Mother’s Day breakfast and lunch ideas


While your Sunday might have been reserved for a well-deserved pampering, or you are eagerly awaiting the Postman’s knock, Mother’s Day, which falls on 26th March this year, can also be a great way to help your grandchildren show appreciation for their mum.

They say that the way to a man’s heart is through his stomach, but the same can be said for all of us! Why not try these easy recipes with your grandkids and help to spread the love this Mothering Sunday.

Cinnamon French Toast

Cinnamon French Toast

Start the day with this simple French toast recipe which always looks and tastes more complicated than it is to make.
• 1 egg
• 75ml milk
• 1 tablespoon ground cinnamon
• 1 teaspoon vanilla extract
• 1 pinch salt
• 4 slices of fresh, thick white bread
• Maple syrup

Tip: You can replace the white bread with brioche loaf for a sweeter, more luxurious option twist.

1. Beat together egg, milk, cinnamon, vanilla and salt
2. Heat a lightly oiled frying pan over a medium heat
3. Soak bread slices in egg mixture for 20-30 seconds on each side until thoroughly coated
4. Cook the bread in the frying pan until both sides are lightly browned and crisp
5. Drizzle with maple syrup and serve hot

Zesty Spinach and Ricotta Pie

Cheat a little by using ready-made pastry for this brunch / lunch dish. Shhh – we won’t tell, but the kids might!

Ingredients
• 1 320g pack of chilled ready-made shortcrust pastry (try Jus-Rol or a supermarket brand equivalent)
• 4 large eggs (3 yolks, 4 whites)
• 250g ricotta
• 100g double cream
• 1 tsp grated nutmeg
• 200g young spinach
• 3 tbsp fresh dill, roughly chopped
• 1 lemon, zested
• 2 spring onions, sliced

Method
1. Preheat the oven to 200°C/fan 180°C/gas mark 6
2. Roll the shortcrust pastry dough out and carefully line a 22cm tart tin with it. Prick the base all over with a fork, then cover the bottom and sides with greaseproof baking paper, making sure there is overhang covering the edges. Fill with baking beans and bake for 15-20 minutes, then remove the beans and baking paper and brush the bottom and sides of the pastry with the white of one egg. Place back in the oven for 5-8 minutes, until lightly golden all over, then set aside to cool. Lower the oven to 160°C/fan 140°C/gas mark 3
3. Meanwhile, whisk together the remaining egg yolk and the other whole eggs with the ricotta, cream and nutmeg, then season. Wilt the spinach in the microwave, then drain well and squeeze out any excess water. Stir the spinach, dill, lemon zest and spring onions through the eggs
4. To assemble, carefully pour the filling into the pastry case. Use the pastry off-cuts to make a flower shape. Bake for 40-45 minutes until just set. Allow to cool slightly, before slicing to serve

Jam double thumbprint cookies

Double thumbprint cookies

These simple sweet treats can be made up to three days in advance and stored in an airtight container.

Ingredients
• 270g plain flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 190g unsalted butter, softened
• 150g granulated sugar, plus extra for rolling
• 1 large egg
• 1 tsp pure vanilla essence
• 75g strawberry jam

Method
1. Preheat oven to 180°C / gas mark 4. Line two baking trays with baking paper or silicone mats
2. Sieve the flour, baking powder and salt together in a large bowl
3. In another bowl, beat the butter and the sugar together with a hand-held mixer or wooden spoon until well combined and fluff. Beat in the egg and vanilla essence until just combined
4. Slowly stir the dry ingredients into the butter mixture until it becomes a dough, taking care not to over beat it
5. Scoop the mixture into 2cm balls and roll in sugar. Place about 5cm apart on the prepared baking trays
6. Make a heart shape in each cookie by pressing two thumbprints into the centre of each ball, about 1cm deep. Fill each heart shape with jam but do not go outside the indentation
7. Bake the cookies for about 15 minutes until the edges are golden. For an even colour, rotate the trays from top to bottom about halfway through baking
8. Cool cookies on the baking sheets. When completely cool, seal in an airtight container and keep for 3-4 days