Would you dare eat a chocolate frog? How about some Cockroack Cluster? Probably not. We've therefore created some muggle-style recipies for all those too afraid to try the real thing.

Disclaimer -Read this!

If under 15, get an adults permission and help in making these sweets.

The management take no responsibility for accidents or damage caused whilst making or eating the said confectionary.

You eat these sweets entirely at your own risk!

Acid Pops

Just get some bright green lollipops. If possible, coat them with fizzing candy.

Bertie Bott's Every-Flavour Beans

Jelly Belly Beans are best - make sure you buy them with all the flavours, not just the ones you like!

Blood flavoured lollipops

Red lollipops - for best vampiric effect, draw on a fearful face in food colouring or decorating ink *Make sure it's edible! Don't just use a normal pen*

Bouillabaisse

For those who (like us) are ignorant of the ins and outs of French cuisine, Bouillabaisse is a highly-flavoured fish stew/soup from Provence in France. Here's the only recipe for it I could find:

Serves 8 - 10

280g thinly-sliced onions

140g thinly-sliced leeks

142ml olive oil

2l water (or 450ml dry white wine and 1550ml water)

1kg fish heads, bones and trimmings (I didn't say it would be a nice recipe!)

1.5kg chopped ripe tomatoes

1/2 tsp dried, crushed fennel seeds

1tsp finely chopped garlic

A 8cm strip of fresh orange peel

1tsp dried thyme

salt & pepper to taste.

2 1kg lobsters, cut up and cracked (ask someone who actually knows how to prepare lobsters, 'cos we certainly don't!)

2.5kg white fish (choose three from halibut, red snapper, bass, haddock, hake, cod and rockfish)

1 eel (optional)

1kg live mussells (optional)

1kg quartered sea scallops (optional)

Fry onions and leeks in the oil over a low heat for 5 mins (until tender but not brown). Add the fish trimmings (heads, bones etc.), tomatoes, herbs and seasonings and cook uncovered for 30 mins. Then strain the soup through a large sieve, pressing solids with the back of a spoon to squoosh out all the juices.

Boil the stock over a high heat. Add the lobster and boil for 5 mins. Add the fish and eel, and boil for another 5 mins. Add the mussels and scallops and boil for 5 more minutes. Season to taste (if you dare).

Butterbeer

Ilb Caster Sugar

1/4 pint Milk

1/8lb Butter

1/4 large tin Condensed Milk

Heat the milk. Dissolve sugar in it, and add the butter and condensed milk.

Boil gently for approximately 35 minutes.

Beat.

Add either milk or water until a drinkable consistency and flavour is reached. *Watch you don't burn yourself*

Cauldron Cakes

Make or buy some fairy cakes. Hollow out the centre to get a cauldron shape. Fill with melted chocolate or butter icing. Use a strawberry lace for a handle.

Chocolate Frogs

Buy jelly frogs, and dip in melted chocolate.

Cockroach cluster

2 cups Sugar Puffs/Corn Pops/ Similarly shaped cereal

Cooking chocolate

Melt the chocolate over a pan of boiling water. Stir in the cereal, and dish into paper cases. Sprinkle granulated sugar over each one. Cool in fridge.

Coconut Ice

4 tablespoons Condensed Milk

6oz Dried Coconut

11oz Icing Sugar

Mix coconut and sugar, and add the milk. Add more milk if too solid, more sugar if too runny. Mixture should become quite stiff.

Knead the mixture on a chopping board.

Add pink colouring to half the mixture. On a baking sheet, press both coloured bars together into a striped rectangle.

Firm in the fridge.

Devour mercilessly

Drooble's Best Blowing Gum

Get loads of different coloured gum, and put in a bowl so it looks pretty. If soft enough, mix together and tear off chunks.

Exploding bonbons

Buy bonbons, exploding candy and syrup or honey from a muggle shop

Melt the syrup or honey over the stove until runny. Dip in the bonbons, and then immediately dip them into the exploding candy. Cool in fridge.

Fizzing Whizzbees

Buy some flying saucers (those sherbet-filled ones) and devour them!

Honey coloured toffees

Buy a bar of toffee, brush in honey and sprinkle with light brown sugar. Cool in fridge. Eat!

Ice Mice

Chocolate mice

Melted honey and chocolate

Granulated sugar, white and brown

Dip brown chocolate mice in chocolate and then in brown sugar, white chocolate mice in honey and white sugar. Use red liquorice for tails. Freeze.

Jelly Slugs

Buy a pack of mini jaffacakes, and devour them! (mercilessly)

Make some different coloured jelly liquid (preferably green)

Use the jaffacake boxes as jelly moulds, and cool in fridge. Decorate with chocolate drops for eyes and shards of chocolate for horns.

Liquorice Wands

Straighten some liquorice strips (the fizzy ones) and place in the freezer to harden.

Pepper Imps

Buy some "Fishermans friend", "Tictacs" or "Smint", (mint flavour) and use a cake-decorating pen to draw tiny evil faces on them.

Alternative method for the particularly brave - get jelly babies dip them in tabasco and coat in caramel. Thanks to Luke Barclay-Simmons for that one.

Peppermint creams shaped like toads

1 Egg White (buy ready pasteurised egg white from the shop, rather than just using raw eggs)

12oz Icing Sugar

3 drops Peppermint Essence

Whisk egg white until frothy, and beat in sugar and essence. Knead. Shape into toad-like shapes, and cool in fridge.

Pumpkin Pasties

1/2lb Pumpkin

4oz Pastry

! Egg

2oz Caster Sugar

A little ground mixed spice

Remove the inside of the pumpkin and its skin, and cut into pieces. Steam pumpkin pieces for 15 minutes, until soft. Mash. Beat the eggs with the sugar, milk and spice, and add the mashed pumpkin. Roll out the pastry and line a small (4,5 inches) piedish. Fill with the mixture, and bake at 190 degrees for 30/40 minutes, or until the pumpkin filling sets.

Sherbet Balls

Dip gobstoppers in melted honey, and then roll in sherbet. Mmmmm....

Sugar Quills

*Adults only*

Melt sugar with a little water. Coat the back of a spoon, and trickle off onto foil in the shape of a quill. Freeze, and then remove foil. Devour!

*Kids version*

Buy some fondant icing. Shape into a quill, and brush with different food colourings. Freeze to harden.

Treacle Tart

150g Shortcrust pastry

150g Golden Syrup

35g Breadcrumbs (make in blender)

1.5tsp lemon juice

Line a 20cm pie dish with the pastry. Warm the syrup in a pan with the breadcrumbs and lemon juice. Stir. Pour this mixture into the piedish. Bake at 180 degrees C for 25 - 30 minutes.

Toothflossing Stringmints

1 Egg White (buy ready pasteurised egg white from the shop, rather than just using raw eggs)

12oz Icing Sugar

3 drops Peppermint Essence

Liquorice Laces

Whisk egg white until frothy, and beat in sugar and essence. Knead. Shape into spheres by rolling between palms. Wrap in liquorice laces. Cool in fridge.