Get serious brownie points with our Mother’s Day recipes – whether you treat your mum or the mother figures in your life this Mothering Sunday with a decadent breakfast in bed (careful you don’t get crumbs on the sheets), or whip up a perfect-for-spring, sticky honey & polenta cake.
Mum's favourite
Jump to the top of the favourite child leaderboard by making this fragrant lemon thyme, honey & polenta cake for your mum. Topped with a sticky honey syrup, it’s irresistible with a cup of tea.
Not your regular cheese toastie
This crab Thermidor croque madame is a seriously luxe brunch to make this Mother’s Day – pair it with a glass of Champagne for the start to the day your mum deserves.
DINNER TONIGHT
Leftover love
Using leftover chicken from your weekend roast, this mind-blowingly delicious midweek dinner tastes like it’s been simmering away all day but actually takes just 30 minutes to cook.
SIP OF THE WEEK
Pink to make your carbon footprint wink
Here’s an excuse to crack open a rosé (as if you needed one) – the new, lighter bottles of Le Bijou Rosé de Sophie Valrose mean the company will use 92 tonnes less glass this year (about 22,000 fewer bottles). It’s also crisp, dry and so easy to drink.
Shop perfect pink
SHOPPING
Things we're buying this week
SHOPPING
Things we're buying this week
Waitrose innovation and development chef Paul Gamble’s top buys to bring some excitement to the weekly shop.
Blush Oranges
“I’m a bit of an orange fanatic, and these are my favourite. They’re tangy, sweet and bursting with flavour, and their deep orangey-red colour makes them ideal for desserts and salads.”
No.1 British Free Range 4 Pork Sausages
“Always on my weekly shopping list. Deliciously plump, they’re great for classic bangers and mash, and I have them in everything from pasta to stews.”
Cooks' Ingredients Gunpowder Spice Blend
“A blend of Kashmiri chilli, gram flour and turmeric powder, this spice mix adds a pinch of punchy flavour. I use it for marinating meat and fish, and sprinkle it over samosas for a final hit of spice.”
Bold Bean Co Queen Butter Beans
“These beans are a store-cupboard favourite, thanks to their buttery texture and superior taste. A stand-out in any meal, they’re also nutritious and a delicious way to increase my plant intake.”
Shop Queen Butter Beans
IN MY BASKET
Chef Joe Woodhouse uses Cooks' Ingredients Whole Frozen Chestnuts in everything from soups to porridge
Would you eat chestnuts for breakfast if you could? Joe Woodhouse would too. The chef, photographer and cookbook author explains why they’re his ultimate addition to any dish. Try them in this Tomatoey polenta with chestnuts & greens.
“I love using chestnuts as an ingredient. Crumbled onto soups, stirred into stews, tossed through salads, mixed into bread dough, sizzled with stir-fried pak choi or greens… They’re just so versatile, and their creamy sweetness is a perfect foil for any sauces that lean towards the acidic side (I’m looking at you, tomatoes!). I even add them to my morning porridge for texture and flavour.”
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