Devilishly Delicious: The Monster's Cookbook

Are you looking for a wickedly delicious treat to whip up this Halloween? "The Monster's Cookbook: Everyday Recipes for the Living, Dead and Undead" delivers 70 monstrous recipes, including Cubed Earwax, Chunky Organ Marmalade, and Thickest Human Snot (yum!).

Established by author/screenwriter Nick Hornby, the book is a project of Hoxton Street Monster Supplies. Money raised goes to the charity Ministry of Stories, which provides creative writing mentoring for young people.

EDGE procured two devilish recipes for our readers... beware!

Chunky Vomit Dip

Ogres traditionally prepared this foul-smelling delicacy as a dipping sauce for larger human roasts and pan-fried organs. However, its popularity spread and you can now find it in pop-up bodily fluid bars everywhere.

Certain human ailments give the vomit a sickly sweet aftertaste so always source from those who are sick with terror, as opposed to illness. If unsure, this vegetable version of the dip will suffice in an emergency.

Sufficient for 6 monster servings of dip.

Ingredients
3 ripe avocados
1 tomato, finely chopped
handful of cilantro leaves, finely chopped
� teaspoon ground cumin
squeeze of lime juice
salt
tortilla chips, to serve

Halve and stone the avocados, then scoop the flesh out of the shells and place in a bowl.

Add the tomato, chopped cilantro, and cumin and coarsely mash together with a fork. Stir in the lime juice and season to taste with salt.
Serve immediately with tortilla chips.

Fresh Pus Pie

Pus Pie was a firm favorite on the menu of many cadaver cafes up until about a century ago. It was delicious served warm and oozing from the oven or fire pit. The best pus was extracted from diseased humans and it could be very rich so diners were advised to limit themselves to one small slice.

A dramatic drop in human diseases that produced oozing boils led to its demise and this modern recipe took over in popularity.

Sufficient for 8 monster servings of pie.

Ingredients
13 oz sweet shortcrust pastry
3 eggs and 2 egg yolks
a little flour, for dusting
1� sticks unsalted butter, at room temperature, plus extra for greasing
1 cup superfine sugar ?
1 cup fresh lime juice
Sifted confectioners' sugar, for dusting
8 fresh lime leaves or the grated zest of 3 limes

Roll out the pastry on a lightly floured surface until a little larger than a greased 9-inch fluted loose-bottomed tart pan. Lift the pastry over a rolling pin, drape into the pan, then press over the bottom and up the insides. Trim off the excess pastry so it stands a little above the top of the pan. Prick the bottom with a fork. Let chill for 30 minutes.

Line the tart with nonstick parchment paper, add ceramic baking beans, and bake in a preheated oven at 400�F for 15 minutes. Remove the paper and beans and bake for a further 12 to 15 minutes until the pastry is crisp and golden. Let cool.

Put the sugar, lime juice, and lime leaves or lime zest in a saucepan. Heat gently until the sugar has dissolved. Bring to a boil and simmer for 5 minutes. Let cool for?5 minutes, then strain into a clean pan.

Stir in the eggs, egg yolks, and half the butter and heat gently, stirring, for 1 minute or until the sauce coats the back of the spoon. Add the remaining butter and whisk constantly until the mixture thickens.

Transfer the lime mixture to the tart crust and bake for 6 to 8 minutes until set. ?Let cool slightly, then serve warm, dusted with confectioners' sugar.

Though the monster community fervently awaits the arrival of a plague or epidemic, advances in human medicine have sadly affected the availability of high-quality pus.

"The Monster's Cookbook: Everyday Recipes for the Living, Dead and Undead" is available on Amazon.