Find out how six of Britain's best chefs were inspired by their mother's cooking - and get some great Mother's Day recipes into the bargain!
Mother's Day is a day for mum to take the day off, particularly if she does the majority of the cooking. Millions of us have been inspired by our mother's cooking, including many of our top chefs.
Here's what some of them said when asked what it was about their mother’s cooking that inspired them to become chefs.
Gary Rhodes
“It was really due to my mother that I found a love for cooking and her I must thank. From a very young age, I helped her in the kitchen, and she taught me many of my first dishes – including one I am probably best known for, Bread and Butter Pudding, which I have to admit was very different to the one I make now! But it gave me the inspiration to take something simple and old and turn it into something exceptional. Here’s my take on the classic, which is also perfect to make for your mum on Mother’s Day.”
Learn how to make Gary Rhodes' Bread and Butter Pudding
Anjum Anand
“Every now and again, I catch myself becoming my mother and have done so when I got my eager-to-help daughter peeling carrots and almonds in preparation for carrot kheer. This is a light, cold pudding made only with milk, carrots, sugar and almonds but this deceptively simple sounding dessert is a most refreshing and flavourful end to a warm, savoury meal.
“It is my all time favourite Indian pudding and I would urge my mother to make this whenever she had people coming around, mainly in the spring and summer months. I would then get busy helping my mother in the kitchen, it wasn’t a particularly important job, peeling and grating the carrots, but I enjoyed cooking and felt important when my mother would tell her friends that I made it with her.”
Learn how to make Anjum Anand’s carrot kheer
Richard Corrigan
“My philosophy is that food should reflect both who we are and where we. It springs from my mother’s influence as a young child. I was born in County Meath, Ireland in 1964, and grew up in a rambling farming family that grew, fished and hunted much of the food that came to the table. I used to cook from a very early age with my Mum every Sunday, helping to peel spuds. She was my inspiration in what I have done ever since.”
Learn how to make Richard Corrigan’s sea bass, or try his roasted vegetable couscous
Francesco Mazzei (Sartoria)
“From early childhood, I could always be found in the kitchen cooking with my mother, making our own olive oil, tomato sauce, salami, bread and fresh pasta. Making cavatelli with my mother is one of the early memories I have and the Cavatelli with Calabrese Broccoli and Calabrian sausage still remains one of my favourite dishes until today and a clear favourite at my restaurant L’Anima as well.”
Pierre Koffmann (Koffman's at the Berkeley)
“There were always people eating at my family home, because my mother loved to cook and have a good table. She enjoyed food and still loves it today."
Ben Tish (Salt Yard)
“My mother wasn’t a great cook and never used any seasoning so I suppose this had an anti-effect, in that I can’t bear unseasoned food. It inspired me to get in the kitchen myself and experiment with seasoning. Along the way I discovered a passion for cooking.”
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