BBQ: VIMTO SWEET & SOUR HANGER STEAK KEBABS

by | Jun 11, 2025 | Featured, Food

VIMTO SWEET & SOUR HANGER STEAK KEBABS
BY SIMON WOOD OF WOOD MANCHESTER AND WoodKraft Cheltenham. IMAGES © BROOD MAGAZINE

“It is important, so very important that we eat, cook and relax as a family. Despite life trying its best to get in the way. Once a week we should all make the time.” – SIMON WOOD

I thought I’d lay out my food and family ethos as well as showing you some amazing hands on child friendly Summer BBQ recipes and a little something for the grown-ups to enjoy.

Food and families are two topics in which everyone claims some expertise, and rightly so. Families are made up of people who eat food. Both families and food contribute to a person’s physical and social well-being throughout life and are the foundation of many memories, both good and maybe not.

Dictionary definitions of food include terms such as wholesome, supporting growth, or providing energy. People recognize that food is necessary for the physical survival of their families. Although sometimes the purpose of food intake is only to satisfy hunger, the role of food in families goes much further than meeting physical needs.

We can all recall many memories, special occasions, sad times and celebrations and in every one of them, Food, will at some point be what joins us together. The flavours, smells and sounds of a meal all evoke a sixth sense in us that immediately transport us to that event or period in time.

It is important, so very important that we eat, cook and relax as a family. Despite life trying its best to get in the way. Once a week we should all make the time.

Peppers & Spring Onions
Part time working mummy post

VIMTO SWEET & SOUR HANGER STEAK KEBABS

Today I’m going to focus on the Summer, the smell of a barbeque and dinner in the garden. And a recipe you can get the kids involved making.

 

When I’m cooking in the restaurant or developing a new dish I have one brief. “Classic flavours served with playful authenticity” and this recipe does just that. It reminds me of my first Chinese, even though I’m using local Manchester products, Hangar Steak from my Butcher, Gav at Albion Farm. Vimto, there aren’t many Children (or Adults) that don’t enjoy the soft drink first sold in Lancashire. It was first manufactured as a health tonic in cordial form, then decades later as a carbonated drink. It contains the juice of grapes, raspberries and blackcurrants and that itself generates many childhood recollections.

 

I use it as the sweetness in my Beef and Green Pepper Glaze, reminiscent of sweet and sour or beef in black bean sauce from family take-away treat nights.

 

Using measures of two parts Vimto, one water and half red wine vinegar it’s a great yet simple marinade. In a saucepan add a little oil gently soften some sliced shallots before adding in your liquid marinade and reducing until sticky

 

  • 2 Shallots (Sliced)
  • 20ml Sunflower Oil
  • 300ml Vimto
  • 150ml Water
  • 75ml Red Wine Vinegar

 

  • Place a pan on a medium heat and add the oil, followed by the shallots. Soften the shallot gently and then add in the marinade. Reduce by just over half. Later in the recipe you’ll use a bunch of rosemary to glaze the almost cooked kebabs to give them a sticky sweet and sour glaze.

 

In this recipe I’m using Hangar steak for my kebabs, you can use any steak for this recipe, it will work with Chicken or even Tofu. However I think beef is best and for that you need to get on good terms with your local butcher. I use Butcher Gav (@butcher_gav) from Albion Farm Shop Butchers in Saddleworth. He is an avid Grill master as well as being one of the best butchers in the business, the produce is amazing and it fits this recipe a treat, plus I’m supporting a local business which in the current climate is absolutely vital.

 

San Carlo
Simon Wood
BBQ IMAGES © FOR BROOD MAGAZINE

For this recipe I’m going to cook for the family, that’s me and the kids (and Grandchild) so in total around 8 People. Here is what you’ll need.

 

  • 5 kilos of Beef
  • 8 Large Green Peppers
  • 8 Large Spring Onions (The giant ones)
  • 6 big sprigs of rosemary (to brush)
  • Maldon Sea Salt
  • 8 Metal 14” Kebab Skewers
  • 200ml Sunflower oil
  • 5 Sprigs of rosemary tied with string

 

Method

 

  • First Dice your beef into equal sized pieces, around 1.5 inches square is best
  • De-seed and chop your peppers into the same size
  • Then, Half your onions
  • Next starting with the onion, then pepper, followed the beef layer up your kebab skewers with a piece of pepper between every chunk of steak.
  • Drizzle in oil and then Season with a good amount of Maldon Salt before grilling at 200ºc turning until thoroughly cooked, around 15 minutes
  • For the last 5 minutes use the sticky glaze and rosemary brush to coat the meat in the delicious marinade. Don’t do this to soon or the sugar will burn before the meat is cooked.

 

Once cooked, charred and sticky make sure you leave the kebabs to rest thoroughly at least 10-12 minutes, this is so important and, gives everyone time to take in the smell and anticipation of dinner to be served. I would serve this with a simple green salad and a warm and toasty barbequed flatbread.

