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Mother’s Day. . . shallots . . . broccoli . . . beetroot . . . radish . . . apples

With Mother’s Day on the 3rd April 2011 fast approaching, it is time for dads and kids around the country to roll up their sleeves and get in the kitchen to give mums across the UK a day off from the cooking and show her they care.

With this round up of recipes ideal for indulging mums throughout the day, from breakfast in bed to sweet treats and even evening meals, dads and kids will be spoilt for choice on what to cook.

Breakfast in bed
Nothing says I love you more than a lazy breakfast in bed – what a treat!

Tasty Treats

  • Shallot Relish with Spicy Wedgesthis delicious relish is great with spicy wedges and something that dads can help the kids make as an easy snack or starter for mum

Evening Meal
Or why not give mum a night off and cook a delicious feast for the whole family instead.



50g butter, softened
6 French breakfast radishes
4 slices rye bread
4 medium eggs (at room temperature)


  • Grate the radishes on a fine grater and place in a bowl lined with kitchen roll (this will absorb any liquid that comes out of the radishes).
  • Beat the butter with a fork until its very soft then add the radishes and combine well with a good twist of black pepper and a generous pinch of sea salt.
  • Bring a pan of water to a simmer, add the eggs and simmer for 3 minutes then put the lid on and turn off the heat, leave to stand for 2 minutes.
  • In the meantime toast the bread and whilst still warm spread generously with the radish butter.
  • Cut the toast slices into soldiers and serve with the soft-boiled egg.


Makes a delicious lunch, supper or breakfast. If you make the butter in advance keep it in the fridge then bring back to room temperature and beat again before spreading.

Serves 2



250g plain cooked (vacuum packed) beetroot, drained
225g plain flour
2 large eggs, lightly beaten
30g butter, melted & cooled
1tbsp baking powder
Pinch salt
1 tsp sugar
300ml milk

Sunflower oil for shallow frying

To serve:
12 rashers smoked streaky bacon, cooked crisply
Maple syrup, to taste
4 eggs, fried


  • Place all the ingredients in a food processor and blitz until smooth.
  • Heat a little oil in a large frying pan.
  • Pour ladles of the batter into the pan and cook until you start to see little bubbles on the surface - this will take a minute or two.
  • Using a fish slice flip over the pancakes and cook for a further minute or so.
  • Transfer to a warm plate and cover tightly with foil.
  • Continue until you have used all the batter.
  • Serve hot with the eggs, bacon and plenty of maple syrup.

Serves 4, makes 12 small pancakes


This makes the perfect lazy Sunday Brunch, just oozing with flavour. If you want you can use smoked streaky bacon instead of pancetta.


4 thin slices smoked pancetta
2 thick slices of ciabatta or rustic bread
1 tbsp olive oil
15g unsalted butter
1 Pink Lady apple, cored and thickly sliced
50g gorgonzola, sliced
a few wild rocket leaves


  • Heat a non-stick frying pan until hot and cook the pancetta slices for 1 - 2 minutes until golden and crispy, turning halfway.
  • Set aside on a sheet of kitchen paper. Then break into large pieces.
  • Add the ciabatta slices to the pancetta pan and toast for 1 - 2 minutes, turning halfway until lightly toasted and the pancetta juices have been absorbed.
  • Remove and set aside.
  • Allow the pan to cool down slightly off the heat. Then return to the heat and add the olive oil and butter.
  • Gently heat until melted and then cook the Pink Lady apple slices for 3 - 4 minutes, gently turning until lightly golden.
  • To serve top each ciabatta slice with the cooked Pink Lady apple, sliced Gorgonzola and rocket.
  • Top each with the pancetta pieces and serve immediately.

Serves 2



For the Relish:
500g tomatoes, skinned and chopped
250g cooking apples, peeled cored and chopped
150g muscovado sugar
10 shallots, peeled and quartered
1 green pepper, deseeded and chopped
2 tsp salt
1 cm root ginger, finely grated
200ml cider vinegar

For the wedges:
2 baking potatoes, chopped into wedges
1 tsp smoked paprika
1 tsp ground coriander
2 tsp olive oil


  • Place all of the relish ingredients into a large pan and bring to the boil then simmer for 1 hour until the juices have reduced and are syrupy.
  • To make the wedges, heat the oven to 220°C / Gas 6.
  • In a bowl mix together the wedges, paprika, coriander and oil along with a pinch of salt until the potatoes are well coated.
  • Tip into a baking tray and cook for 40 minutes until crisp and cooked through.
  • Serve the wedges with a good dollop of relish.


  • To store the relish sterilise jars by running them through a hot wash in your dish washer or boiling in a pan of water for 10 mins.
  • Also great with cheese, cold meats or with sausages.
  • The flavour will improve if kept for a few weeks.
  • Once open keep in the fridge.

