This delicious casserole is perfect for a Halloween party, or indeed for any cold evening – and those are certainly here to stay for the next few months. Nowadays, we have so many butchers making great sausages in different flavours. Pork and leek is one I like a lot. And we have good producers of chorizo and bratwurst all around the country. Bachelors does a very good range of beans and they give texture and flavour to the meal. The casserole can be made up to two days in advance and then just be gently heated up in the oven or on the hob.

This chocolate bark is fantastic – all you need to do is snap it, bag it and give it to children as an alternative to the regular sweets that are normally handed out at Halloween. You can buy dried raspberries online. Or you could use any dried fruits. Lindt or Green & Blacks are the best chocolate you can buy. This is a great sweet treat and you need those for the special occasions.

I am looking forward to seeing some of you at Savour Kilkenny. I will be on the food stage at the parade in Kilkenny at 12.30 on Saturday 24 October. My special guest on-stage will be Mary Kennedy. Should be fun.

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Sausage & Bean Casserole

Serves six to eight

2 tbsp of Donegal rapeseed oil

1 onion, finely chopped

2 celery sticks, finely chopped

1 red pepper, cored and finely chopped

1 yellow pepper, cored and finely chopped

6 chorizo sausages (about 400g (14oz)

6 butcher-style pork sausages (about 400g (14oz)

2 large garlic cloves, finely chopped

2 tsp of sweet smoked paprika

½ tsp of ground cumin

½ tsp of ground coriander

2 tsp of chopped fresh thyme

2-3 bay leaves

120ml (4fl oz) of white wine

2 x 400g (14oz) cans of cherry tomatoes

1 chicken stock cube

400g (14oz) can of aduki beans, drained and rinsed

400g (14oz) can cannellini beans, drained and rinsed

Sea salt and freshly ground black pepper

Baked jacket potatoes with sour cream with chives, to serve

1 Heat the oil in a heavy-based pan or casserole. Add the onion and cook gently for five minutes, stirring occasionally. Add the celery and peppers and sauté for another two minutes.

2 Add the sausages to the pan and fry for about five minutes, turning regularly with a tongs, until nicely golden. Stir in the garlic, spices and thyme, and continue cooking for one to two minutes, until the aromas are released.

3 Pour the wine into the sausage mixture and use a wooden spoon to remove any residue stuck to the bottom of the pan. Add the tomatoes and bay leaves, and bring to a simmer. Crumble in the stock cube and season with salt and pepper. Reduce to a gentle simmer and cook for 40 minutes, stirring occasionally.

4 Stir the beans into the sausage mixture and simmer for another five minutes or so, until heated through. Season to taste and ladle into wide-rimmed bowls. Add a jacket potato and a dollop of sour cream with chives to serve.

Halloween Chocolate Bark

Makes enough for six to eight gift bags

3 x 200g (7oz) bars of milk chocolate

Butter or margarine, for greasing

2 x 90g packs of Smarties

1 heaped tbsp of freeze-dried raspberry pieces – or you could use sprinkles

1 Break the chocolate into squares and place in a large heatproof bowl. Bring a pan of water to a simmer, then sit the bowl on top. The water must not touch the bottom of the bowl. Let the chocolate slowly melt, stirring now and again with a spatula.

2 Meanwhile, lightly grease then line a 23cm x 33cm (9in x 14in) roasting tin or baking tray with parchment paper. Put three-quarters of the Smarties into a food bag and bash them up with a rolling pin, until broken up a little.

3 When the chocolate is smooth, pour it into the prepared tin. Tilt the tin from side to side to let it find the corners and level out. Scatter with the smashed and whole Smarties, followed by the freeze-dried raspberry pieces or sprinkles. Leave to set, then remove from the parchment and snap into shards, ready to pack into little treat bags.