From the perfect gifts for her to outfit ideas and special activities to enjoy as a family, discover our tips for making it a memorable Sunday.
What to wear
Whether you’re spending the day at home with loved ones, or venturing out for a special excursion, we have just the outfit for you (or a present for your mum). Our lovable motif jumpers are incredibly cosy and stylish, and echo the sentiment of Mother’s Day perfectly. Just pair with jeans and trusty trainers.
For something a little more glamorous, our dresses are beautifully feminine, with considered pleat and frill details.
What to do
Mothering Sunday is all about the importance of family, so why not get everyone together to create a treasured gallery wall. In just four easy steps, you’ll have a truly personal display…
- Go through your most cherished photos as a family.
- Mix and match this selection with postcards, or prints, from holidays.
- Find the perfect space to hang the frames – where the arrangement can be enjoyed by all.
- Use our printed-layout template to ensure everything is aligned and the wall is easy to assemble.
If a gallery wall still feels a bit daunting, why not gift some single frames she can place around the home? We have everything from fine silver to mother of pearl.
What to cook
Why not give the restaurant outing a miss this year and spend quality time cooking up a feast, instead? Our delicious one-pot recipe is seasonal and delicious – it also means you can save on the dishes.
1 tbsp olive oil
1 large chicken (about 2kg)
1 x 28g pack flat-leaf parsley
4 garlic cloves, unpeeled
2 bay leaves
2 sprigs of thyme
600ml fresh chicken stock
350g small new potatoes, scrubbed and halved lengthways
250g chantenay or young carrots, peeled and trimmed
3 small or 6 baby turnips, scrubbed, trimmed and quartered or halved
2 medium leeks, or 1 large, chopped
100g spring greens or cabbage, shredded
160g shelled peas
Horseradish cream sauce
- Preheat the oven to 220°C/fan 200°C/gas 7. Heat the olive oil in your largest casserole and season the chicken well, inside and out. Fry the chicken, holding it by the legs and turning it with a pair of tongs, until golden and seared on all sides (around eight minutes).
- Sit the chicken breast-side up in the pan, and put the bunch of parsley, garlic, bay and thyme in the chicken cavity. Roast in the oven for 15 minutes, uncovered.
- After 15 minutes, turn the oven down to 200°C/fan 180° C/gas 6, and pour the stock around the chicken. Add the potatoes, carrots, turnips and leeks to the stock, cover and cook for 40 minutes. Remove the lid and cook for another 30 minutes, or until the chicken is cooked and the vegetables are tender.
- Remove from the oven, add the spring greens and peas, put the lid on again, and set aside to steam and rest for 10 minutes.
- Lift the chicken from the casserole to carve, and serve in shallow bowls with the vegetables and broth. Serve with horseradish cream on the side.
Our striking stoneware is ideal for both cooking and serving. Plate up and enjoy…