Mother's Day is just around the corner and putting the time and effort into curating a delicious lunch feast for your Mum is the perfect way to show how much you love her.

We are here to help and have put together a Mother's Day lunch menu that includes three tasty recipes from three different cooks:

• Glorious sausage quiche with caramelised onions by Chelsea Winter
• Couscous & Harissa Salad by Jane Hornby
• Melting Moments by Annabel Langbein

Upload a photo of a meal you are proud of creating before or on Mother's Day, tag us on Instagram @mightyapelifes­tyle with the hashtag #mightymeal, or directly to our Facebook competition post and you are in the draw to WIN a cookbook prize pack that includes:

• Eat, Chelsea Winter
• Essential Vol 2, Annabel Langbein
• Let's Eat! Nadia Lim

Winner will be drawn on Monday, May 14th. Good luck! Don't forget to follow us on Instagram and Facebook too!

Glorious sausage quiche with caramelised onions by Chelsea Winter, EAT

The best thing about a good quiche is that it’s equally delicious served warm or cold. You can plate it up alongside a nice fresh salad for perfect springtime entertaining, or grab a cold chunk from the fridge.

Serves 6
Prep time 35 minutes
Cooking time 40 minutes

Ingredients

Caramelised onions
2 tbsp extra virgin olive oil
3–4 large red onions, sliced
2 tbsp balsamic vinegar
1 tbsp brown sugar
1 tbsp fresh thyme leaves (optional)

Quiche
6–8 good quality pork or beef sausages
400g flaky puff pastry block (or 2–3 pre-rolled sheets)
½ cup tomato relish
8 free-range eggs
¾ cup cream
½ cup milk
1 ½ cups grated cheddar cheese
¾ cup feta, crumbled
1/4 cup fresh chives or parsley
1 tbsp chopped fresh thyme or sage
Handful cherry or grape tomatoes

Method

Preheat the oven to 180c and place the rack in the lower half of the oven.

Heat the olive oil in a pan or saucepan over a medium heat. Add the onions and cook for about 20 minutes, stirring occasionally, until golden brown. Add the balsamic, sugar & thyme and cook another 10 minutes until very soft. Season with salt to taste. Set aside.

While the onions are cooking, add a splash of oil to a large frying pan over a high heat. Split the sausage casings, break up the sausage meat and add to the hot pan. Cook until darn browned all over, then set aside on a plate lined with paper towels to drain.

Roll the pastry out slightly bigger than the shape of a large metal quiche or pie dish (or use a ceramic baking dish – metal is best for a crispy base, though). Line with pastry so that the edges fall over the sides. Spread the base with the relish. Add the sausage and onion in layers, reserving a little onion for the top.

Beat the eggs, cream and milk until well combined and smooth. Brush the exposed pastry with a little of this mixture. Stir through the cheeses, herbs and a good pinch of salt and pepper. Gently pour into the dish over the sausage and onion. Top with tomatoes.

Bake in the lower half of the oven for 35 minutes. Remove from the oven, cool for 10 minutes or so, and serve with your favourite salad and extra relish if you like.

Recipe found in Chelsea Winter's, EAT

Couscous & Harissa Salad by Jane Hornby, What to Eat and How to Eat it

INGREDIENTS

2 bell peppers (1 yellow, 1 red)
1 pinch saffron threads (optional)
1 1/4 cups hot vegetable or chicken broth
Generous 1 cup couscous
1 tsp ground cinnamon
1 tsp cumin seeds or ground cumin
1 large garlic clove
1 organic lemon
2 tbsp extra-virgin olive oil
Scant 1/2 cup toasted sliced almonds
1 bunch scallions, or 1/2 red onion
1/4 cup dried apricots or 1/3 cup golden raisins
1 cup thick creamy yogurt
1 tsp harissa paste, or more to taste
1 handful fresh mint
Salt and pepper