Relish makes 3 small jars
Wedges serve 2



For the cupcakes:
175g caster sugar
175g unsalted butter
3 large eggs, separated
175g self raising flour
175g plain cooked (vacuum packed) beetroot, drained (hold a few drops of juice back to use as colouring) and pureed
1 tbsp vanilla extract

For the icing:
300g Icing sugar
150g unsalted butter, slightly softened
a few drops rose flower water, to taste
a few drops beetroot juice, to colour

For the crystallized rose petals:
3 organic pink roses, separated into petals
1 egg white
Caster sugar (a sprinkling)


Make the crystallized rose petals the day before you want to serve the cupcakes. They will keep in an airtight box for a few weeks.

  • Lay out a piece of silicon-coated baking paper on a tray.
  • Pick through the petals and choose the 12 loveliest looking ones and lay them on the tray.
  • Brush gently with egg white and sprinkle all over with caster sugar.
  • Allow to dry in a warm place for 8 hours before using.
  • When you are ready to make the cupcakes, preheat the oven to 180°C/Gas Mark 4.
  • Blend together the sugar and butter until light and creamy.
  • Add the egg yolks, flour, pureed beetroot and vanilla and beat until smooth.
  • In a clean bowl whisk the egg whites until fairly stiff.
  • Take a large spoon of egg white and beat into the cupcake mixture to loosen it a little.
  • Then, using a large metal spoon fold the remaining egg whites gently through the mix, taking care not to over beat.
  • Spoon the mixture into 12 cupcake cases and bake in the oven for around 20 minutes, or until the cakes are firm to the touch.
  • Remove and cool on a wire rack.
  • To make the icing, beat the icing sugar and butter together, either in a food mixer or by hand with a wooden spoon.
  • Add a few drops of rose flower water to taste, and a few drops of beetroot juice to colour the icing.
  • Spread generously or pipe over the cooled cupcakes and top each with a rose petal.

Makes 12 cupcakes



7 Pink Lady® apples
340g plain flour
225g butter
4 tbsp caster sugar
1 egg yolk
250ml elderflower cordial
100ml water
Finely grated zest of 1 lemon
25g ground almonds
115g white marzipan
Flaked almonds
Icing sugar for dusting


  • Put the flour and butter into a food processor fitted with a plastic blade and whiz until the mixture resembles breadcrumbs.
  • Add the caster sugar and whiz again.
  • Now add the yolk and whiz again until your pastry comes together into a ball.
  • Wrap in cling film and leave to rest in the fridge for 45 minutes or so.
  • Quarter the apples and remove the core from each piece. I don’t peel the apples as I love the pink colour of the skin but peel them if you prefer.
  • Cut each quarter into slices, about 3 mm thick at the thickest part.
  • Put them into a saucepan with the cordial and water, cover and simmer the apples very gently until they are just beginning to get tender on the outside.
  • Strain off the liquid and measure how much you have. If it is more than about 75ml then put it into a small saucepan and boil to reduce it to 75 ml.
  • Stir in the zest, pour the liquid over the apples and leave to cool.
  • Preheat the oven to 190°C and put a metal baking sheet into it.
  • Roll out two-thirds of the pastry and line a pie dish (measuring 25cm in diameter, 5 - 6 cm deep) with it.
  • Sprinkle the ground almonds on the bottom of the pie.
  • Break the marzipan up into little chunks.
  • Spoon the apples (with the elderflower syrup) into the case, scattering the chunks of marzipan as you go.
  • Roll out the rest of the pastry and make 6 strips with which to form a lattice on the top.
  • Moisten each end of the pastry strips and lay them across the top of the pie.
  • Press down to seal.
  • Put this into the oven on top of the baking sheet and cook until golden. It will take about 30 minutes.
  • About 8 minutes before the end of cooking time, scatter a handful of flaked almonds on top and return to the oven - the almonds will toast in the final stage of baking.
  • Dust the pie lightly with icing sugar before serving.

Serves 8


Diana says: “This is an incredibly quick, no hassle meal yet it seems on serving as if you have made quite an effort. It’s also a complete meal in a bowl so there’s no washing up. Its sweetness appeals to children and you can leave off the hot chilli garnish when serving the youngest members of the family. I also make it with leftover chicken and leftover pork. Tenderstem® is a perfect ingredient for any kind of broth or curry as you can add it near the end and cook it briefly so it provides both freshness and colour, not to mention its well known health giving qualities.”


1½ tbsp groundnut oil
6 shallots, peeled and sliced
4 cloves garlic, sliced
100g shitake mushrooms, sliced
600g butternut squash, deseeded, peeled and cut into cubes
1 tsp ground turmeric
1 or 2 tbsp Thai red curry paste (depending on strength of paste)
400ml tinned coconut milk
250ml chicken stock
350g chicken breast fillet, cut into chunks
200g Tenderstem® broccoli, halved horizontally
½ - 1 tsp soft light brown sugar
Juice of ½ lime
2 tsp fish sauce, or to taste
400g egg noodles

To finish off:

2 spring onions, chopped on the diagonal
1 medium red chilli, halved, deseeded and cut into shreds
2 tbsp fresh coriander
wedges of lime


