Mothering Sunday is a Christian holiday celebrated throughout Europe that falls on the 4th Sunday in Lent. Secularly it became an occasion for honouring mothers of children and giving them presents.It is increasingly being called Mother's Day, although that holiday has other origins. In the UK it is celebrated in the same way as Mother's Day is celebrated elsewhere

Mothering Sunday is your opportunity to recognise your Mummy for all the nice things she’s done for you over the years, and what better gift to show her your love and appreciation than to cook something delicious for Mother’s Day? Here is a collection of Mother's Day recipes for brunch, lunch and dinner, along with menus to help you plan. Any of these ideas are sure to delight your family. Just remember—you need to do the dishes.

Elderflower Cocktails

Elderflower Sparklers (Hyldeblomst Cocktails)

The Elder trees' white blossoms first appear in spring in Denmark, so these refreshing cocktails make an elegant homage to the season. The delicate, lightly floral flavours are perfect with Champagne or a dry, light white wine, such as Sauvignon Blanc. Have all the ingredients ice-cold before serving. If you are being supergood, go for a non alcoholic sparkling wine such as Schloer. Works well with sparkling water too.

Ingredients

8 tablespoons elderflower concentrate - bottle green elderflower cordial works well but others are available
2 cups brut or extra-dry Champagne
Edible flowers or mint sprigs for garnish
Add ice if you wish for a twist on a mojito

Directions

1. Place 1 tablespoon elderflower concentrate in each of 8 Champagne glasses; add 1/4 cup Champagne to each glass, Garnish with flowers (or mint), if desired. Serve immediately.
Shopping Tip: Elderflower concentrate is made from the blossom of the elder tree, has a delicate, lightly floral aroma and mild honey flavour. It is thought to help fight fevers and colds. You can experiment with other natural cordials too, Raspberry is one of my favourites.
Roast Lamb with Garlic and Rosemary and Rosemary and Onion Sauce

You can't beat a bit of Delia for good Sunday roast. Recipe from http://www.deliaonline.com/recipes/cuisine/european/english/roast-lamb-with-garlic-and-rosemary-and-rosemary-and-onion-sauce.html

Ingredients
1 leg of lamb, weighing about 4 lb (1.8 kg)
3 large cloves garlic, peeled and thinly sliced lengthways into about 24 slivers
2 large stems fresh rosemary, cut into about 24 small sprigs
1 small onion, peeled
salt and freshly milled black pepper
For the Onion and Rosemary Sauce:
1 rounded tablespoon rosemary leaves
1 large onion, peeled and finely chopped
1 oz (25 g) butter
1 oz (25 g) plain flour
6 fl oz (175 ml) milk
6 fl oz (175 ml) vegetable stock
2 tablespoons crème fraîche
salt and freshly milled black pepper
Pre-heat the oven to gas mark 5, 375ºF (190ºC)

Method

Begin by making about 24 small, deep cuts in the skin of the lamb using a small, sharp knife. Then push a sliver of garlic, followed by a small sprig of rosemary, into each cut, and season the meat generously with salt and freshly milled black pepper.

Next, cut the onion in half and place it in the bottom of the roasting tin, then transfer the lamb to the tin to sit on top of the onion halves. Cover the tin loosely with foil, then cook in the oven on a high shelf for 1½ hours. After this, take the foil off and let it cook for another 30 minutes. Remove the lamb from the oven, cover loosely with foil again and allow to rest for about 20 minutes.

For the sauce - remember today is our non-good day so this is ok, but don't lather it over everything and then complain when the scales disappoint you.

Meanwhile, make the Rosemary and Onion Sauce. In a small saucepan, melt the butter and cook the onions over a very gentle heat for about 5 minutes – it's important not to let them colour, so keep an eye on them. While that's happening, bruise the rosemary leaves with a pestle and mortar to release their oil, then chop them very, very finely and add them to the onion. Then continue to cook as gently as possible for a further 15 minutes, again, without letting the onions colour too much.

Next, using a wooden spoon, stir the flour into the onions and their buttery juices till smooth, then gradually add the milk, a little at a time, still stirring, followed by the stock, bit by bit, whilst vigorously whisking with a balloon whisk. Now taste and season the sauce with salt and pepper and let it barely simmer on the lowest possible heat for 5 minutes.

Next, remove it from the heat, then liquidise or process half of it, then return it to the saucepan to join the other half. Then re-heat gently, add the crème fraîche and pour it into a warmed serving jug. This recipe makes about 1 pint (570 ml) sauce.

Serve with seasonal vegetables

White chocolate cheesecake with rhubarb compote

This soft and creamy cheesecake makes a suitably impressive and indulgent end to a sunday dinner
- Ingredients
- 200g oatcake biscuits
- 85g butter melted
- 450g white chocolate
- 284ml pot double cream
- 400g full fat soft cheese , such as Philadelphia you could use ricotta too for a healthier version
- 4 eggs
- 1 tsp vanilla essence
- 600g rhubarb (trimmed weight), cut into 2.5cm chunks
- 250g golden caster sugar
- ½ vanilla pod , split in half lengthways
- 100ml orange blossom muscat dessert wine (we used Brown Brothers)

Heat oven to 180C/fan 160C/gas 4. Line the base of a 23cm springform tin with baking parchment. Whizz the biscuits in a food processor until they resemble breadcrumbs. Pour in the butter, whizz briefly again, then tip the mixture into the tin and press down firmly. Bake for 10 mins, then cool.
Reduce oven temperature to 140C/fan 120C/gas 1. Wrap a double layer of foil, lined with cling film, around the base and sides of the tin to make it watertight. Break 400g chocolate into a pan, then pour in the cream and heat until the chocolate has melted. Leave to cool slightly. Rinse the bowl of the processor, then blend the cream cheese, eggs and vanilla essence together with the melted chocolate and cream until smooth.
Put the tin in a deep roasting tray, then pour in the filling. Half-fill the roasting tray with boiling water, bake for 1 hr, then turn the oven off. Leave to cool in the oven with the door slightly ajar for 1-2 hrs. Lift the cheesecake from the water, discard the foil, then cover with cling film and chill. The cheesecake can be made up to 3 days ahead. Grate the remaining chocolate over the cheesecake before serving.
For the compote, heat oven to 180C/fan 160C/gas 4. Mix the rhubarb and sugar in an ovenproof dish. Scrape the seeds from the vanilla pod on top of the rhubarb, then drop in the pod, too. Pour the muscat over, cover with foil, then bake for 30-40 mins, stirring halfway, until the rhubarb is cooked. Leave to cool, then remove the pod. Serve the compote with the cheesecake. The compote can be kept in the fridge for up to 4 days.