I'm just recovering from nearly choking to death on a pip from my seedless mandarin orange. I don't want to sound fussy, I could live with one or two pips, but by the time I was done I'd found 14, which seems to be taking "seedless" a little too far don't you think?

Nevertheless, the arrival of mandarins in the stores has put me in a great mood. This means that Christmas is on its way, which is my favourite time of year. I love the whole process: lights, trees, mulled wine, pantomimes and stockings, it just doesn't get much better. Of course, before then we have Halloween to deal with, which in my world is a mixed blessing.

Now that we've moved into a family-friendly area, the husband and I are bracing ourselves for an onslaught of mini ghosts and goblins to come knocking at our door. I love trick or treaters, but dishing out yet more candy to kids who are already hyper from a sugar high goes against all my better instincts. However, giving fruit to kids on Halloween as a healthy alternative also goes against my instincts, not least because it would probably result in some disgruntled trickery.

My solution? We'll definitely be handing out treats, but I'll be stocking up on candy that doesn't have artificial flavours and colours. At least this way we help to mininise additive overload, if not the sugar. And for all your parents who would like at least a few hours sleep on October 31st, I suggest you do the same. Sugar may well keep children up till late, but coupled with additive-induced hyperactivity, you'd better be prepared for a few tantrums and a broken night's sleep!

How can I protect my kids from candy overload this Halloween?

Without locking your kids up for the night and pretending that Halloween doesn't exist, you may struggle to avoid candy at Halloween totally. If I were you, I'd keep only a small amount in the house – just what you expect to give out to trick or treaters, so at least you don't have your own sugar mountain at home.

If you live in a cooperative neighbourhood, you could try suggesting that you all avoid candy with artificial colours and flavours, and choose more natural options instead. Read the labels but Fruit Pastilles and many of the Marks & Spencer items have an additive-free policy. Another tactic is to make sure your kids eat some protein as well as candy.

Protein is filling and helps to slow the release of sugar into the bloodstream, so try only letting your kids out to trick or treat when they have had a protein-rich meal!

Chicken, lean beef or fish with a large green salad and avocado would be perfect.

Also, if you would like to give Martha Stewart a run for her money, then you can make toffee or chocolate coated apples, so that at least you can slip a serving of fruit into the equation. You can also try giving out more healthy "treats" such as mini boxes of raisins and trail mix, but those little witches and wizards may well cast a spell on you if you do.

Finally, I wonder if the best approach is instead to combat some of the sugar with some really good, wholesome meals. Bermuda pumpkin is in season – maximizing the flavour and nutrient content – so it's a great time to cook with it. Pumpkin is also naturally rich in beta-carotene, folic acid, vitamin E and calcium. It's also lower in naturally occurring sugars than potatoes or rice, so it's easier on the blood sugar too.

With this in mind, I've given you two of my favourite pumpkin recipes. Both are totally delicious and really warming - good now that the weather is getting a little cooler. Give them a try and have a fun Halloween!

Ingredients:

- ¼ pumpkin, skinned and chopped into 1 inch cubes (approx 2 ½ cups)

- 3 large tomatoes, skinned* and chopped

- 4 sticks celery, chopped

- 1 large red onion, chopped

- 1 vegetable stock cube

- ¼ tsp ground coriander seed

- 1 tsp chili powder (mild or hot)

- 1 tsp cinnamon

- black pepper

- 1 tbsp olive oil

- 4 cups boiling water

Method:

1. Skin the tomatoes - it's very easy to do! Etch a shallow X in the top and bottom of each tomato, place in a heat-proof bowl and cover with boiling water for 2 minutes. You will see the skin split and begin to peel off. Drain, cover with cold water and peel/chop when cool enough.

2. Gently heat the olive oil in a large saucepan with one tsp water

3. Add the chopped onion and celery, turn up the heat and stir for a few minutes. Then reduce the heat to "simmer", cover the pan and let the vegetables sweat for a few minutes.

4. Uncover the pan and add 4 cups of boiling water

5. Then add the pumpkin, chopped tomatoes, stock cube, coriander, chili powder and cinnamon.

6. Bring to the boil and then simmer for approx 25 minutes until the pumpkin is well cooked. Blend (you may have to do this in batches) till smooth.

Keeps in the fridge for 3 days, freezes well.

Ingredients:

- 6 skinless chicken thighs

- 1 onion, chopped

- 4 stalks celery, chopped

- 1 yellow pepper, de-seeded and chopped

- 1 large zucchini, chopped

- ¼ pumpkin, peeled, de-seeded and chopped into 1 inch cubes

- ½ cup white wine (optional)

- 1 ½ cups chicken or vegetable stock

- 1 ½ cups pasta sauce (I used Muir Glen Organic pasta sauce from Lindos)

- A little olive oil

Method:

1. Preheat the oven to 370 F

2. In a casserole pot, warm 1 tbsp light olive oil over a gentle heat

3. Add the onions and celery and cook until they have softened a little

4. Add the chicken thighs and brown lightly on the outside

5. Add the pepper, zucchini and pumpkin, and let everything sweat for a few minutes

6. Turn the heat up to high and add the wine, stock and pasta sauce. Stir in and bring to the boil

7. Bake in the oven for 1 hour. Check the chicken has cooked through thoroughly

8. Return to the stove top and if you like, thicken the sauce with 1tbsp cornflour mixed with 2 tbsps water - stir this in gently over a low heat.

9. Remember, pumpkin is a carb so you don't need rice or potatoes with this! Serve in large bowls with a fork and spoon!