Tag Archives: recipe

Cooking Up A Mediterranean Feast With Oscar & My Little Piccolo

Over the past few months Archie (and I) have been enjoying the food pouches from My Little Piccolo. They are organic, full of goodness and super tasty too. I often have a cheeky raspberry and apple pouch as a snack between breakfast and lunch. Archie loves them squeezed into a bowl or he eats it straight from the pouch himself. Recently My Little Piccolo launched their Mediterranean goodness range which Oscar and Archie have both enjoyed.

The pouches are great for putting in your bag and when either of the boys want a quick healthy snack they have a pouch each. They love the fruit ones when we are out and about.

To celebrate the launch of the new Mediterranean goodness range being stocked in Asda stores, Asda and My Little Piccolo sent us a range of their delicious pouches and ingredients to make a family Mediterranean meal that Oscar could help me cook. We were also sent a fun suitcase full of goodies and Oscar’s very own chef’s hat.

We were given the Sweet Tomato Ricotta Spaghetti to make which Oscar enjoyed cooking so much and it tasted absolutely amazing! Take a look at the video below to see how we got on…..

Here is the recipe and I would love you to show me any photos or videos of your little ones cooking up a treat! Don’t forget to tag me in it.


  • 1 tin of chopped tomatoes (400g)
  • 4 fresh basil leaves, chopped
  • fresh black pepper
  • 1 carrot, peeled and chopped
  • 200g of spaghetti
  • 100g of ricotta
  • 1 medium onion, peeled and chopped
  • 1/2 a red pepper, de-seeded and chopped
  • 1 tbsp of tomato paste
  • 1 clove of garlic, peeled and crushed


  • In a saucepan heat the olive oil and add the onion and garlic and saute these until they are transparent (around 8 minutes). Add the chopped red pepper and carrot and cook for a further few minutes.
  • Add the tin of tomatoes, tomato paste and a few twists of pepper and stir. Increase the heat slightly and let it bubble away for a few minutes, then reduce the heat.
  • Put on a large pan of water and bring it to the boil, add the spaghetti and cook until ‘al-dente’ which is around 8-10 minutes.
  • Add the ricotta and basil to the sauce and stir through.


We served it with a nice fresh salad and some garlic bread.


Disclaimer: We were provided with the ingredients for the purpose of this post. My views and opinions of the pouches are honest and my own.


Recipe: Banoffee Pie

When we have friends over for dinner I often make a Banoffee pie and it always goes down a treat. Today we have had a lazy day at home so Oscar and I decided to make one for Daddy, plus I was craving the amazing salted caramel sauce from Marks and Spencer. 

To make the Banoffee Pie you will need:

2 x Salted caramel sauce from Marks and Spencer

1 x packet of digestive biscuits
175g of butter
1 x dairy milk
1 x 284ml Elmlea double cream
4 x bananas

1. Firstly break up about half a packet of digestive biscuits and put them in a food processor. I have a really great Breville hand blender from Amazon and it was only about £30. It is really good and comes with an electric whisk, food processor, measuring jug and chopper which can be used at two different speeds.

2. Put the butter in a saucepan over heat and let it melt then add to the processor and mix with the biscuit.

3. Put the mixture into a flan dish and leave to set in the fridge for a couple of hours. I line the dish with foil to make it easier to get out when it is set without cracking the biscuit base.

4. Once set take out of the dish and then layer the salted caramel over the biscuit base, I normally use about one and a half jars.

5. Slice the bananas and layer them on to the salted caramel sauce.

6. Whisk your double cream up, make sure it doesn’t go to thick and clotted.

7. Cover the bananas with the cream and then grate chocolate over the top for decoration.

8. Place back in the fridge for about 15 minutes then it is ready to eat!


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Our FAGE #YogArtist Challenge

Last week we received a box of goodies from FAGE UK to help us become #YogArtists and create amazing yoghurty creations! Our box contained a range of yummy ingredients to add to our creations, spoon, lunch box, apron, jars to fill up with yummy yoghurt, stickers, stencils and vouchers to go and get all the yoghurt we needed. Oscar was very excited as he loves cooking and being in the kitchen and even before we had brought our yoghurt’s he was walking around the house in his apron telling Greg and I that he is a chef. We headed to the supermarket and got two massive TOTAL Greek yoghurt pots and four different flavoured Fruyo yoghurt’s.

