With Mother’s Day just around the corner it’s time to pull out the stops to treat the wonderful women in your life. Read our latest blog filled with recipes and gift ideas - all from producers you can find at the BBC Good Food Show Summer this June. Happy Mother’s Day!

Egg-specially for you…

If breakfast in bed is on the cards this year, we have a hearty recipe filled with love that mum will absolutely love. Whip up this full English breakfast omelette courtesy of Tom Kerridge. Add her favourite toppings and start the day off right! If Mum or someone else you love is a big Tom Kerridge fan, you can see him cooking LIVE in the Big Kitchen at #GFSSummer this June.

Ingredients:

• 8 new potatoes (about 300g)
• 2-3 tbsp vegetable or olive oil
• 100g good-quality black pudding, any casing removed, cut into 2cm slices
• 100g lardons, cut into 1cm dice
• 100g chorizo, the best quality you can find
• 2 banana shallots, thinly sliced
• 2 garlic cloves, grated
• 1 green chilli, sliced
• 6 eggs, whisked
• 1 tbsp finely chopped rosemary leaves
• 1 bunch flat-leaf parsley, leaves picked, finely chopped

Method:
Cook the potatoes in boiling, salted water for 12 - 15 mins, until soft. Drain, leave to cool, then cut in half.

Heat the oven to 220C/fan 200C/gas 7. Heat a 25cm non-stick ovenproof frying pan over a medium heat and add the oil. Fry the black pudding slices on each side until crisp. Remove from the pan and drain on kitchen paper. In the same pan, fry the lardons until beginning to brown and the fat renders (runs out into the pan).

Add the chorizo and fry with the lardons. The smoky red paprika oil will start to come out of the chorizo. Remove the lardons and chorizo with a slotted spoon and drain on kitchen paper. Once the chorizo is cool enough to handle, slice it thinly.

Add one of the sliced shallots and the garlic to the pan and cook in the rendered oil for 2-3 mins over a medium heat, until soft. Add the potatoes and stir so they take on the flavours from the pan. Return the lardons and chorizo to the pan with the chilli and stir together.

Reduce the heat to low. Season the eggs with salt and pepper then pour them into the pan. Add the rosemary and half the parsley and stir slowly until the eggs have set and puffed up - almost souffléd.

Remove from the oven, sprinkle the remaining shallot and parsley over the top and serve!
 

Go bananas…

A family favourite from the queen of baking herself, Mary Berry, this light and fluffy treat is sure to please this Mother’s Day. These moist cakes are perfect for when the bananas are looking a little over-ripe. The combination of seeds and sugar adds a wonderful crunch and nuttiness. Plus, the recipe is super easy, so get the kids involved too! Enjoy with a cup of tea and you’re onto a winner.
 

Ingredients

• 100g (4oz) baking spread, plus extra for greasing
• 150g (5oz) muscovado sugar
• 200g (7oz) self-raising flour
• 1 tsp bicarbonate of soda
• 2 eggs
• 2 medium (about 200g/7oz)
• ripe bananas
• peeled and mashed

For the topping:

• 25g (1oz) pumpkin seeds25
• (1oz) sunflower seeds
• 1 tbsp demerara sugar

Method:
You will need two 450g (1lb) loaf tins (see tip). Preheat the oven to 180°C/160°C fan/Gas 4, then grease the tins with baking spread and line with baking paper. Measure the baking spread, sugar, flour and bicarbonate of soda into a large bowl, add the eggs and bananas and beat with an electric hand whisk until light and combined. Spoon the mixture equally between the prepared tins and level the tops. Sprinkle over the seeds and demerara sugar.

Bake both cakes on the middle shelf in the oven for about 35–40 minutes or until well risen, golden and a skewer inserted into the middle of each cake comes out clean.

Allow to cool in the tin for 10 minutes and then turn out on to a wire rack and peel off the baking paper before leaving to cool down completely.

Prepare Ahead: Can be made up to a day ahead and kept in an airtight container.

Freeze: The cakes freeze well. Eat one now and freeze the other for later.

Say it with cake…

Nothing says I love you like cupcakes! Dust off your bowls and get your whisk at the ready, we have the ultimate cupcake recipe from Master Chef finalist Stacie Stewart.

If mum loves a cocktail then swap your sweet sponge for a citrusy creation and booze infuse your bake with this recipe for Margarita cupcakes – you can’t go wrong! This recipe takes afternoon tea to the next level.

Margarita cupcakes, let’s get started!