  • Put the oil into a large saucepan and fry the shallots, garlic, mushrooms and butternut squash until they are golden – it will take about 3 minutes.
  • Add the turmeric and curry paste.
  • Stir around and cook for a minute until the spices become fragrant.
  • Add the coconut milk and the stock and bring to a simmer.
  • Cook for 10 minutes (the squash should feel quite soft) then add the chicken and Tenderstem broccoli and cook for another 5 minutes. The squash should be completely tender and the chicken cooked through. You can add more stock or water if you would like it to be ‘soupier’.
  • Season with the sugar, lime and fish sauce and adjust to your taste – you may want to add more lime or even a little more sugar. You want a balance of hot, sour, salty and sweet.
  • Cook the noodles according to the instructions on the packet.
  • Once cooked, divide the noodles between four or six bowls, spoon the chicken over them, and top with the spring onion, chilli and coriander.
  • Offer wedges of lime to serve.

Serves 4 to 6


Jo says: “This dish is perfect for all the family to enjoy whatever their age. Once cooked, cut into small bite-size pieces for little ones or serve it straight out of the pot for everyone else – it can even be pureed for babies, and any leftovers freeze really well. The best thing though is that there really is no need to worry about having to prepare any side dishes or vegetable accompaniments – you have all you need in the casserole. It’s delicious, easy to make and there’s very little washing up to do, which is of course is a huge bonus.”


For the casserole:
2 tbsp olive oil
200g unsmoked lardons or pancetta, diced
8 chicken thighs, skinless and boneless
2 tbsp plain flour
Salt and pepper to season
4 shallots (or 6 if they are small), peeled and roughly chopped
2 sticks of celery, sliced into 1 cm pieces
2 medium carrots, peeled and sliced into 1 cm pieces
1 bay leaf
1 tbsp tomato puree
500ml chicken stock
200g Tenderstem broccoli, each stalk cut into 2

For the dumplings:
100g self-raising flour, plus extra for dusting
100g fresh white breadcrumbs
140g butter, cubed
100g mature cheddar, finely grated
1 tsp dried thyme
2 medium eggs, lightly beaten
Salt and pepper to season

You will also need an ovenproof casserole dish with a lid.


  • Preheat the oven to 180ºC / fan 160ºC / gas mark 4.
  • Heat 1 tbsp of the oil in a large casserole over a low heat and add the lardons or pancetta. Cook until they are golden and slightly crunchy.
  • Remove from the casserole dish with a slotted spoon and sit on a piece of kitchen paper.
  • Toss the chicken in the flour and season well with salt and pepper. This can either be done in a bowl or, to make the job really easy, toss together in a large freezer bag.
  • Add to the casserole dish and fry over a high heat until browned all over.
  • Remove from the casserole and then add the remaining 1 tbsp of oil.
  • Add the shallots, celery and carrot and cook for a few minutes until the shallots are softened, then return the lardons and chicken to the casserole, along with the bay leaf, tomato puree and chicken stock.
  • Stir to mix everything together, and then bring to the boil.
  • Cover with a lid and place in the oven for 30 - 40 minutes.
  • While the casserole is cooking you can prepare the dumplings. Place the flour, breadcrumbs and butter in a food processor and blitz to a crumb consistency.
  • Add the cheese, thyme, eggs and seasoning.
  • Briefly blitz until the mixture forms a fairly moist dough.
  • Using floured hands, shape the dough into 12 even sized balls.
  • After 30 minutes of cooking the casserole, remove from the oven and stir in the Tenderstem broccoli.
  • Sit the dumplings on top and return the casserole to the oven for a further 10 - 15 minutes, without the lid this time, until the dumplings are lightly and golden.
  • Serve hot.

Serves 4


Fiery from the chilli, sour from the tangy tamarind and naturally sweet from the delicious Pink Lady® apples. This meal in minutes will excite your taste buds and soon get you coming back for more. Try and choose stir fry vegetables that have lots of different colours and flavours.


100g dried egg noodles
100g Tenderstem® broccoli
2 tbsp groundnut oil
1 Pink Lady® apple, cored and sliced into strips
200g raw peeled king prawns
3 tsp tamarind paste
1 red chilli, finely sliced
1 x 260g pack stir fry vegetables
2 tbsp soy sauce
1 tbsp sesame oil
½ tsp Thai fish sauce


  • Cook the noodles according to packet instructions, drain and keep warm.
  • Meanwhile cut the florets off the Tenderstem broccoli and finely slice the stems.
  • Set aside.
  • Heat 1 tbsp groundnut oil in a large frying pan or wok, add the Pink Lady apple slices and stir fry for 3 minutes or until lightly browned.
  • Transfer to a plate.
  • Add the prawns and 2 tsp tamarind paste and cook for 2 - 3 minutes until almost cooked.
  • Remove and keep with the apples.
  • Add the remaining oil to the pan and stir fry the chili, stir fry vegetables and Tenderstem broccoli for 4 minutes.
  • Finally return the prawns and apples to the pan and stir in the soy sauce, sesame oil, fish sauce and remaining tamarind.
  • Cook for a minute of two and the serve with the noodles.

Serves 4

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