When we got home I asked Oscar what he wanted to make and he decided he wanted to make a yoghurt self portrait. We had lot’s of fun adding almonds and raisins for his eyes, peach slices for his hair, dried apricots for his ears and nose and blueberries for his mouth. He was very proud of his creation. We then used a stencil and sprinkled cinnamon to read #YogArtist and decorated around the edges with cherries, blueberries and raisins. He found this one very tasty mixing the cinnamon with the greek yoghurt. 

We then made yoghurt’s for his Nannies layering the Greek yoghurt with nut clusters and blueberries. They looked really good in the jars with the twine and lid covers. As for the Fruyo yoghurt’s we have been eating these after dinner and mixing chocolate sprinkles into them. My favourite is the Peach flavour it is so thick and creamy and tastes amazing. The best bit is the yoghurt’s are all natural with no added preservatives or colouring.

We have really enjoyed being #YogArtists and have had lots of fun making our yoghurt creations! We will continue to use the FAGE UK products to make yummy things like smoothies, dips, baked potato toppings, ice cream and pasta dishes. You can really use the yoghurt’s for so many different things. 

Here is a tasty treat to make with your little ones and for more great ideas check out the hashtag #YogArtist on Twitter @TotalGreek, head to Facebook or take a look on the instagram page @FAGE_UK. 

Apricot and Pistachio Yog-Pops
Ingredients (serves 6)
250g TOTAL Greek yoghurt
250ml double cream
50g Pistachio nuts, chopped
4tbsp apricot jam

1. In a bowl whisk together the Greek yoghurt and cream until thick and              creamy.
2. Fold in the Pistachio nuts and apricot jam and fill your lolly moulds.
3. Place in the freezer for a minimum of 2 hours.

Chocolate Easter Nest Cakes

We had great fun yesterday making chocolate Easter nest cakes and they tasted delicious. We presented them beautifully on our Poundland cupcake holder. Here’s the recipe to make some yummy treats for yourself!

Preparation time

15 – 20 minutes
What you’ll need60g/ 2 oz unsalted butter
3 table spoons golden syrup
1 x 100g bar milk or dark chocolate
90g/ 3 oz Cornflakes

How to make them

1. Melt the chocolate in small bursts in the microwave or over a bain marie (in a bowl over a saucepan of simmering water.)


2. Add the butter, cut in to small pieces, stir in till melted
3. Add the syrup, stir

4. Add the Cornflakes and stir in to the chocolate mix, gently


5. Spoon in to 12 bun cases and decorate with a mini egg.


6. Leave to cool

7. Eat!! 


Try these for an alternatives:
  • Replace the cornflakes for Rice Krispies or bran flakes

Some Mother’s Day Last Minute Recipes From Tate and Lyle

With only two days until Mother’s Day why not cook up a treat for your Mum this Sunday. Here are three great recipe ideas to certainly put a smile on your Mum’s face! 

