If you're planning on cooking up a storm for Mother's Day then you're probably on the hunt for some inspiration.

To help you decide on what you should make for mum this Sunday we've rounded up some delicious dishes.

We've even put them into breakfast, dinner and cake categories to help you decide what kind of meal or treat your mum will like best.

Choose from French toast with crispy bacon, a red cherry and blueberry Eton mess, baked lamb with butternut squash and more.

Breakfast in bed

Salmon avocado toasts

Recipe by Princes Salmon

Serves 6

Prep time: 15 minutes

Ingredients

213g can Princes red salmon

12 slices from a thin French baguette

1 ripe avocado, halved, pitted and peeled

Few drops of lemon juice

Freshly ground black pepper

Parsley or chives, to garnish

Method:

  1. Drain the can of Princes red salmon, removing the skin and any bones, if wished. Break the salmon into chunks.
  2. Toast the slices of bread. Mash the avocado with a fork and add a few drops of lemon juice. Spread onto the toast and top with the salmon chunks. Serve, sprinkled with black pepper and garnished with parsley or chives.

French toast with crispy bacon

Recipe by Aldi

Serves 4

Prep time: 5 minutes

Cooking time: 15 minutes

Ingredients

4 croissants

2 eggs

1 tbsp milk

1 tsp ground cinnamon, optional

12 rashers of streaky bacon

2 tbsp butter

100g blueberries

1 tsp salt

1 tsp pepper

Drizzle of honey to serve

Method:

  1. Heat the oven to 220°C/200°C Fan/Gas mark 7 and place the rashers of streaky bacon onto a baking tray and bake for 10-12 minutes until crispy.
  2. In the meantime beat the eggs with the milk, cinnamon (if using), salt and pepper and then pour onto a plate.
  3. Next slice the croissants in half length ways and then place them onto the egg mixture to soak it up for a minute. Then turn them over so both sides of the slices of croissant have absorbed the egg mix.
  4. Melt the butter in a frying pan and then place in the croissants and fry for 3-4 minutes on each side until the egg is cooked through (the croissant will feel slightly firmer).
  5. Serve with the crispy bacon, a handful of blueberries and a drizzle of honey.

Cakes and bakes

Heart full of fruit

Recipe from the Higgidy cook book by Camilla Stephens

Makes 6

Cooking time: 15 minutes

Ingredients

375g all-butter puff pastry

A little plain flour, for dusting

1 medium egg yolk, lightly beaten

Icing sugar, for dusting

175g white marzipan

A small selection of fruit: berries, freshly sliced nectarines, peeled and sliced eating apples

25g butter, melted

3 tbsp caster sugar

Method:

  1. On a lightly floured work surface, roll out the puff pastry to 5–6mm thick. Using your larger cutter or template, cut out six heart shapes. Place on a baking sheet lined with non-stick baking paper and brush each one with beaten egg yolk.
  2. Preheat the oven to 200°C/fan 180°C/Gas mark 6. Dust your work surface with icing sugar and roll out the marzipan to about 4mm thick. Cut out six hearts, using the smaller cutter or template. Place your marzipan hearts on top of the pastry.
  3. Arrange a handful of berries or sliced fruit on each marzipan heart. Brush the fruit with melted butter and sprinkle with the caster sugar.
  4. Bake in the oven for 15–20 minutes or until the pastry is golden and the fruit has begun to caramelise. Serve warm.

Tip: To make your own templates, use thin cardboard such as an empty cereal packet. Draw a heart shape 12cm across at its widest point and the same lengthways. Alongside it, draw a second heart shape, 1.5cm smaller all round than the first one (therefore 9cm across at its widest point). Cut out both shapes.

For more Higgidy recipes see here .

