What it means to me Mothering Sunday

Your traditions

O n 2 7 M a r c h , m i l l i o n s o f p e o p l e w i l l b e c e l e b r a t i n g t h e m u m s i n t h e i r l i f e . W e a s k e d d i f f e r e n t f o o d i e s w h a t t h e y ’ l l b e m a k i n g t o m a r k t h e o c c a s i o n

‘THIS DISH IS LIKE A BIG, WARM HUG FROM MY MUM’

‘Mother’s Day is a chance to celebrate the wonderful women in our lives. My love of food comes from my nan. When I was young, she taught me to make rock cakes and, from then on, I was hooked! This dish is a lamb hotpot, inspired by my mum. I have fond memories of being at my mum’s and the smell of lamb running through the house on a Sunday afternoon. This is a dish that gets even better as it cooks, and the spices give it a comforting feel – a bit like a big, warm hug from my mum.’

Robbie Lorraine, chef and founder, Only Food and Courses in Brixton, @robbie_lorraine

Ô ÔMother’s Day is a chance to celebrate the wonderful women in our lives

L A M B H O T P O T

Serves 6 Cook 2 hrs Cost per serve £2.03

2 tbsp vegetable oil 2 brown onions, diced 2 medium carrots, peeled and diced 2 celery sticks, diced 1 rosemary sprig, leaves picked 1 bay leaf 1 tsp mace 1 star anise 1 cinnamon stick ½ tsp salt ½ tsp black pepper 1 tbsp plain four 750g lamb shoulder, diced 450ml lamb stock 2 anchovy fllets 2 tbsp Worcestershire sauce 1kg Maris Piper potatoes, peeled and thinly sliced fnely chopped parsley, to serve (optional)

1 Heat the oil in a flameproof casserole dish and fry the onions, carrots and celery over a medium heat for 5-8 mins until they start to colour. Add the rosemary, bay leaf, mace, star anise and cinnamon; season with the salt and pepper. Add the flour and toast for 1-2 mins. 2 Meanwhile, in a frying pan, fry the lamb for 8-10 mins until browned (depending on the size of your pan, you may have to do this in batches). Add the lamb to the onion mixture, then stir in the stock, anchovies and Worcestershire sauce. 3 Bring to the boil, then turn down to a gentle simmer. Cover with a lid and cook for 45 mins until the meat is tender. Around 15 mins before the lamb is ready, preheat the oven to gas 3, 170°C, fan 150°C. Remove from the heat and check the seasoning. 4 Layer the potatoes neatly over the lamb mixture, then place the casserole dish in the oven and cook for 45 mins until the potatoes are cooked and golden brown..

Each serving contains

Energy Fat Saturates

Sugars Salt 1909kJ 456kcal 21g 8g 7g 1.7g 23% 30% 40% 8% 29%

of the reference intake. See page 81. Carbohydrate 41g Protein 27g Fibre 6g

W I N E M A T C H

Tesco Finest Rioja Reserva, £8.50* , has flavours of raspberry, oak and spice – it’s ideal with lamb.

*Price excludes Scotland and Wales

‘GROWING UP, I ALWAYS LOVED BAKING CAKES WITH MUM’

‘Mother’s Day feels very much a day to take it easy and spend quality time with family. Growing up, I always loved baking cakes with my mum. I like that you can teach a child one very simple recipe and they can customise it pretty easily. I chose the Earl Grey and orange flavourings in my cake recipe (see box, below) as they remind me of doing breakfast in bed for my mum on Mother’s Day. I’m sure I had grand plans for something more extravagant, but it would always end up being tea and toast.’

Rachel Boyett creates vegan and vegetarian weaning recipes, @littleveggieeats ‘MY MUM HAS A HUGE HEART AND IS THE BEST HOST I KNOW’

‘My mum has always been there for me, so it’s lovely to have a day when I can spoil her rotten. She’s got a huge heart and is the best host I know. She taught me how to cook and how to set the tone for a killer night in. We are a very social family and always hang out together – and it’s always around the dining table! I’ve chosen to share a Turkish-style eggs recipe (see below) – it’s a little like a scrambled egg dish called menemen, with pepper, onions and tomatoes, but with the addition of feta. I make this for my mum and she loves it.’

John Gregory-Smith, chef, presenter and author who specialises in Middle Eastern and North African cuisine, @johngs

GIVE ME MORE!

Scan this QR code to find Rachel’s and John’s recipes in our digital magazine, and watch them discuss what Mother’s Day means to them.

Just desser t

M a k e h e r M o t h e r ’s D a y w i t h t h i s p l a n tb a s e d t w i s t o n a c l a s s i c b a k e d c u s t a r d

O R A N G E & R O S E M A R Y C R È M E C A R A M E L S

Serves 6 Takes 20 mins plus infusing and overnight setting

150g Nestlé Carnation Vegan

Condensed Milk Alternative* 750ml sweetened soya milk-alternative 2 oranges, zested, plus 2 tbsp juice and orange slices to serve (optional) 1 rosemary sprig, plus extra sprigs to serve (optional) vegetable oil, for greasing 100g caster sugar 50g cornflour

1 Stir the Carnation, soya milkalternative, zest and rosemary in a pan over a low-medium heat. Bring to a simmer; remove from the heat and leave to infuse for 30 mins. 2 Meanwhile, lightly grease 6 x 150ml ramekins. Melt the sugar with the orange juice in a pan over a low-medium heat. Increase to medium and bubble, swirling the pan occasionally (don’t stir), for 6-8 mins or until golden amber. Divide between the ramekins. 3 Strain the Carnation mixture into a bowl, discarding the zest and rosemary, then pour back into the pan. Put the cornfour in a bowl and whisk in about 150ml of the strained mixture until smooth. 4 Return the pan to a simmer. Gradually whisk in the cornfour mixture. Simmer for 3-4 mins, whisking constantly, until it thickly coats the back of a spoon. Pour into the ramekins over the caramel. Chill for at least 8 hrs, or overnight. 5 Dip the ramekins in hot water for a few secs, then run a sharp knife around the edge and invert onto plates. Top with orange slices and a sprig of rosemary, if you like. Will keep for up to 3 days in the fridge.

Each serving contains

Energy Fat Saturates

Sugars Salt 1165kJ 276kcal 8g 1g 35g 0.1g 14% 11% 5% 39% 2%

of the reference intake. See page 81. Carbohydrate 48g Protein 5g Fibre 2g

TRY THIS…

MINI BANOFFEE BITES

For a vegan treat, heat leftover Carnation in a pan with a little dairy-free spread and a splash of dairy-free milk-alternative. Bubble for 2-3 mins to make a thick caramel. Line a muffin tin with rounds of ready-rolled shortcrust pastry; bake until golden. Add a spoonful of caramel to each one, then top with sliced banana and whipped dairy-free creamalternative. Scatter with dark chocolate shavings to serve.

WE USED

Nestlé Carnation Vegan Condensed Milk Alternative* 370g, £1.80 (49p/100g). This sweet and creamy condensed milkalternative is great in your favourite vegan bakes.