They look beautifully crispy with a soft and sweet, juicy centre and seem absolutely perfect for Halloween.
The recipe comes from Karmelowy and although the original recipe is posted in Polish the blogger has also translated the recipe into English - meaning we can all taste of a bite of this interesting Halloween food idea.
Paul Sorgule offers up ten guiding principles on what it takes to be a professional cook which reach beyond conduct, policy, procedures and pandemics, from respect and team work to honesty and professionalism.
The coronavirus crisis has hit the restaurant industry hard, with many chefs in danger of losing their livelihoods. But what about the sommeliers? How have they coped through the pandemic, and where will they stand in the 'new normal'?