Mother’s Day Meals with Munchy Seeds

A Healthy Crunch.

Looking to add some comfort to this year’s Mother’s Day meals? Munchy Seeds have created some delicious recipes to treat that special lady.

Peri Peri Macaroni Cheese

Easy; 40 mins

Here’s how to spice up a perennial dinnertime favourite. This perfect baked macaroni cheese recipe comes with a creamy cheese sauce, a hint of mustard and Munchy Seeds’ spicy Peri Peri seed mix for a tasty and healthy crunchy topping.

Serves 4

Munchy mac and cheeseIngredients:

2 tbsp butter, plus 1 tbsp melted
350g spiral or other short pasta – we used big macaroni
1 garlic clove, finely chopped
1 tsp English mustard powder
3 tbsp plain flour
500ml whole milk
250g vegetarian mature cheddar, grated
50g parmesan (or vegetarian alternative), grated
Spicy Peri Peri Munchy Seeds


Heat oven to 200°C/180°C fan/gas 6.

Boil the pasta for 2 mins less than stated on the pack, then drain. Meanwhile, melt the butter in a saucepan. Add the garlic and English mustard powder, cook for 1 min, then stir in the plain flour.

Cook for 1 min more, then gradually whisk in the milk until you have a lump-free sauce. Simmer for 5 mins, whisking all the time until thickened. Take off the heat, then stir in the cheddar and half the parmesan.Munchy Seeds peri peri

Stir the pasta and some seasoning into the cheesy sauce. Tip into a large ovenproof dish, or four individual dishes.

Scatter over the remaining parmesan, then bake for 20 mins at 200°C/180°C fan or gas mark 6 until crisp and golden.

We like to crisp our cheese topping under the grill for approx 5 mins.

Scatter the Munchy roasted seeds over the crisp melted cheese for a healthy tasty zing.

Recipe Tips:

Crumble 50g Stilton, Dolcelatte or Roquefort into the sauce, instead of the parmesan. Drizzle with a little oil, season, then top with a little more blue cheese. Bake as before.

Vegan Cassoulet

Easy; Prep 10 mins; Cook 25 mins

This gorgeous cassoulet warms the very cockles of your heart and will bring smiles to all the family’s faces. Perfect for a Mother’s Day supper, you can use either Munchy Seeds Mild Chilli Roasted Pumpkin & Sunflower Seeds or Munchy Seeds Tamari Mega Omega 7 Seed mix – either brings fabulous crunch and texture to the dish with a little extra spice and flavour.

Serves 4

Ingredients:Munchy Seeds Vegan Cassoulet

1 onion, finely chopped
200g chestnut mushrooms, sliced
1 carrot, peeled & finely chopped
1 stick celery, finely chopped
2 cloves garlic, finely chopped
1/4 tsp cayenne
2 handfuls of chopped kale
1 x 400g tin butter beans, drained
1 x 400g tin cannellini beans, drained
650g chopped tinned tomatoes
3 tsp tomato purée
175ml vegetable stock

Munchy Seeds to scatter and serve


Fry the onion in a little olive oil until soft, add the mushrooms, carrot, celery, chopped garlic and cayenne and fry for a further 5 minutes.  Add the chopped tomatoes, tomato purée and stock. Season and cook for 15 minutes.  Add the beans and kale and cook for a further 10 minutes.  Dip a spoon in to taste and check the seasoning.

Serve with crusty bread, plant-based yogurt and a sprinkling of Munchy Seeds.

Chocolate Profiterole Pudding

Easy; 1 hour. Serves 6

This delicious and devilish chocolate-topped pudding will delight everybody and have them asking for more … and more! And, you can easily adapt this by using up stale croissants to save on food wastage.


250g chocolate profiteroles (bought ones are fine) – OR – 4 to 5 stale pain au chocolat / croissants
300ml double cream
150ml whole milk
1 tsp cinnamon powder
1 tsp vanilla essence
3 egg yolks
2 tbsp caster sugar

For the sauce:

75g cocoa powder
100g caster sugar
2 tbsp of Munchy Warm Cinnamon seeds


Heat the oven to 160°C fan / gas 3. Fit the profiteroles snugly into a baking dish, or if using croissants, cut them each into 3 pieces and fit them into the same dish.

Bring the cream and milk to just below boiling point in a pan then remove from the heat and stir in the cinnamon powder and vanilla essence.

Whisk the egg yolks with the sugar until it turns light and fluffy, then slowly add the cream mix to make a custard.

Pour the custard over the profiteroles (or croissants) and leave to soak for 15 minutes. Then bake in the oven for approximately 30 minutes or until the custard has just set.

While it is baking, make the sauce by sifting the cocoa powder into a bowl. Put the sugar in a pan with 100ml water and dissolve fully over a low heat. Bring to the boil and cook for 1 minute, then pour this over the cocoa powder and stir well. Return to the pan and cook for a further minute, then set aside until the pudding is out of the oven.

Remove the pudding from the oven and let it rest for 15 minutes. Pour over the chocolate sauce and sprinkle with the Warm Cinnamon seeds. Serve with ice cream or just enjoy it on its own as an indulgent tasty treat. Yum!


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