Tea-time treats

Dads - get creative in the kitchen with the kids to make Mum a delicious dish or unique gift for Mother's Day and win. Post an image of your creation to Instagram using the hashtag #SpinneysLovesMum and stand the chance of winning a hamper brimming with flowers, chocolates, baked treats and more.


What you need:
2 empty jars
2 ribbons in your mum’s favourite colour
2 colours of water-based finger paints
A paintbrush
4 A4 sheets of white paper
4 coloured drinking straws
Sticky tape
A few sprigs of baby’s breath
Mum’s favourite tea
Cup and saucer
Wooden tray
1 patterned paper bag
3-4 spinneysFOOD Madeleines

What to do:

1 Soak the empty jars in water to remove any labels and allow them to dry. 2 Wrap a length of ribbon around each jar and secure with sticky tape. 3 Paint your hands with the finger paint and press them onto the white paper to create handprints. Then wash your hands! 4 Once the painted handprints are dry, use scissors to cut around them. 5 Secure each of the handprint cut-outs to a coloured drinking straw using sticky tape. 6 Arrange the handprints and the sprigs of baby’s breath in the two jars. 7 Brew up a cup of Mum’s favourite tea and serve it in a pretty cup and saucer. 8 Place the jars and the tea on a wooden tray along with a few spinneysFOOD Madeleines.


Serves 6-8
Preparation: 15 minutes
Cooking: 50 minutes

1 pre-made short-crust pie pastry 
350g mushrooms 
2 tsp spinneysFOOD Dried Rosemary  
1 tbsp butter 
200g spinneysFOOD Organic Baby Spinach
200g turkey ham
100g feta
4 spinneysFOOD Organic Free-Range Eggs
2 cups cream 
spinneysFOOD Salt and Black pepper, to taste

1 Preheat the oven to 1800C, gas mark 4. 2 Line a 20cm pie dish with the short-crust pastry, pushing it up on the sides and cutting off any excess pastry. 3 Fry the mushrooms and rosemary in some butter. Toss the spinach with the fried mushrooms and allow to wilt. 4 Place the turkey ham, baby spinach, fried mushrooms and feta inside the lined pie tin. 5 In a bowl, whisk the eggs and cream together and season with salt and pepper. 6 Pour the mixture into the pie dish, covering the ingredients. 7 Bake for 40-50 minutes, until a knife inserted into the centre of the quiche comes out clean. 8 Let the quiche cool for 10 minutes before cutting and serving.



Serves 4-6
Preparation: 5 minutes 
Cooking: 10 minutes

1.5L cold water 
8 Twinings cranberry and raspberry flavour tea bags 
Small bunch spinneysFOOD Fresh Mint Leaves 
4 tbsp spinneysFOOD White Sugar 
1 cup fresh raspberries 
1 lemon, sliced

1 Boil 1 litre of water in the kettle. 2 Add the teabags, half the mint and all the sugar to a large heatproof jug. Pour in the boiling water and let it sit for 10 minutes. If you don’t have a jug, any heatproof container that is easy to pour from will work. 3 Pour the tea through a strainer into a separate jug or container. Discard the tea bags and mint. 4 Refrigerate until cool and ready to serve. 5 Serve with ice, a few fresh raspberries, mint and a slice of lemon.


What you need:
1 spinneysFOOD Cookie Jar (with your 
mum’s favourite type of cookies)
Wide ribbon
1 sheet of tissue paper
Coloured paper
Felt-tip pens
Narrow ribbon

What to do:
1 Remove the cookies from the jar. Stack them and tie them with a piece of ribbon in a bow. 2 Lightly crumple the sheet of tissue paper and place it at the bottom of the 
empty cookie jar. 3 Cut the coloured paper into 10 strips, each approximately 8cm wide. 4 Using the felt-tip pens, write one of the 10 things that you love most about your mum on each of the strips of paper. 5 Roll up each of the strips of paper like a scroll and secure it with some ribbon. 6 Place the 10 scrolls inside the cookie jar. 7 Present the jar full 
of gratitude to Mum, with the cookies on 
the side.


Serves 4-6
Preparation: 30 minutes
Cooking: 10 minutes

6 spinneysFOOD Organic Free-Range Eggs 
1 tbsp chives, chopped 
8 tbsp mayonnaise 
2 tsp Dijon mustard 
½ tsp smoked paprika 
spinneysFOOD Salt and White Pepper, to taste
3 spinneysFOOD Organic Flour Tortilla Wraps 

4 slices of spinneysFOOD Rye Bread, halved 
2 tbsp whole grain Dijon mustard 
2 large spinneysFOOD Tomatoes, sliced
spinneysFOOD Salt and Black pepper, to taste
150g sliced beef pastrami
1 cup lamb’s lettuce 

6 spinneysFOOD Multi-Cereal 40g Rolls 
150g cream cheese 
1 tbsp dill, chopped 
Zest of 1 lemon 
Juice of ½ a lemon
spinneysFOOD Salt and Black Pepper, to taste 
200g smoked salmon 
1 spinneysFOOD Organic Avocado, peeled and sliced 
1 cup rocket 

1 Place all the eggs in a pot and fill with cold water, bring the water to a rolling boil. Once boiling, cover and remove from the heat. Set aside for 10 minutes. 2 Peel and chop the eggs into medium-sized chunks. 3 Place the egg chunks in a large mixing bowl add the chopped chives, mayonnaise, Dijon mustard, smoked paprika powder, salt and pepper. 
Mix well. 4 Spread the egg mixture on the tortilla wraps, covering the full area, and roll them up. 5 Cut the ends off and cut the wraps into three equally sized pieces.

1 Place the pieces of rye bread on a plate. Spread mustard on each of the slices of bread. 2 Top each with two tomato slices and season 
with salt and pepper. 3 Place the roast beef slices on each slice of bread. 4 Garnish with lamb’s lettuce. 

1 Cut the multi-cereal rolls open. 2 Mix the cream cheese, dill, lemon zest and juice in a bowl, season with salt and pepper. 3 Spread the cream cheese mixture onto each of the rolls. 
4 Top each roll with one slice of smoked salmon and an avocado slice. Garnish with rocket leaves. 5 Close the rolls.


Serves 4-6
Preparation: 15 minutes

150ml clotted cream
3 tbsp spinneysFOOD Icing Sugar
1 tsp vanilla essence
6 Waitrose Meringue Nests
1 cup strawberries, halved
½ cup blueberries
½ cup blackberries
Multi-coloured sprinkles

1 Mix together the clotted cream, icing sugar and vanilla essence. 2 Lay out the meringue nests onto a platter. 3 Fill each of the nests with a tablespoon of the clotted cream mixture. 4 Top each with a few of the berries and more cream. 5 Garnish with sprinkles and serve.