Spooky Chicken and Mushroom 'Ghoul'ash

Peel and chop the potatoes into small bite-sized pieces. Add them to a pan of boiling water with a generous pinch of salt and cook over medium heat for 20 min or until soft. Once soft, drain the potatoes and return them to the pan. Mash until smooth, gradually adding the milk until it reaches your desired consistency. Season with salt and pepper to taste, and set aside.

Meanwhile, clean the mushrooms with a damp paper towel. Now let's get spooky! Use a vegetable corer, or small paring knife to core out two skull eye sockets on the top of the mushroom cap. Use the tip to make two slits for the nose holes. Scrape down the stem to mimic teeth marks. Repeat the same pattern on the opposite side of the mushroom, then slice it down the center. This will give you two mushroom skull halves!

Deseed and slice the red pepper into strips or bite-sized pieces. Peel and finely chop the onions. Peel and finely chop the garlic. Cut the chicken into bite-sized pieces.

Heat a pot over medium-high heat with a drizzle of oil. Add the mushroom skulls and fry for 3-4 min until browned (set some aside to garnish). Add the onion and garlic and fry for 3-4 min. Add the chicken, 0.5 tsp of flour, and fry for 2-3 min. Add the smoked paprika, tomato paste, and red pepper, fry for 1-2 min. Add the chicken stock cube, bay leaves, measured water, and bring to a boil. Cover, reduce heat to medium, and cook for 12-15 min. Once thickened, stir in the sour cream, turn to low, and keep warm.

Meanwhile, bring a kettle of water to a boil. In a large bowl, add the peas with a pinch of salt. Pour boiling water over and leave for 4-5 min. Drain and set aside. Gently reheat the mashed potatoes and scoop a good amount into a large plastic sandwich bag or parchment paper. Gather towards one corner, and twist the end of the bag closed. Snip off the corner and pipe the potatoes in a circular motion until you have 3-4 layers, ending with a small tip. Add two peas for the eyes!

Pick and finely chop the parsley. Divide the chicken and mushroom ghoulash in bowls, and sprinkle with the parsley. Top with the reserved skulls for an extra spooky effect, and serve with the mummy mashed potatoes and green peas to the side!