I’m doing something a little different for your Mother’s Day menu this year. ⁠
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Mother’s Day recipes tend to fall into this familiar rhythm: something for a slow morning, something for the baking tin. And while I love that rhythm, this year I kept coming back to a different question: what would I want someone to cook for me? ⁠
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So, I landed on crumbed chicken. This isn’t your standard midweek schnitzel; here, the panko crumb is lifted with walnuts and lemon, giving it a zesty, fragrant nuttiness that makes it feel just a little more special, without straying too far from what everyone loves. ⁠
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Alongside it is a cabbage salad I’ve thought about ever since I first ate it nearly 20 years ago. Finely shaved cabbage, a snow-like pile of grated Parmigiano Reggiano, and aged balsamic dressing. That’s it⁠
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This isn’t life-changing cooking. It’s not meant to be. It’s the kind of food I find myself wanting more and more – simple, reliable, and just special enough to feel like someone has taken care. And it’s exactly the sort of thing I’d want cooked for me.⁠