Before having kids I always romanticised the idea of Mother’s Day. I imagined breakfast in bed, flowers and beautiful cards, followed by a calm country pub lunch and a long family walk while the sun shone and the birds sang.
The reality is that on Mother’s Day what I now truly long for is the possibility - and luxury - to just be. In the moment. With the people that matter most to me. No work, chores, responsibilities or everyday stresses.
This could be a lazy afternoon wearing our snuggies, watching movie after movie and eating copious amounts of popcorn, or going for a long walk and simply being in nature.
Mother’s Day also marks my favourite time of year; the transition into my most cherished season, spring. I love how early spring dishes combine the earthiness of autumn and winter with the tenderness of new beginnings. Spinach, chard, watercress and wild garlic meet mushrooms, beetroot and kale.
For me, a Mother’s Day brunch should embody these qualities, celebrating the produce rather than complex or overly fancy cooking techniques. And truly, I don’t mind cooking my own brunch, as long as I get to be at my most comfortable. Which I confess, is usually in my pyjamas.
Whipped Cheese with Garlicky Mushrooms, True Spinach, Egg and Lemony Kale Pesto
Ingredients
For the Whipped Cheese
- 150g cottage cheese
- 2 tbsp crème fraîche
- 100g feta, crumbled
- Salt & pepper
- Extra virgin olive oil
- Juice of ½ a lemon
Kale Pesto
- 80g kale, roughly torn with tough stalks removed
- 2 cloves of garlic (optional but delicious)
- 40g walnuts or pecans
- 40g grated parmesan
- 100g extra virgin olive oil
- Juice of half a lemon
- Salt & pepper to taste
Vegetable Topping
- 200g mixed mushrooms (oyster and king oyster work well, but chestnut mushrooms are great too), sliced or torn into bite-size chunks
- 3 garlic cloves, minced
- 2 handfuls of true spinach (or chard if unavailable), roots removed and roughly chopped
- Extra virgin olive oil
- Salt & pepper
- 2 eggs, fried
Method
- For the whipped cheese, put all the ingredients except the salt, pepper and olive oil into a large bowl and whisk until smooth and creamy. Season with salt and pepper, add a drizzle of olive oil and set aside.
- Place the kale into a large bowl and cover with boiling water. Drain after 2 minutes and squeeze out any excess water (you want this as dry as possible).
- Place a dry frying pan over a medium-high heat and toast the nuts for a few minutes until fragrant, tossing the pan occasionally to ensure they don’t burn.
- Place the nuts and parmesan into a food processor and whizz for about 7 seconds until you have small crumbs, but they haven’t turned into a paste.
- Add the oil, kale, garlic and lemon and whizz for another 10 seconds until combined.
- Scrape down the sides, season with salt and pepper and whizz for another couple of seconds until you have a loose pesto. Set aside.
- Heat a generous drizzle of olive oil in your frying pan over a medium-high heat and add the mushrooms. Sauté for about 3–4 minutes until they start to brown.
- Add the garlic and sauté for another 2 minutes, then add the greens and cook for a further 3–4 minutes until they start to wilt. Season with salt and pepper.
- Spread your whipped cheese onto plates and top with the veggie mix.
- Fry your eggs in a little olive oil to your liking. I love them with a crispy bottom and a runny yolk.
- Drizzle with your pesto and enjoy!
