Chocolate Berry Pastries


Mother's day is the perfect opportunity to treat mum with these chocolate berry pastries. She'll be impressed by how professional they look and how delicious they taste. As long as an adult melts the butter there is more or less no age limit to who can join in with assembling them. You can, of course, make your own pastry but the ready rolled all butter puff pastry that is available from supermarkets works brilliantly and means that even inexperienced cooks can have success in the kitchen without it looking like a bomb has hit it! If mum has a favourite chocolate flavour that's the one to use.



3 tbsp butter

3 tbsp soft brown sugar

200g/7oz mixed berries (can be fresh or frozen)

500g pack of ready rolled all butter puff pastry

100g bar of chocolate, cut into small squares

1 egg, beaten

2 tbsp icing sugar


  • Dad – Melt 2 tbsp of the butter together with the sugar in a saucepan. Add the berries and cook for a few minutes until the berries are just beginning to break up and form a sauce. Transfer the mixture to a bowl. Melt the remaining butter.

  • Dad or older children can spread the pastry out on a floured surface and cut into 12cm squares.

  • Children can transfer the squares of pastry to a lined baking tray. Brush the pastry squares with the melted butter. Prick them all over with a fork.

  • Children can put a spoonful of the berry mixture and a piece of chocolate into the middle of each square.

  • Bring the corners of the pastry up to the centre and pinch the edges and tips together. Use a bit of the beaten egg along the edges to help to seal them.

  • Brush the top and sides of the pastry with the rest of the beaten egg.

  • Bake in the oven on gas mark 7/210C for 20 minutes until the pastry is golden. They may well open up during cooking but don't worry, they will still be delicious.

  • Remove from the oven and transfer to a wire cooling rack. Once cool dust with icing sugar before devouring!



Chocolate Orange Fudge Truffles


A bit of decadence is essential on mother's day. These fruity fudge truffles feel decadent but are actually a healthy treat packed with super foods. Being full of concentrated goodness mum won't need many to reach her bliss point so there might be some left for the cooks! If you prefer use hazelnut or almond butter instead of peanut butter. To make them dairy free use coconut oil., and for a sugar free treat leave out the maple syrup. Once the ingredients have all been mixed together in the food processor children can have fun rolling the mixture into balls.


Gluten free, can be dairy free and sugar free



110g/4oz coconut oil or butter

110g/4oz cocoa powder

3 tbsp maple syrup (optional)

1 tsp orange extract

Zest of one orange

Pinch of salt

110g/4oz dates, stoned

2 tbsp peanut butter

2 tbsp desiccated coconut


  • Melt the coconut oil or butter in a sauce pan. Add the cocoa powder and stir well until smooth. Remove from the heat and stir in the maple syrup, orange extract, orange zest and salt.

  • Put the dates and peanut butter into the food processor with the S blade. Blitz until you have a smooth paste.

  • Add the chocolate mixture to the food processor and blitz again until all the ingredients are combined.

  • Here's the bit where anyone can join in: roll walnut sized pieces of the mixture into balls and roll these into the coconut.

  • Put the truffles into petit four cases and then into an air tight container. Put the lid on and refridgerate for an hour or more.

  • Serve on a pretty plate or put into a gift box and wrap up as a mother's day gift.



Tomato Feta Breakfast Omelette

Calling all you dads out there – here's a suggestion for mother's day; Team up with the children to make this delicious breakfast treat for mum while she has a much deserved lie in. There is no doubt that it will be greatly appreciated! Everyone can join in with making this omelette. Preparation is key so have all your ingredients prepared before you start cooking the eggs as it all happens fairly quickly once they get on the heat. 




Gluten free


6 eggs

3 tbsp double cream (optional)

1 tbsp butter

1 tomato, chopped

110g/4oz feta cheese, cut into squares

2 tbsp parmesan, grated

1 tbsp parsley, chopped

Salt and pepper


·       While dad chops the tomato and feta and grates the parmesan the children can crack the eggs into a bowl and beat them well.

·       Children can stir the cream into the eggs and season with salt and pepper.

·       Back to dad – Heat a heavy bottomed frying pan and add the butter. When the butter has melted pour in the eggs and turn down the heat to low.

·        As the bottom layer of egg sets tilt the pan and lift the edges of the omelette to allow the runny egg to fill the space below.

·       The children can sprinkle on the tomatoes, feta and parsley – spread them out evenly.

·       Cook the omelette until it is set on the bottom. Sprinkle on the grated Parmesan.

·       Finish it off by putting it under the grill for 2-3 minutes until the cheese has melted and started to brown.

·       Serve with warm crusty, buttered bread and rocket leaves.

·       Oh and don't forget to wash the dishes and tidy the kitchen!