IT may be the one time of year when mothers get to be waited on by their offspring, so why not start Mothering Sunday as you mean to go on with a lovingly prepared brunch or breakfast in bed?

With dad taking charge in the kitchen, there are plenty of easy chores the little ones can tackle while mum gets a well-deserved lie-in. And learning how to cook could have a positive impact on fussy young eaters as well.

Children’s cookery expert Annabel Karmel says: “Tasks such as cracking eggs and stirring are well within the capabilities of a young child and it is amazing how being involved in the planning and preparation of a meal can stimulate a child’s appetite.”

When it comes to cooking with your kids, Karmel recommends picking recipes that lead to quick results as children have short attention spans.

“To start with, choose recipes that are simple enough for your child to make without too much help from you, then you can build up a repertoire of recipes they feel confident doing by themselves,”

she says.


􀁥 Always make sure children wash their hands before doing any cooking.

􀁥 Never use wet hands to turn on a switch or pull out a plug.

􀁥 If they need to stand on a chair to reach the work surface, make sure it’s very stable.

􀁥 Explain about heat and the dangers of steam, hot pans and hobs. Now try these yummy brunch recipes to make mum smile...


125g self-raising flour

1 egg 125ml milk

4tbsp creme fraiche

1tsp vanilla extract

3tbsp maple syrup 20g butter

2tbsp vegetable oil

Fresh fruit, to serve (optional)


Chop up your fruit – thinking about what might work for your pancake bear’s ears (banana), eyes (blueberries), arms (strawberries) and feet (kiwi). Be as creative as you like! Put the flour in a large bowl. Whisk together the egg, milk, creme fraiche, vanilla, maple syrup and a pinch of salt.

Add this mixture to the flour and whisk to make a batter (there may be a few small lumps, but don’t worry).

Melt the butter in a large non-stick frying pan and tip it into a small bowl.

Mix one tablespoon of the melted butter into the batter. Use the rest to grease the pan. Drop two tablespoons of batter into the frying pan and cook the pancake for two minutes until brown underneath and just set on top (with small bubbles).

Flip over and cook for a further one to two minutes until golden and cooked through.

Lay one pancake slightly over the other – decide which will be the head and which will make the body and decorate with your fruit.


25g butter

150g chestnut mushrooms, thinly sliced

2-3 drops Worcestershire sauce

¼tsp Dijon mustard

3tbsp creme fraiche (low fat is fine)

1 muffin, split and toasted

1tsp fresh chopped parsley (optional)


Melt half the butter in a medium frying pan. Add the mushrooms and saute over a high heat for six to eight minutes until the mushrooms are golden.

Stir in the Worcestershire sauce and mustard. Remove from the heat and stir in the creme fraiche.

Sit the muffin on a plate, spread with the remaining butter toasted side up, and spoon over the mushrooms. You can sprinkle with a little chopped parsley if you like.