Luv your muvva? National mum appreciation day 2016
Attention my children! Incase you hadn’t noticed but its national ME appreciation day in less than a week. Here’s my bumper guide to mum love: show me that the visits to A&E, the scribbles on my wall and the rubgy boots you washed with my Jo Malone bubbles are worth the hassle. I’ve been trawling the county for ideas for myself too – so if you’re stuck for inspiration like I was, hopefully you can find something suitable in the below. I don’t tell my own mum how much I love her. So I’m doing it now. Love you mum…
After running around after you all day, the indulgences of December, the abstinence and new promise of January and the spectacular falling off the wagon in February let her take some time out at a Bedruthan Spa Rebalance me Spa Day. £65 per person, you can also add a tapas lunch for an additional £15. For super busy mummas they offer twilight packages from 6pm. She’ll come back more balanced than an upturned pyramid.
Bedruthan Hotel and Spa, Mawgan Porth, TR8 4BU
Let mum decide for herself and buy some vouchers from Bude’s best beauty secret the Penleaze Salon in Marhamchurch. Everything from holistic to the sadistic (aka hair removal – I’m such a wimp!). Actually I’ve heard great things about their gentle waxing and I’m off to try myself on Tuesday – I’ll report back.
Penleaze Salon, Marhamchurch, Bude EX23 0ET
If you’ve been really naughty, you might have to up your game and whisk her away on an overnighter. The Harbour hotel St Ives are offing a Mother’s day break. Enjoy a nights stay, with dinner, full use of their spa and a full English in the morning.
Why not bolt on an indulgent chocolate treatment. Yes you heard that right. Get your no-guilt chocolate fix right here. Enjoy a 40 minute heavenly chocolate back exfoliation and massage without having to worry about the calories. Their chocolate massage uses essential oils and warm 100% pure cocoa butter, leaving skin hydrated, re-mineralised and smelling gorgeous. Mamma will return even more edible!
Mother’s day break, £139 for two, Sunday nights.
Chocolate treatment £65 per person.
St Ives Harbour Hotel & Spa, The Terrace, St Ives, TR26 2BN
There are fab Mothers’ Day menus – afternoon tea, brunch, lunch, dinner – everywhere. Mum is spoilt for choice. Personally, I’d take a punt on The Idle Rocks, Mother’s Day menu: for starters enjoy a special cocktail (I’m sold!) or glass of Cornish sparkling before a traditional Sunday lunch. If there’s loads of you, you can even pre order your own joint of meat to carve at the table. To begin, chose from tasty mackerel rilletts or chicken crumble – take a look at their desserts – (sticky toffee pudding, blood orange panna cotta, cheese) Mmm. Cheese. From £30 (2 courses).
The Idle Rocks, Harbourside, St. Mawes, TR2 5AN
Or book a table on board the steam hauled Cornish Belle, Bodmin and Wenford Railway’s First Class Luxury Dining Train.
Bodmin and Wenford Railway are offering a Mother’s day ‘Steam and Cream’ Travel in 1950’s style in the First Class dining coach whilst enjoying a cream tea served at your table. All trains depart from Bodmin General Station and make a leisurely 13-mile return trip over the whole line, stopping en route at both Boscarne Junction and Bodmin Parkway. Just watch out for Poirot. £18.50 per person
Book here www.bwrtickets.co.uk or call 01208 73666
Everything booked up? What about cooking her something yourself. I like the look of this recipe from Riverford Organic Farms, those veg-box delivering pop-up holding veg geeks. Hay cooked lamb. Yes that’s right. Hay is the new bourbon smoked. You heard it here first. Apparently, roasting it in hay gives meat a delightful smokiness. Add in some sprigs of fresh herbs for an aromatic taste. Just make sure you use clean hay!
Riverford have over 1000 seasonal for you to access and try for free at http://www.riverford.co.uk/seasonal-recipes
Here’s the before – this was what heavenly goodness arrived in my box this week:
I’ll post an after pic next week.
15 mins prep, 30 mins roasting (per kg), 15 mins resting
You will need:
Roasting tin and hay
- 1kg lamb roasting joint
- a few handfuls of hay
- 125g butter, softened
- few sprigs rosemary, chopped (use thyme or a mixture of both if you wish, or try lavender)
- 2 garlic cloves, crushed
- salt & pepper to season
Preheat oven to 190°C/Gas 5. Soak the hay in water for about 15 minutes, then drain.
