41 Mother's Day Dinners

Preheat the oven to 220°C, fan 200°C, gas 7. Rub the lamb all over with the oil and a little black pepper. Put in a roasting tin with the garlic and rosemary. Roast for 20 minutes then turn down the heat to 190°C, fan 170°C, gas 5 an

Cono Sur wine pairing: Cut through the spice of chorizo in this Paella with a classic Viognier.

Rub the beef fillet in 1 tbsp olive oil, salt and pepper. Sear in a pan for one minute a side, cool slightly then brush with mustard. Chill for 15 minutes. Meanwhile, fry the mushrooms with thyme in 2 tbsp olive oil for 8-10 minutes until softened.

Make a seasoning paste by dissolving a stock cube in olive oil and mixing in thyme.

Take the joint out of the fridge 30 minutes before cooking to bring it up to room temperature. Preheat the oven to 230°C, fan 210°C, gas 8. Weigh the beef to calculate the exact cooking time – for medium, cook for 15 minutes per 450g plus an

Heat the olive oil in a small non-stick frying pan (around 15cm diameter) and gently sauté the Tenderstem and onion is softened and starting to become golden. Remove from the pan and keep to one side. While the onion and Tenderstem are cooking, m

In a large saute pan heat 60ml of the olive oil. When almost smoking, add the mushrooms and season with salt and pepper. Cook until all the liquid has evaporated from the mushrooms, about six minutes. Add spinach and cook for two minutes. Remove from

1) Preheat the broiler. Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend. Set aside. 2) Heat the oil and butter in a 24-cm-diameter nonstick ovenproof skillet over medium heat. Add the asparagus and saute until crisp-t

Preheat oven to 180°C (160C with fan) gas mark 3. Place the spinach into a large sauce pan with 50 ml of water. Cover with a lid and allow to steam on a high heat for 5 minutes till wilted. Remove from heat and strain off excess water. Heat the

Fresh, tender asparagus spears make this light tart the perfect starter.

1) Preheat the oven to 190C/Gas 5. 2) To french the racks of lamb: Make a cut on the fat side of the ribs, perpendicular to them, about 6cm down from the rib ends. Cut through the fat down to the rib bones. 3) Turn the rack on end, with the bon

Layers of sausage, sauce ricotta and mozzarella, this lasagne is baked to perfection.

Make this weeknight pasta in just 30 minutes!

Visit cheese heaven with this pure, unadulterated soufflé.

This hearty roast lamb with rosemary is perfect for any spring Sunday lunch.

Crumble the Knorr Lamb Stock Cube into the olive oil and blend to form a paste. Spread the paste evenly over the lamb chops. Place the chops fat side-down on a large, heavy griddle pan and gradually increase the heat through, allowing the fat to r

Bring the broth to a simmer over medium-high heat. Cover the broth and keep it warm over very low heat.Melt the butter in a heavy large saucepan over medium heat. Add the onion and saute until translucent, about 8 minutes. Stir in the garlic and sau

Special equipment: 10-inch cast-iron panPreheat the oven to 190°C.Sprinkle the chicken tenders with paprika, sage, oregano, salt and pepper. Heat a 10-inch cast-iron pan over medium-high heat and add the olive oil. When the oil begins to swirl,

Preheat oven to 170°C.In a large pot of boiling, salted water cook the pasta to al dente.While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free

Spread pesto in each chicken breast to season it from inside.

Pre-heat the oven to 200°C, 400°F, Gas mark 6, fan oven 190°C. Divide the Tenderstem broccoli stems and place on one half of the paper/foil squares. Season with freshly ground black pepper and scatter over the shallots. Squeeze a little orange juic

Add the potatoes to a large pot of cold water. Season well with salt and bring to a boil. Simmer until tender, 15 to 20 minutes. Meanwhile, add the pancetta and onions to a large frying pan.Turn on the heat to medium-high, and saute until the pancett

Position an oven rack in the top of the oven and preheat to 220°C. Line the bottom of a roasting pan with parchment paper.Put the potatoes in a large bowl, sprinkle with 2 teaspoons of the oil, the rosemary and 1/4 teaspoon salt and toss to comb

Adjust the oven rack to the top position and preheat to 220°C. Toss together the potatoes, carrots, celery, onions, 1 teaspoon of the olive oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet and arrange in a single layer.

Bring the salmon to room temperature 10 minutes before cooking.Meanwhile, whisk together the lemon juice, 2 tablespoons of the olive oil and 1/4 teaspoon salt in a large bowl. Add the kale, toss to coat and let stand 10 minutes.While the kale stands,

Preheat the oven to 190°C, fan 170°C, gas 5. Carefully wipe the skin of the pork dry, using kitchen paper, and rub the salt into the scored skin. Weigh the joint and calculate the cooking time allowing 30 minutes per 500g, plus an extra 30 m

Who said cosy meals can't be as beautiful as dinner party fare?

Heat the oil in a large saucepan over a medium heat. Add the onion and garlic, and sauté until soft and translucent. Stir in the rice and mix until coated all over with the oil. Add a ladleful of the hot stock, stirring continuously until it’s abs

1) Cook the asparagus in a large pan of boiling salted water until crisp tender, about two to three minutes. With a slotted spoon, remove the asparagus from the boiling water to a bowl of ice water to cool and stop the cooking. When cool, strain, cut

1) Place a griddle pan over medium-high heat or preheat a gas or charcoal griddle. Drizzle the bread and artichoke hearts with olive oil and season with salt and pepper. Griddle the bread and artichokes until golden brown at the edges, about 6 mins t

Stuffed with spinach and ricotta, these tender parcels are light yet comforting.

Just as easy, if not easier than roasting a chicken.

Preheat oven to 200°C. Score a 1cm rim around the perimeter of the pastry squares. Prick the centre all over with a fork. Brush pastry with beaten egg and sprinkle with pepper. Spread a little crème fraîche over the base of each tart and add a laye

Breakfast inside a croissant - you can't go wrong.

Season the fish by rubbing the stock cube paste inside and outside the sardines.

Layers of homemade pesto between lasagne sheets and plenty of cheese.

Add grated Parmigiano Reggiano, stirring until melted and smooth.

Make the dressing by whisking together the rapeseed oil and lemon juice to taste. Season with freshly ground black pepper and sea salt. Set aside. Steam or boil the Tenderstem for 3 to 4 minutes until just tender but with a little bite. While the T