Top recipes to spoil mum with on Mother’s Day – how to cook a delicious three course meal03/12/2021
James Martin shares his recipe for lemon drizzle cake
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Mother’s Day is the perfect opportunity to spoil those who mean the most to us. But if you are looking for a more personal way to show mum you care this Mother’s Day, you can’t go wrong with a delicious home-cooked dinner. Read on for tips on how to cook a delicious main course for mum. Here you will also find some inspiration for starters and desserts for your Mother’s Day feast.
Starters set the tone for the whole dinner, so you’ll want to serve up something delicious to begin with.
However, when picking a starter you don’t want something too heavy or big, as you might not have enough room for a main course.
For a special Mother’s Day starter, you can’t go wrong with something simple like soup.
The best thing about soup is you can often make it in advance, cutting down on cooking time on Mother’s Day and leaving you more free time to spend with mum.
Why not try making a classic leek and potato soup or, for a slightly posher starter, try French onion soup.
Mum might also enjoy a classic prawn cocktail starter on Mother’s Day, which is known to be a crowd-pleaser when served at any meal.
Marie Rose sauce can be made with some simple items you probably already have in the fridge.
Many will be opting to have a roast dinner of sorts on Mother’s Day, so if you want to do the same there are plenty of options to consider.
From chicken, beef or pork or a delicious vegetarian nut roast, there are plenty of options to choose from when picking a centrepiece for Mother’s Day lunch.
Why not try roasting a leg of lamb this Mother’s Day? With Spring upon us, roast lamb is a seasonal classic.
BBC Good Food have shared a recipe for a classic leg of roast lamb with rosemary and garlic on their website.
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For the ingredients, you will need (serves six to eight people):
- leg of lamb weighing 2.5kg/5lb 8oz
- 1 garlic bulb
- 1 bunch rosemary
- 1 tbsp vegetable oil
- 2 carrots, cut into large chunks
- 1 onion, cut into quarters
- 1 glass red wine (about 150ml)
- 1.2l beef or lamb stock
Start by making at least 30 small incisions in the surface of the lamb leg.
Peel and thinly slice four cloves of garlic and add these bits of garlic into the incisions all over the lamb.
Pull off some small sprigs of rosemary and add these into the incisions too – this will help to give the meat a lovely flavour.
Preheat an oven to 190C/170C fan/gas 5. BBC Good Food recommends heating vegetable oil in a large frying pan and browning the leg of lamb all over before it is oven cooked.
Add big chunks of carrots and quarters of onion, along with all the leftover garlic and rosemary, into a roasting tin.
Pour one glass of red wine and your chosen stock into the roasting tin and add the browned lamb on top.
The lamb should be roasted for about an hour and 45 minutes and turned halfway through the cooking time, but check your specific lamb weight and cooking instructions too.
To accompany your chosen centrepiece, there are plenty of side dishes you can choose from, such as roasted potatoes to creamy mash or maybe even a fancy potato dauphinoise.
You can find some tips and tricks for making Yorkshire puddings here.
You can also serve up some delicious seasonal vegetables to go alongside your roast.
If you really want to push the boat out, you can even try making your own gravy from scratch.
For those who have a sweet tooth, dessert is usually the best part of any meal.
If your mother has a particular penchant for chocolate, why not try making Mary Berry’s very easy chocolate cake.
Or if you fancy making a fruit-based dessert, why not try one of our berry tart or pudding recipes here.
And for a seasonal fruit dessert, you could also try to make a tasty apple crumble.
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