Mother’s Day Biscuit Card

Whether you’re five or fifty and are a dab hand, or not, with a piping bag, this is such a lovely, personalised gift for your mother. The recipe makes more biscuits than you need but since they freeze so well you can either stamp them out and cook them straight from the freezer, or have them cooked and ready to warm through in the oven for another occasion. And there’s enough icing to decorate about 20 biscuits.
Makes:  about 40                   
Prep time: 1½ hours
Cooking time: 7-9 minutes
for the biscuits
110g (4oz) unsalted butter, softened
75g (3oz) Tate & Lyle Fairtrade Golden Caster Sugar
1 large egg yolk
200g (7oz) plain flour, plus extra for rolling
1 lemon, finely grated rind
1½ tbsp milk
for the decoration & icing – enough for about 20 biscuits
500g (1lb2oz) Tate & Lyle Fairtrade Royal Icing Sugar
75ml (3floz) water
violet, mint green & rose paste food colours from www.squires-shop.com
Mother’s Day card
You will also need a small flower shaped biscuit cutter about 4.5-5cm (1¾-2”) in diameter available from www.squires-shop.com and 2 disposable piping bags.
Preheat the oven to 200°C/Fan180°, 400°F, Gas 6.
Lightly grease 2 baking trays.
Cream the butter and Tate & Lyle Golden Caster Sugar together until light and fluffy, then beat in the egg yolk.
Next, sift in the flour, add the lemon rind and mix well. Add the milk to make a fairly soft dough.
Knead the mixture on a lightly floured surface and roll out to a thickness of 5mm (¼”). Using the flower cutter stamp out about 40 rounds and place on the baking trays, spaced apart.
Bake for 7-9 minutes until golden, swapping the trays round halfway through. Remove to a wire rack to cool.
To make the icing, put the water in a bowl, sift over the Tate & Lyle Royal Icing Sugar and mix with a wooden spoon until thick, smooth and the consistency of toothpaste.
You will need about one-third of the icing for piping and the rest for flooding the biscuits. Divide the icing between 3 small bowls and colour with your chosen colours, using  a toothpick to add a tiny amount, then mix well to achieve the desired shade.
For the icing for flooding, add a few drops of water at a time to 1 of the bowls, stirring until the mixture is smooth and just pourable, just a bit thicker than double cream. 
The 2 bowls of icing for piping should be thick enough to hold their shape. Check by dragging a flat-bladed knife through the surface of the icing and count to 10. If the icing surface becomes smooth in anywhere between 5-10 seconds it’s ready. If not, the icing is too thick, so add a splash of water. More sifted icing sugar can be added if it becomes too runny. Divide this icing between 2 piping bags. Cover any unused icing with cling film placed directly on the surface.
Snip a tiny piece off the tip of the piping bags with a pair of scissors. Pipe an outline border with your chosen colour 1cm (½”) above the biscuit, lifting the bag away from the biscuit so that the icing falls onto the surface. This makes it easier to control the piping. Let the icing dry for 10 minutes.
Next, fill in the middle of the biscuits with the flooding icing using a teaspoon and a zig-zag motion. Gently shake the biscuit to help settle the icing. Pop any air bubbles with a pin or toothpick right away otherwise it will pop on its own and leave a hole. Wait for 30 minutes or so until the icing has firmed up, then decorate the middle of the flower biscuit using a contrasting colour.
Place the decorated biscuits on a baking tray and dry out in the oven 140°C/Fan120°, 275°F, Gas 1 for about 15 minutes, slightly longer if you are making larger biscuits. Cool on a wire rack.
To attach the flower biscuit to the card, pipe a little icing over the outline of the back of the biscuit and lightly place it on the card to ‘glue’ it in position. Leave to dry flat for a few hours.
Make and decorate the biscuits up to 1 week before and store in an airtight container.
Balsamic-Sugar Glazed Chicken

This balsamic and sugar glaze keeps well in the fridge and is a useful addition to have to drizzle over roasted vegetables – be they English roots or a Mediterranean medley of peppers, courgettes and onions.
Serves:  6
Prep time:  35 minutes
Cooking time:  1hour 40 minutes
for the stuffing
1 medium onion, peeled & finely chopped
25g (1oz) butter
40g (1½oz) fresh breadcrumbs
125g (4½oz) cream cheese
1 heaped tbsp chopped tarragon
2 heaped tbsp chopped parsley, plus extra for serving
1 lemon, zested
salt & freshly ground black pepper
for the chicken & vegetables
1.6k (3½lb) chicken
3 tbsp olive oil
3 medium red onions, peeled, root discarded & thickly sliced across into 3
3 medium onions, peeled, root discarded & thickly sliced across into 3
for the glaze
4 tbsp balsamic vinegar
2 rounded tbsp Tate & Lyle Fairtrade Light Muscovado Sugar
salt & freshly ground black pepper
You will also need a piping bag with a 4cm (½”) plain wide nozzle and some kitchen string for trussing the chicken.
Gently fry the onion for the stuffing in a small pan with the butter over a low heat for about 10-12 minutes until softened. Tip into a bowl to cool, then add the breadcrumbs, cream cheese, tarragon, parsley and lemon zest. Season well with salt and pepper and transfer to the piping bag.
Preheat the oven to 220°C/Fan200°, 425°F, Gas 7.
Put the chicken on a board, cut the string to untruss it. Then, at the neck end carefully push your fingers from side to side to loosen the skin from the bird to make a pocket for the stuffing. Be careful not to split the skin, or the stuffing will ooze out. If you do, just stitch it up with a needle and thread, remembering to remove it later. Carefully pipe the stuffing between the breast and the skin, patting it down so that it is evenly distributed.  Re-truss the chicken with a new length of string. Transfer the chicken to a large roasting tin, drizzle over 1 tablespoon of the olive oil, season and cover with foil.
Roast the chicken on the middle shelf of the oven for 1 hour, basting with the juices once or twice.
Meanwhile, combine the balsamic vinegar and Tate & Lyle Light Muscovado Sugar together in a small pan over a low heat, stir to dissolve and then simmer for 1-2 minutes until slightly reduced and thickened.
Rub the onions with the rest of the oil, keeping them together in their slices, and season.
Remove the foil from the chicken, arrange the onions around the bird and cook for another 20 minutes, turning them halfway. Brush the chicken with the balsamic glaze, drizzle the rest over the onions and roast for a final 10 minutes until the chicken is glazed and bronzed, and the juices run clear when the thickest part of the thigh is pierced with a fine skewer. The onions should be tender and nicely caramelised. Remove them to a plate to keep warm whilst you rest the chicken for 10-15 minutes, loosely covered with foil. Carve, scatter with a little parsley and serve with all the pan juices.

