Surprise Mum with some sweet treats and snacking sensations this Mother's Day. From our Love You Lemon Loaf to a Mother's Day Mezze - these super simple recipes will make her day!

Croissant French Toast

Croissants or french toast for brekkie? Both, obviously. Try our seasonal twist on a game-changing combo this Mother’s Day… crispy and golden croissants fried in an egg, cinnamon, sugar and vanilla mix, topped with roast rhubarb, whipped cream and honey. What a way to start the day…

Time: 45 mins

Serves: 4


For the roast rhubarb:

  • 400g of rhubarb, washed, trimmed and cut into roughly 2 inch pieces
  • 75g of caster sugar
  • 1 orange, finely grated zest and juice
  • 1 vanilla pod, seeds

For the croissant French toast:

  • 450ml milk
  • 50g granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 100g plain flour
  • 2 tsp baking powder
  • 4 croissants sliced into halves
  • 2 tbsp olive oil

To finish:

  • 300ml whipping cream
  • 4 tbsp honey
  • Small handful pistachios, roughly chopped


  1. Pre-heat oven to 180˚C, 160˚C fan, gas mark 4. Lay the rhubarb in a single layer in a heatproof dish and sprinkle over the sugar, orange zest and vanilla seeds. Add the orange juice and 4 tbsp of water and bake for 30 mins until softened.
  2. Meanwhile, whisk together milk, sugar, eggs, vanilla extract and a pinch of salt in a large bowl before adding flour and baking powder and mixing until lump-free.
  3. Use an electric hand whisk to whip your whipping cream until soft peaks form and set to one side. Heat your oil in a large, non-stick pan over a medium heat.
  4. Dip a couple of your croissant halves (cut-face down only) in the egg mixture and add to the pan in batches, cooking for a few mins until golden. You may need to heat more oil in the pan in-between batches.
  5. Serve a couple of French toast croissant halves onto each plate and top with a large dollop of whipped cream followed by rhubarb, honey and pistachios.

Cupcake Bouquet

The ultimate Mother’s Day bouquet… but we can’t guarantee how long they’ll last. Gift a bunch of these deliciously sweet strawberry and cream cupcakes with easy icing so Mum gets sweet treats and a bouquet this Mother’s Day.


For the cupcakes:

  • 250g unsalted butter melted
  • 5 eggs
  • 250g natural yogurt
  • 2 tsp vanilla extract
  • 225g self raising flour
  • 1/2 tsp baking powder
  • 150g ground almonds
  • 275g golden caster sugar
  • 18 tsp strawberry jam

For the icing:

  • 800g ready-made vanilla buttercream
  • 1 tsp pink food colouring plus extra for piping bag
  • 1 tsp purple food colouring plus extra for piping bag
  • 1/2 tsp orange food colouring plus extra for piping bag

You will also need:

  • 12 hole muffin tray & 6 hole muffin tray
  • Green cupcake cases
  • Paintbrush
  • 3 piping bags
  • 1 large curved star piping nozzle
  • Round oasis foam frame
  • Shallow bowl
  • 12 lolly sticks
  • Green, blue and pink tissue
  • Ribbon to tie


  1. Pre-heat oven to 180˚C, 160˚C fan, gas mark 4 and line your muffin trays with cases. In a medium bowl beat your melted butter, eggs, natural yogurt and vanilla until combined and set aside.
  2. In another bowl, mix all dry ingredients, create a well in the centre and slowly pour in your wet mixture, stirring as you go until fully combined and smooth.
  3. Add a tbsp of mixture into each muffin case followed by a tsp of jam and then top each with more mixture so that each is about 2/3 full. Pop in the oven for 25 mins until golden and when skewered the wooden skewer comes out clean. Set aside on a cooling rack to cool.
  4. Split your buttercream icing into 3 small bowls. In one add the pink food colouring and stir to combine, in the other purple and in the final bowl add the orange.
  5. For the pink roses, use the paintbrush to paint four stripes of pink food colouring from the bottom to the middle of a piping bag – this will create a dark pink outline for the roses. Repeat this process with the other colours and piping bags.
  6. Starting with the pink, pop the nozzle in the bottom, snip the end so that the nozzle is exposed and add your pink buttercream. Start in the middle of the cupcake and pipe a swirl in a clockwise motion until you reach the edge of the cupcake. Repeat with another 5 cupcakes so that you have 6 pink roses in total. Clean your nozzle and repeat these steps for your purple and peach roses.
  7. Pop your oasis in a shallow bowl. Carefully create a small hole in the bottom of each cupcake, pierce with a lollypop stick and arrange by piercing into your oasis foam to create a bouquet shape. Stuff small sections of green tissue between each to fill gaps and look like leaves. Finally, wrap the outside of your bowl in layered pink and blue tissue tied with a ribbon.

