Show your mum how much you love her by rustling up a home-cooked supper on May 12. Surprise her by serving up her two favourite dishes, whatever they may be
Tandoori Chicken
Serves 4
2 lemons, juice only
4 tsp paprika
2 red onions, finely chopped
16 skinless chicken thighs
300ml Greek yogurt
large piece ginger, grated
4 garlic cloves, crushed
¾ tsp garam masala
¾ tsp ground cumin
½ tsp chilli powder
¼ tsp turmeric
Mix the lemon juice with the paprika and red onions in a large shallow dish. Slash each chicken thigh three times, then turn them in the juice and set aside for 10 minutes. Mix the remaining ingredients together and pour over the chicken. Give everything a good mix, then cover and chill for at least 1 hour, ideally overnight.
Preheat the grill to high. Lift the chicken pieces onto a rack. Brush over a little oil and grill for 8 minutes on each side or until lightly charred and completely cooked through.
Sticky Toffee Pudding
Serves 4
75g dates, chopped
75g butter, softened
50g light brown soft sugar
2 eggs
1 tsp vanilla extract
140g self-raising flour
1 tsp baking powder
Put the dates in a small saucepan and pour over 75ml water. Bring to a simmer and cook for 3-4 minutes until the dates are mushy and have absorbed the water. Gently stir to blend. Heat the oven to 180˚C/ fan. Prepare 4 x 150ml pudding moulds. Cream the butter and sugar with an electric whisk until pale and fluffy. Gradually add the eggs and vanilla extract, then fold in the flour and baking powder. Mix in the date purée and divide between the moulds.
Transfer to a roasting tin and pour enough boiling water in to reach halfway up the moulds. Cover the tin with foil and cook for 25 minutes until risen and firm to the touch. Serve with caramel sauce or double cream.
