6 delicious dinner options to try this Mother's Day

Posted: 28th Mar 2019

Mother's Day (31st March) gives us the opportunity to treat our mums like royalty for the day

Making them frequent cups of tea and dealing with any washing up are just two of the things you can do to spoil her, while another option you won't want to forget is, of course, cooking a delicious dinner.

We have the perfect suggestions for you to try here...

No-nonsense Steak and Ale Pie

Serves: 6

You will need:

600g braising beef, cut into bite-sized chunks
2 tbsp plain flour
3 garlic cloves, roughly chopped
600g casserole vegetables (we suggest a mix of carrot, swede, onion, celery)
300ml brown ale
400ml hot beef stock
3 sprigs of fresh thyme, leaves stripped

For the pastry:

375g all-butter puff pastry, ready rolled
1 medium egg, lightly beaten

1 x 3-litre lidded ovenproof casserole pan
1 x 1.8–2-litre ovenproof pie dish, about 5cm deep


1. Tip the beef into a large, heavy-based casserole pan, coat with the flour and add all the remaining ingredients. Stir well to combine. Put in the centre shelf of the preheated oven set to 180°C/fan 160°C/gas mark 4 and cook for 2 hours. Remove from the oven, add 150ml of water, stir well and return to the oven to cook for a further 1½ hours. Decant the filling into the pie dish and allow to cool completely.

2. Turn up the oven to 200°C/fan 180°C/gas mark 6. Brush the edges of your dish with beaten egg and lay the pastry on top like a tablecloth. Pinch the edges so they stick to the dish and trim off any excess pastry. Decorate as you wish.

3. Cut a hole in the centre for steam to escape and brush the whole pie with beaten egg. Bake in the oven for 35–40 minutes or until the pastry is golden brown.

Recipe courtesy of Higgidy Family Kitchen 'The Cookbook' by Camilla Stephens

Chicken and Leek Hotpot

Serves: 4

You will need:

1 tbsp oil
6 chicken thigh fillets, diced, approx. 600g
2 Leeks, thickly sliced (500g)
300ml hot chicken stock
2 tsp Dijon mustard
200g bag sliced Cavolo Nero
700g potatoes, thinly sliced
Knob butter, melted (15g)


1. Preheat the oven to 200oC, gas mark 6. Grease a large casserole dish.

2. Heat the oil and fry the chicken for 3-4 minutes to brown, remove and reserve. Add the leeks to the pan and fry for 2 minutes then add the stock, mustard and Cavolo Nero and cook for 1-2 minutes. Season.

3. Lay 1/3 of the potatoes in the base of the casserole dish and top with half the leek mixture, then half the chicken. Repeat finishing with a layer of potatoes. Cover with a lid and bake for 1 hour.

4. Remove the lid and brush the potatoes with the melted butter, bake uncovered for 30 minutes until golden and crispy.

Cook’s tip

Try swapping the potatoes for sweet potato or butternut squash or omit the chicken and use vegetable stock for a vegetarian option.

Recipe courtesy of Cavolo Nero

Cavolo Nero Risotto With Beans & Mushrooms

Serves: 4

You will need:

1 tbsp olive oil
2 shallots, finely sliced (75g)
1 clove garlic, finely chopped
300g risotto rice
100ml white wine
700ml hot vegetable stock
300g chestnut mushrooms, sliced
400g can red kidney beans, drained and rinsed
200g bag sliced Cavolo Nero
½ x 25g pack parsley, chopped

To serve

Freshly grated Parmegiano Reggiano


1. Heat the oil in a large, deep frying pan and fry the shallots and garlic for 2-3 minutes. Stir in the rice and cook for 30 seconds before adding the wine. Cook until it has been absorbed.

2. Add 1/3 of the stock, cover with a lid and cook gently until nearly all absorbed. Add a further 1/3 of the stock, mushrooms and beans and repeat. Add the remaining stock and the Cavolo Nero and cook gently, stirring occasionally until rice is tender and most of the stock is absorbed. Season to taste and stir in the parsley.

3. Serve with a little grated Parmegiano Reggiano.

Cook’s tip

Try using cannellini beans as an alternative, or add prawns for a non-vegetarian option.

