Supplies
For the popcorn:
- ½ bag sweet & salty popcorn
- 50g melted white chocolate
- 1 teaspoon green food colouring gel
For the fruit:
- Kiwis
- Grapes
- Banana
- Blueberries
- Edible glue
- Lime jelly cubes
- 285ml hot water
- 285ml cold water
Steps
For the popcorn:
- Melt chocolate in a microwavable bowl for 30s intervals (on defrost/medium low), stir every 30 seconds until melted.
- Add 1 teaspoon green food colouring gel and mix. Stir in the popcorn and spread mixture out onto a lined baking tray to dry.
- Leave for 30 mins to cool before serving.
- Draw and cut out your popcorn box shape on a piece of card. Then colour in using a red felt tip.
- Using double sided sticky tape, attach to kid’s cups.
For the fruit:
- Make jelly as per packet instructions; mix the jelly cubes with 285ml hot water and stir until dissolved. Then add 285ml of cold water. Pour liquid into small bowls and add slices of kiwi and grapes. Set in the fridge for several hours.
- Then prepare the rest of your fruit of choice; I slice the banana to look like tentacles and have them hanging out of a bowl of blueberries.
Supplies
- 1 slice wholemeal bread
- 1 large slice mature cheddar
- Red orange & yellow peppers
- Cucumber
- Plum baby tomatoes
- Carrots
- Celery
- Sourcream chive dip
- Hummus
Steps
- Add cheese to bread. Melt under the grill for approx 5 mins or until all the cheese is melted. Remove and allow to cool for 2 mins before cutting with a large “splat cookie cutter.
- Using “splat” cookie cutter, chop the peppers and cucumber, add to bamboo skewers, with plum baby tomatoes. Cut carrots and celery into batons for dipping.
- Serve with sour cream chive dip & houmous.