Try these fantastic breakfast and lunch recipes for Mother’s Day

LET lunch rule this Mother’s Day, with a feast fit for the No1 lady in your life. Carve out some happy times for mum with a roast dinner for the family.

The perfect feast can come in at a perfect price, thanks to the supermarket deals on this week. Here are my tips to make a meal for your mum-in-a-million, and tasty recipes to try from morrisons.com.

Begin with a hotel-style breakfast

MAKE mum’s morning with a breakfast made with love.

Set her up for some serious spoiling with a hotel-style feast you can enjoy with her.

Whether she plumps for pastries or pancakes, a little bit of effort will let her know she’s definitely your cup of tea.

Bring out a buffet with these great buys, or cook up the recipes from Morrisons.com.

Give breakfast a swirl with Jus-Rol six Cinnamon Swirls for £2.10 or two packs for £3 at Morrisons.

Sainsbury’s Taste the Difference Butter Croissants are now £1.75 down from £2.

Asda Strawberry and Banana Smoothie is down from £1.13 to £1.

Save 40p on Warburtons’ Cinnamon and Raisin Bagels at Morrisons, down to £1 from £1.60.

Cook up a storm with Asda’s breakfast bundle, including six Blue Araucana eggs, Extra Special Super Seeded Bread and Extra Special eight Dry Cured Bacon Rashers, for £4.96.

Save nearly £3 when you buy two packs of Waitrose Mild Scottish Oak Smoked Salmon for £7, normally £4.99 each.

Get more berry for your buck by picking up Waitrose Duchy Jams, down to £1.50 from £2.

Buy two Tesco Almond, Chocolate or Butter Croissants for £1.20, or 70p each.

Morrisons’ Apple, Melon and Lemongrass Juice, 1 litre, is £1.30, or buy two for £2.20.

Roast it up

ROAST up a large British Chicken from Morrisons, down from £3.55 to £3 and serve it with a kilo of carrots, down from 50p to 39p, and 350g broccoli, now 39p too.

For delicious British beef, Morrisons’ Topside Joint is better than half price, down from £11.50 to £5 per kilo (maximum of two per customer).

Save 60p on a Tesco Stuffed Chicken Breast Joint, now £3.75.

For fans of Yorkies, Tesco Finest six Beef Dripping Yorkshire Puddings (195g) are £1, saving 75p.

At Iceland, bag a Luxury Lamb Cushion with Mint Stuffing, £3, in an easy-to-cook package to take all the stress out of Mum’s big day.

For fish fans, Morrisons has a 1kg side of salmon for £10. At Sainsbury’s you can get a Taste the Difference Pork Crackling Rib Roast Joint for £7, down from £7.50.

Morrisons’ The Best Roast Dinner for Four is a money-saving package including Tenderstem Broccoli, 2kg potatoes, Beef Dripping Yorkshire Puddings, along with The Best Salmon Cut Beef Joint, and Beef Gravy Granules, down from £16.20 to £14.

Vegetarian: Morrisons’ The Best Vegetable Tart (2 x 250g) is £4.

Linda McCartney Vegetarian Pulled Chicken, is £2.50 at Morrisons.

Buy two selected dishes from Tesco including the store’s Vegetable and Haricot Bean Cobbler, 200g, for £2.50, normally £1.50 each.

Cook up a great veggie feast with Morrisons’ Seasonal British Veg Box, £5.

For a tasty fish dish, there’s Asda’s Extra Special two Lightly Smoked Salmon Fillets, £4.50.

Berry good smoothie

Serves two

YOU NEED:

• ½ cup blueberries
• ½ avocado
• 2 kiwis
• 1 lime
• 1 cup apple juice

METHOD:

1. Skin and pit your avocado, roughly chop into pieces.
2. Cut a few slices of kiwi and put aside for the final garnish before peeling and chopping your kiwi.
3. Cut a slice of lime and reserve for garnish, then add the remaining lime into the mixer.
4. Add both the avocado and kiwi into the blender or mixer, with some of the berries (saving some berries for the garnish) and blend for 40 seconds or until smooth. Add a splash of water.
5. Pour into your glass and decorate with the kiwi and lime garnish then a few blueberries.
6. Drink and enjoy.

