Recipes For The Ultimate Mother's Day Menu (PICTURES)

This glorious recipe from Club Gascon’s Pascal Aussignac is an unusual spring or summer starter, and is the perfect way to wow your mum on Mothering Sunday!

Ingredients:4 tulip flowers, with stems500ml water100g tapiocaSea salt100g sugar snap peas3 spring onions3 sprigs dill200g shelled peas3 tbsp olive oil50g button mushroomsFreshly ground black pepper50g Parmesan, grated
To plate:1 handful mixed salad leaves

Instructions:

1. Nip out the stamens from the flowers and check the petals are free from dirt.
2. Bring the water to the boil then add the tapioca and a little salt. Return to the boil, stir and simmer for 5 minutes until the tapioca is cooked and then drain.
3. While the tapioca is cooking finely chop the dill, sugar snaps and spring onions. Set aside.
4. Place the shelled peas in lightly salted boiling water until just cooked. Drain, reserving some of the water. Blend in a food processor, with olive oil, until they become thick purée.
5. Soak the mushrooms in just enough boiling water to cover them and leave until softened (about 2-3 minutes). Drain and finely chop.
6. Heat the remaining oil in a frying pan and gently fry the mushrooms for 2-3 minutes before seasoning with salt and pepper. Mix in the tapioca and Parmesan, followed by the chopped sugar snaps, spring onions and dill.
7. Leave the mixture to cool before spooning into the centre of the 4 tulip flowers. Reshape the petals around the filling.
8. Put a small amount of water in a pan on to boil with a steamer basket fitted above. Place a disc of baking paper on the base of the steaming basket and put the stuffed tulips and their stems on top
9. Steam for 30-40 seconds until the petals wilt, then lift each flower onto a plate.
10. Reheat the purée peas and serve alongside the tulips, garnished with few salad leaves.

Recipe courtesy of www.greatbritishchefs.com

A peppery Jerusalem artichoke purée, unctious sea bass and a velvety red wine sauce combine beautifully in Mark Dodson's stunning dish.

Ingredients:
For the sea bass:4 sea bass filletsSaltPepperOil
For the Jerusalem artichoke purée:200g of Jerusalem artichoke, peeled150ml double creamPepperSalt
For the red wine jus:200ml of red wine1 sprig of fresh thyme50g of shallots, sliced200ml of beef stock, or veal stock
For the roasted garlic:1 head of garlic, roughly choppedOlive oilSea salt
For the beans:100g of butter beans100g of flageolet bean20ml of double cream

Instructions:

1. For the Jerusalem artichoke purée, place the Jerusalem artichokes in a pan and add enough water to cover. Place over a medium heat and bring to a simmer. Add a pinch of salt and leave to cook slowly until the artichokes are tender - this should take at least an hour.
2. For the red wine jus, place a large pan over a low heat. Add the red wine, thyme and shallots and cook until almost completely reduced. Once nearly dry, add the beef or veal stock and reduce again until a syrup consistency is achieved - this process should take approximately 1 hour, so start right away after step 1.
3. Wrap a broken head of garlic in foil with a little olive oil and place on a bed of sea salt on a baking tray. Place in an oven set to 180°C/gas mark 4 for 20 minutes.
4. Once the artichokes are soft, drain well, and then place back in the pan with the double cream. Bring to the boil and reduce slightly. Season to taste and blend until smooth - pass through a sieve if still lumpy. Keep warm until ready to serve.
5. For the sea bass, place a large pan over a medium-high heat. Once the pan is scorching hot, add the sea bass fillets, skin-side down, and cook until the skin is crispy, this should take around 3 minutes.
6. Turn the fillets over, season, and then cook on the other side until the fish is delicately cooked through - this should take no longer than a minute. Turn off the heat and allow the fish to rest in the pan - any residual heat from the pan should finish the cooking process effectively.
7. Meanwhile, heat the flageolet and butter beans in a pan with the double cream until boiling. Remove from the heat.
8. Pass the red wine jus through a sieve and set aside.
9. To serve, arrange the beans in the centre of each plate and lay the fillets of sea bass on top. Drizzle the fish in the red wine jus and spoon the purée around the outside of each plate. Garnish with the roasted garlic and perhaps some sun-dried tomatoes and deep-fried rocket. Serve immediately.

Recipe courtesy of www.greatbritishchefs.com

This recipe from culinary legend Chris Horridge uses liquid glucose to help mould the chocolates. Package the truffles in pretty boxes as a perfect Mothering Sunday gift or serve them after dinner with coffee for wonderful end to your meal.

Ingredients:290g 65 % dark chocolate240g single cream40g liquid glucoseCocoa powder for dusting

Instructions:

1. Place the dark chocolate in a heatproof bowl over simmering water, stirring occasionally until just melted. If you have a chocolate thermometer heat the temperature should be 50°C.
2. Bring the cream and glucose to the boil, then remove from the heat.
3. Place the cream in a mixing bowl and slowly beat in the chocolate. Use a hand blender with a blade attachment to blend the truffle mix to a silky smooth and glossy finish. Leave the mix to set in a cool area (around 10°C is ideal).
4. Over a period of time, preferably overnight, the mixture will set so it can be balled but will instantly melt in the mouth.
5. Place a generous amount of cocoa powder in a shallow dish. Using a small melon baller, make balls and immediately drop into the cocoa powder.
6. Using a fork to allow excess cocoa to fall off, arrange the truffles on a presentation tray and serve. For a touch of elegance arrange with cinnamon sticks, star anise, fennel seeds and a further sprinkle of cocoa powder.

Recipe courtesy of www.greatbritishchefs.com