Drizzled sorbet, scotch eggs and scones: Yotam Ottolenghi's Mother's Day treats - recipes

A scotch egg, a scone, a sorbet and a sgroppino: nothing says Mother's Day tea like a mix of dishes that, when put together, seem slightly incongruous, but are all made with so much love. Focus on one of today's deals or do it all with all three. Extra points for anyone who can put them all on a platter and present them to a still-sleeping mum at lunchtime – or maybe teatime – tomorrow. On your marks, get set, go!

Blood Orange Sgroppino (top photo)

This gorgeous Venetian cocktail, in line with all the great Italian finds, is simple and immeasurably delicious, and will make the whole celebration that much more special. I recommend doubling the amount of sorbet, as it's a tasty treat anytime. You can find liquid glucose in the pastry section of most supermarkets.

Prep 5 minCook 5 minFreeze 24h+4 servings

For the sorbet120ml liquid glucose260g caster sugar80ml sweet red vermouth – I used Martini Rosso560ml fresh blood orange juice (i.e. from about 10 blood oranges), or juice regular fresh orange2 tbsp lemon juice

For the sgroppino1 tsp sumac (optional)½ tsp flaked salt (optional)1- 2 limes, quartered (optional)360ml prosecco (about ½ bottle)

First prepare the sorbet. Put the glucose, sugar and 270 ml of water in a small saucepan and bring to the boil. Remove from the heat, allow to cool, then stir in the vermouth, orange juice and lemon juice. Pour into a suitable container, seal and freeze for 12 hours, or overnight, until solid.

Remove the resulting block of ice from its container and, using a rolling pin, gently break it into small pieces of about 5 cm. Put them in a food processor and blitz until all the ice crystals have broken up and the mixture looks a bit like a thick fruit smoothie. Put back in the container and freeze again for two to three hours: the resulting sorbet should be soft and easy to grasp.

One ​​hour before serving, put four glasses of champagne in refrigerator or freezer to cool.

Combine sumac and salt, if using, in small plate. Rub a wedge of lime, if using, all around the rim of each chilled glass, then dip and swirl the top of each glass in the sumac mixture, to coat the rim a little.

To assemble the sgroppino, place 720g (about eight scoops) of sorbet in a blender with the prosecco and blitz for 10 seconds, until thick but not melty. Pour into chilled glasses, to fill them all three-quarters full, quickly top each with another half scoop of sorbet, squeeze a little lime juice if desired and serve immediately.

Scones with rhubarb compote and ginger