Who better to devise your menu for Mother’s Day – which, if you’re in the UK, falls on the 14th March – than Jemima Jones and Lucy Carr-Ellison? Together they are Tart London, unrivalled caterers to the likes of Kate Moss, Sienna Miller, Cara Delevingne and Gisele Bündchen, and founders of the phenomenally successful London restaurant, Wild by Tart. ‘We always try to make sure, as a family, that we are all at home on this day – lockdown restrictions notwithstanding – and we are both usually the designated chefs among our siblings,’ they say. Here, they share their favourite recipes for Mother’s Day: a light, zingy burrata salad and an indulgent rhubarb and ginger tart.
Burrata, blood orange and hazelnuts with pickled chilli (serves 2)
- 1 blood orange
- ½ small fennel
- 1 ball of burrata
- 1 tbsp hazelnuts, toasted
- 1 red chilli, thinly sliced
- 1 tbsp cider vinegar
- 1 tsp caster sugar
- ½ tsp water
- A small bunch of either basil, oregano or dill
- A handful of seasonal salad leaves
- Olive oil
- Sea salt and pepper
‘We find that burrata always goes down a treat, and this recipe is absolutely perfect for this time of year – not only because blood oranges are at their prime in terms of seasonality, but because as we approach Spring, it feels right to move to something fresh, cold and citrussy,’ say Lucy and Jemima. ‘The oranges are a perfect mix with the soft burrata and crunchy hazelnuts. It’s an easy recipe to whip up and if you flex your presentation skills, Mum is bound to be impressed!’
- Pickle your chillies by whisking together the vinegar, sugar and water, then add the chilli slices and leave to one side.
- Thinly slice the fennel and place in a bowl of cold water with a squeeze of lemon, then leave to one side.
- Take a sharp knife and take off the skin of your blood orange, then thinly slice.
- Arrange the blood orange slices over a plate, scatter over the fennel slices and the salad leaves, then tear the burrata slightly and place on top.
- Drizzle with olive oil, season generously with salt and pepper and finish by spooning over the pickled chilli, toasted hazelnuts and fresh herbs.
Rhubarb and ginger tart (serves 3-4)
- 1 roll of pre-made puff pastry
- 450g rhubarb
- 60g caster sugar
- ½ vanilla bean
- A small knob of ginger, peeled and finely chopped
- 150g mascarpone
- A squeeze of honey
- Zest of 1 lemon
- 1 tbsp milk
- 1 tbsp brown sugar
‘Rhubarb is also a firm favourite for us on Mother’s Day, as the colour is so perfectly girly,’ say Lucy and Jemima. ‘It’s only at its best for a short time, so it’s a must for the menu. Using pre-made puff pastry is a winner, as it means you don’t need to spend the entire day in the kitchen! This dessert looks and tastes wonderful and it’s actually super quick and easy to make.’
- Heat the oven to 180C and line a baking sheet with baking paper.
- Cut the rhubarb into batons and place in a bowl, add the sugar, ginger and vanilla, then toss to combine.
- Leave it for 30 minutes, tossing every 10 minutes.
- In another bowl, combine the mascarpone, honey and lemon zest.
- Roll out the puff pastry and spread over the mascarpone mix, leaving a 2cm border.
- Scatter over the rhubarb and pull up the sides of the pastry to help keep the mixture safely tucked in.
- Using a pastry brush, paint the pastry border with milk and scatter over the brown sugar.
- Bake in the oven for 20 – 30 minutes, then serve with double cream or vanilla ice cream.