No one cooks like mum. Try returning the favour this Mother’s Day with these unique and varied recipes that are sure to put a smile on every mum’s face!

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Breakfast in Bed

A twist on the classic treat consists of sweet, roasted tomatoes, crunchy croutons and a peppering of rocket accompanying smoked salmon and poached eggs.

Ingredients

1. Preheat the oven to 180°C/gas mark 4
2. Place the tomatoes and the diced muffins on a shallow baking tray. Pour over 60ml of rapeseed oil and add a pinch of black pepper
3. Place the tray into the oven for 12–15 minutes, or until the tomatoes are just tender and the muffin cubes are a light golden brown colour. Remove from the oven and set aside
4. To cook the eggs, bring a large pan of water to a rolling boil and add the white wine vinegar
5. Crack the eggs into separate ramekins or cups, ensuring there are no pieces of shell
6. Gently tip each egg into the water. The eggs should drop to the bottom of the saucepan and then begin to float back to the surface
7. Poach the eggs for 3–4 minutes and then remove from the water with a slotted spoon. Place the eggs on a plate with a sheet of kitchen paper to soak up excess water
8. Serve the eggs on a bed of smoked salmon, muffin croutons, roasted tomatoes and wild rocket. Drizzle the remaining rapeseed oil over each plate and serve

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Anglo-Indian Prawn Curry

This unique blend of traditional Indian and Anglo-style seafood brings a truly delicious and diverse plate to the table.

Ingredients

Prawns

• 1kg tiger prawns, large
• 2 tbsp of olive oil
• 2 garlic cloves, minced
• sea salt, finely ground
• 1/2 tsp peppercorns, freshly ground
• 1/2 bunch of coriander leaves, chopped

Curry sauce

• 2 tbsp of vegetable oil
• 1 tsp cumin seeds
• 1 medium onion, chopped
• 2 green chillies, chopped
• 1 tbsp of ginger and garlic paste
• 1/2 tsp turmeric powder
• 1/2 tsp chilli powder
• 2 tomatoes, ripe and chopped
• 2 tsp cumin powder
• 1 tsp white wine vinegar

Instructions

1. Shell, de-vein and wash the prawns, then set aside to drain
2. To make the sauce, heat the oil in a saucepan, add the cumin seeds and sauté for a few seconds. Quickly add the chopped onions and green chillies to the pan and cook until the onions are translucent
3. Add the ginger and garlic paste, followed by the turmeric and chilli powders. Sauté for a couple of minutes
4. Add the chopped tomatoes and cumin powder, mix well and reduce the heat to a simmer. Cover and cook over a medium heat for 15 to 20 minutes
5. Add the vinegar and cook for a further 10 minutes, stirring constantly over a high heat until the oil separates from the sauce. Remove from the heat and set aside
6. Heat the olive oil in a non-stick pan, add the minced garlic and sauté for a minute, being careful not to burn the it
7. Add the prawns to the pan, toss them in the oil and garlic and season with salt and freshly ground pepper. Sauté until they are cooked through then sprinkle with the chopped coriander leaves
8. To plate, spoon some sauce on the dish, top with the prawns and serve with steamed rice or string hoppers

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Millionaire’s marbled chocolate tart

This inspired take on the sweet treat millionaire shortbread is truly indulgent. The layers consist of shortcrust pastry, salted caramel and ripples of white and dark chocolate for the extra ooze of flavour.

Ingredients

Base

• 375g of shortcrust pastry

Salted caramel filling

• 200g of caramel
• 1 tsp sea salt flakes

Chocolate topping

• 200g of dark chocolate
• 100g of caster sugar
• 100g of unsalted butter, cubed, plus extra for greasing
• 2 eggs
• 2 egg yolks

To decorate

• 100g of white chocolate
• vanilla ice cream, to serve

Instructions

1. Take the shortcrust pastry out of the fridge 45 minutes before using to allow it to come to room temperature
2. Preheat the oven to 200°C/gas mark 6. Lightly grease a 23cm square (or rectangular) tart tin with a removable base
3. Roll out the pastry to the thickness of a pound coin, making sure it is wide enough to line the tin completely with plenty of pastry to overhang the sides. Carefully lift the rolled pastry over the tin and gently press into the base and up the sides
4. Use a fork to prick the base a few times, then line the pastry with baking paper and weigh down with baking beans
5. Bake blind for 15 minutes, then remove the beans and paper and return the tin to the oven for another 5 minutes until the pastry is fully cooked through – it should be crisp and a golden biscuit colour
6. Leave to cool slightly, then trim off the excess pastry from the sides with a sharp knife to leave a smooth, neat edge
7. Reduce the oven temperature to 180°C/gas mark 4
8. Smooth the caramel over the base of the pastry – if too thick to use, whisk the caramel briefly in a bowl to make it easier to spread. Sprinkle the sea salt flakes over the top and set aside while making the chocolate topping
9. Allow both to melt down gently, stirring the dark chocolate and butter together so that they are fully incorporated. When both are melted, turn off the heat but leave the bowls sat over the water to stay warm
10. In a mixing bowl, whisk together the whole eggs, yolks and caster sugar with an electric whisk for 5 minutes. When the mixture has thickened and is pale in colour, pour in the dark chocolate and fold through to create an even mixture
11. Pour this into the tart tin to completely cover the caramel. Spoon lines of the melted white chocolate over the dark chocolate mixture and drag a cocktail stick through the white chocolate to create swirls
12. Bake the tart for 20 minutes until just set on top – the centre should still have a slight wobble when shaken
13. Leave to cool for an hour so that it is slightly gooey when cut. Slice into portions to serve, preferably with a handsome dollop of vanilla ice cream

We hope you love the recipes. Fancy a day off cooking? Find your local club and treat your mum or family to our fantastic menu and have some fun along the way.

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