Create the ultimate Mother’s Day lunch

This year, honour your Mom or mother figure with a beautifully prepared meal at home.

Inspired by the culinary artistry of Granny Mouse, these recipes have been carefully crafted to bring a touch of indulgence and elegance to your table, allowing you to recreate a dining experience that feels every bit as special as she is.

Starter: Creamy Roasted Butternut Soup (serves 4)

Ingredients:

• 1 medium butternut peeled and cubed
• 1 onion, chopped
• 2 cloves garlic
• 1 tbsp olive oil
• 500 ml vegetable stock
• 200 ml cream
• 1 tsp ground ginger
• Salt & pepper
• Chives for garnish

Method

1. Preheat the oven to 200°C.
2. In a bowl, toss the butternut, onion, and garlic with olive oil, salt, and pepper to obtain the best flavour.
3. Add to a roasting pan, and cook for 25–30 minutes until the vegetables are soft and caramelised.
4. Transfer the contents from the roasting pan to a pot and add vegetable stock and ginger.
5. Simmer on medium to low heat for 10 minutes.
6. Remove from the stove top and add to a blender and blend until smooth.
7. Stir in coconut cream and then taste.
8. Adjust the seasoning by adding any additional pepper
9. Pour into bowl and serve with chives (chopped or sprigs)

Main Course: Lamb Shank with Mash and Vegetables (serves 4)

Ingredients:

Lamb Shank

• 4 lamb shanks
• 2 tbsp olive oil
• Salt and black pepper
• 1 onion, chopped.
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, crushed
• 2 tbsp tomato paste
• 250 ml red wine
• 500 ml beef or lamb stock
• 2 sprigs fresh rosemary
• 2 sprigs thyme
• 2 bay leaves

Creamy Mashed Potatoes

• 1 kg potatoes peeled and chopped.
• 80 g butter
• 120 ml cream or milk
• Salt and pepper

Vegetables

• 200 g baby carrots
• 150 g green beans or asparagus
• 1 tbsp butter
• Salt and pepper

Method:

Prepare the Lamb

1. Season the lamb shanks with salt and pepper.
2. Heat olive oil in a large pot or casserole dish.
3. Brown the lamb shanks on all sides until golden.
4. Remove and set aside to rest.

Make the Braising Base

1. In the same pot you cooked the shanks in, sauté onion, carrots, celery, and garlic for about 5 minutes.
2. Stir in tomato paste and cook for 2 minutes.
3. Pour in red wine and simmer until reduced by half.

Slow Cook

1. Add stock, rosemary, thyme, and bay leaves.
2. Return the lamb shanks to the pot.
3. Cover and cook:

• Oven: 160°C for 2.5–3 hours
• Stove: Simmer gently for 2 hours

The meat should be very tender and falling off the bone.

Making the Mash

1. Boil potatoes in salted water for 15–20 minutes until soft.
2. Drain the water from the pot, and mash the potatoes, adding butter and cream gradually until you have the right consistency.
3. Season with salt and pepper.

Preparing the Vegetables

1. Blanch the carrots and green beans in boiling salted water for 3–4 minutes.
2. Toss in butter and season with salt and pepper.

Dessert: Vanilla Panna Cotta with Berry Compote

Ingredients:

• 500 ml cream
• 80 g sugar
• 1 tsp vanilla extract
• 2 tsp gelatine
• 3 tbsp water

Berry Compote

• 200 g mixed berries
• 2 tbsp sugar
• 1 tbsp lemon juice

Method:

1. Bloom gelatine in cold water for 5 minutes.
2. Heat the cream, sugar, and vanilla in a pot until just simmering (be careful not to burn the mixture).
3. Stir in gelatine and stir until completely dissolved.
4. Pour the mixture into moulds and chill for 4 hours.

For the compote:

1. Simmer the berries, sugar, and lemon juice in a pan for 5 minutes.
2. Allow to cool and spoon over panna cotta before serving.

A meal like this will really show your love, reflecting a way of saying what words sometimes cannot. This Mother’s Day, let these recipes help you create not just a meal, but a memory in the most meaningful way, with flavour, warmth and a touch of Granny Mouse magic.