In a bowl mix the butter, chopped herbs and garlic.
Line a roasting tin large enough to take your meat joint with a layer of hay about 5cm thick. Place your lamb on the hay, then smear the lamb all over with the butter mixture. Season.
Cover the lamb with the rest of the hay. Then either cover with a lid if you have one for the tin or make one with a double layer of foil. Seal the foil all around the tin. Make sure there are no loose bits of hay emerging from the tin – it all needs to be contained so it does not smoulder or catch fire when cooking.
Roast in the oven for 30 minutes per 500g for a medium cooked roast (adjust for slightly pinker lamb if preferred). Remove from the oven and leave to stand for 15 minutes. Take off the lid, remove the lamb and carve. Use the juices from the pan for the gravy.
Potatoes in any form are very good accompaniment to this slow-cooked dish – in particular mash or celeriac and potato gratin.
Riverford Organic Farm, Buckfastleigh, Devon, TQ11 0JU 01803227227
Something else hmmm. Presents….
Claire who runs The Strand Cakery is a qualified patisserie chef and cake decorator and teaches cake decorating courses and cupcake workshops with Cornwall College. But better than that, she makes these wowzers cupcake bouquets – two prezzies for the price of one. Can’t guarantee it would last as long as a regular bouquet in our house though.
The Strand Cakery 18 Trenant Rd, Tywardreath, Par, PL24 2QJ
There are places still available (last time I checked) on Rick Steins spring cooking class. This one day course costs from £198. You’ll watch Rick’s chefs demo three dishes then recreate each dish in pairs at your workstation enjoying the fruits of your labour, followed by lunch overlooking the Camel Estuary with a glass of wine or two. Then sit back and enjoy the afternoon demo –relax with a glass of wine and watch the demo of the final dish of the day. Mussel, leek and saffron soup, Pan- fried fillet of monkfish with garlic and fennel, Shangurro crab, Goan lobster with cucumber and lime salad.
Padstow Cooking School, South Quay, Padstow, PL28 8BL
Theme of the day appears to be wine….
Time to shop? What about these wearables?
Clockwise from top: B Pampered gift pack – enriched moisturiser and beeswax hand and foot cream £12:50 B Skincare Bodmin; Effortlessly pretty Grey Glass bead and Gold Chain Bracelet £19.99 Muddy Boutique; Holy Young Light Feather Broach – perfect teamed with a tweed jacket £35 Onda Rocks St Mawes; Luxe colour block V-Anan scarf by Danish label Becksondergaard is a colourful addition to any outfit. £85 Magpie and Fox Truro
Last minute LouLou?
Left it really too late? Make her something fabulously quick the night before:- Recipe courtesy of the gorgeous Ali at Muddy Kent and Ketta Shimmin owner of Flossie Pops Cakery which are soooooo quick and easy to make that even the most frazzled and time-starved child (I’m including myself here) could manage to throw together in time for Sunday: 5 minute microwave fudge
Ketta says: ‘The first time I came across this idea, the fudge was presented in little striped paper bags in a wicker basket and sold out in minutes. I later found out it had been made by a mum-of-three with a brand new baby at 1am the night before! It really only takes a few minutes, but you do need to allow a little time for it to set.’
5 minutes plus chilling (makes around 48 squares)
You will need:
A brownie tin (20cm square), greaseproof paper or aluminium foil and non-stick baking or oil spray, small paper bags or clear food presentation bags.
1 x 397g tin of sweetened condensed milk (NOT evaporated)
500g of chocolate chips or chopped up chocolate bar (anything you like!)
Line the tin with the greaseproof paper or foil and spray lightly with non-stick spray.
Mix together the condensed milk and chocolate in a microwave safe bowl.
Heat in the microwave on high power for 1 minute and stir with a silicon spatula until thick and well combined. If the chocolate hasn’t completely melted, heat for a further 20 seconds then stir and repeat until all the chocolate has melted and you have a thick, smooth mixture
Spoon the mixture in and smooth down.
Chill for 30 minutes in the freezer and cut into squares.
Keeps in a cool, dry place for a week.
If you have time:
Place chopped pistachios, toasted flaked almonds, chocolate vermicelli, honeycomb pieces or sprinkles of your choice on the fudge before chilling.