< Back to Main Blog Posted: Mar 2025
The Many Meals of Mother’s Day
For us, a special treat pretty much always comes back to food, better still, having that food cooked for you. It needn't be fancy or exotic, just made by someone who cares. If you’re wanting to cook for a special mum on Mother’s Day, there are loads of options. You might share the dual role of lots of mums and dads on this day, being both a mother and daughter, father and son. So, if you’re moving around a bit on the day, we’ve got a few Mother’s Day meal ideas for you below. They’re all straightforward so that anyone, right down to the very youngest member of the family, can help in some way.
Breakfast in bed
Not only is it a great indulgence, it's also one of the easiest meals to tackle.
The main thing to consider when planning a breakfast in bed menu though, is crumbs in the sheets. Toast bits in the bedlinen are enough to render the whole thing an abomination. A good solution is Eggy Bread, where you mix eggs and milk, dip in slices of bread, then fry on both sides in melted butter. It keeps the crumbs at bay, and the other benefit is that you can take it any direction you choose … savoury or sweet. Don’t forget a bunch of daffodils on the tray, and a cuppa or freshly squeezed orange juice.
Brunch
Because crumbs in the sheets are a legitimate grievance, anything with toast might be better served as brunch at the table.
Smashed avocado on sourdough is an easy winner. Smash, season well and distribute large random clumps of avo on thickly sliced sourdough bread (that’s had some olive oil drizzled over it). Crumble feta on top, in large pieces, and sprinkle with seeds.
Or for something a bit different, try this delicious recipe from our chef Jamie - perfect as we head into British asparagus season.
Asparagus & Pea Pesto on Sourdough Toast
Serves 4
Ingredients:
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4 slices of fresh sourdough bread
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1 bunch of fresh asparagus
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¼ bunch of mint
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100g frozen garden peas
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200g ricotta cheese
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Extra virgin olive oil
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Salt & pepper
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4 eggs (optional)
Method:
STEP 1: Break the woody stem off the bottom of the asparagus and cut the spears in half top to bottom.
STEP 2: Pre-heat a griddle pan (a frying pan will do) and toss the asparagus in olive oil and season with salt and pepper.
STEP 3: Cook for around 2 minutes on each side.
STEP 4: For the pea pesto, frozen garden peas are perfect. Pour them into a cup or jug and pour boiling water over to just cover. Leave for a minute then drain off the water.
STEP 5: Tip the peas into a mortar & pestle, add the mint leaves and mash up (or gently blitz in a food processor).
STEP 6: Add a glug of extra virgin olive oil and season with salt & pepper and mix through. Add a sprinkle of chili flakes if you fancy.
STEP 7: Toast the sourdough. Spread with the ricotta cheese, spoon over the pea pesto, lay the griddled asparagus on top and drizzle over extra virgin olive oil to serve.
STEP 8: To make this more of a meal, place a poached egg onto the asparagus before drizzling over the olive oil.
Lunch
If you’re lunching, why not divide and conquer … leave the main dish to us, and you do the salads. Quiches, Tarts and frittatas are all great Mother’s Day lunch ideas, with a salad or two on the side:
Shaved fennel, chicory and apple salad
Serves 4
Ingredients:
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150g of day-old sour dough bread, torn into roughly 1.5cm cubes
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12 tbsp extra virgin olive oil
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Sea salt & freshly ground black pepper
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125g-ish of chicory leaves, washed and trimmed
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1 fennel bulb, very thinly sliced
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1 Granny Smith apple, very thinly sliced
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Juice of a lemon
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Small handful flat-leaf parsley, finely chopped
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1 tsp wholegrain mustard
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2 tbsp white wine vinegar
Method:
STEP 1: Preheat the oven to 200C (fan).
STEP 2: Put your croutons into a baking tray and drizzle with 3tbsp olive oil, a pinch of salt and pepper. Toss to thoroughly coat the bread in oil. Pop in the oven for about 20 minutes, until crunchy and golden.
STEP 3: In a mixing bowl, put your chicory salad leaves, the shaved fennel and apple. Squeeze over the juice of half a lemon to stop the apple and fennel going brown. Add the parsley.
