Share this brainy milkshake on Halloween for a mind blowing treat! It's creamy and delicious and scarily easy to make.

It's not Halloween if there's no ghostly steak on the horizon ;-) Dress your steak up in its Halloween best and be amazed how ghoulishly good it tastes!

It would be remiss of me, living here in France, to not be inspired by some of the culinary works of Mère Poulard, who owned an inn on Mont-Saint-Michel, in the Normandy region of France over 100+ years ago. Mère Poulard created a great soufflé omelette which is both crispy and yet fluffy at the same time!

Pork crackling crumbs are just so delicious and can be used to sprinkle over different dishes, as well as form an integral part of your recipes. They provide colour, flavour and crunch to enhance your culinary delights.

This ice cream reminds me immensely of vanilla ice cream in terms of its creaminess and colour. It has a perfect silkiness to it and mixes like a dream.

If you're looking for a sheet that can be used for various recipes including lasagna's and rolls, look no further! Liver turns out to be the perfect ingredient as it cooks into a sturdy sheet and yet remains so very flexible. As a little twist to the basic liver sheet, if you tolerate egg yolks well, you can make this slightly modified version by adding egg yolks on top. The sheets are super simple to whip up and don't require much cooking time.

Brains are a very nutrient dense ingredient, however they may be off putting initially and so a key way to introduce them into your diet is by disguising them. Using them in various recipes including dressings, mayonnaises and even ice cream, can be a great way to overcome the initial reticence associated with using them.

These little buns are nice and moist on the inside and yet hold really well together without needing any eggs. They have a bit of a crunch to them on the top and make a great party food, or meal for when you're on the move. They're easy and quick to prepare and are delicious, warm or cold!

Eskimo Pork Greaves Pâté is delicious in its own right and when combined with a few other ingredients it becomes perfect as a sweet or savoury frosting for cakes or buns, with its light and creamy texture. This frosting is perfect for use in a piping bag and sets perfectly.

If you're looking for a sheet that can be used for various recipes including lasagna's and rolls, look no further! Liver turns out to be the perfect ingredient as it cooks into a sturdy sheet and yet remains so very flexible. The sheets are super simple to whip up and don't require much cooking time.

This dressing is a lovely white colour and is still easily spreadable straight from the fridge. The brains are not overly dominant in the dressing and marry well with the creamy lard and salt. This is simply a different fat option you can try which combines the deliciousness of two nutrient dense fats.

Once you have oven roasted your bone marrows, you can make bone marrow liquid in addition to bone marrow crumbs. I tend to do this when I am looking to have my bone marrow liquid nice and clear with no little bits in (to make 'chocolate' and ice cream for example).