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Article  •  12 April 2021

 

Cook for mum this Mother’s Day!

We know it can be tricky to find the perfect recipe to make mum for Mother’s Day so we’ve put together this list of fantastic recipe ideas from some of our favourite cookbooks. Whether you’re looking for a cosy soup or a sweet treat, or something in between, we’ve got you covered!

Chelsea Winter’s French tomato tart from Supergood

“I created my first version of this tart when I was living in France with Douglas for a couple of months, relishing the crispy pastry, creamy cheese, juicy flavourful tomatoes, fresh herbs and spicy cracked pepper. Back then I used a lovely soft salty white French cheese riddled with herbs and garlic. Naturally, I’ve created a new version of this, and it’s still amazingly good.”

Eleanor Ozich’s vegan sticky date pudding with coconut butterscotch sauce from Simply Food

“This sticky date pudding is one of my favourite things to make during the colder months. What makes this dessert really special is the hint of ginger and cardamom in the coconut butterscotch sauce. I bet you can’t wait to grab your spoon and dig in! Just remember to get your dates on to soak a bit beforehand. If you don’t need this to be vegan, you can use regular milk, cream and butter.”

Rick Stein’s Autumnal vegetable soup with basil, garlic & olive oil from Rick Stein’s Secret France

“I’ve mentioned the restaurant and this soup in the introduction to the book, and like all great dishes it takes me back to the evening I ate it. I remember the large green tureen it was served in and the wonderful scent of basil, olive oil and garlic. I also recall the animated chat round the table with my friend John Illsley, his wife Steph and my wife Sas about the French and about the realities of his band Dire Straits writing ‘Sultans of Swing’ in a council flat in Deptford.”

Sophie Gray’s fudge cake slice from Destitute Gourmet

“This recipe has been a fan favourite for over a decade. Cut it into slices for the kids or into tiny squares as a treat with your cuppa. It also freezes well, so you can stash a few squares away for when no one is looking.”

Yotam Ottolenghi and Ixta Belfrage's portobello steaks and butter bean mash from Ottolenghi FLAVOUR

"We’re not mad about calling vegetables a ‘steak’ or ‘burger’ or ‘schnitzel’, because it feels like you are trying to pass them off as something else, something superior. Vegetables are great simply as they are. In fact, they are the best! Sometimes, though, using a meaty name helps you understand what’s going on and how delicious it is. Our portobellos aren’t trying to be a steak, they are simply as good as any steak (with mash), if not better; in just the same way as our Romano pepper schnitzels are as delectable as any other schnitzel. What gives the mushrooms their verve is the chillies and spices and all the flavoured oil that coats them. You’ll make more oil than you need here; keep it refrigerated in a sealed container to spoon over grilled vegetables, noodles, meat or fish. Serve this with some sautéed greens, if you like." 

Nigella Lawson’s chocolate, tahini banana bread from Cook, Eat, Repeat

"I have been making a banana bread with chocolate and tahini on repeat for a while now, and every time I’ve eaten it over the last year or so, I couldn’t help thinking that the particular combination of intense chocolatiness, sweet, texture-softening banana and the rich earthiness of tahini would make the perfect warm pudding."

 

And if none of these make you want to head straight to the supermarket, take a look at some of our other delicious recipes here


Supergood Chelsea Winter

Epic plant-based food for everyone, with gluten-free options for just about everything.

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Simply Food Eleanor Ozich

Stylish modern food made with just 15 minutes of hands-on time.

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Rick Stein's Secret France Rick Stein

Almost twenty years after French Odyssey, which sold 280,000 copies, Rick returns to his beloved France to discover real, simple French cooking, distilled into this collection of 120 brand-new delicious recipes.

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Destitute Gourmet Sophie Gray

Modern tasty food that's quick and easy to make, with readily available and very affordable ingredients.

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Ottolenghi FLAVOUR Yotam Ottolenghi, Ixta Belfrage

The third installment in Yotam's bestselling and multi-award-winning PLENTY series (over 2 million copies sold). FLAVOUR celebrates the limitless potential of vegetables and reveals how to transform them into magical dishes.

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Cook, Eat, Repeat Nigella Lawson

'More than just a mantra, "cook, eat, repeat" is the story of my life': A brilliant new book from Nigella Lawson featuring narrative essays about food, over 150 new recipes and 50 beautiful colour photographs

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