With Halloween creeping up and the weather starting to feel colder we want to inspire you to get a little bit creative in the kitchen this festive period, so weve treated you to a round-up of our favourite seasonal recipes from our most-loved foodie bloggers.

Meanwhile, heat up the oil in a frying pan with the whole clove of garlic, then add the chili and some of the parsley. Cook for a minute and add the tomato cubes. Cook for one more minute and add the bisque sauce, dilute with a little of the pasta cooking water. Reduce on low heat for 2-3 minutes, adjust salt.

Once the cooking time has expired, drain the spaghetti al dente and pour them in the pan. Blend everything and add the remaining parsley.

Drain the spaghetti, add them to the bowl with the sea urchins, and whisk. If they are too dry, add a drop of water again. Serve with fresh parsley and grated lemon zest to taste.