CELEBRITY MOTHERS MAKING A MEAL OF IT
LORRAINE KELLY’S MUM’S CHICKEN SOUP
Nothing beats mum’s home cooking, which is why global charity Mary’s Meals has made it the theme of its fundraising Mothers’ Day card.
It has teamed up with celebrity mums including Lorraine Kelly, Ferne McCann, and Nadiya Hussain to encourage people to buy a special Mother’s Day card. The price, £15.90, is what it costs Mary’s Meals to feed a child for a whole school year.
Every card includes a recipe from Lorraine for her mother’s chicken soup. Ferne and Nadiya’s favourites will be available online.
Daytime TV superstar Lorraine said: “My mum makes this every time I go home. It’s proper comfort food and takes me back to my childhood.”
Ferne, a finalist in Britain’s Celebrity Best Home Cook, has chosen a sausage casserole her grandmother made called “Nannie Connie’s Sausage Waaaah”.
GBBO winner Nadiya has picked her mum’s Bengali korma.
Mary’s Meals works in 19 countries in Africa, Asia and the Middle East, providing schoolchildren with a midday meal every day.
Director Daniel Adams said: “This Mother’s Day we want to celebrate all the wonderful women across the world who support the Mary’s Meals, whether serving meals or fundraising for our important work to feed hungry children.”
To buy a card, go to www.marysmeals.org.uk/ get-involved/mums-makemarys-meals
INGREDIENTS ● Two pieces of chicken (legs are best) ● Four or five carrots ● One small turnip ● Four potatoes ● One large leek ● Four sticks of celery ● Parsley
METHOD
Put the chicken in a pot, cover with water and cook on a high heat (Don’t use too much water, you can always add more later if you have to).
Roughly chop up the carrots, turnip and potatoes into chunks, adding each to the pot with the chicken as you go.
Finely chop the leek and celery and add to the pot.
Once all the veg is in with the chicken, turn down the heat and let the whole thing simmer for an hour.
Add salt and pepper to taste.
When the veg is ready, take the chicken out of the pot.
Blend the vegetables with a stick blender, adding more water if necessary. Skin and chop up the chicken and put the pieces back in the pot with the vegetables.
Again, add more water if need be. This purely depends on how thick you like your soup.
Finally, chop up and add the parsley.
PURE RED BRILLIANT Sunset at The Heritage Park in East Kilbride
WE MAY be awestruck at Nasa’s Perseverance rover’s photos from Mars but Scotland’s scenery is also out of this world.
Check out Alan Jones’s £100 winning photo of a morning walk through swirling snow up Scald Law – the highest of the Pentland Hills in Midlothian. Also capturing our stunning countryside is Linda Henderson and her photo of St Abbs and surrounding choppy seas in the Borders.
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Beryl Weir, in Glasgow – with the SSE Hydro in the foreground.
And check out Eileen Power’s pic of her dog admiring the view at Fassfern near Fort William.
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