Scare-Cuterie Board

a) Meanwhile, cut the sourdough baguette into 1cm thick slices.

b) Pop the slices onto a large baking tray in a single layer. Drizzle with oil, season with salt and pepper and toss to coat.

c) Bake on the middle shelf until golden, 8-10 mins, then remove from the oven and set aside.

a) Quarter the pear lengthways (no need to peel), remove the core and thinly slice lengthways.

b) Halve the olives lengthways.

c) Reserve 6 olive halves for the spiders' bodies, then cut the remaining halves into thin slices for the legs.

d) Place an olive spider body on top of each slice of goat's cheese. Arrange the olive slices around the spiders' bodies to create the spiders' legs.

a) Using a small knife, cut a spooky face into the reserved Camembert lid circle. 

b) Once baked, remove the Camembert from the oven and pop the Camembert ghoul's face on top. 

c) Use kitchen scissors to snip off a small corner from the packet of fig jam to create a small hole. Squeeze the jam into the cut-out sections from the 'face'. Pop any remaining fig jam in a small bowl and pop onto your board for dipping.

a) Cut each piece of Serrano ham in half lengthways. Lay 2 Serrano ham pieces end-to-end, and scrunch into a ruffle, approximately the same length as a salami slice. Repeat with the remaining Serrano ham.

b) Fold each slice of salami in half. Place the salami and Serrano ruffles in two rows in the centre of your serving board, alternating between the salami and Serrano.

c) Place the Camembert 'face' at the top of the 2 rows of salami and Serrano.