Love You Lemon Loaf

Made with love… and a little help from our Lemon Drizzle Cake kit. Let the mum in your life know that she’s the ‘zest’ with our Love You Lemon Drizzle with a heart-shaped hidden surprise revealed in the first slice.

Time: 2 hours

Serves: 6 chunky slices


For the pink heart sponge:

  • Morrisons 320g lemon drizzle cake kit
  • 2 medium eggs
  • 60g softened unsalted butter plus extra for greasing
  • 100ml semi skimmed milk
  • 3 tsp pink food colouring

For the lemon drizzle sponge:

  • Morrisons 320g lemon drizzle cake kit
  • 2 medium eggs
  • 60g softened unsalted butter plus extra for greasing
  • 100ml semi skimmed milk

To decorate:

  • Lemon peel
  • Edible heart confetti

You will also need:

  • 2 x 2lb loaf tins
  • Baking paper/loaf tin liners
  • Small heart cutter
  • Piping bag


  1. Pre-heat oven to 160˚C, 140˚C fan, gas mark 3. Grease both loaf tins with a little butter and line with baking paper or loaf tin liners.
  2. In two separate, large bowls make up both sponge mixes separately by emptying each sponge mix into each mixing bowl, adding the eggs, butter and milk.
  3. Mix each bowl of mixture until smooth. Add your food colouring to one of the mixtures that will make your pink heart sponge. Pop your non-coloured mixture to one side. Pour your pink heart mixture into one of the prepared cake tins and pop in the oven for 35-40 mins.
  4. Remove from the oven and leave on a cooling rack to cool. Meanwhile, make your drizzle topping by emptying both sachets in a small bowl and mixing with 6 tbsp of boiling water. Set aside.
  5. Once your pink cake has cooled, slice the loaf the same thickness as a 2-3cm heart cookie cutter (approx 6-7 slices). Cut out a heart shape from each slice of loaf and pop to one side. Reuse or eat the scraps later!
  6. Pour out 1/4 of your lemon cake mixture in the bottom of your other prepared loaf tin then stand up the cut-out hearts in a row down the middle, butted up next to one another so they stand straight. Pop the rest of the batter into a piping bag and pipe the remaining batter on top of the hearts and down the sides until even and the hearts are no longer visible and the batter is evenly spread on top. Pop in the oven for 40 mins.
  7. Remove, leave to cool and top with drizzle before scattering with lemon peel and heart confetti.

Mother's Day Mezze

A platter packed with mezze faves for Mum and the whole family to share and best of all - no cooking required! Full of hummus pots with various toppings, yogurts with honey and pomegranate toppings, flatbreads, stuffed peppers, olives, falafel, feta cubes, mixed nuts, radish disks, cucumber and pitta.

Serves - 4-8 (any leftovers can be popped in the fridge to bulk out your mid-week lunches)

Ingredients (pick and choose Mum's faves):


  • Hummus (original/sweet chilli/red pepper/caramelised onion/Moroccan/jalapeno/pesto)
  • Labneh
  • Tzatziki
  • Chilli oil to drizzle


  • Greek Yogurt
  • Pistachios roughly chopped
  • Pomegranate seeds/figs quartered/blood orange cut into segments
  • Honey to drizzle
  • Cinnamon to sprinkle

For the rest:

  • Flatbreads/pittas/crusty bread cubes
  • Stuffed peppers/pickled Peppers/Pickled chillies/mixed olives
  • Falafel
  • Prepared couscous
  • Continental meat platter
  • Feta cut into cubes/Cheddar cut into cubes/Gouda cut into wedges or slices
  • Stuffed vine leaves
  • Mixed nuts
  • Halved radishes
  • Sliced peppers and red onion
  • Cucumber fingers
  • Lemon wedges, coriander and parsley leaves to garnish

The Ultimate Breakfast Board

Start Mother’s Day the right way with the ultimate breakfast board. Because where’s the fun in brekkie in bed if you can’t share? Which side are you on?


