The perfect Mother’s Day gift: Treat your mum to a home-cooked meal with these easy recipes
Start off her special day with a yummy feast
The perfect Mother's Day treat - A coconut turmeric latte overnight oats.Treat your mum to breakfast in bed and a hearty lunch on her special day. Both can be prepped the night before and finished off in the morning.
Coconut turmeric latte overnight oats
You can prep the overnight oats up to three days in advance, just keep them in an airtight container in the fridge until you’re ready to put the finishing touches to the dish.
Ingredients (serves 2)
- 150ml coconut milk or your choice of milk
- 1/2 tbsp agave or maple syrup, or to taste
- 2cm piece of fresh ginger, peeled, chopped
- pinch ground black pepper
- 1 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 50g whole rolled oats
- 1 tsp chia seeds
- 2 heaped tbsp coconut yogurt
- handful granola
- handful mixed berries
Method
1 Blitz the milk, agave syrup, ginger, black pepper, turmeric, and cinnamon together until smooth and blended.
2 Pour into a large screw-top jar, stir in the oats and chia seeds, seal and set in the fridge overnight.
3 Divide into serving glasses, and top with yogurt, granola, and mixed berries, if desired.
Nutritional information per serving: 221kcal, 927kJ, 4.6g protein, 8.4g carbohydrates, 14.3g fibre
Savoury bread pudding
This is the perfect recipe to use up leftover bread; you can use fresh bread, but day-old bread is drier and better for soaking up all of that lovely eggy mixture.
Ingredients (serves 2-3)
- 1/2 tbsp grapeseed oil
- 1/2 small onion, thinly sliced
- 1 clove garlic, peeled, crushed
- 1/2 red or yellow bell pepper, cut into
- bite-sized pieces
- 50g runner beans, thinly sliced
- 2 eggs, lightly beaten
- 300ml reduced-fat milk
- salt and black pepper to taste
- 150g (2 thick slices) sourdough bread or bread of your choice, cut into cubes
- 30g Parmesan cheese, grated
Method
1 Heat the oil in a non-stick frying pan over a medium heat, and sauté the onions and garlic for 6-7 minutes until softened. Add the peppers and beans, continue to sauté for a couple more minutes until just softened.
2 Whisk the eggs and milk together, then season with salt and pepper.
3 Place the cooked vegetables and bread cubes into a heatproof dish (around 20cm x 14cm x 5cm). Pour over the milk and egg mixture, cover and set in the fridge overnight.
4 Preheat the oven to 190C/170C/Gas Mark 5.
5 Scatter the cheese over the top, then bake for 20-25 minutes until golden and just set.
Nutritional information per serving (3): 259kcal, 1094kJ, 16.0g protein, 9.0g fat, 30.5g carbohydrates, 2.5g fibre
Edited by Nicole Moraleda
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