Tray-Baked Meringue with Red Wine Apples & Vanilla Cream

Impressive and easy to make, this tray-baked meringue can be cooked a day ahead, ready to assemble on the day. Change the fruits according to the season – summer berries or autumnal poached fruits all look, and taste, equally wonderful.
Serves:  6-8               
Prep time: 45 minutes
Cooking time: 1 hour
for the meringue
4 large egg whites, about 120g (4½oz) at room temperature
225g (8oz ) Tate & Lyle Fairtrade Light Soft Brown Sugar
1 rounded tsp cornflour
1 tsp white wine vinegar
for the topping
370ml (13floz) red wine
1 medium orange, peel finely pared & juiced
125g (4½oz ) Tate & Lyle Fairtrade Light Soft Brown Sugar
1 large cinnamon stick
4 Braeburn or similar tart eating apples, quartered, cored & peeled
425ml (¾pt) double cream, lightly whipped
1 vanilla pod, split & the seeds scraped out
75g (3oz) blackberries
1 tbsp flaked almonds, lightly toasted
Tate & Lyle Fairtrade Icing Sugar, to dust
You will also need a baking tray lined with parchment paper or silicone.
Whisk the egg whites in an electric mixer until light and fluffy, for about 1 minute.
Preheat the oven to 180°C/Fan160°C, 350°F, Gas 4.
Slowly add the Tate & Lyle Light Soft Brown Sugar  a dessertspoonful at a time, which will take about 10 minutes, by which time the egg whites will be very thick, glossy and stand up in peaks. Scrape down the sides of the bowl halfway through.
Whisk in the cornflour and then the vinegar.
Spoon the meringue mixture onto the baking tray, using a palette knife to shape it into an 25.5x20cm (10”x8”) oval.
Place on the middle shelf of the oven and immediately turn the heat down to 120°C/Fan100°C, 350°F, Gas ½.  Bake for 1 hour until the outside is crisp but the insides are soft and marshmallowy. Leave in the oven until completely cold. This can be done overnight.
For the red wine apples combine the red wine, orange juice and peel, the Tate & Lyle Light Soft Brown Sugar and the cinnamon stick in a pan. Stir over a low heat to dissolve the sugar, then add the apple quarters and simmer for 25-30 minutes or until tender but they still hold their shape and have taken on the deep red colour of the wine. Remove the apples with a slotted spoon to a shallow bowl, and boil the red wine mixture down to reduce it to about half its original quantity until syrupy. Pour over the apples and leave to cool. Discard the cinnamon stick and orange peel.
Carefully transfer the meringue to a serving dish. Add the vanilla seeds to the whipped cream and spoon onto the meringue. Lift the apples out of their syrup, arrange on top of the cream, scatter with the blackberries and almonds, and drizzle with a little of the red wine syrup. Serve the rest in a small jug.  Lightly dust with Tate & Lyle Icing Sugar and serve.
Cook the apples up to 5 days ahead and store in their syrup in the fridge.
Make the meringue up to 1 day before and store in an airtight container.

For more amazingly yummy recipe ideas visit www.tasteandsmile.co.uk

A Random Recipe Post! Duck and Noodles

I love food and love cooking new dishes and trying out new things. A couple of months ago I got a Duck recipe of the Internet and thought I would share it with you as it’s such a yummy meal and literally only takes 30 minutes to make!