Serves - 4-8 (plus leftovers for brekkie the next day)
Time - 40 mins


For team cooked:

  • 3 tbsps olive oil (1 for sausages, 1 for tomatoes & 1 for eggs)
  • 210g streaky bacon
  • 400g sausages
  • 6 hash browns
  • Vine tomatoes
  • 415g tin baked beans
  • 6 eggs
  • 4 slices of white/brown bread
  • Butter to spread on bread
  • Chopped chives to serve

For team continental:

  • A selection of pastries & muffins
  • 120g continental meats
  • 175g of cheeses sliced or cut into cubes (e.g. Cheddar, Gouda, Gruyere, Manchego etc...)
  • 500g Greek yogurt
  • 100g granola
  • 300g fruit (e.g. strawberries, blueberries, raspberries etc...)
  • Honey to drizzle on yogurt
  • Jam to spread on pastries


  1. Pre-heat your oven to 200C/180C fan/gas 6 and line 3 baking trays (1 large and 2 medium) with baking paper. On the largest tray lay out your streaky bacon in a single layer and season with a crack of pepper, in one of the medium baking trays, add your sausages, drizzle with 1 tbsp oil and season with salt and pepper. In your other medium tray, lay out your hash browns.
  2. Start by popping your tray of sausages in the oven for 30 mins. After 5 mins, add your hash browns. When your sausages only have 15-20 mins left, add your tray of bacon. When there is only 10 mins left, squeeze your hash browns to one side and add your tomatoes to the empty side before drizzling with 1 tbsp olive oil, a pinch of seasoning and returning to the oven.
  3. After adding your tomtoes to the oven, pop your beans in a pan and heat gently over a medium-low heat. While your beans heat, add 1 tbsp oil to a small-medium non-stick skillet pan over a medium heat. Once hot, crack in your eggs and cook until your egg white is set. Season with salt and pepper and scatter with chives!
  4. Pop your bread in the toaster! Remove your sausages, bacon, hash browns and tomatoes from the oven. You are now ready to create your board.
  5. Pop any items such as beans, yogurt, granola, honey and spreads in bowls. Pop your skillet of eggs and bowl of beans on one side and arrange all other cooked ingredients loosely around. Pop all Continental bowls on the other side and loosely arranged pastries, meats, cheese and fruit around.

No.1 Mum Selection Box

Life is like a box of chocolates. If you never know what you’re gonna get - then make sure every chocolate is worth the surprise! This super simple homemade chocolate box is the personal touch anyone would love this Mother’s Day - because who doesn’t love their favourite snacks drizzled in chocolate?!

Serves - One (plus the family if they’re willing share!)
Time - 15 mins plus setting time


  • Mini pretzels
  • Brownie bites
  • Popcorn
  • Mini cookies
  • Fresh fruit (Strawberries, cherries, bananas, orange segments etc)
  • Dried fruit (apricots, dates, prunes etc.)
  • Nuts (walnuts, pecans etc.)
  • Croissant cut into chunks
  • Sweets (Fruit Pastilles, Haribo etc.)

For the toppings:

  • 100g white chocolate
  • 100g dark chocolate
  • 100g milk chocolate
  • Caramel sauce to drizzle
  • Love heart sprinkles
  • Chocolate curls
  • Zillionaire sprinkles

You will also need...

  • A shallow gift box for your choccies (heart shaped, rectangular, square, circular etc.)
  • Tissue paper
  • Mini cupcake cases
  • Ribbon


  1. Line two large baking trays with baking paper. Add your white chocolate to a heatproof bowl over a deep pan of simmering water and melt, ensuring to stir as you go (make sure the bottom of the bowl does not touch the water). Repeat for your dark and milk chocolate.
  2.  Use your melted chocolate to dip and drizzle your chosen sweet snacks and finish with toppings before popping on your lined tray. Place in the fridge for 30 mins to set.
  3. With your remaining melted chocolate, add a tsp at a time to your second, lined baking tray and use the back of the spoon to shape into a heart. Repeat with all of your remaining melted chocolate and sprinkle each with toppings of choice before popping in the fridge for 30 mins to harden.
  4. Line your gift box with tissue and then fill with mini cupcake cases. Once your fillings have set, peel away from your trays and divide amongst cupcake cases. Pop your lid on, tie with a ribbon and finish with a personalised note! The perfect gift sure to make the person you love smile this Mother's Day!

White Chocolate & Strawberry Puddles

Puddles and puddles of love coming right up! Make your loved one smile this Mother’s Day with our white chocolate and strawberry jam treats - the perfect post-roast treat, if you can wait until then…

Makes - 10 puddles
Time - 15 mins plus setting time


  • 100g good quality white chocolate
  • 2 tbsp smooth strawberry jam
  • Heart sprinkles to decorate

You will also need...

