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Wednesday Addams is the Halloween costume you don’t want to miss out on this year. From her dark braids to her panged makeup, the classic gory-loving adolescent girl is the ideal character to assume on the spookiest day of the year. Why? First crafted from the mind of cartoonist Charles Addams, then reimagined in the world of Tim Burton, Jenna Ortega became the “Queen of Creepy” last year when the Netflix series Wednesday quickly became one of the most watched across the globe for the streaming service. Wednesday’s gothic garments mirror her affinity for immoral behaviour and her inherent gloom. Her crisp collars and black ties are codes for what is typically referred to as “ivy-style”, with each suit stitched for the structure of a poised young woman – a contradiction to her otherwise raven-like characteristics and thirst for danger. Not only does Wednesday’s clean uniform aptly juxtapose her morose character, but it’s also very easy to recreate from what you already own in your wardrobe, or could find for cheap. Looking back at the eight-episode thriller, there’s only a few items needed to become the murder-solving Wednesday who’s captured everyone’s attention for the past year. Here’s some outfit options to embody the character of Wednesday Addams for Halloween. The classic schoolgirl Wednesday’s not someone to leave much up to chance. Her routine is consistent – minus the bloody extracurriculars and urge to break rules. However, the psychic prodigy is mainly seen in her Nevermore Academy uniform throughout the show. Just like any school uniform, the get-up consists of a fitted jacket, white button-down, black tie, grey sweater vest, long skirt, and loafers. Most of these items can be found at your local thrift store, if they’re not already hanging in your closet. Don’t worry about colour, Wednesday doesn’t care much for it. If you want to incorporate accessories that fully channel Wednesday’s character, buy a pair of chunky loafers ($70), sew a Nevermore patch ($14.90) onto your pinstripe jacket pocket, make sure your skirt is the same print as the coat, and get yourself a button-down with a long-pointed collar ($13.99). The polka-dot dress A misty cloud was enveloped around Wednesday from the very beginning. Even before she swapped public high school for a school dedicated to the supernatural, Wednesday stuck to dark colours. The polka-dot dress Ortega wore in the very first episode spoke volumes for her character. Walking through the halls and headed straight for the pool, with bags of piranhas ready to eat the flesh of her brother Pugsley’s bullies, Wednesday donned a long black dress with white polka-dots scattered all over. The garment was layered over her trademark sharp collar, and of course, her black tresses were pulled in two tight braids – never to be messed with. If you’re feeling lazy and aren’t up for the second-hand hunt, Amazon’s replica of Wednesday’s dress ($29.99) comes with both the top garment and long-sleeve undershirt. The fair Keeping with her consistent colour palette of black and white, the gifted teenager only swapped her pinstripe Nevermore ensemble for another print on her days off from school. Luckily, embodying Wednesday’s character outside of school is straightforward and effortless if you have black and white mixed into your clothing collection. All you need is a pair of black trousers, platform loafers, a black utility jacket, and a sweater with some monochrome embroidery. To match Wednesday’s look she donned at the fair – where she encountered the hyde for the first time – grab a gray hoodie and striped sweater. Since Wednesday is a girl of habit, most of her out-of-class outfits include variations of the black and white knitwear, like this checkered scoop neck sweater ($41.96). The school dance gown It’s a rarity to see Wednesday with her guard down, following her heart instead of her head. Even when she does, the character’s self-confidence never wavers. Wednesday knows who she is and what she likes, which is why she knew the perfect dress for Nevermore’s dance when she saw it in the window of an old antique store. The chiffon belted gown with a multi-layered skirt, sheer neckline, and buttoned black collar perfectly represented Wednesday’s desire to step out of her comfort zone while still staying true to who she is. It’s the kind of eerie elegance made for a night like Halloween. You can try and find a layered tulle skirt, black belt, and transparent button-up with a black bodice, or you can purchase the exact dress ($28.22). Either way, make sure your hair is pinned in two braids and wrapped around the top of your head. Find an opaque purple lip stain and dot some fake freckles over the bridge of your nose for Wednesday’s shadow-like makeup. If you’re really feeling crazy, switch on “Goo Goo Muck” by The Cramps and give your friends a taste of Wednesday’s ominous dance moves. Read More Halloween pumpkins – how to grow your own From a house party to a movie night, Halloween celebrations that don’t involve going out How to dress like Taylor Swift and Travis Kelce for Halloween 2023 11 best kids’ Halloween outfits that will scare and delight 9 best horror stories to read this Halloween and beyond Kourtney Kardashian’s skeletons and other celebrity inspiration for Halloween