Victoria sponge

Recipe by Everhot

Serves 8-10 people

Prep time: 40 minutes

Cooking time: 25-30 minutes

Ingredients

200g unsalted butter, softened

200g caster sugar, plus a little extra for sprinkling over the cake

4 eggs

1 teaspoon vanilla extract

1 teaspoon baking powder

200g self-raising flour

1 tbsp milk (if the mixture is too stiff)

Strawberry or raspberry jam to fill

Method:

  1. Base line 2 x 20cm sandwich tins, with silicone or greaseproof paper. Check your oven is set to 180˚C or 200˚C.
  2. Cream the butter and sugar, using an electric whisk or food processor. Mix until it is very pale in colour and fluffy.
  3. Gradually add the eggs, one at a time. Mix well after each egg, scraping down the sides of the bowl. If the mixture curdles just add a little flour.
  4. Add the vanilla extract, baking powder and remaining flour. Mix briefly until combined and the mixture should have a soft 'dropping' consistency. Do not over-mix at this stage and add a tablespoon of milk if the mixture is too stiff.
  5. Divide the mixture equally between the sandwich tins and smooth the surface, then bake on the middle shelf for 25-30 minutes until the sponge is golden brown and well-risen.
  6. Remove from the oven and leave to cool for a few minutes in the tin. Then carefully run a knife round the inside of the tins and turn out the sponges onto a wire rack to cool.
  7. Once cold, spread the jam on one sponge and sandwich the cake together. Sprinkle with a little extra caster sugar.

Red cherry and blueberry Eton Mess

Recipe by Princes Fruit

Serves: 2

Prep time: 10 minutes

Ingredients

410g can of Princes Limited Edition red cherry and blueberry fruit filling with a hint of elderflower

150ml double cream

2 shop bought meringue nests or shells, broken into pieces

Method:

  1. Spoon half the Princes red cherry and blueberry filling into the base of 2 serving glasses.
  2. In a chilled bowl, whip the cream until it holds its shape. Add the broken meringues and stir them through gently.
  3. Reserve half the remaining Princes red cherry and blueberry filling. Tip the rest into the cream mixture and stir it through loosely.
  4. Spoon the mixture into the glasses. Top with the reserved fruit. Cover and chill until ready to serve.

Late lunch or dinner

Feta and apricot parcels

Recipe by Asda

Serves 5

Prep time: 30 minutes

Cooking time: 20 minutes

Ingredients

4 sheets filo pastry

15g butter, melted

5 tsp mild olive oil

4 tsp pistachios

100g Asda Greek feta cheese

Dried apricots

4 tsp Asda Extra Special apricot conserve

Watercress, to serve

Method:

  1. Pre-heat the oven to 190˚C/170˚C Fan/Gas 5. Cut out 8 squares (19cm in size) of filo pastry and put them on a tray covered with a clean, damp tea towel to stop them drying out. Mix the butter and olive oil together in a small bowl.
  2. Lay a filo square in a bowl and brush with the melted butter mixture, then place another square on top at an angle. Brush with more butter mixture.
  3. Crumble the feta and put a quarter of it in the middle of the filo. Roughly chop the pistachios. Chop an apricot and add to the feta with a teaspoon each of conserve and pistachios.
  4. Fold the pastry squares up over the filling and gently twist the top to secure it. Place the parcel on a baking tray and brush the outside of the pastry with the butter mixture.
  5. Repeat to make another three parcels. Bake in the oven for 20 minutes. Serve hot with some watercress.

Baked lamb with butternut squash

Recipe by Aldi

Serves 2

Prep time: 10 minutes

Cooking time: 40 minutes

Ingredients

2 400g packs lamb chops

2 red pointed peppers

½ butternut squash

100ml sunflower oil

40g honey

½ tsp garlic granules

1 tsp rosemary

Salt and black Pepper

Method:

  1. Pre-heat the oven to 190°C/375°F/Gas Mark 5.
  2. Peel the squash, discard the seeds and cut into chunks.
  3. Cut the peppers in half length ways and cut into chunks.
  4. Put the peppers and butternut squash in a roasting dish and pour over the oil.
  5. Put in the oven and roast for 40 minutes.
  6. Mix the honey, garlic granules and rosemary together then season with black pepper.
  7. Put the lamb chops on a baking tray, brush them with the honey mixture and roast in the oven for 25 minutes.
  8. Drain off any oil from the vegetables and serve alongside the lamb chops.