Ingredients:

• 190g plain flour
• 2 tsp baking powder
• 1/2 tsp salt
• 115g butter, at room temperature
• 200g granulated sugar
• 2 eggs
• 1 tsp vanilla extract
• finely grated zest of 2 limes
• 3 tbsp milk
   

For the icing:

• 180g butter, at room temperature
• 400g icing sugar, sifted
• 50ml tequila
• juice of 1 lime
• pinch of coarse sea salt

To decorate:

• 30ml tequila
• 20ml triple sec liqueur
• finely grated zest of 2 limes
• lime slices, quartered

Method:

Heat the oven to 180C/fan 160C/gas 4 and line a 12 hole bun tin with cupcake cases.

Sift the flour into a bowl and stir in the baking powder and salt.

In a separate bowl, beat the butter and sugar together with an electric hand mixer, until light and fluffy. Add the eggs one at a time, mixing well after each addition. Add the vanilla extract, then the flour mixture and finally the lime zest and milk. Mix until well combined.

Divide the mixture between the cupcake cases, filling about two-thirds full.

Bake for 15 - 18 minutes, until well risen and a skewer inserted in the middle comes out clean. Cool in the tin for 5 minutes, then remove from the tin and leave to cool completely on a cooling rack.

For the icing, beat the butter with an electric hand mixer for 2 - 3 minutes until soft. Gradually add the icing sugar, beating well after each addition. Add the tequila, lime juice and salt, then beat on a medium speed for a further 2 - 3 minutes until light and fluffy.

Spoon the icing into a piping bag fitted with a 1.5cm round nozzle and pipe onto the cupcakes.

Mix the tequila and triple sec together. Cut off the tip of the end of twelve Bottle Toppers. Place the cut ends into the tequila and triple sec mixture and squeeze to fill. Insert the cut ends into the iced cupcakes. Sprinkle over the lime zest and garnish with lime slices.

When ready to eat, squeeze the top of the Bottle Toppers to infuse the cupcakes with tequila and triple sec.
 

Gin o’clock…

Sit back, relax and enjoy! What better way than with a delicious gin cocktail. Meet Kokoro Gin, masters in the art of Gin – Japanese style.  

This gin is one of a kind – just like Mum! Crafted from a small berry, sweet with a citrusy zing, gives Kokoro Gin its distinctive flavour. With citrus notes balanced by a warm and peppery finish, it makes for a wonderful cocktail – the perfect Mother’s Day treat!

We think Mum would love the Summer Serve… Sweet, refreshing and full of the bright, fruity flavours of summer.

Sip, sip… It’s gin o’clock! 

Ingredients:

• 50ml Kokoro gin
• 10ml sugar syrup
• 3 peach slices and 2 wedges of lemon muddled together
• Pour over ice & top with tonic

Combine, stir and enjoy!

Get personal…

If Mum’s a foodie and spends a lot of time in the kitchen, give her a gift that lasts with a personalised touch. Introducing Lapage Made, based in the heart of Lincolnshire, selling a range of homewares and keepsakes made from English Oak, Ash and other Native Species. From chopping boards to egg holders to coasters, they have plenty to choose from and with custom engraving, this is a unique present for a Mum like no other.  A gift that quite literally has her name on it!
 

Find them at stand F534
https://lapagemade.co.uk/

You’re sweet!

Sweeten up Mother’s Day with Jealous Sweets, the wonderful women in your life deserve the absolute best. These sweets contain no nasties or hidden preservatives, are completely vegan and gluten-free so you can snack guilt free! With flavours including apple & lemon, grapefruit & peach and strawberry & orange, these sweets are truly irresistible. Best of all, they come in all shapes and sizes, from love bears, to fizzy friends and tropical fruits – which ones will you choose?
 

Find them at stand F194
https://www.thejealouslife.com/

You’re simply the best…

Join us at the BBC Good Food Show in style this June with a fabulous VIP Package. With exclusive perks from a private lounge to front row seats in the Big Kitchen, complimentary bubbles and a bag packed full of foodie goodies. The VIP experience is the perfect treat for the food lover in your life. Fancy the star treatment? Discover the VIP packages and give Mum the treat she deserves this Mother’s Day! 

Click here to explore the VIP packages.

Give the gift of food…

Why not give a day out to remember! Give the gift of food this Mother’s Day with a voucher to a BBC Good Food Show. The Summer Show is coming and packed full of foodie favourites and plenty of gardening inspiration. From shopping to live cookery demos, interviews, masterclasses, book signing, plus FREE entry to BBC Gardeners’ World Live, we’re getting ready for the ultimate summer day out, so bring Mum along! 

Click here to find out more and get your hands on a Gift Voucher - Print at home for instant delivery!
 

We hope we’ve made you hungry… Happy Mother’s Day!

Until next time…
BBC Good Food Show HQ.

The BBC Good Food Show Summer is on its way to the NEC! Join a stellar line-up of chefs and experts and see Show favourites Mary Berry and Nadiya Hussain, Michelin-masters Tom Kerridge, Raymond Blanc and Michel Roux Jr. Plus, new for 2019, Ainsley Harriott and Prue Leith!