  • Clear, mini gift bags
  • Ribbon
  • Gift tag


  1. Line one large baking tray with baking paper. Add your white chocolate to a heatproof bowl over a deep pan of simmering water and melt, ensuring to stir as you go (make sure the bottom of the bowl does not touch the water).
  2. Add your jam to a small bowl and add a 1 tbsp of hot water to loosen and give a good stir until smooth.
  3. Spoon 1 tbsp of white chocolate in one corner of your lined tray and use the back of your spoon to create a ‘puddle’ shape (around 5cm). Repeat with the rest of your melted white chocolate.
  4. Using a teaspoon, drop a little jam onto each puddle and use the end of a skewer/toothpick to swirl into the white chocolate to create a marble effect. Repeat with all puddles before sprinkling with hearts.
  5. Leave on the side to cool for an hour before stacking and wrapping in clear packaging tied with a ribbon and a special note to Mum.

One Tray Roast

Is it even Mother’s Day if you haven’t had some kind of roast over the weekend? Make this one one to remember with this one tray roast. Yep, no tricky timings, no overpacked onions and only one tray to wash up…

Serves - 4 (plus leftover beef to make a beef stroganoff)
Time - 3hrs


  • 6 tbsp vegetable oil (2 for beef & 4 for veg)
  • 2.5 - 3 kg beef roasting joint
  • 1kg Maris Piper potatoes very thinly sliced
  • 4 parsnips thinly sliced
  • 6 carrots thinly sliced
  • 6 garlic cloves minced
  • 3 rosemary sprigs (leaves removed from stalk)
  • 2 bay leaves
  • 4 celery stalks with tops and bottoms trimmed and then cut in half
  • 2 white onions sliced
  • Small bunch thyme leaves removed from stalk
  • 2 tbsp Dijon mustard
  • 750ml beef stock
  • 3 heaped tbsp beef granules


  1. Remove your joint from the fridge 30 mins before cooking. Pre-heat your oven to 200C/180C fan/gas 6. Whilst coming to temperature, heat 2 tbsp of vegetable oil to a large, non-stick pan over a medium-high heat, season your beef generously all over with salt and pepper and add your beef joint to the pan. Cook for about 10 mins, turning with tongs until evenly browned all over before removing and popping to one side.
  2. Throw your potatoes, parsnips and carrots into a large bowl, drizzle with remaining oil and add your garlic, rosemary, bay and a big pinch of salt and pepper. Stir until all your veg is coated and set to one side.
  3. Take a large, deep roasting tray and place your celery stalks horizontally next to one another in the centre of the pan before scattering over your onion- this will be the bed that your beef sits on. Sit your beef on top.
  4. Arrange your potato, carrot and parsnip disks in compact rows around your beef. Mix together your thyme and mustard and brush all over your beef.
  5. Pour in your stock and season again with salt and pepper. Pop in the oven for 20 minutes per 500g plus 20 minutes (rare- 50°C-55°C ), 25 minutes per 500g plus 20 minutes (medium- 58°C -65°C ) and 30 minutes per 500g plus 20 minutes (well done- 70°C-75°C ). Check halfway, baste the beef in a little stock and cover with foil if the veg and beef is starting to catch.
  6. Remove from the oven and ladle out any juices into a small pan. Cover your beef and veg with tinfoil to keep warm and rest whilst you make a speedy gravy. Heat your juices in the pan, add your granules and loosen with water to get to your preferred thickness.
  7. Place your roast beef and veg centre of the table, slice and serve with gravy for a one-tray roast mum is sure to love! Remember to keep any leftover beef for a mid-week leftover beef stroganoff recipe!

Leftover Stroganoff

Got some left over roast beef too good not to eat? Whizz up the a nostalgic fave post-Mother’s Day with rigatoni pasta and a rich and creamy, beef and mushroom stroganoff. Is it dinner time yet?

Serves - 4
Cook time - 25 mins


  • 400g Rigatoni pasta
  • 1 tbsp butter
  • 1 large white onion thinly sliced
  • 4 garlic cloves sliced
  • 1 tbsp smoked paprika
  • 250g chestnut mushrooms sliced
  • 300ml beef stock
  • 1 tbsp Dijon mustard
  • 200ml soured cream
  • 900g leftover roast beef cut into strips
  • Juice of 1 lemon
  • Small bunch parsley roughly chopped

To serve (optional)

  • Crusty bread


  1. Boil salted water in a large pan for your pasta. Add your pasta and cook for 9 -11 mins.
  2. Whilst your pasta cooks, heat your butter in a large, non-stick pan over a medium heat and add your white onion, garlic and paprika, cooking and stirring for a few mins until softened and translucent.
  3. Add your mushrooms and fry for a few mins until softened before adding your beef stock and mustard and simmering for 5-10 mins.
  4. Stir through your soured cream and beef, season with salt and pepper and bring to a simmer before draining your pasta, adding to the pan and stirring through.
  5. Stir through your parsley and lemon and serve into bowls with crusty bread wedges for a throwback tea that is super simple to create.