Mother’s Day is an expression of thanks and love to our mother for all she has selflessly done for us as children and adults.

We can spend a fortune on trinkets andknick-knacks but we often forget that three little words ‘I love you’ and a tender hug can be worth more than a fancy meal- Deborah Ratcliffe

Today, shops are spilling over with gifts to give her on this day of remembrance for the love and devotion of a mother. As with Christmas, Valentine’s Day and Easter, the marketing goes overboard, with gifts determined to ease the weight of our wallets.

We can spend a fortune on trinkets and knick-knacks but we often forget that three little words ‘I love you’ and a tender hug can be worth more than a fancy meal in a restaurant and box of ridiculously priced chocolates.

To have a mum is the most special thing in the world – so do tell her you love her often and not just on Mother’s Day.

One great idea to make her day memorable, if your mother is at home, is to start the day with a delicious breakfast in bed, or if she’s visiting, prepare an afternoon tea.

I truly think if we do something special ourselves, it makes it doubly special for our mothers – going out for a luncheon is wonderful but having the family all work together to create a meal is unforgettable.

Here are some ideas for easy dishes to prepare for Mothers Day. Some of the recipes are perfect for small children to manage with minimum assistance and supervision, while others will need an adult orchestrating the culinary extravaganza – melting chocolate, for example.

Afternoon tea Super fun Mother’s Day cake

Ingredients
• 1 bought sponge cake or any plain cake
• 1 tub of Vanilla ice cream
• 1 small punnet ripe strawberries
• Caster sugar
• Optional Kirsch
• 1 tub of readymade vanilla frosting
• Decorations as desired

Method
Lightly crush the strawberries with a fork in a small bowl. Add some caster sugar and, if desired, some kirsch. Leave to marinate for about an hour. When ready, cut the cake in half and spoon the ice-cream over the bottom half. Add the crushed strawberries. Don’t use too much of the juices as they will make the cake soggy. Top with the other half of the cake and spread the frosting on all over. Decorate as desired: some artificial flowers, sugar flowers or perhaps her name piped on. Serve immediately.

Goat’s cheese and walnut sandwiches with pimentos

Ingredients
• 200g soft goat’s cheese
• 100g cream cheese
• 50g very finely chopped walnuts
• 10 slices fresh white bread
• Small jar pimentos

Method
Mix together the cheeses and walnuts and spread the mixture over five of the slices. Drain the pimentos and thinly slice. Divide between the cheesy nut bread slices and top with the other slices of bread. Remove the crusts and cut each sandwich into four triangles. Best eaten as soon as possible.

Lemony prawn and cucumber mini rolls

Ingredients
• 6 mini bread rolls
• ½ thinly sliced cucumber with skin removed
• 4 tbsp mayonnaise
• Juice of half a lemon
• Zest of half a lemon
• 6 large cooked prawns
• Butter for spreading

Method
Cut the roll almost through and butter both sides. Mix the lemon juice, zest and mayonnaise together. Divide the cucumber between the rolls and place a prawn on top of the cucumber. Add a dollop of the lemon mayonnaise. Cooked shrimps or white crab meat can be used instead of the prawns.

Other suggestions

Asparagus rolls – roll out slices of crustless white bread as thinly as possible. Spread lightly with mayonnaise, then place a well-drained cooked asparagus spear diagonally across each piece and season with lightly black pepper and a squeeze of lemon juice. Roll each slice up like a ‘cigarette’ with the ends of the spear peeping out. Place join side down on a plate and chill for 15 minutes before serving. Tinned asparagus is perfect – but make sure it has been patted dry.

Mini sausages on sticks with mango dip – use mango chutney for the dip. Mini hot dogs gently heated are ideal.

Mini vol au vents filled with egg mayonnaise topped with caviar; prawns in sweet Thai sauce or diced marinated peppers with cream cheese.

Meringue cases filled with fresh kiwi fruit, strawberries, kumquats and cream.

Chocolate-covered cornflakes – perfect for small children to make under supervision – simply melt the chocolate and add as many cornflakes to the mixture as you can until all flakes are covered with chocolate. Place in paper cake cases, chill until ready to eat.

Coconut ice – mix together 250g sweetened condensed milk with 250g icing sugar and 200g desiccated coconut. When firmly holding together divide mixture in half. Add a few drops of cochineal (pink colouring) to one half and mix in evenly. Dust a board with icing sugar and shape both halves into squares about 3 cm thick. Leave if possible overnight until firm – just cover with kitchen roll. Cut into squares and serve.