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You will need:

3 tbsp extra-virgin olive oil
2 garlic cloves
2 thyme sprigs (finely chopped)
200g tinned chickpeas, drained and rinsed
2 tsp harissa paste
100g spinach leaves
200g passata or chopped tomatoes
1 tsp dried chilli flakes
2 eggs
1 tsp sumac
Sea salt and freshly ground black pepper

Method

1.Preheat the grill to medium.

2.Heat 2 tablespoons of the olive oil in a large ovenproof frying pan, add the garlic and thyme leaves and sauté for 2 minutes, until the garlic has softened but not burnt.

3.Add the chickpeas and harissa paste and sauté for a further 2 minutes, then stir in the spinach and passata or chopped tomatoes and bring to a simmer. When the mixture starts to simmer, carefully crack the eggs over it so they sit neatly on top.

4.Simmer for 2 minutes, then transfer the pan to the preheated grill and cook for 2–3 minutes, until the egg whites are cooked but the yolks are still runny (keep an eye on it to make sure the eggs don’t overcook).

5.Remove from the grill, drizzle with the remaining olive oil, sprinkle with the sumac and season with salt and pepper.

Mum, you’re pasta-tively amazing…

Calling all pasta lovers! Surprise your special someone with a fresh delivery from the fabulous Pasta Evangelists. Enjoy a hassle-free evening and bring that restaurant feeling to your kitchen table.

From Lombardy’s Sausage & Saffron Sauce with Rigatoni to Orecchiette with Sicily’s Pistachio Pesto, pasta from home has never tasted so good.

Find the full Pasta Evangelists menu here

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A sweet treat

Coffee craver, chocolate lover, baker or Mary Berry fan; if you fit into any of these categories, then  this gorgeous Chocolate cappuccino tart is a must try for Mother’s Day. It’s indulgent, rich, quick to make and even quicker to devour!

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You will need:

For the base:
50g dark chocolate, broken into pieces
75g butter
15 digestive biscuits, finely crushed

For the filling:
350g dark chocolate broken into pieces
100g butter
1 heaped tsp instant coffee dissolved in 1 tsp boiling water
250ml double cream
200g full fat crème fraîche

To decorate:
150ml double cream lightly whipped
Chocolate shavings

Method:

You will need a 23cm (9in) round, loose-bottomed, fluted tart tin with deep sides and a piping bag with a plain nozzle (optional).

1. To make the base, melt the chocolate and butter in a wide-based pan over a medium heat (see note). Remove the pan from the heat, add the crushed biscuits and stir to combine. Press into the base of the tart tin and chill in the fridge while you make the filling.

2. To make the filling, place the chocolate and butter in a large heatproof bowl and add the coffee and double cream. Set the bowl over a pan of just simmering water and heat until runny, stirring gently until smooth. Remove from the heat and allow to cool down a little, then mix in the crème fraîche by hand. Carefully pour the mixture into the tin on top of the biscuit base and chill for a minimum of 2 hours, or ideally overnight, until set.

3. Remove the tart from the tin and place it on a cake stand or plate. Serve straight from the fridge.

4. To decorate, spoon the whipped cream into a piping bag (if using) and pipe or dollop five large blobs of the cream into the middle of the tart. Sprinkle over the chocolate shavings or grated chocolate and serve in thin slices

It’s Gin o’clock

No meal is complete without the perfect cocktail and there’s nothing quite as fitting as this fabulous Pink Lady Cocktail. Beautiful in colour and taste, we can’t think of a better way to unwind after a day of feasting. Top tip: Send Mum the ingredients ahead of time for a virtual cocktail making session!

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For this you will need:

100ml London Dry Gin
4 tsp Grenadine
1 large egg white
2 strips of pared lemon zest (optional garnish)
2 Maraschino cherries (optional garnish
Ice

Method:

1.Put two coupe or cocktail glasses in the fridge to chill. Pour the gin and grenadine into a cocktail shaker, then fill with ice. Shake until the outside of the shaker feels ice-cold. Strain the mixture into a jug, discarding the ice.

2.Tip the egg white into the shaker and pour in the gin mixture. Shake well until the egg white is frothy – you can also do this in a food processor or using a hand blender, if you like. Pour the cocktail into the prepared glasses. Skewer the cherries onto cocktail sticks, if using, then use to garnish the glasses along with the pared lemon zest, if you like.

3.Whether you’re making this cocktail together, toasting over zoom or popping it in your recipe folder ready for a rainy day, this gin cocktail will really show that special someone just how much they mean to you.

The Cherry on top

If you’re still on the hunt for a Mother’s Day gift, then look no further. The Sunday Girl Company creates beautiful, vibrant, retro kitsch inspired aprons that will make the perfect present for your favourite foodie. Each apron is adorned with funky, fun, hand drawn prints in bright colours and pastel hues, that will add a pop of colour and be a kitchen staple for years to come. Why not go all out and get matching oven gloves too? After all, everyone deserves to be extra spoilt this year!

Visit The Sunday Girl Company website here to see the full range:

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Stay safe and happy cooking!
The BBC Good Food Show Team

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