INSTRUCTIONS

1. Preheat the broiler and lightly oil the broiler pan or a baking pan. Cut the peppers in half through the stalk, then put onto the pan cut side down. Broil for about 10 minutes, or until the skins have turned black.
2. Immediately put the peppers into a plastic food-storage bag and seal, or put into a bowl and cover with plastic wrap. Leave for a few minutes, until cool enough to handle. Peel the skin off the peppers, discard the stalk and seeds, then slice the flesh.
3. While you wait, mix the saffron (if using) into a hot broth. Put the couscous into a large mixing bowl, add the broth, then cover with plastic wrap. Set aside for 10 minutes.
4. Make the dressing. Put a small pan over low heat and add the cinnamon and cumin. Heat for 1–2 minutes, until the spices smell fragrant, then remove from heat. Crush the garlic, grate the lemon zest and squeeze the juice. Add the lemon zest and juice, the garlic, and the oil to the pan and then season.
5. When the couscous has absorbed all of the broth, looks swollen and dry on the surface, fluff it up with a fork to break apart any clumps. Stir in the spicy dressing until the couscous is well coated, then add the peppers and toasted almonds. Slice the scallions, cut the apricots into strips and add to the bowl. Stir everything together.
6. Swirl the yogurt and a little of the harissa together. To serve the couscous, tear the mint leaves into the couscous and serve with a dollop of the spicy yogurt sauce.

NOTES

Broiling Peppers

Broiling or grilling your own peppers is more economical (and often more flavorful) than buying them ready-prepared in a jar, but if speed is of the essence, by all means use a jar. Choose chargrilled peppers packed in oil, if you can find them.

Toasting Almonds

If you can’t find toasted almonds, spread some almonds on a baking sheet and toast in the oven at 350°F for 5 minutes, or until golden. lternatively, toast them in a pan over gentle heat for 5 minutes, stirring frequently.

Harissa Paste

A spicy and aromatic ingredient from North Africa, harissa paste is made of chilies, cilantro, garlic and olive oil. Chili sauce would be a good substitute if you can’t find it.

Yield : 4
Ready in : 35 Minutes

Recipe found in Jane Hornby's, What to Cook and How to Cook it

Melting Moments by Annabel Langbein, Essential Vol 2

Take a trip down memory lane with these melt-in-your-mouth cookies with a tang of passionfruit.

Ready in 45 mins + cooling
Makes 15 double biscuits

Ingredients

180g/6oz butter, at room temperature
1/2 cup icing/confecti­oner's sugar, plus extra to dust
1 tsp vanilla extract
1 1/4 cups flour or gluten-free flour
1/2 cup custard powder
1/2 recipe Passionfruit Honey Buttercream (See below)
Storebought passionfruit syrup, to drizzle (optional)

Method

Preheat oven to 150C/300F fanbake and line an oven tray with baking paper

Beat butter, sugar and vanilla until pale and creamy. Sift in flour and custard powder and mix to form a very soft dough – initially it will look crumbly but when you press it together it should form a soft, smooth dough. Roll dessertspoon-sized scoops of dough into small balls, arrange on prepared tray, and flatten gently with your palm and then with a fork. Bake until set and very lightly golden (about 25 minutes). Allow to cool on the tray for 5 minutes, then transfer to a rack to cool completely.

When cookies are cold, spread 1 tablespoon of Passionfruit Honey Buttercream on the flat side of half a dozen of them and sandwich another cookie on top of each. Drizzle a little passionfruit syrup or pulp over the icing, if desired. Store in an airtight container for up to one week.

Passionfruit Honey Buttercream by Annabel Langbein, Essential Vol 2

Ingredients

150g/5oz butter, at room temperature
2 cups icing/confecti­oner's sugar, sifted
2 tbsp passionfruit pulp
2 tsp runny honey
1 tsp vanilla extract

Method

Beat butter until light and fluffy. Add icing sugar, 1/2 cup at a time, beating between editions. Beat in passionfruit pulp, honey and vanilla. Beat for 3–5 minutes for an extra light fluffy icing.

Recipes found in Annabel Langbein's, Essential Vol.2