If your Mother-figure is included in your bubble, then cooking her a 3 course meal could be the perfect way to make her feel super special this Mother's Day! We've selected a Starter, Main and Dessert option from some of our favourite Kiwi recipe books!

Starter: Annabel Langbein's Zuc­chini Chips with Chermola Dip

We're a huge fan of Annabel Langbein's books so we had to include one of her delicious recipes.

These super-addictive, crunchy chips make a healthy and inexpensive snack when zucchini are in season. I usually allow one zucchini per person as they are so moreish. Use aquafaba – the liquid from canned garbanzo or other beans – in place of egg for an egg-free version. The creamy, tangy Moroccan dip is also fabulous with grilled chicken. – Annabel Langbein

Dinner: Nadia Lim's Ciro's Gnoc­ci

Nadia Lim has a great selection of recipe books to choose from. Her latest book, Vegful is full of loads of tasty treats like Ciro's Gnocci!

In my teens I worked as a waitress in an Italian restaurant run (very authentically) by Ciro Sanino from Naples and he made THE best fresh gnocchi. Up until that point I’d always thought gnocchi was overrated because I’d only had dense, bland and chewy stuff out of a packet. Home- made gnocchi is entirely different — soft, silky, delicate little mouthfuls of potato-ey pasta. And you’ll be pleasantly surprised at how easy and satisfying it is to make. Whilst you can use plain flour, ’00’ Italian flour (which is very finely milled) works best and is easy to find these days. – Nadia Lim

Dessert: Chelsea Winter's Crazy Italian Chocolate Cake

After making your first two courses, what better way to complete the meal than a super quick and deliciously fudgy chocolate cake!
Chelsea Winter's recipe books are not only beautiful, but also filled with quick, easy and 100% yummy recipes for every occasion!

This incredible cake defies belief. It’s based on a recipe I was served up by an Italian family for my birthday dinner when I was in Tuscany – I fell in love! It’s one of the best chocolate cakes I’ve ever had – made with gorgeous Italian olive oil and balsamic vinegar (don’t worry, you can’t taste it). It’s sensationally decadent, moist and fudgy. The cake is egg free, dairy-free and takes under 10 minutes to prepare. It’s my go-to when I need something delicious, on the double. – Chelsea Winter

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