Buttermilk pancakes with apple, cinnamon and golden syrup

Serves 4

YOU NEED:

• 120g plain flour
• 2 tsp baking powder
• 5 tbsp golden syrup
• 250ml buttermilk
• 2 medium eggs
• 35g butter, melted
• 2 tbsp sunflower oil
• 4 eating apples, sliced
• ½ tsp ground cinnamon

METHOD:

1. Sift the flour and baking powder into a mixing bowl. Beat together 1 tsbp of golden syrup with the buttermilk, eggs and 20g of melted butter.
2. Add to the flour then beat to form a smooth batter.
3. Wipe a small non-stick frying pan with oil and heat until hot. Ladle on a little of the batter and swirl to cover the base.
4. Cook for 1 min then flip and cook for 1 min more until golden and fluffy. Repeat with the remaining batter.
5. Place the apples in a pan with the rest of the butter, cinnamon and 2 tbsp of the syrup.
6. Cook for five minutes over a low heat until apples are soft and beginning to caramelise.
7. Spoon over each pancake, drizzle with extra golden syrup to serve.

Roast chicken with lemon and garlic and hasselback potatoes

Serves six

YOU NEED:

• 1 kg medium-sized potatoes
• 2 garlic cloves, crushed
• 1 lemon, zest and juice
• 2 tbsp olive oil
• 1 chicken, extra large roast, approximately 2kg
• 1 garlic bulb
• 1 bunch thyme

METHOD:

1. Preheat the oven to 180C fan/200C/gas 6.
2. To make the hasselback potatoes, cut slices along the width of each one at 4-5mm intervals about two thirds of the way into the flesh. Place into a large bowl.
3. Add two cloves of crushed garlic, grated lemon zest and juice and olive oil. Season and mix well. Reserve the juiced lemon.
4. Place the chicken in a large roasting tin. Arrange the prepared potatoes around it, cut sides up.
5. In the cavity of the chicken, place the garlic bulb and reserved juiced lemon. Reserve 1 tablespoon of thyme leaves and place the remaining thyme sprigs into the cavity.
6. Drizzle a little olive oil over the chicken, scatter with the reserved thyme leaves and season with salt and pepper.
7. Roast in the preheated oven for 1 hour 30 minutes, basting the chicken and potatoes at 30-minute intervals.
8. To test your chicken is cooked, insert a skewer into the thickest part of the bird and check the juices are running clear. Increase the cooking time if necessary, removing the cooked potatoes and keeping warm.
9. Allow to rest for 10 minutes before carving. Serve with seasonal green vegetables.

EXTRA HELP

Children to get free meals if they qualify during coronavirus school closures

virus CHAOS

Rationing hits supermarkets for the 1st time since WWII – what you need to know

RENT STRESS

What to do if you can’t pay your rent this month

PAY FOR IT

Your rights as a working parent if schools shut because of coronavirus

EXTRA HELP

How to get help if you’re on Universal Credit and affected by coronavirus

DON’T PANIC

Here’s how much food you need to stockpile for two weeks in self-isolation

YOU NEED:

• 175g Amaretti biscuits, crushed
• 80g butter, melted
• 250g ricotta cheese
• 1 whole lemon
• 400g raspberries
• 75g caster sugar
• 1 sachet gelatine
• 300ml whipping cream
• 1 tbsp icing sugar

METHOD:

1. Mix together the crushed Amaretti biscuits and melted butter.
2. Press into the base of a 20cm round, loose-bottomed, non-stick cake tin and chill until firm. Beat together the ricotta cheese, lemon zest and juice. Purée half the raspberries by pushing through a sieve, then discard the seeds.
3. Stir the raspberry purée into the ricotta mixture with the sugar. Sprinkle the gelatine over 4 tbsp cold water.
4. Allow to stand for 10 minutes until it becomes spongy, then heat over a pan of gently simmering water until it dissolves and you have a clear liquid. Beat into the ricotta mixture.
5. Whip the cream until it forms soft peaks and fold into the mixture. Spoon over the Amaretti base and level the top of the cake.
6. Chill the cake for at least 4 hours or overnight until set. Once set, use remaining raspberries to decorate the top and dust with a little icing sugar.