voices
What’s your best Mother’s Day meal?
We ask cooks, chefs and producers for their ideas to celebrate Mother’s Day on 19 March
interviews TONY NAYLOR
Pancakes
In my kitchen, all special occasions are celebrated with breakfast pancakes. Growing up, pancakes cooking was the scent of Mother’s Day. It was the first dish I learned to cook, and reminds me of that Mother’s Day chaos when, aged six, I first held a whisk and learned to blend flour, eggs and milk into batter, fry them in butter, and top with everything from cold ricotta and a squeeze of fresh orange juice to, of course, maple syrup. Bre Graham, author of Table For Two (DK)
Moong bean dhal
Mother’s Day starts on our allotment, with my girls eating iced buns and toasting marshmallows on a big fire. Then, it’s home for moong bean dhal, rotli and rice with mango pulp on the side. My mum used to make this meal for me and my girls when they were little. It’s food they associate with me, and I associate with my mum. Urvashi Roe, author of Biting Biting (Kitchen Press)