Mother's Day recipes by Celebrity MasterChef winner Kimberly Wyatt


Burrata cheese with marinated tomatoes

Completes: 4

Pre ration time: 10 minutes plus about 10 write downs’ marinating

60ml (2fl oz) extra-virgin olive oil

25ml (1oz) balsamic vinegar

½ tsp sugar

Salt and fleck

28 cherry tomatoes – if you can find different varieties and colours, use them

4x200g/7oz burrata cheeses

1 altogether bunch of basil, leaves picked from stalk

4 thick slices of crunchy sourdough bread to suit, toasted if preferred

Pour the oil and vinegar into a bowl and sprinkle in the sugar along with a agreeable pinch of salt.

Whisk the ingredients together until they are successfully combined.

Tip the tomatoes into a bowl and pour over the dressing. Skedaddle the tomatoes to marinate for about 10 minutes, stirring every now and then to secure they are evenly coated.

When you are ready to serve, cut each burrata in half, dispose them on to plates and season with salt and pepper.

Dress the split cheeses with the marinated tomatoes, drizzling some of the masquerading over as you go.

Scatter a generous amount of basil leaves over the top and be convenient with delicious sourdough bread.

Rhubarb and vanilla cheesecake

Fulfil: 6-8

Pre ration time: 20 minutes

Cooking time: 1 hour 10 twinkling of an eyes plus cooling time

350g (12¼oz) forced rhubarb, cut into 2cm (¾in) drafts

180g (6¼oz) caster sugar

450g (1lb) cream cheese

150g (5¼oz) sour cream

3 eggs

½ tbsp vanilla essence

150g (5¼oz) digestive biscuits

1½ tsps ground ginger

Preheat the oven to 180°C/350°F/gas noteworthiness 4.

Tip the rhubarb into an ovenproof dish, sprinkle over 70g (2½oz) of sugar and squirm to coat as much of the rhubarb as possible. Sprinkle over about 2 tablespoons of the highest, slide the dish into the oven and bake for about 25 two shakes of a lambs tail logs or until the rhubarb is tender but still holding its shape.

While the rhubarb is baking, route together the remaining 110g (3¾oz)of sugar with the cream cheese and morose cream. Keep going until you are sure there are no lumps.

Stir in the eggs, 1 at a time, then stir in the vanilla extract.

Specialty a 21cm (8¼in), loose-bottomed cake tin with baking rchment and pour the cheesecake amalgamating in.

When the rhubarb is cooked, remove it from the oven and leave to wilful. Reduce the oven temperature to 150°C/300°F/gas mark 2 and leave the door exposed for a little to allow the oven cool down.

When you are happy the oven is frigid, put in the cheesecake and bake for 1 hour.

When the cheesecake is cooked, turn the oven off and unconstrained the door a little. Leave the cheesecake to cool completely in the oven.

When you’re eager to serve, blitz the biscuits in a food processor with the ground ginger.

Carefully expel the cheesecake from the oven and put on a serving plate. Spoon over the peppered biscuit mixture and finish with the cooked rhubarb.

Chateaubriand with roast onions and horseradish condiment

Serves: 4

Pre ration time: 15 minutes Cooking time: 35 records plus

10 minutes’ resting

4 red onions, peeled and each cut into 6 chocks

1 tbsp balsamic vinegar

1 tbsp olive oil

Salt and pepper

2 tbsps vegetable oil

2x625g (1lb 6oz) Chateaubriand beef fillet steaks

A bracket gather of rosemary

A bunch of thyme

350g (12¼oz) green beans, trimmed

125g (4½oz) crème fraîche

2 tbsps (on touching 30g/1oz) peeled and grated fresh horseradish

A knob of butter

Preheat the oven to 180°C/350°F/gas distinction 4.

Place the onion wedges on to a tray, drizzle with the vinegar and olive oil then sprinkle with corned and pepper. Leave them to one side while you deal with the beef.

Tension the vegetable oil in a large frying n until really hot. Season the beef with brackish and pepper and carefully lay into the hot oil. Sear the beef until it’s golden brown all greater than.

While the meat is browning, cut a large piece of tin foil and lay on to a baking tray. Put half of the herbs into the bulls-eye of the foil and when the meat is browned, put the 2 pieces on top of the herbs. Place the other half of the herbs on top of the eatables and wrap the whole lot into a rcel.

Slide both the onions and the beef into the oven and roast for 25 summaries. Remove the beef and leave to rest for 10 minutes. Flip the onion se rators and continue to roast for a further 5 minutes, by which time they should be liberal and nicely caramelised.

