It?s Mother?s Day on Sunday and the perfect opportunity for husbands and children to spoil the mums in their lives with a bit of extra love and affection and a special home-cooked meal.

Start the day by bringing her an early morning cuppa in bed with a few of her favourite biscuits, a gift or two and the Sunday newspapers and then leave her in peace to have a lazy lie-in while the family prepares a special luncheon for her.

I have put together a delightful Mother?s Day menu that is simple to make and easy to serve because much of the preparations and baking can be done in advance.

For a starter there is a deliciously creamy avocado soup, served cold or at room temperature, followed by an elegant dish of oven-baked Kingklip and to round off the meal, a divine Malva pudding.

As a special treat pop a bottle of bubbles. You will find a good, well-priced selection at Woolworths where earlier this week I found a particularly pleasant Villiera Brut Methode Cap Classique 2004 Reserve on special.

Below are the recipes for the soup, fish and dessert menu.

Cheers to all mums in South Africa!

STARTER

Chilled avocado soup

Avocado pear just has to be one of the tastiest, most versatile foods in the world and it makes for wonderful chilled soup, particularly if you add a little Tabasco, grated onion and tomato.

Like most chilled soups this one can also be made in advance and kept fresh in the refrigerator for an hour or two before serving.

To make four portions you need:

Ingredients

2 large avocado pears
300ml well-flavoured chicken stock
250ml yoghurt
100ml double cream lightly whipped
2 teaspoons finely grated onion
200ml tomato cocktail or tomato juice

Method

As many drops of Tabasco sauce as you like (go easy in the beginning, because it can bite and you can rather add more at the table).

Half the avocado pears, remove stones, scoop out the flesh and mash with a fork until smooth.

Whisk in the tomato juice, onion, cream, yoghurt and chicken stock.

Season well and add the Tabasco sauce.

If the consistency is too thick add a little more chicken stock.

Spoon soup into a bowl and refrigerate for two to three hours before serving.

Click to Page Two for Main course and Dessert recipes.