It’s the one day of the year where we celebrate our wonderful mums and say thank you for the love and hard work they have devoted to us over the years.
When funds are low or time is of the essence and you really want to give her a day to remember, preparing a delicious dinner and dessert with Primula’s quick, easy and very tasty recipes will ensure she gets spoilt, just as she deserves.
Banning your mum from the kitchen and giving her a break can be a lot more rewarding than just buying a bunch of flowers, and you get to enjoy a great meal too. Simply pop to your local supermarket, pick up your Primula and get preparing.
For a mouth watering main course, the Easy Fisherman’s Pie made with Primula’s brand new Smokey Cheese is sure to impress and you don’t have to be a Jamie or a Gordon to get this right!
Fisherman’s Pie

Shopping List
Skinned and boned salmon (200g), cod (200g) and prawns (50g) can be fresh or defrosted
Two tubes of Primula smokey cheese
Parsley (2tsp) fresh or(1/2 tsp) dried
4 large potatoes
Butter (2oz)
Salt and Pepper to taste
Method:
1. Pre-heat oven to 180°C/350°F/Gas mark 4.
2. Peel & chop the potatoes into small pieces, put into a large pan, cover with cold water, bring to boil and simmer on a low/ medium heat for 15-20 minutes, until potatoes are soft in the middle.
3. Drain well, add the butter and mash, add seasoning to taste.
4. Cut the fish into 1-2 inch chunks and place in a large, ovenproof casserole dish.
5. Squeeze out 2 tubes of Primula Smokey Cheese directly onto the fish.
6. Add the freshly chopped parsley (or dried), gently mix in and flatten down as well as possible.
7. Carefully spread or pipe the mashed potato over the top of the fish.
8. Place into a pre-heated oven at 180°C/350°F/Gas mark 4 for 45-50 minutes. Ensure the pie is piping hot throughout and serve.
For a delicious dessert, complete your Mothers Day treat and try our Chocolate Almond Cheesecake.

Chocolate Almond Cheesecake
Shopping List
Primula Cheese (200g)
Ameretti Biscuits (75g)
Butter (175g)
Plain Chocolate (100g)
Milk
Double Cream (150ml)
Castor Sugar
Toasted Almonds
Gelatine (2 sheets)
Method:
1. To make the base, melt butter in a small pan, crush the digestive biscuits and 50g of the ameretti biscuits, then mix with the melted butter. Press into a greased, loose based cake tin (20.5 cm / 8” diameter) and chill.
2. Melt the chocolate in a small heatproof bowl over a pan of gently simmering water. Ensure that the water does not touch the base of the bowl. Remove the bowl from the heat and allow to cool a little. Mix in 3 tablespoons of milk.
3. Whisk the tub of Primula cheese and the sugar into the chocolate mixture.
4. In a medium bowl, whip the cream to soft peaks. Stir in the chocolate mixture and then the crushed amoretti biscuits.
5. Make up the gelatine as per pack instructions with the 2 tbsp of water and then stir into the chocolate mixture.
6. Pour into the cake tin. Sprinkle over the toasted almonds and chill until set.
7. Once the cheesecake has set remove from the tin and serve (flowers are optional but you can skip the box of chocolates!)
So that’s it! Everything you need for the perfect Mothering Sunday. For more tasty recipes be sure to visit the Primula website www.primula.co.uk







