Mum’s morning to savour

SCORING BROWNIE POINTS ON MOTHER’S DAY

It may be the one time of year when mothers get to be waited on by their offspring, so why not start Mothering Sunday as you mean to go on with a lovingly prepared brunch or breakfast in bed?

With dad taking charge in the kitchen, there are plenty of easy chores the little ones can tackle while mumgets a welldeserved lie- in. And learning how to cook could have a positive impact on fussy young eaters as well.

Children’s cookery expert Annabel Karmel says: “Tasks such as cracking eggs and stir- ring are well within the capabilities of a young child and it is amazing how being involved in the planning and preparation of a meal can stimulate a child’s appetite.”

When it comes to cooking with your kids, Karmel recommends picking recipes that lead to quick results as children have short attention spans.

“To start with, choose recipes that are simple enough for your child to make without too much help from you, then you can build up a repertoire of recipes they feel confident doing by themselves,” she says.

BREAKFAST BEARPANCAKES

( Serves 1) 125g self- raising flour; 1 egg; 125ml milk; 4tbsp creme fraiche; 1tsp vanilla extract; 3tbsp maple syrup; 20g butter; 2tbsp vegetable oil. Fresh fruit, to serve ( optional) Chop up your fruit - thinking about what might work for your pancake bear’s ears ( banana), eyes ( blueberries), arms ( strawberries) and feet ( kiwi) - be as creative as you like! Put the flour in a large bowl. Whisk together the egg, milk, creme fraiche, vanilla, maple syrup and a pinch of salt. Add this mixture to the flour and whisk to make a batter ( there may be a few small lumps, but don’t worry). Melt the butter in a large non- stick frying pan and tip it into a small bowl. Mix 1 tablespoon of the melted butter into the batter. Use the rest to grease the pan. Drop 2 tablespoons of batter into the frying pan and cook the pancake for 2 minutes until brown underneath and just set on top ( with small bubbles). Flip over and cook for a further 1- 2 minutes until golden and cooked through. Lay one pancake slightly over the other - decide which will be the head and which will make the body and decorate with your fruit.

MINISWEETCORN FRITTERS

( makes 10) 30g plain flour; ½ tsp baking powder; ¼ tsp salt; 1 large egg; 1 x 200g can sweetcorn, drained; 1 large or 2 small spring onions, finely sliced; 2 tbsp sunflower or canola oil, for frying. Whizz together all the ingredients except the oil in the bowl of a food processor for 1 minute to make a batter. Heat a little of the oil in a large frying pan and drop in tablespoonfuls of the batter. Cook for 1- 1 ½ minutes in two batches of 5 until golden on the underside, then carefully turn and cook for a further minute. You can use the back of a spoon to help push the fritter on to a spatula to make turning easier. Drain briefly on kitchen paper before serving.

DEVILLED MUSHROOMS

( Serves 1) 25g butter; 150g chestnut mushrooms, thinly sliced; 2- 3 drops Worcestershire sauce; ¼ tsp Dijon mustard; 3tbsp creme fraiche ( low fat is fine); 1 muffin, split and toasted; 1tsp fresh chopped parsley ( optional) Melt half the butter in a medium frying pan. Add the mushrooms and saute over a high heat for 6- 8 minutes until the mushrooms are golden. Stir in the Worcestershire sauce and mustard. Remove from the heat and stir in the creme fraiche. Sit the muffinon a plate, spread with the remaining butter toasted side up, and spoon over the mushrooms. You can sprinkle with a little chopped parsley if you like.