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“I love the sticky sound this steamy pasta makes as you stir through pumpkin, walnuts and blue cheese until it forms a creamy sauce,” says chef Donal Skehan. “It’s proper autumnal food – seek out smaller, sweeter pumpkins with interesting textures and skin colours; they are far more flavourful than the regular large orange ones.” Autumn pasta with blue cheese and nuts Serves: 4 Ingredients: 1 pumpkin or autumn squash (about 1kg), peeled, deseeded and sliced 3-4 sprigs of thyme 1 tbsp olive oil 1 tbsp salted butter 2 onions, thinly sliced 350g pasta shapes, such as conchiglie or rigatoni 100g blue cheese 75g walnuts, toasted and roughly crushed Sea salt and freshly ground black pepper Best-quality extra virgin olive oil, to serve Method: 1. Preheat the oven to 200C/180C fan/400F/gas 6. 2. Place the pumpkin on a large baking sheet with the thyme sprigs and toss in the olive oil until all the pieces are coated. Season generously with salt and pepper. Roast in the oven for 40 minutes, or until tender and caramelised at the edges. Once cooked, keep warm. 3. While the pumpkin cooks, place a large heavy-based frying pan (skillet) over a medium-high heat and add the butter. Add the onions and season generously, tossing to coat completely in the melted butter. Reduce the heat and cook gently until the onions are sweet and caramelised, about 10-15 minutes. 4. Towards the end of the pumpkin cooking time, bring a large pan of water to the boil and generously season with salt. Once boiling, add the pasta and cook until al dente. Drain and reserve a cup of the starchy cooking water for use in the sauce. 5. Increase the heat back up under the pan with the onions, then add the reserved pasta water and bring to a steady simmer. Meanwhile, mash half the cooked pumpkin and add this to the onions. Crumble in almost all of the blue cheese (keep a little back to serve) and stir until you have a smooth, creamy sauce. Working quickly, add the pasta to the pan and stir through until completely coated. 6. Serve the pasta hot in warmed plates topped with the remaining pumpkin slices and blue cheese. Sprinkle with toasted crushed walnuts and top with a generous drizzle of the best-quality extra virgin olive oil you have to hand and a last seasoning of sea salt and black pepper. One-pot Moroccan-style meatballs “There are some recipes that are ideal for making ahead of time and seem to improve in flavour once you plonk them in the fridge for an overnight stay. This is particularly true of a tomato-based meatball stew like this one,” says Skehan. “The spices have an opportunity to mingle with the lamb, the harissa paste has time to develop the deep hum of heat in the sauce, and you are left with a pot of something truly special. “Make these meatballs while you have time on a Sunday night, and all you have to do to make a meal of them is serve them at the table with rice or couscous, and maybe some flatbreads.” If you don’t have a slow cooker, make this in a casserole dish and cook, uncovered, in an oven preheated to 160C/140C fan/320F/gas 3 for one hour. Serves: 4 Ingredients: 450g minced lamb ½ red onion, finely chopped 2 garlic cloves, crushed 1 medium free-range egg 2 tsp ras el hanout 30g fresh white breadcrumbs 1 tbsp finely chopped flat-leaf parsley 2 tbsp olive oil Sea salt and freshly ground black pepper For the sauce: 1 tbsp olive oil ½ red onion, finely chopped 2 garlic cloves, finely chopped 1 heaped tbsp harissa paste Grated zest of 1 lemon 400g tin chopped tomatoes 100ml chicken stock 400g tin chickpeas, drained and rinsed To serve: Handful of flat-leaf parsley, chopped Couscous, steamed Greek yoghurt Flatbreads, charred and torn Method: 1. In a large bowl, mix the lamb with the red onion, garlic, egg, ras el hanout, breadcrumbs and parsley. Season well and with wet hands, shape into 20 walnut-sized balls. 2. Heat the two tablespoons of oil in a frying pan or using the sauté function on the slow cooker and brown the meatballs all over. Transfer to a plate. 3. Now for the sauce. Add the one tablespoon of oil to the pan or slow cooker and gently fry the onion for five minutes, then add the garlic, harissa and lemon zest, and cook for one minute more. 4. Transfer to the slow cooker (if you’re not already using it), then add the meatballs. Pour over the chopped tomatoes and stock. 5. Season well and cook on high for four hours, then add the chickpeas and cook for a further 30 minutes. If the sauce is too juicy at the end, remove the meatballs and reduce to your liking in a pan or using the sauté function on your slow cooker. 6. Serve the meatballs and sauce scattered with parsley, with steamed couscous, a dollop of yoghurt and flatbreads. Irish coffee, hazelnut and chocolate tiramisu Tiramisu is one of Skehan’s “go-to desserts to feed a crowd”. He says: “This version is the latest twist and an homage to that favourite after-dinner treat: Irish coffee topped with whipped cream.” Serves: 6 Ingredients: 400ml double cream 250g mascarpone 4 tbsp caster sugar 75ml Baileys 300ml strong coffee 75ml whiskey 200g Savoiardi sponge fingers 100g hazelnuts, toasted and roughly crushed in a pestle and mortar 75g dark chocolate, grated Method: 1. Put the cream, mascarpone and sugar into a bowl and whisk by hand with a balloon whisk until it is thick and luscious. Whisk in the Baileys and set aside. 2. Mix the coffee and whiskey together in a shallow dish. Dip the sponge fingers into this mixture and put a layer of them into a glass serving dish. Spread over a third of the mascarpone mixture and scatter with a third of the nuts and chocolate. 3. Repeat to make two more layers, finishing with a layer of cream scattered with nuts and chocolate. Chill for at least two hours before serving. This will keep well covered in the fridge for two to three days. ‘Home Kitchen: Everyday Cooking Made Simple And Delicious’ by Donal Skehan (Yellow Kite, £25). Read More Three authentic Thai recipes to try at home Move over Nando’s – how chicken restaurants became cool Long live British scran: Three classic dishes for autumn Four delicious ways to use up leftover pumpkin this Halloween The best foods to forage in November and how to cook them Why ‘chain’ restaurant shouldn’t be a dirty word