Mother’s Day – saying I love you with food!

We asked the award winning Chefs at ICE cook school to share with us their recipes and hints and tips for the perfect Mother’s Day roast!

Mothers.  Unsung heroes of the family.  Our Mums are there for us each and every day and of course we always appreciate them but how many of us remember to say it?  

Mother’s Day is the perfect chance for you to show your mum exactly what she means to you.  The great news is that making it a special day for Mum doesn’t need to be expensive and complicated either, a thoughtful homemade card with some carefully chosen words of thanks and her favourite chocolate or flowers obviously make the pail, but what about surprising your Mum this year by taking over the kitchen for the day?  Whether she normally does the cooking or not, no one can resist a delicious, home cooked meal.

There’s almost too much choice of what to prepare. But this Mother’s Day, why not try roast lamb? When cooked properly, there’s little better than delicious roast lamb. You might have heard of the old adage, the closer to the bone the sweeter the meat, and this is absolutely true of lamb. Instead of the traditional leg of lamb, perhaps try a shoulder this Mother’s Day. Surrounded by bone and layers of fat perfect for basting, the meat is definitely a combination of flavours which will impress!  

Roast Lamb

• Half a shoulder of lamb (feeds six comfortably)

• 3 stalks of rosemary

• 2 cloves of garlic

• 2 tbsp Essential Cuisine powdered lamb stock

• 3 tbsp olive oil

• 3 twists of black pepper

• 4 onions peeled and halved with the root still attached.

1. Preheat your oven to 170°C.

2. With a sharp knife cut the garlic cloves into 3. Using the same knife, make about 12 deep slashes spread over the top of the shoulder. Put the garlic into 6 of these. Mix the lamb stock and olive oil into a paste and rub it over the shoulder. Halve the rosemary stalks and place these 6 pieces into the remaining holes.

3. In a roasting dish lay the halved onions on the base and place the shoulder of lamb on them. Season with the cracked pepper, cover with foil and place in your oven for 2 hours.

4. Allow the meat to rest for 20 minutes then remove onto a board for carving. Don’t throw the onions away as they have been cooked in the fat from the lamb and make a great vegetable for the plate! 

Perfect Roast Potatoes

For the perfect roast potato, we think a King Edward is ideal as they’re not too waxy or starchy. 

• 6 large King Edward potatoes

• 3 stalks of rosemary

• 2 cloves of garlic

• 20g salt

• 50g butter, diced

• 150g vegetable oil.

1. Peel the potatoes and cut them all roughly the same size. 

2. Par boil these in salted water, drain and allow to cool upon a cooling rack. 

3. For the crispiest potatoes, they’re best left in the fridge overnight, uncovered, so they start to dry out.  

4. Preheat your oven to 190°C. When it has heated, pour the vegetable oil onto a roasting tray and into the oven for 25 minutes. 

5. Meanwhile, chop the rosemary and garlic to a fine dust and mix with the salt. Keep this for later. 

6. Add your potatoes to the hot fat and move them around the tray to start with, to cover them. Then leave them be for 30 minutes. When they have started to colour nicely add the diced butter, rosemary and garlic salt over the potatoes and allow to finish cooking for a further 20 minutes before serving. 

Horseradish Vinegar Mint Sauce

• 30g fresh garden mint

• 20g horseradish vinegar

• 10g white wine vinegar

• 5g caster sugar

1. Finely chop the mint and add the vinegars. 

2. Sprinkle the sugar until you’ve found your taste. 

3. Leave the mixture for at least 30 minutes before serving for the flavours to develop.

If your Mum is a foodie then you will be able to find the ideal Mother’s Day gift for her along with pages and pages of inspiration at  

Or if you want to push the boat out further and give her a gift she will never forget, ICE run a whole host of half day and full day cookery classes covering everything from Patisserie and Breads of the World to Italian, Fish and even Sous Vide and Modern Cookery.  Full details, costs and availability can be found at