Make your mum feel special this Mother's Day with a lovingly prepared meal.

It's a great way to show her how much you care, and it will also give her a much-needed break from the cooking duties.

To help you decide what to make, we've selected four recipes, split into breakfast in bed dishes, and lunch or dinner options.

Choose from griddled brioche with a strawberry and peach salsa, eggs Benedict and a perfect Sunday roast beef with herby Yorkshire puds.

Breakfast in bed recipes

Griddled brioche with strawberry and peach salsa


2 tins of sliced peaches

250g fresh strawberries, halved

Juice from 2 lemons

Zest of 1 large lemon

2-3 tbsp granulated sugar

25g unsalted butter

225g ‘tear n share’ brioche, cut into 6 or 8 slices


  1. Drain the tinned peaches and place into a bowl.
  2. Add the strawberries along with the juice and zest of the lemon and the sugar.
  3. Mix really well.
  4. Leave to marinate for one hour at room temperature.
  5. Butter the brioche slices on both sides scantly.
  6. Heat the griddle on medium heat.
  7. If too hot the brioche burns very quickly indeed.
  8. Place the brioche on the hot bars and grill for 1-2 minutes on each side.
  9. Take care, they will burn.
  10. Serve the chargrilled brioche slices with the strawberry and peach salsa

Eggs Benedict with easy hollandaise sauce


175g unsalted butter

50ml white wine vinegar

4 egg yolks

50ml water

1tsp ground white pepper

Half a fresh lemon

4 medium free range eggs

2 English muffins, halved and toasted

4 Slices cooked smoked German ham


  1. To make the hollandaise, gently melt the butter and vinegar together in a pan.
  2. Place the egg yolks in a liquidiser along with the water and pepper.
  3. Blitz the egg yolks and water together for 15 seconds.
  4. Bring the butter and vinegar to the boil.
  5. Turn on the liquidiser and add the boiling butter and vinegar mix to the egg yolk mixture in a thin stream.
  6. It will thicken considerably.
  7. Once all in, turn off and pour into a warm bowl or pan, cover with film and leave to set for 5 minutes, stirring occasionally.
  8. Taste the sauce and adjust the seasoning, adding a squeeze of lemon juice, keep warm.
  9. Bring a pan of water to the boil.
  10. Crack the four eggs into the water, turn down the heat and poach for 3-4 minutes, do not overcook.
  11. Meanwhile, place the four halves of muffin on four plates.
  12. Top with a slice of ham and a few baby leaf salad leaves.
  13. Place the eggs on top and spoon over the hollandaise.

Lunch or dinner recipes

Roast beef with herby mustard Yorkshire puddings


Beef roasting joint, approx 1 kg

2 tbsp olive oil

1 sprig rosemary

1tsp salt

1tsp pep

Herby mustard Yorkshire puddings:

3 eggs

150g The Pantry plain flour

240ml milk

2 tbsp Bramwells English mustard

1tsp salt

2tbsp freshly chopped herbs (such as parsley, thyme or rosemary)

4 tsp oil


  1. Preheat the oven to 200˚C/400˚F/Gas Mark 6.
  2. Rub the oil onto the beef and then sprinkle over the salt, pepper and rosemary and roast the beef for about 60 minutes, for a medium- cooked joint.
  3. While the beef is resting heat the oven to 220˚C/200˚F/Gas Mark 7.
  4. Crack the eggs into a bowl and beat them with the flour until smooth and then gradually add the milk.
  5. Stir the chopped herbs and salt through the batter and leave to rest while you heat the oil.
  6. Pour the oil evenly into a 12 hole muffin tin and place in the oven for 5-10 minutes until it is really hot.
  7. Pour the batter evenly (and carefully!) into the hot oil and bake for 20 minutes, don't open the oven door while they are cooking.
  8. Serve with the roast beef and some additional fresh vegetables.

Roast pesto chicken


1.4kg whole chicken

3tsp green pesto

2 chicken stock cubes

2tsp chicken gravy granules


  1. Preheat the oven to 200°C/400°F/Gas Mark 6.
  2. With your fingers separate the skin from the meat on the chicken breast and legs.
  3. Smear two dessert spoons of the pesto over the meat.
  4. Rub the remaining dessert spoon of pesto on top of the chicken.
  5. Season with salt and pepper.
  6. Mix the stock cubes with a pint of boiling water.
  7. Put the chicken in a roasting dish and add the chicken stock to the dish.
  8. Lightly cover with baking foil and roast in the oven for approximately an hour and a half.
  9. Insert a skewer into the thigh of the bird - if the juices are clear then the chicken is cooked.
  10. Add gravy granules to the juices left in the dish to create your gravy.
  11. Serve with a 750g pack of frozen Mediterranean vegetables, cook as per pack instructions.