Mother’s Day is an annual celebration honouring mothers and motherhood, observed on the 4th Sunday of Lent each year in the United Kingdom.  It is an important day to recognise mothers' important role in our lives and celebrate their love, care and understanding.

The custom of bringing flowers to your mother in the UK began when employers granted servants time off to spend with their families before Easter celebrations and the preferred gift was a posy of flowers.  They would collect wildflowers on their way back to their families because there were no floral shops and give them to their mothers.  Over the centuries the event evolved into a celebration of all mothers, and eventually into the modern-day version of Mother's Day.

If flowers are a way for you to express your thanks, then take a look at some of our Mother’s Day flowers for this year, A couple we think will be popular are the Mothers Garden Jug and Mother’s Day Basket which is a pretty mix of peach, cream and yellow tones Whichever you decide your mother will undoubtedly appreciate the thought and effort you put into it, regardless of the bouquet you choose

Another way to spoil your Mum is to treat her to breakfast in bed and this recipe from Martha Collinson for Blueberry ricotta pancakes will surely be a winner.

Makes 8 pancakes

Ingredients:

2 large eggs

1 tbsp caster sugar

250g ricotta cheese

125ml semi-skimmed milk

100g plain flour

1 teaspoon baking powder

100g blueberries

Maple syrup, to serve

Method:

1. Separate the eggs, placing the yolks into a large bowl and the whites into a smaller bowl. Add the ricotta and milk to the egg yolks and whisk until smooth.
2. Whip the whites in a separate bowl until the form soft peaks, then add the caster sugar and whisk again until thick and glossy.
3. Combine the flour and the baking powder and sieve over the top of the egg ricotta mixture. Whisk to combine, then carefully fold the egg whites through the mixture. Try not to overmix – you want the batter to be lovely and airy. Add the blueberries and fold again.
4. Place a large frying pan over a medium heat and brush with oil. Dollop a few tablespoons of batter into the pan and nudge into a circle. Cook for 2-3 minutes on each side until golden brown and cooked through. Repeat with the remaining batter, and keep the pancakes warm in a low oven.
5. Serve with maple syrup, yoghurt and extra berries. Leftover pancakes freeze well and can be reheated from frozen.