Even if you can’t be together in person, you can make this Mother’s Day special.

by Sarah ▪ 08 Mar, 2021

Treat your Queen Bee

This is the second Mother’s Day in which many people won’t be able to see their loved ones, which is all the more reason to treat a special lady in your life – be it your mum, granny or a beloved chum – and let them know they’re in your thoughts.

In our family, it’s traditional to bestow big bouquets of golden spring daffs on our mum, and it’s also a day when we generally get together for a jolly lunch, a seaside walk and some board games. Many people enjoy treating their mum to a pub lunch. This year, these aren’t options available to us, but there’s no reason you can’t still lay on a royal spread.

Ready meals for royalty

If you live a long way from your loved ones, why not send them a surprise lunch? Gourmade’s premium frozen ready meals are a perfect present – your favourite lady can feast at leisure! What’s more, this week Gourmade are offering a whopping 20% off orders over £50 with the code MAMMAMIA20. There are lovely hamper ranges to suit all tastes, or simply choose what your mum would like most from the range. There’s delicious traditional fare, from Beef Stew and Dumplings to a selection of pies. For a mother with wider ranging tastes, there are classic meals from countries around the world – tagine from Morocco, moussaka from Greece and curries from India and Thailand – not to mention Italian favourites like lasagne. There’s even a vegan range courtesy of Gourmade’s sister company, EAT.PLNT.

And, of course, as it’s a treat, you can’t afford to forget dessert!

Silver service

However, if you have the good fortune to be within driving distance from – or, better yet, in a bubble with – mother dearest, then cooking up something impressive for the occasion is definitely a way to wow her. We’ve found a fantastic recipe, courtesy of Delicious Magazine which is simple to make yet is sure to make a hit. It’s also a dish that’s easy to reheat if you prepare it ahead and drop it around to your mum (or whichever wonderful woman you want to spoil).


Tartiflette is actually a relatively recent dish, with most agreeing it was invented in the 1980s. However, it’s so delectable that it’s already become a classic, and has been co-opted by several countries other than its native France – notably other Alpine nations such as Switzerland, Liechtenstein and Italy.

The Haute-Savoie department of the Aravis Valley region is the birthplace of Reblochon cheese, the cornerstone of tartiflette – and the reason for its existence. First produced in the 16th century, Reblochon is a soft wash-rind ad smear-ripened cheese which is still made in the traditional manner. It has a rich creamy texture and fresh, delicate flavour.
When sales of this unique cheese began to decline perilously, the Reblochon Trade Union took action, devising a dish in which Reblochon was the star ingredient, imparting distinctive flavour. Thought to be a modern reworking of an older dish, pela, tartiflette infuses the traditional potato, cheese and onion gratin with cream, and cured pork fat or lardons.
Is your mouth watering yet? Then let’s cook!
Tartiflette and Alpine Salad
  • Difficulty: Easy
  • Prep time: 30 minutes
  • Cooking time: 2 hours
  • Servings: 4
  • Cost: Medium
For the tartiflette:
  • Floury potatoes: 500g (peeled weight), very finely sliced
  • Unsmoked bacon lardons: 130g
  • Butter: 20g
  • Onions: 1, finely sliced
  • Garlic: 1 clove, crushed
  • Reblochon cheese: 150g, cut into long strips
  • Double cream: 250ml
  • Dry white wine: 35ml
For the Alpine salad
  • Little gem lettuce: 2, leaves separated
  • Red onion: 1, small
  • Radishes: 110g, finely sliced
  • Mint leaves: 3tbsp, finely sliced
  • Lemon: 1, juiced
  • Olive oil: 2tbsp
Preheat the oven to 170˚C/150˚C fan/325˚F/Gas Mark 3. Fill a large pan with water and bring to the boil. Add the slices of potato and cook for 3 minutes, then drain. Spread the slices out on kitchen towel and allow to steam dry. While the potato slices cool, heat a large dry frying pan over a medium-high heat. Add the lardons and fry, tossing them frequently, for 4 to 7 minutes, until crisp. Remove the lardons from the pan using a slice or slotted spoon and drain on kitchen towel, retaining the fat. Turn the heat to low and add the butter. Fry the sliced onions until softened (approx. 8-10 minutes), stirring occasionally, then add the crushed garlic. After two further minutes, take the pan off the heat and return the lardons to the dish, mixing well.
Now liberally line a 2 litre baking dish with a layer of potatoes. Add a layer of the onion and lardon mixture, and top with some slices of Reblochon. Pour over some of the white wine and cream, then season well with black pepper and salt. Repeat these layers until all the ingredients are used, topping with a layer of potatoes covered with cream. Season, then cook for 80-90 minutes, until the top is crisp and golden, with the creamy sauce beginning to bubble through. Rest the dish for 10 minutes before serving.
While the dish is cooking, prepare your salad. Put the leaves, red onion, radishes and mint in a bowl and toss together until well combined. In a small bowl, mix the lime juice and olive oil together. Stir the dressing into the salad leaves just before serving.
You may have to leave your offering on the doorstep, but if you will get the chance to plate up for her, try some of our tips for making any plate look professional.
Serving tip
Use a sharp dressing for your salad and also serve a variety of pickles, which will cut through the creaminess of the Tartiflette for wonderful contrast. Adding charcuterie meats will complete the Alpine experience.
Also try …
Use smoked lardons if you enjoy a more robust flavour, or in place of additional charcuterie (some charcuterie meats, such as parma ham, would also work in place of lardons). For a vegetarian option, omit the lardons and add layers of caramelised onions instead.

Queen of the Castle

Your mum can’t fail to enjoy this dish, which is the ultimate in comfort food and perfect for crisp spring days. Such a decadent, creamy, cheesy main calls for a dessert with tart flavours. You really can’t go wrong with Gourmade’s zesty Lemon Tarts, which look and taste the part for a special occasion with their silky filling and flaky pastry. They look stunning served with a few strawberries or raspberries and topped with a light dusting of icing sugar. If your mum has a really sweet tooth, she can still get a citrussy hit with the fabulously light and fresh Sicilian Lemon Roulade.

Even if being apart means the lovely lady of your life feels like Rapunzel in her tower, you can bring her a happy ending this Mother’s Day. Let us know how you’ve made this special day count. Enjoy!