Ingredients: 2 Duck Breasts, egg fried noodles, Chinese five spice, olive oil, stir fry vegetables, cucumber and spring onions.

1. Start by scoring the skin of the duck breasts, sprinkle the Chinese five spice over the top and rub in to the skin.

2. Fry the duck breasts skin side down for 8 minutes then turn over for 25 seconds.

3. Put into a preheated oven at 200 degrees and cook for between 15 and 20 minutes          depending on how well done you like your duck meat cooked.

4. Whilst the duck is cooking cut up your cucumber and spring onions and place on to the     plate.
5. 5 minutes before your duck needs to come out put your stir fry vegetables and noodles    in a wok or large frying pan and cook for 4-5 minutes until they are warmed through.

6. Place the noodles and stir fry in the middle of the plate and get the duck out of the         oven.
7. Slice your duck and place on top of the noodles to serve.
8. EAT!!!

Valentine’s Treats from Tate and Lyle

So it’s Valentine’s Day Tomorrow and they say the way to a man’s heart is through his stomach so why not bake up some of these tasty treats from Tate and Lyle.
Love Hearts Meringue’s
Pretty as a picture, these pastel meringue hearts make a stunning finale to a Valentine’s dinner à deux.
Makes: 2 pairs
Prep time: 30 minutes
Cooking time: 1 hour
for the meringues
60g (2½oz) Tate & Lyle Fairtrade Golden Caster Sugar
1 large egg white, about 30g (1¼oz)
Squires Kitchen mint green paste food colour
for the filling
65ml (2½floz) double cream
110g (4oz) jar cherry compôte
Tate & Lyle Fairtrade Icing Sugar, for dusting
Squires Kitchen crystallised natural whole roses
You will also need 2 baking trays lined with parchment paper,a 8cm (3¼”) heart-shaped cutter and a piping bag fitted with a star nozzle.
Preheat the oven to 200°C/Fan180°, 400°FGas 6.
Using the cutter, draw 4 heart shapes with a pencil on the 1 of the sheets of parchment paper, spaced apart as the meringues will spread a little. Turn the paper over so you don’t get pencil on the undersides of the meringues.
Tip the sugar onto the remaining baking tray and spread it out in an even layer. Warm through on the middle shelf of the oven for about 3-4 minutes or until the sugar feel hot to touch and has lightly coloured, stirring once. Don’t let it caramelize.  Pour into a small bowl.
Reduce the oven heat down to its lowest, 110°C/Fan90°C, 225°F, Gas ¼.
As soon as the sugar is ready, using an electric mixer, add the white to the bowl and whisk at high speed until it is light and foamy, for about 1 minute. Slowly add the hot sugar, a dessertspoon at a time, and continue whisking until the mixture has cooled and is very thick and glossy. Scrape down the sides halfway through. This will take about 5 minutes.
Using a fine skewer or toothpick, add a little of the colouring, briefly whisk again and check that it’s the colour you’d like, if not, add some more.
Use a little of the meringue to stick down the paper on the baking tray. Spoon the mixture into the piping bag and pipe the heart shapes.
Bake on the middle shelf of the oven for 55-60 minutes. The meringues are ready when they are crisp on the outside and the bases are dry and not at all sticky. Turn off the oven and leave them to cool in the oven for a few hours or overnight.
To assemble, lightly whisk the cream, divide between half of the meringue hearts, spoon on the cherry compôte, then top with the remaining hearts.  Arrange on plates, lightly dustwith Tate & Lyle Fairtrade Icing Sugar, decorate with thecrystallised roses and serve.
The meringues can be made up to 2 weeks ahead and stored in an air-tight container.

