Hello, and welcome back, Mother’s Day is fast approaching, so we should probably talk about that.

BIG QUESTION: Will you be feeding your mom, mother-in-law, wife, or all three? Hopefully they all have similar palates.

I am going to share a Veggie Plater with you all that is perfect for a Mother's Day Dinner. 


I love to serve a lot of interesting vegetables at a dinner party, but don't want to be cooking them at the last minute. So I always get a platter cooked and ready to reheat at the last minute, just as they do in restaurants. 

Ingredients: Serves 10 

350g baby carrots scrubbed and cut in half lengthways with green tops. 

12 oz butter, melted, plus extra for greasing the dish. 

450 g red cabbage, finely shredded. 

4 tablespoons brown sugar. 

4 tablespoons white wine vinegar. 

350 g frozen petit pois. 


1.- Bring a large pan of salted water to the boil. Add the carrots to the pan and cook for 6 minutes or until just tender wher pierced with a knife. Drain then refresh with cold water to stop the cooking process. Return to the pan and toss with half the melted butter so that it coast the hot vegetables. 

2.- Heat the remaining melted butter in a large saucepan, add the cabbage, sugar and vinegar. Stir over a low heat, cover and simmer for 30 minutes until tender. Season to taste then leave to cool. 

3.- Cook the petit pois in a pan of boiling water for 2 minutes. Drain, cover with cold water and drain again. 

4.- Butter a large, flat  ovenproof dish. Arrange the vegetables in three rows and season with salt and pepper. Cover with a piece of buttered foil and chill until ready to reheat. 

5.- To reheat, preheat 392 F/428 F. Cook covered in foil, for 25 minutes, checking them after 20 minutes, until all the vegetables are steaming hot.

Bon appetite!

Happy Mother's Day to all mothers in the world!