STEP 4: To make the dressing, stir together the mustard, juice of half a lemon, white wine vinegar and olive oil. Taste and season with a little salt and pepper if needed.
STEP 5: Remove the croutons from the oven and allow to cool.
STEP 6: Coat the salad with a couple of tablespoons of the dressing and serve. Add the croutons to the plates, then add more of the dressing so they absorb some of it.
Halloumi Coleslaw Recipe
Serves 4 - 6
Salad - Ingredients:
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½ white cabbage, finely sliced
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½ red cabbage, finely sliced
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3 carrots, sliced into matchsticks
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1 apple, sliced into matchsticks
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1 cup dry roasted peanuts
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2 tbsp black sesame seeds
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1 block of halloumi cheese, grated
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1 handful fresh chopped chives
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1 handful of chopped dill
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Seeds from 1 pomegranate
Dressing - Ingredients:
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3 tbsp double cream
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2 tbsp natural yoghurt
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2 tbsp mayonnaise
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1 tbsp soy sauce
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1 tbsp sesame seed oil
Method:
STEP 1: Prep all the fruit and veg and add to a large salad bowl.
STEP 2: Fry the halloumi until it's a bit brown and crispy and then put to one side.
STEP 3: Make the dressing, adding a splash more of everything if you want a more coated salad.
STEP 4: Add the remaining ingredients to the salad (nuts, seeds and pomegranate seeds) and dress and serve.
Afternoon Tea
If you’re dropping in on your Mum but maybe don’t have the time (or appetite) for a whole meal, afternoon tea is perfect. We’ve got delicious Cakes that can be personalised to wish Mum and Gran a Happy Mother’s Day, as well as Traybakes that just need defrosting. If you want to add your own touch, try this scone recipe, from Caroline Fuller-Rowell, who runs the Fir Tree House Tea Rooms in Kent.
Best. Tea rooms. Ever.
A few points from Caroline before you start…
Use good quality ingredients. I use Flora margarine - not “light”. It’s not necessary to use butter.
Handle dough when mixing and rolling out with a light touch, working it as little as possible.
Make sure your raising agents are in date. Old ingredients do not give a good result.
Ingredients:
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1lb (500g) plain white flour
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1 tbsp caster sugar
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1tsp bicarbonate of soda
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2 tsp cream of tartar
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1 tbsp wholemeal flour
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4oz (125g) Margarine
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1/2 pint (300ml) milk
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1 egg yolk (for glazing
Method:
STEP 1: Heat the oven to 200C.
STEP 2: Sieve the plain flour, wholemeal flour, bicarbonate of soda, cream of tartar and sugar together in a mixing bowl.
STEP 3: Rub the margarine into the dry ingredients until it resembles breadcrumbs.
STEP 4: Add the milk and mix until it all comes together, into a light soft dough, then turn onto a floured board and work lightly for a moment to make a smooth ball.
STEP 5: Roll out the dough to a depth of ½ inch and cut out scones using a cutter of your choice, a 2” round cutter is good. Place scones on a greased baking sheet.
STEP 6: Paint the tops with a mixture of egg yolk and a little milk, taking care not to splash it everywhere as the scones will then stick to the tray.
STEP 7: Cook in oven 200C for 11 minutes, then transfer to a wire rack.
Eat scones the same day as baking. Serve with homemade jam and clotted or good quality whipped double cream. Freeze the scones you don’t eat on the day of baking. Defrost when you need them and then pop into a warm oven for 3 minutes.
Eat immediately!
Even if you’ve got the space for another meal, you might not have the energy, so you’re very welcome to leave this one to us. For a delicious and completely hassle-free Mother’s Day dinner, we’d suggest Chicken, Ham & Leek Pie, with Creamy Mash and Peas & Leeks. If dinner time comes around and no one’s hungry, the beauty of frozen is that it can stay in the freezer for another day.
Of course, there are plenty more tasty ways to say "We love you" on a plate. Just don't forget that one of the very best ways to say "I love you" with a plate is to wash it up!
Wishing you and yours a very happy Mother’s Day.
< Back to Main Blog Posted: Mar 2025