 

Now, while you’re waiting for the meat to rest the grown-ups can enjoy this particularly Summery drink using one of my favourite flavours, Lemon.

 

A Limoncello Spritz

 

25ml Luxardo Limoncello

25ml Forty-Five Dry Vermouth

Fill with ice and then Top with Sparkling Wine of Choice.

 

My choice is Exton Park RB45 this is the drink of choice for my restaurants Chefs Table arrival and shows an abundance of tropical and citrus fruit, with subtle notes of vanilla and orange blossom, it works amazingly well with this cocktail

 Once Poured simply Garnish with a Lemon twist or some Verbena before relaxing and enjoying making invaluable food related memories with the people that matter the most.

 

Thanks, Simon

 

 

Simon is a Private Chef, you can find our more about Simon and his services here:  https://swcooks.com/

WoodKraft Cheltenham
Simon Wood
Written by Simon Wood

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Festive Christmas Party Food

Festive Christmas Party Food

by | Nov 25, 2024 | Food

Garlic Salmon and Cream Cheese Fried Toasts

SIMON WOOD’S CHRISTMAS PARTY FOOD

Food Columnist and renowned Celebrity Chef Simon Wood shares his Favourite Seasonal Dishes for over the festive period.

Simon Wood
Part time working mummy post
Garlic Salmon and Cream Cheese Fried Toasts

Garlic Salmon & Cream Cheese Fried Toasts

 

Ingredients

 

  • 1 x Thick White Loaf
  • 1 x Garlic Oil
  • 400g Smoked Salmon
  • 1 x Tub Garlic & Herb Cream Cheese
  • 30g Double Cream
  • Chives to Finish

 

Method

 

Use a round cookie cutter to cut 5cm discs out of your bread

In a large frying pan add the garlic oil and toast the bread until golden and crisp throughout

In a mixing bowl gently combine the cream cheese and double cream, add it to a piping bag if you have one

Next pipe onto the now-cooled toast and top with slivers of salmon before finishing with chopped chives

 

Garlic Salmon and Cream Cheese Fried Toasts
WoodKraft Cheltenham

Mince Pie Brownie Bites

 

Ingredients

 

  • 185g                 Unsalted Butter, Cubed
  • 185g                 High-Quality Dark Chocolate, Chopped
  • 85g                   Plain Flour
  • 40g                   Cocoa Powder
  • 3     x                 Large Free Range Eggs
  • 275g                 Golden Caster Sugar
  • 1 Jar Mince Pie Mix
  • Icing Sugar, For Dusting

 

Method

 

Melt the butter and chocolate in a medium bowl, over a pan of simmering water and stirring occasionally.

Once melted, leave to cool.

 

Heat the oven to 160ºc fan

Line the base of a shallow 20cm square tin with non-stick baking paper.

Sieve the flour and cocoa into a medium bowl. Whisk the eggs and sugar with an electric mixer until thick and creamy,

This should take about 5 minutes

 

Pour in the cooled chocolate mixture, then fold together with a rubber spatula in a figure of eight

 

Sift in the cocoa and flour mixture and continue gently folding. The mixture will look dry and dusty, then fudgy don’t overmix it.

 

Spoon half of the mixture into the prepared tin, then add the mince pies filling in uniform teaspoon-sized balls Scrape over the rest of the mixture and Level the top. Put in the oven for 25 mins.

 

Take out of the oven and leave to cool in the tin. Dust with icing sugar. Cut into quarters, then cut each quarter into four.

Mince Pie Brownie Bites

Cheeseboard Roulette ‘Breadsticks’

 

Ingredients

 

  • 350g                 Ready-Rolled Puff Pastry
  • 200g                 Left Over Cheese, Grated Or Chopped Finely
  • Large Free Range Egg
  • 20g                   Colman’s English Mustard
  • 20g                   Whole Milk
  • 20g                   Black Onion Seed
  • Flour, To Roll Pastry On

  

Method

 

Pre-heat oven to 220ºc

Mix the Milk, Egg and Mustard together

Unroll a puff pastry, scatter over a couple of handfuls of grated Parmesan, then fold in half. On a floured surface,

roll out to until ½ a centimetre thickness.

Cut into 1cm strips, then twist the strips 3-4 times and glaze with the egg mix

Lay on a baking sheet, scatter over more cheese and bake for 12 mins, or until golden

Cheeseboard Roulette ‘Breadsticks’
Simon Wood

Contact Simon

CHEF – PRIVATE & GUEST | KEYNOTE SPEAKER | EVENT HOST

MENU DEVELOPMENT | AUTHOR & MEDIA CONTRIBUTOR

Colmans Christmas

SIMON WOOD WEBSITE

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Sweet Potato Puffs, Maple Mustard Franks in Blanks & Parkin Cake

Sweet Potato Puffs, Maple Mustard Franks in Blanks & Parkin Cake

by | Nov 4, 2024 | Food

Simon Wood Brood Live

SIMON WOOD’S BONFIRE & SEASONAL PARTY FOOD

Food Columnist and renowned Celebrity Chef Simon Wood shares his Favourite Autumn Dishes 

