Masterchef semi-finalist Sarah McCready whips up a Mexican feast to celebrate Halloween

Sadly, it is a truth universally acknowledged that as you get older, fancy dress becomes less and less socially acceptable.

Gone are my university days, where at least once a week there was an occasion that called for dressing up.

Indeed, I could often be found on a Friday night trekking up Cornmarket Street in Oxford on the way to a party, supposedly dressed as Amy Winehouse or Alex from Clockwork Orange (although, having looked back at photos I cannot say either were immediately obvious).

I was normally recognisable because of my blue lips and chattering teeth, having refused a coat as this would of course ruin my “look”. Those were the days hey.

However, with Halloween around the corner the opportunity for fancy dress emerges again and cannot be refused.

Despite now being closer to 30, I do actually believe there is a more grown up way to celebrate Halloween. For the last few years I have hosted a Halloween themed dinner party.

So, in exchange for some great party food and a few macabre cocktails provided by yours truly, all I ask for is a bit of subtle theming in regards to your dress. Don’t panic, I’m not suggesting zombies and mummies.

Last year was my now infamous “Stranger Things” themed soiree, with upside down slime cocktails and 80s clothing.

This year I am going for a Mexican “Dia de Muertos”, or Day of the Dead, party as an excuse to celebrate the Mexican food I love so much (as well as indulging in a cheeky bit of sugar skull face painting).

Mexican food lends itself so well to these sorts of occasions. People may think of heavy carb-loaded burritos but authentic Mexican food is light, flavourful, easily customisable and pairs brilliantly with alcohol, making it perfect for big groups.

I have decided upon a “build your own” tostada station as the centre piece for my Dia de Muertos food spread.

Tostadas are essentially flat, crunchy corn sheets that you can load up with all your favourite toppings. Popular in the Yucatan region of Mexico, which I had the pleasure of travelling around earlier this year, tostadas are often the accompaniment to Mexican ceviche.

Thus, I intend to toast a large pile of the tostadas, fill my table with bright flowers and colourful lanterns, and plonk in the centre a big bowl of mango and prawn ceviche.

People can then customise to their own tastes, adding chicharonnes (Mexican pork scratchings) if they require additional crunch, or cooling avocado if they are not favourable to spice.

I also intend to have my face paints easily accessible just in case someone slips through the door without looking suitably ghoulish.

All in all it is shaping up to be a fantastic night, and no blue lips in sight!