MOTHER’S DAY

If you want to play it safe, then flowers, chocolates and candles are classic go-to Mother’s Day gifts, but this year, why not go for something different?

Italian potato, green bean and tuna salad

It’s time to add some colour and freshness to our evening meals. After months of beige comfort food, we are craving something fresh, crunchy and zingy yet still hearty and super tasty. This salad hits all the notes and is so simple to put together. Make extra as it will sit perfectly in the fridge for lunch the next day.

200g cherry tomatoes, halved

100g radishes, halved

150g can tuna in olive oil, drained

For the dressing:

1 tbsp Dijon mustard

Juice 1 large juicy lemon

75ml extra virgin olive oil

1 tbsp honey

3 tbsp flat leaf parsley, finely chopped

1. Tip the potatoes into a pan of cold salted water, ensuring they are well covered, and bring to the boil. Reduce the heat to a simmer. Add the beans and cook for five minutes, then remove with a slotted spoon and immediately plunge into ice-cold water to cool.

2. Cook the potatoes for another five minutes until tender, then drain and leave to cool. When cool enough to handle, halve or quarter them and place in a bowl.

Italian potato, green bean and tuna salad

Serves 4

For the salad:

400g new potatoes

150g green beans

4 large eggs

50g pitted black & green olives

1 small red onion, finely sliced

3. Meanwhile, cook the eggs in a second small saucepan of simmering water for seven minutes to give a soft, jammy yolk. Drain the eggs and run under cold water, then peel the shell and cut in half.

4. Drain the cooked green beans and add to the bowl with the potatoes.

5. Whisk together all the ingredients for the dressing with a good pinch of salt and ground black pepper. Spoon a tablespoon over the potatoes and beans and toss together well. Arrange the potatoes and beans on a large serving platter with the olives, red onion, tomatoes, radish, eggs and tuna – keeping everything separate. Spoon over some of the dressing and scatter with the parsley. Serve at the table along with some extra dressing and crusty bread and let everyone help themselves.

Experience a mouth-watering, one-of-akind food experience by none other than Aiden Byrne and his award-winning team this Valentine’s Day. Using only the finest locally sourced ing redients, Aiden has lov ingly designed an exquisite threecourse meal for you and your significant other to enjoy, including a tantalising pressed tomato terrine, beautiful herbcrusted sea bass and a mignardise of chocolate truffles and raspberry macaroons

With the iconic back drop of the stunning Lymm Dam and St. Mary’s Church just moments away, your Valentine’s Day could be made even more special by enjoying some breath-taking views across the water before or after you dine. Available only on Valentine's Day, the team anticipates high demand for this menu, so please do book your table in advance via the website to avoid disappointment.

Did you know that you can also enjoy a taste of The Church Green at home thanks to The Church Green Deli? Born out of Aiden's home kitchen during the 2020 lockdown, The Church Green Deli offers a delectable selection of hand-picked favou rites from independent and, where possible, local artisan suppliers. www.thechurchgreen.co.uk/book-a-table

Enjoy one of Aiden’s famous homemade pies, the ones that started it all and are filled with only the finest locally sourced ingredients, or indulge yourself with a sweet treat or two, including their very own blend of Church Green coffee –avail able on the go or to brew at home.

The Church Green Pub offers the choice of indoor or alfresco dining on The Pavilion, with dishes for every occasion to enjoy. If you visit during the spring and summer, there are wood-fired delights cooked to order from The Shack... your only dilemma will be choice! Well-behaved four-legged friends are very welcome at The Church Green! Whatever the occasion, The Church Green team is there for you – from our team to yours, we hope you enjoy your Church Green experience!