Mother's Day 2018: Recipes from sour cherry granola to mascarpone and lemon drizzle cheesecake

Treat the one you call mum this Sunday with a range of delicious dishes

Breakfast in bed is a given but make sure it’s extra special like her

Crunchy seed and sour cherry granola

Prep: 10 minutes
Cook: 30 minutes

Makes: 20 servings (900g)

500g jumbo rolled oats
50g oat bran
100g pumpkin seeds
90ml mild olive oil
150ml maple syrup
120g dried sour cherries
2tbsp linseeds

Preheat the oven to 170C. Line a large baking tray with parchment paper. Stir together the jumbo oats, oat bran, pumpkin seeds, olive oil, maple syrup and a pinch of salt in a large bowl, tossing until evenly coated.

Spread the granola out on the lined tray and bake for 25 minutes, stirring occasionally to ensure the mixture browns evenly.

Stir in the dried cherries and linseeds and bake for a further five minutes until the granola is golden brown.

Allow the granola to cool completely – it will crisp up – then transfer to airtight jars or containers. Store in a cool, dark place for up to two weeks. Delicious served with fresh fruit such as figs, pomegranates or cherries and natural yoghurt.

Cook’s tip: you can vary the seeds and berries in this delicious granola – try sunflower seeds, dried blueberries or chopped nuts such as Brazil nuts or pecans.

All in one breakfast bap

Makes 4

25g butter, softened
2tbsp chopped fresh flat leaf parsley
Pinch of chilli flakes
4 large portobello mushrooms, stalks removed
8 rashers smoked streaky bacon
​200g cherry tomatoes
4 Italian style ciabatta rolls
4 large free range eggs

Preheat the grill. Place the garlic, butter, parsley and chilli flakes in a small bowl and beat together to make a smooth paste. Lay the mushrooms stalk side up and spread the butter mixture over the inside. Arrange the mushrooms on the grill pan and place the bacon and cherry tomatoes alongside. Grill until the bacon is cooked and golden, the cherry tomatoes have softened and the mushrooms are cooked and tender (about seven to eight minutes), turning the bacon halfway through.

Heat the bread rolls according to pack instructions and slice in half. Place a heavy-based frying or saute pan on the hob, pour in about 6cm of boiling water from the kettle and bring to a gentle simmer over a medium heat. Crack one egg into a small bowl then carefully tip it into the water. Repeat with the remaining eggs and gently cook for eight minutes, or to your liking, until the white is set and the eggs yolks are still runny. Remove from the water with a slotted spoon, drying any excess water with kitchen towel.

To assemble, place the tomatoes in a bowl, crush with a fork then spoon onto the base of the ciabatta roll. Top with two rashers of bacon, then a mushroom and finally, a poached egg. Season with ground black pepper and a pinch of sea salt and serve with plenty of napkins!

Baked mascarpone and lemon drizzle cheesecake

Preparation time: 20 minutes plus chilling
Cooking time: 1 hour

Serves 8-10

75g blanched hazelnuts, toasted
150g digestive biscuits
75g butter, melted
600g mascarpone cheese
250g full fat soft cheese
275g caster sugar
2tbsp plain flour
1 lemon
100g lemon curd
3 medium free range eggs
300ml whipping cream

Preheat the oven to 160C. Line a 21cm loose-bottomed cake tin with baking parchment. Blitz the hazelnuts in a food processor, then add the biscuits and pulse until you have coarse crumbs. Tip into a bowl and mix with the melted butter. Spoon into the base of the cake tin and press down well.

Place the mascarpone and soft cheese in a large bowl with 150g of the caster sugar and mix together well. Stir in the flour, vanilla, the finely grated zest from the lemon and the lemon curd. Then beat in the eggs, one at a time, making sure one is incorporated before adding the next.

Pour on top of the biscuit base. Tap gently to level out the surface, then place in the oven and bake for one hour. Turn off the oven, open the door and leave the cheesecake inside to cool. When totally cooled place in the fridge and chill for at least three hours or for up to 24 hours.

Meanwhile, make the lemon drizzle syrup. Slice the lemon thinly and place in a small saucepan with the remaining caster sugar and 100ml of cold water. Bring to a gentle simmer for about five minutes until thickened and syrupy. Set aside to cool.

When ready to serve whip the cream with a handheld electric mixer until just thick with soft peaks. Spoon over the top of the chilled cheesecake. Decorate with the lemon slices and drizzle over the lemon syrup.

Image and recipe courtesy of Waitrose