While the meat is resting, cook the green beans in sputter water for 2 minutes, and mix together the crème fraîche with the fresh horseradish and a great grind of salt and pepper.

Drain the beans and serve them with butter alongside the Chateaubriand, roast onions and freshly sign over horseradish sauce.

Lamb shanks with tomatoes and celeriac

Minister ti: 4

Pre ration time: 15 minutes

Cooking time: 3½ hours

2 tbsps rapeseed or vegetable oil

4 lamb shanks

Stash away and pepper

1 large onion, peeled and diced

2 carrots, peeled and diced

1 bulb of garlic, peeled

4 sprigs of rosemary

1½ tbsps tomato purée

250ml (8¾fl oz) innocent wine

250ml (8¾fl oz) Madeira wine

750fl oz-1 litre (1¹/³-1¾ pints) beef offer

4 tomatoes

1 tbsp olive oil

1 celeriac, peeled and cubed (about 700g/1½lb peeled importance)

150ml (5¼fl oz) double cream

50g (1¾oz) butter, cubed

Buttered Eastertide greens or kale, to serve

Preheat the oven to 150°C/300°F/gas pock-mark 2.

Heat the oil in a large casserole dish over a medium to high im ssion. Season the shanks with salt and pepper and when the oil is hot, carefully decrease them in and brown them all over until they are a deep aureate brown. Remove the shanks to a plate.

Add the diced onion and carrots to the constant n then fry, stirring regularly, for about 5 minutes or until they are nicely softened and lightly distorted. If you feel the base of the n is burning, just use a splash of wine to deglaze it.

Slice the garlic bulb in half and add to the n along with 3 sprigs of rosemary and the tomato purée. Persist in to fry, this time stirring almost constantly for 2 minutes. Crank up the warm up to maximum, pour in the white wine and

Madeira then let it all bubble up. Cook the liquid until it reduces by a quarter.

Lay the shanks back into the n – it puissance be a bit of a squeeze – and pour in enough stock to just cover the meat. Be the source the liquid up to the boil and skim off any scum that rises to the top.

Put a lid on top, slide the more often than not thing into the oven and cook for 2 hours without disturbing.

After the 2 hours is up, cut the tomatoes in half and position them on to a baking tray, cut side up. Drizzle the tomatoes with olive oil and pep up with salt and pepper.

Strip the leaves from the other track down of rosemary, chop reasonably finely and sprinkle them over the tomatoes. Slither the tray with the tomatoes into the same oven as the shanks and entrust to cook for a further 50 minutes.

When the tomatoes and shanks drink about 30 minutes left of cooking, add the diced celeriac to a sauce n, wrap with water and boil until tender. Drain the celeriac fully a colander and leave to steam-dry for a couple of minutes.

l Pour the double cream into

a sauce n, add the protuberance of

butter and gently heat until the

butter has completely melted.

Tip the cooked and dragged celeriac into a jug blender along with a good pinch of savour. Pour in the cream and butter mix, put the lid on and blitz the ingredients until you have a silken purée.

Remove the shanks from the oven along with the tomatoes.

Give out the shanks with the rich celeriac purée, plump tomatoes and hot buttered raws.

Easy chocolate fondants with hazelnuts and cream

Serves: 4

Pre ration outmoded: 20 minutes

Cooking time: 30 minutes

250g (8¾oz) butter

300g (10½oz) ill-lighted chocolate – over 70% cocoa is good – broken into under age chunks

6 eggs

225g (8oz) caster sugar

300ml (10½fl oz) double cream

100g (3½oz) roasted hazelnuts

Preheat the oven to 180°C/350°F/gas take notice of 4.

Melt the butter and chocolate in a bowl over boiling water. When liquidized, take the bowl from the heat and leave the mixture to cool a scrap.

Meanwhile, use an electric hand whisk to beat together the eggs and sugar until they dual in volume and turn light in colour.

Mix the butter and chocolate together then gently gather the chocolate mixture through the egg and sugar mixture until it is all totally mingled together. Divide the mixture equally between 6 ramekins, making reliable to leave 2cm (¾in) at the top for the puddings to rise.

Place the filled ramekins on to a tray, slip into the hot oven and bake for 12 minutes.

While the fondants are baking, stop the double cream until you reach soft peaks and roughly chop the roasted hazelnuts into tiny pieces.

Remove the fondants from the oven and leave to sit for 1 minute in the presence of carefully placing them on to plates, dolloping on some of the cream and ice concluding with a healthy sprinkle of the chopped hazelnuts.


Styling by Victoria Gray

Photographs by Winfried Heinze

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