Tom Kitchin: Mother’s Day dessert recipes

JUST around the corner, Mother’s Day is a chance to say thank you and really spoil mums. As much as I’ll be making sure I see my own mum on Mother’s Day this year, we’re also planning some special treats for my wife Michaela.

We’ve got four boys all under the age of six, so she definitely deserves a little rest and relaxation. With her hugely important role in the running of our restaurants, she doesn’t get a lot of time to herself, so our two elder boys, Kasper and Axel, are all set to help me in the kitchen to make it feel like a special day. It’s inspiring how she juggles the children while still being so involved in the business, but she says she wouldn’t have it any other way. I suppose our industry is a way of life, like it is for many families, and having an understanding and respect for what she does allows me to focus on my cooking and other developments. But when it comes to Mother’s Day, the boys and I will be setting some ground rules, so she has to try to relax for a little while.

Kasper and Axel are really excited about treating her this year, making their own cards and messages for mummy. Nothing shows an appreciation for mum quite as much as cooking though, whether it’s breakfast in bed, a lovely Sunday roast for lunch or making a delicious dessert or afternoon tea, which she can take some time out to enjoy.

We’re planning to make some of Michaela’s favourite sweet treats and these recipes are inspired by some of the dishes we have on the menu at The Kitchin, so they are truly special.

In the same way that many other occasions can be a great opportunity to get the kids involved in cooking, Mother’s Day is a chance for them to have fun and try making something they are proud to share with mum.

If you’re making desserts for Mother’s Day, rhubarb is the perfect addition. It’s bang in season and its vibrant colour and sharp, fresh flavour is a perfect taster of the new spring season ahead. It looks so delicious on the plate too, it’s bound to brighten up anyone’s day. We’ll be serving fresh rhubarb in a lovely heart-shaped meringue, but it works just as well on any shape.

Chocolate never fails to be a winner and the beauty of this dish is that if mum doesn’t manage to finish it all, there might just be some left for the little chefs too.

Chocolate fondant

Serves eight

190g dark chocolate (ideally 70% cocoa)

190g butter

90g caster sugar

5 egg yolks

3 whole eggs

40g plain flour – sifted

3-4 metal moulds for cooking