Spoilt rotten Mother’s Day menu

The menu

• Starters & nibbles

  Hot smoked salmon, beetroot salad and horseradish crème fraîche

• Main course

  Roast shoulder of lamb with herbs and honey

• Desserts

  Chocolate volcanoes

Menu ingredients

Serves 4

• Fruit and vegetables

  • 480g/17oz mixed beetroot such as Candy, Bull's Blood and Golden, washed, leaves reserved (see below)

  • 30g/1½oz shallot, peeled, finely sliced

  • 1 tsp finely grated fresh horseradish

  • 2 tbsp chopped fresh dill

  • 2 tbsp chopped fresh dill

  • 1 small handful fresh beetroot leaves, or other baby leaves

  • ½ bunch fresh thyme, leaves only

  • 4 sprigs fresh rosemary, leaves only

  • 12 fresh sage leaves, roughly chopped

  • 1 lemon, juice only

• Tins, packets and jars

  • 2 tbsp plain flour

• Cooking ingredients

  • 2 tbsp extra virgin olive oil

  • 2 tsp aged balsamic vinegar

  • 4 pinches sea salt

  • 2 pinches freshly ground black pepper

  • 2 pinches sea salt

  • 1 tbsp dried oregano

  • salt and freshly ground black pepper

  • 1 tbsp good Greek or wild flower clear honey

  • 2 tbsp olive oil

  • 2-3 tbsp cocoa powder, for dusting

  • 85g/3oz caster sugar

• Biscuits, snacks and sweets

  • 165g/5¾oz dark chocolate (70 percent cocoa solids), chopped into small pieces

• Dairy, eggs and chilled

  • 100g/3½oz crème fraîche

  • 165g/5¾oz unsalted butter, cut into small pieces, plus extra for greasing

  • 3 medium free-range eggs

  • 3 medium free-range egg yolks

  • double cream, to serve

• Meat, fish and poultry

  • 120g/4½oz hot smoked salmon, such as bradon rost, flesh roughly flaked

  • 1.4kg/3lb shoulder of lamb, trimmed

• Other

  • handful dried camomile (or contents of 4 camomile teabags)

  • 125ml/4fl oz water