For mothers with children not yet old enough to make breakfast, this day should be called Wife's Day, as it is the husband or partner whom we are expecting to come up with the goods.

We are actually very easy to please! All we want (call me idealistic) is some breakfast in bed on a tray, even a little flower in a small glass for decoration, and an extra half hour of peace . . . and believe me, we will be the nicest you have ever seen us . . . for at least the rest of the day . . . and you will be hugely rewarded on Father's Day!

So go on, unleash that domestic god in you and make the girl in your life very happy. The recipes here are all perfect for the beginner and the accomplished cook alike.

(Any moment now, I am sure the tray is going to come in the doorf 10 minutes later, no signf okay, forget the mango mimosa, the muesli with fruit and yoghurt and the cinnamon toastf I will settle for a cup of tea! ) Crunchy muesli or granola with fruit and yoghurt Take some muesli or granola, layer it up in a lovely glass or bowl with delicious fruit (strawberries and raspberries work well) and natural yoghurt.

Cinnamon toast This is best made with slightly stale bread.

Two eggs Two tbsp milk or cream Two tsp freshly ground cinnamon Four-six slices of white bread (preferably a bit stale) 30g butter Icing sugar to dust Place a frying pan on the heat. Lightly whisk the eggs and milk together and pour through a sieve into a bowl.

Add the cinnamon. Dip both sides of the bread into the egg mixture and place on the medium-hot pan.

Turn over when lightly browned and cook on the other side. Serve straight from the pan, dusted with icing sugar.

Scrambled eggs Two eggs 80ml cream Pinch salt 10g butter Place the eggs, cream and salt in a bowl and whisk together. Melt the butter in a small saucepan, add the eggs and stir continuously over a low heat until they are scrambled and just set.

Taste and add pepper.

Serve on a piece of buttered toast, or with the toast on the side.

Brown scones with seeds Makes about 12 scones These are easy to make and very quick. My children love making bread, and these are perfect for them.

You can, if you wish, omit the seeds.

225g wholemeal flour 225g plain white flour 25g sesame seeds 25g pumpkin seeds 25g golden linseeds, or hemp seeds 25g sunflower seeds One tsp salt One tsp breadsoda, finely sieved 25g butter One egg, whisked 400ml buttermilk Preheat the oven to 2200C, gas mark 8. In a big bowl, mix together the brown and white flour, the seeds, salt and the sieved breadsoda.

Rub in the butter. Whisk the egg with the buttermilk, and pour most of the liquid into the bowl.

Using one hand with your fingers open and stiff, mix in a full circle, bringing the flour and liquid together, adding more liquid if necessary. The dough should be quite soft, but not too sticky. Turn it out onto a floured surface and do not knead it but gently bring it into one. Flatten it slightly to about four cm high. Cut the dough into square scones . . . if you like you could brush any leftover liquid over the top and sprinkle with some extra seeds.

Put the scones onto a baking tray and pop into the hot oven and cook for 15-25 minutes (depending on the size). Have a look at them after 10 minutes . . . if they are deep golden brown, then turn down the heat down to 2000C, gas mark 6, for the remainder of the time. When cooked, they should sound hollow when tapped. Cool on a wire rack.

Serve with butter and jam or marmalade.

White soda scones with sultanas These are just as quick as the brown scones to make, and so amazing when they have just come out of the oven with butter melting on top and jam.

450g plain white flour One tsp salt One tsp bread soda, finely sieved 75g sultanas or raisins One egg, whisked 400ml buttermilk Preheat the oven to 2200C, gas mark 8. Into a big bowl, sift the flour, salt and bread soda. Add the sultanas.

Whisk the egg with the buttermilk, and pour most of the liquid into the bowl.

Using one hand with your fingers open and stiff, mix in a full circle, bringing the flour and liquid together, adding more liquid if necessary. The dough should be quite soft, but not too sticky.

Turn it out onto a floured surface, and do not knead it but gently bring it into one.

Flatten it slightly to about four cm high. Cut the dough into square scones. Put the scones onto a baking tray and pop into the hot oven and cook for about 10-15 minutes (depending on the size).

Have a look at them after 10 minutes . . . when cooked they should sound hollow when tapped on the bottom and feel slightly firm. Cool on a wire rack. Serve with butter and jam.

Mango bellini Serves anything from two10 people, depending on who is drinking it! Okay, so I reckon the chances of me getting one of these in bed this morning is verging on impossible, but it is worth a try! Peach nectar (available in a carton in many supermarkets) made by liquidising whole de-stoned peaches, is also fantastic for this (of course you can juice the whole fruit for the purest version).

One bottle of good sparkling wine (I would not use an expensive Champagne for this, but a decent bubbly all the same) 225ml mango puree, made by liquidising the flesh of a mango. You can buy this in Asian stores (Natco does a good one in a tin), or a French version in good food shops Into each champagne glass, pour enough fruit puree to come up about one quarter of the glass. Then slowly top up with bubbly, being careful it does not overflow! Yuuuuummf If you are not planning to spend the whole day lolling about in bed after your mango mimosa, then maybe one of these would be better.

Banana and nectarine smoothie Makes one big glass One banana, peeled One nectarine, cut in half and stone removed 200ml natural yoghurt One tsp honey Put all the ingredients into a liquidiser, and whizz up.

Add more honey if you wish.

BEST BOOK Okay, I know she's my mother-inlaw, but with the day that's in it I thought I would give her a plug. So here we go: 'Easy Entertaining' by Darina Allen, published by Kyle Cathie, is a beautiful book with many recipes, lots of ideas, inspiring hints and helpful tips on making any occasion a special and memorable one.