Recipe courtesy of Cavolo Nero

Mushroom & Leek Pie

Serves: 4

You will need:

1 tbsp olive oil
2 medium leeks, trimmed and sliced into discs
3 cloves garlic, minced
500 g button mushrooms
1 tsp dried mixed herbs
A pinch of salt and pepper

For the sauce:

1 tbsp dairy-free butter
2 tbsp plain flour
350 ml dairy-free milk
1/8 tsp ground nutmeg
A pinch of salt and pepper
1 roll vegan puff pastry (or gluten-free, if needed)
4 tbsp dairy-free milk, for glazing


1. Add the olive oil to a large saucepan on a medium heat. Fry the leeks and garlic for 2 minutes, to soften.

2. Add the mushrooms, herbs, salt and pepper and stir for a minute. Place the lid on top and cook for 8 minutes.

3. Meanwhile, in a small saucepan, melt the dairy-free butter on medium heat. Add the flour and stir until combined. Slowly add in the milk, a tablespoon at a time and whisk, until you have a smooth thick mixture. Stir in the nutmeg and season with salt and pepper.

4. Combine the cooked leeks and mushrooms with the sauce and leave to cool completely.

5. Make sure your puff pastry is at room temperature (if using frozen, leave at room temperature overnight) and preheat the oven to 200C.

6. Add the leek and mushroom mixture to a pie dish and top with the puff pastry, cutting off any excess pastry around the edges.

7. Crimp the edges using a fork and score a criss-cross pattern on the top with a sharp knife. Finally, dip a pastry brush in a little dairy-free milk and brush the top of the pie, to help it brown.

8. Cook for 25 minutes until golden brown. Serve straight away.

Recipe courtesy of Aimee Ryan for Wallflower Kitchen Copyright: The Vegan Society, 2018.

Potato, Bacon & Cabbage Gratin

Serves: 6

You will need

600g Potatoes
500g savoy or green cabbage, shredded
100g shredded and cooked bacon or ham hock (fat trimmed/removed)
1 clove of garlic
200mls cooking cream
200mls low fat milk
1tbsp butter
20g breadcrumbs
100g cheddar
10g Parmesan, grated
1tbsp chopped parsley


1. Heat the oven to 200c.

2. Parboil the potatoes for five minutes, drain and set aside.

3. Wilt the cabbage, season well and stir in the ham hock.

4. Scald the cream, butter and garlic in a saucepan with a pinch of salt and pepper and set aside.

5. In a gratin dish, layer the potatoes, cheese, ham and cabbage, finish with a layer of potatoes and a sprinkle of cheddar, Parmesan and parsley.

6. Bake in the oven for 25 minutes until golden on top.

7. Serve immediately.

Recipe courtesy of Potatoes: More Than A Bit On The Side

Seasonal Vegetable Risotto

Serves: 2

You will need:

For the risotto ingredients:

200g aborio rice
2 tbsp olive oil
1 onion chopped roughly
4 cloves garlic sliced
3 tbsp white wine
2 pints organic tomato/veg stock
2 plum tomotoes chopped
75g String beans
1/2 Courgette chopped
4 tbsp nutritional yeast
Juice 1/2 lemon
1 tsp Himalayan salt
Lots of Black pepper
1 tsp soy sauce
1 tsp olive oil
Handful rocket
3 tbsp toasted hazelnuts

To make the tenderstem broccoli:

125g tenderstem broccoli
1 tbsp olive oil
1/2 tsp sea salt
Twist black pepper


To make the risotto:

1. Add the oil to a large pan (with a lid) on a low to medium heat then add in the chopped onions. Fry for 8-10 minutes until soft.

2. Next add the garlic and fry for a minute then add rice and stir for a minute then add in the wine. Stir to combine thoroughly.

3. Add 2 ladle fulls of stock at a time until all the liquid is absorbed. Add the chopped tomatoes and string beans & courgette.

4. When the rice is nearly the consistency you like it add in the lemon juice, nutritional yeast, salt and pepper and stir well.

5. You can eat at this stage or if you want a super gooey, soft and comforting Risotto turn off the heat and pop the lid on and let it sit for 10 -15 minutes while you make the stir fried broccoli.

To make the tenderstem broccoli:

1. Add the oil to a medium frying pan, add the tenderstem and fry for a few minutes until firm but tender.

2. Season well.

Recipe courtesy of Niki Webster founder of RebelRecipes.com and Instagram.com/rebelrecipes