Stabbing it out in the kitchen with Jack and Jill

For the first time in my vaguely grown up life, I am celebrating All Hallows' E'en.

As a kid we did the trick-or-treat thing - under the watchful gaze of my parents, in a clearly defined perimeter, and with strict instructions not to perform any tricks if treats weren't delivered. It was all about who could bring home the biggest teeth-rotting haul, and who could consume said haul fastest without spewing up a technicolour dream.

This year, I am celebrating with jack 0'lanterns that I have carved myself. That's right, my idea of vaguely grown up Halloween is being allowed to use sharp implements for fun. Despite the howls of the anti-America brigade, Halloween is taking off in Australia (a note for said haters: it started out as a Celtic pagan celebration, a kind of festival of the dead, not an American Hallmark card). The practically hollow 'gourd' pumpkins were stocked by Harris Farm this month, and decorations and costumes are easier to source than ever. So maybe Halloween isn't strictly an Australian holiday - but why be patriotic when there are ghouls to be scared off, cult horror to be absorbed, pumpkins to be carved and a sugar free-for-all on offer?

Should you wish to partake in the Halloween spirit, pumpkin disembowelling is a particularly festive option. And easier than you ever thought, too. The pumpkins are mostly hollow, very unlike the Australian varieties. Arm yourself with the best knife that your kitchen has (a challenge in a sharehouse, I will admit) and follow the instructions of a person who has done this many more times than I have. I would encourage you to scoop out the seeds and stringy membranes with your hands rather than a spoon, as this is much more fun. Don't forget to keep the seeds. They are damn tasty after some toasting - see my recipe below. Also, if this is your first go at carving, designs with straight lines are much easier to work with than curves.

Off with his head!

Mmmmmm, brains....

Toasted pumpkin seeds!

You will need...

Pumpkins (the Halloween kind)
Olive oil
Salt

The how-to...

1. Preheat your oven to 200 degrees, and put a saucepan of well-salted water on to boil.
2. Take the seeds that you have scooped out of your pumpkin and separate them from the stringy stuff, then give the seeds a good rinse.
3. Tip the seeds into the boiling, salted, water, and turn the heat down until the water is at a simmer. Leave it at a simmer for 10 minutes.
4. Empty the contents of the saucepan into a colander, and shake all of the excess water off the pumpkin seeds. Spread them out on a baking tray and drizzle with olive oil.
5. Pop the tray into the hot oven and keep an eye on them. They should start to brown within 10 - 20 minutes, pull them out a couple of times in this period to give the tray a shake, and then for the last time when they are toasted to your satisfaction.
6. Let them cool properly and then taste for seasoning. You can add a little more salt at this point, and serve.