It’s your chance to pamper your mum like she deserves, celebrate all generations of mothers in your family and bring everyone together. We’ve put together the go-to guide for Mother’s Day this year, so you needn’t worry about overcooking the chicken, or buying the same flowers as last year. Take a deep breath and let us guide you through the perfect day.
Everyone loves receiving a bouquet of flowers but keeping them alive can be tricky for some. This year why not gift your chosen special lady to a beautiful planter instead? They last for month and only require minimal watering! Waitrose have a selection of Mother’s Day plants that you can tailor to your mum’s personal taste and level of care required. A lavender tree is perfect to for this time of year as it will continue to flower throughout summer!
(Waitrose also have a special Emma Bridgwater collaboration for Mother’s Day!)
APOTHECARY & ROSE GIN FROM THE OLD CURIOSITY – A beautiful aromatic flavour, this gin changes colour when mixed with tonic and the presentation bottle is western meets English garden. A great gift for a seasoned gin drinker.
JO MALONE WILD FLOWERS & WEEDS COLLECTION – These special, limited edition fragrances are perfect for Mother’s Day. Five unexpected scents, inspired by the unruly weeds and wildly-wonderful plants and flowers that line the banks of a winding river.
S’WELL SMOKEY EYE MONOGRAMMED INSULATED DRINKS BOTTLE – Exclusively to John Lewis & Partners, get this super sleek design for your eco-conscious mum so she can keep drinks cold for up to 24 hours and hot for up to 12. It is even monogrammed to polish off this perfectly personalised gift.
The piece-de-resistance! We understand the pressure when it comes to the perfect roast, and of course nothing will ever top mum’s Sunday dinner, but Mary Berry has a guide that’ll certainly come close:
WHOLE ROASTED GARLIC CHICKEN (vegetables & gravy included!)
1 × 1.75kg (4lb) chicken
1 lemon, cut into 6 wedges
A good sprig of fresh thyme
For the garlic butter
2 fat garlic cloves, finely chopped
50g (2oz) butter, at spreading consistency
Salt and freshly ground black pepper
For the vegetables
250g (9oz) shallots, peeled
350g small carrots
3 parsnips, peeled and sliced thickly
2 tablespoons olive oil
For the gravy
1 tablespoon plain flour
100ml white wine
400ml (14fl oz) chicken stock
A small handful of fresh parsley sprigs
PREPARE AHEAD – Cover the prepared chicken with clingfilm. Pile the prepared vegetables in a bowl and cover. Both can be kept in the fridge for up to 24 hours. However, remember that the longer the chicken is kept before cooking, the more the garlic flavour will develop. Make sure that the chicken is at room temperature before roasting.
- Preheat the oven to 200°C/180°C fan/Gas 6. You will need a large roasting tin for the chicken, large enough to hold the vegetables in a single layer, as well as the chicken. Loosen the skin from the neck end of the chicken over the breasts – use your finger to free the skin.
- Mix the butter and garlic together and season with salt and pepper. Spread the garlic butter under the skin over the breasts. Stuff the cavity with the lemon wedges and thyme sprigs then place the chicken in a roasting tin. Season with salt and pepper and roast for about 20 minutes.
- Toss the prepared vegetables in oil and season with salt and pepper. Scatter the vegetables around the chicken in the roasting tin. Return to the oven for 1 hour or until the vegetables are golden and the chicken is tender, basting from time to time with the juices. Transfer the chicken to a carving board to rest and spoon the vegetables into a dish and keep warm. Sit the roasting tin on a low heat on the hob, sprinkle in the flour and whisk, scraping up the sides of the tin. Blend in the wine and stock with the whisk and bring to the boil, stirring until thickened. Carve or joint the chicken and serve with the vegetables and gravy, garnished with parsley.