Spoil your Mum this Mother’s Day with our menu for the perfect lunch.
Start with Angela Hartnett’s Crab Cakes from our Saturday Kitchen cookbook. You can make then the night before, pop them in the fridge overnight and then have them ready to eat in less than 15 minutes.
Our main course is Chicken Tagine with Preserved Lemon, Potato and Olives. Simple and straight-forward to prepare, but with fantastic depth of flavour. It’s taken from In One Pot by Blanche Vaughan.
And of course it has to be chocolate for pudding: these Milk Chocolate Cinnamon Truffles are well worth the effort and can be made well in advance. As the recipe is from Rococo you know it’s going to be great!