Mother's Day

Mother’s Day

Ah, Mother’s Day, the time of year when restaurants and pubs across the UK rub their hands with glee at the thought of a fully booked service.

For some, it may be the one of the few times of the year that they are full because, let’s face it, you can’t be choosy when you leave the booking until the last minute can you?

Not that we are speaking from experience though, honestly mum….


This year, it appears the supermarkets are fighting back in the great eat in or eat out battle.

Aldi, for example is selling the ‘mother of all steaks’ (get it?), a gigantic 21-day matured rump steak weighing 16oz. And Aldi, being Aldi, is selling this monster for just £4.99!

Iceland is following the meat trend by offering a 3 for £10 bundle which lets people choose between chicken, pork, turkey and gammon. It’s enough to feed 16 people, so this one is probably only for the mums with big families!

Marks and Spencer, never one to be outdone, has definitely put some thought into making mum happy this year and it comes in the shape of a sourdough logo adorably hand-dusted with the word ‘Mum’ across the top.

Chocolate is a must on Mother’s Day, so Co-op’s box of Lindor chocs with a bottle of prosecco at just £10 is hard to beat!

So, whether its eating in or eating out, just remember to make sure your mum is well and truly spoiled.

Here’s our Mother’s Day inspired recipe, which is ideal for a breakfast or a supper if you have treated mum to nice meal (in our out!) at lunch.

Croque Madame

Ingredients:

  • 2 thin slices ham
  • 50g Monterey Jack or cheddar, grated
  • 2 chunky slices bread, such as sourdough (try the M&S mum bread!)
  • 2 tbsp butter
  • 1 egg

Method:

  1. Heat a frying pan on a medium heat and put oven on low. Put the ham and cheese between the bread slices and press to seal, then spread half the butter on the outside of the sandwich on both sides.
  2. Fry in the pan, pressing down with a fish slice, for 1-2 mins until golden then flip and cook the other side. Keep warm in the oven. Melt remaining butter in the pan and fry egg for 1-2 mins until cooked. Top the croque with the egg and serve with salad.
Jane Beesley
Development & Innovations Chef of SK Foods. Your food. Our Passion.
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