Maple Mustard Franks in Blanks
Part time working mummy post
Halloween Party Food<br />

Sweet Potato Puffs

 

Ingredients

 

  • 400g                Sweet Potato Dry Roasted Whole
  • 400g                White Potato Dry Roasted Whole
  • 200g                0:0 Flour, Plus Extra For Dusting
  • 2                      Free Range Egg Yolks
  • 1½ Tsp            Salt
  • ½ Tsp               White Pepper
  • 150g                Unsalted Butter
  • 3                      Garlic Cloves, Grated
  • 10g                  Fresh Parsley, Finely Chopped

Parmesan, To Serve

 

Method

 Bake your potatoes until softened all the way through, then while warm remove the skins, transfer to a bowl and mash well.

 

Sift the flour over the surface of the potato and mix and then add the egg yolk, salt, white pepper and garlic and mix until you have a soft dough, do not overwork it. Add a little more flour if needed.

Dust a work surface with flour. Divide the dough into 4 pieces and roll each into a 40cm long sausage shape; cut into 3cm pieces.

Bring a large pan of salted water to the boil, then turn down to a simmer and tip in a third of the gnocchi. Stir briefly, then wait for them to rise to the surface, about 3 mins. Remove with a slotted spoon and set aside before repeating.

 

Heat the butter in a large frying pan over a medium heat until foaming add the gnocchi and Fry until golden brown, then stir in the parsley and grate over the Parmesan to serve.

Halloween Party Food<br />
WoodKraft Cheltenham

Maple Mustard Franks in Blanks

 

Ingredients

  • 24                    Cocktail Sausages
  • 3 Tbsp             Clear Honey
  • 3 Tbsp             Wholegrain Mustard
  • 2 Tsp               Chopped Fresh Parsley
  •  Oil For Deep Frying

 

Method

 Deep fry the sausages until evenly browned and cooked through

In a frying pan add the honey and heat until loosened, add in the mustard and combine well, next add the sausages and top with the chopped parsley

 

Parkin Cake

 

Ingredients

 

  • 800g butter
  • 800g golden syrup
  • 340g treacle
  • 340g light brown sugar
  • 400g oats
  • 1kg self-rising flour
  • 60g ginger
  • 4x eggs
  • 240g milk

 

Method

 

Melt the butter, syrup, treacle & sugar in a pan.

Place dry ingredients into mixer with the paddle or combine with a wooden spoon

Pour in the (Wet) butter mix and combine, then add the eggs and milk to finish.

Bake at 160ºc degrees for 50 mins.

Simon Wood
Written by Simon Wood

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Rib of beef, Celeriac Puree, & Pommes Anna Recipe by simon wood

Rib of beef, Celeriac Puree, & Pommes Anna Recipe by simon wood

by | Sep 27, 2024 | Featured, Food

Ingredients

As we hit the Autumn months, we asked our resident chef and food editor Simon Wood to share a mouth watering recipe:

 

Rib of beef, Celeriac Puree, & Pommes Anna

BY SIMON WOOD

Sticky Rib Sauce 

  • 2 Litre Beef Stock
  • 100ml Mirin
  • 100ml Gluten Free Soy
  • 50g Dashi Granules
  • 30ml Lemon Juice
  • 60g Brown Sugar

 

Beef Rib

Method 

Add all of the ingredients to a saucepan and bring to a steady simmer, in an oven proof pan add a little oil and brown your beef rib on all sides before adding the heated sauce mixture. Cook for 5 hours at 180ºc until tender

Remove the rib and chill in the fridge or if eating straight away remove from the sauce and then start to reduce the sauce into a sticky glaze in a pan and then re add the rib once the sauce is thickened and sticky

 

BROOD Magazine

Salt bake pastry (Salt baked celeriac sheets)

 

Celeriac Puree

  • 1kg celeriac peeled and sliced
  • 50g unsalted butter 
  • 200ml double cream

Method 

Thinly slice the celeriac before adding the double cream and unsalted butter, and cooking in a saucepan on a low heat for 30 minutes. Then, place into a food processor and blend into a puree.

Spring Onions

Slice thinly and add to iced-water to curl

Pommes Anna

  • 1kg Redskin Potato (Like a Rooster)
  • 250g Butter
  • 1 Bulb Garlic Halved
  • 1 Bunch Thyme
  • 3 Spring Rosemary
  • 1/2 tea spoon maldon sea salt

Method

Add your butter and aromats to a low heat and soften for 6-8 minutes to infuse with the garlic, rosemary & thyme flavour. Then pass so you just have butter left, season it with salt

Peel and thinly slice your potatoes before layering in a small oven proof rectangular dish, add a little butter with every layer and cook until soft at 170ºc for 35 minutes. Chill in the fridge and Fry until golden when required.

Rib of Beef
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