Cupid cakes
These adorable pop-in-the-mouth cupid cakes will undoubtedly set hearts aflutter.
Makes: 18
Prep time: 1½ hours
Cooking time: 10 minutes
for the chocolate cakes
20g (¾oz) cocoa
2¼ tbsp boiling water
40g (1½oz) unsalted butter, softened
25g (1oz) Lyle’s Golden Syrup
75g (3oz) Tate & Lyle Fairtrade Golden Caster Sugar
1 large egg
tbsp milk
60g (2½oz) plain flour, sifted
½ level tsp baking powder
2 rounded tbsp smooth apricot jam
for the fondant icing & decoration
250g (8oz) Tate & Lyle Fairtrade Fondant Icing Sugar, plus extra for rolling
4-5 tsp water
Squires Kitchen red paste food colour
You will also need 2 x 12-hole mini cake tins lined with paper cake cases, a 4cm (1½”) round fluted cutter and 3 tiny heart-shaped metal plunge cutters, available from Squires Kitchen.
Preheat the oven to 180°C/Fan160°, 350°F, Gas 4.
In a small bowl mix the cocoa and water together with a wooden spoon until smooth, then add the butter, Lyle’s Golden Syrup, Tate & Lyle Golden Caster Sugar, the egg and milk and beat well. Sift over the flour and baking powder and mix well to make a thick batter.
Spoon the mixture into the cake tins to slightly more than half full. Bake on the middle shelf of the oven for 9-10 minutes until risen and they spring back when lightly pressed in the centre.
Remove to a wire rack to cool completely.
Sift the Tate & Lyle Fondant Icing Sugar into a large bowl and make a well in the centre. Add the water, a teaspoonful at a time, and stir with a wooden spoon until it is too stiff to stir any more. Roll the icing into a ball and turn out onto a surface lightly dusted with Tate & Lyle Fondant Icing Sugar andknead for a few minutes until it becomes completely smooth, soft and pliable. If it feels too dry splash with very little cold water and carry on kneading until the water is absorbed. If it’s too wet, dust the surface with extra Tate & Lyle Fondant Icing Sugar.
Divide the fondant icing into 2. Colour one batch with red adding dots of colour in several spots with a toothpick and knead well until the colour is evenly blended. Continue until you get your desired shade. To keep your hands stain-free, wear food-safe disposable gloves until you have finished working with the red fondantLeave the other batch white.

Lightly dust the surface again with Tate & Lyle Fondant Icing Sugar and separately roll out both fondants to about 3mm (1/8”) thick.

Using the fluted cutter stamp out 9 circles, and lots of little heart shapes, from each of the red and white fondant icings.
Put the apricot jam in a small pan with a splash of water pan over a low heat until melted then lightly brush over the tops of the chocolate cakes.
Place the circles of fondant of top of the cakes and very lightly press down so they stick to the jam. Decorate the tops with contrasting little hearts, decoratively sticking them on with a dab of Tate & Lyle Fondant Icing Sugar mixed with a very little water to make a ‘glue’. Arrange on a plate and serve.
Make and freeze the undecorated cakes in a lidded container up to 2 weeks ahead.
The fondant icing can be made up to 1 week ahead, wrapped in cling film and stored in the fridge.

For a full bank of amazing recipe ideas click onto www.tasteandsmile.co.uk 

Pasta Alforno Recipe

On New Year’s eve we went to our friends Leo and Bianca’s. We always spend New Year’s eve with them and their families. They always have the most amazing home cooked food and Greg and Oscar loved their Pasta Alforno. I asked Mariangela (Leo’s Mum) for her recipe and tried it for myself.

This is a first for me to post a recipe so here goes:

It’s a relatively easy dish to cook and I make enough so there is some left over for Oscar’s dinner the next day.

1. Cook the mince and your bolognese sauce (Lot’s of it).
2. Boil three eggs.
3. Partially cook penne pasta shells.
4. When the sauce and mince is cooked mix together the with penne pasta shells and peas in a large oven         dish.
5. Slice the boiled eggs and mozarella balls (I use three) and layer over the top.
6. Smoother more sauce over the top then add Parmesan cheese over the top of the sauce.
7. Bake with foil on and cook until heated through, take off the foil more the last ten minutes to brown.


Our Gingerbread house

On Thursday we put together with icing our gingerbread house that I had got for a real bargain from Morrisons for only £4.99! We let it set and then covered it in icing and sweets!

Oscar loved covering it in sweets, eating quite a few as he went. We then decided to cover the plate it was on like a garden of sweets.
We had great fun for atleast two hours decorating the gingerbread house. It’s such a cheap and fun Christmassy thing to do. With the kit from morrisons plus extra sweets and icing pens it only cost about £10. The kit itself had the gingerbread house, white icing and three different types of sweets in it.
After we finished it Oscar had a bite of the roof and it tasted as good as it looked!