Your Full Day of Valentine’s Recipes Sorted

Buttermilk pancakes with red fruits

Melt in your mouth pancakes with zesty forest fruits.

Ingredients

• 100g strawberries, hulled and halved
• 100g raspberries
• 100g blueberries
• 4 tbsp maple syrup
• 150g plain flour
• ½ tsp baking powder
• 3 eggs
• 2 tbsp sunflower oil, for cooking
• 100ml buttermilk

Total time required: 20 mins

Method

1. Place the fruit and 3 tbsp maple syrup in a saucepan and heat gently for 5 minutes. Remove from the heat and set aside.
2. Sift the flour, baking powder and salt into a mixing bowl and make a well in the centre. Whisk the buttermilk and eggs in a separate bowl and pour into the well, along with 1 tbsp syrup. Whisk until it’s the consistency of a smooth cream.
3. Heat a little oil in a heavy-based pan over a medium heat and drop tablespoonfuls of the mixture into the hot pan. Cook for 2 minutes then flip over with a palette knife or spatula and cook the other side for 1 to 2 minutes, until golden. Keep the pancakes warm while you cook the remaining batter.
4. To serve, stack up a few pancakes on each serving plate, and top with a spoonful of the fruit. Serve warm.

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Buttermilk Pancakes with Apple, Cinnamon and Golden Syrup

These delicious, fluffy buttermilk pancakes taste even better topped with caramelised apples and drizzled with golden syrup.

Ingredients

• 120g plain flour
• 2 tsp baking powder
• 5 tbsp golden syrup
• 250ml buttermilk
• 2 medium eggs
• 35g butter, melted
• 2 tbsp sunflower oil
• 4 eating apples, sliced
• ½ tsp ground cinnamon

Total time required: 25 mins

Method

1. Sift the flour and baking powder into a mixing bowl. Beat together 1 tsbp of golden syrup with the buttermilk, eggs and 20g of melted butter. Add to the flour then beat to form a smooth batter.
2. Wipe a small non-stick frying pan with oil and heat until hot. Ladle on a little of the batter and swirl to cover the base. Cook for 1 min then flip and cook for 1 min more until golden and fluffy. Repeat with the remaining batter.
3. Place the apples in a pan with the rest of the butter, cinnamon and 2 tbsp of the golden syrup. Cook for 5 minutes over a low heat until apples are soft and beginning to caramelise. Spoon over each pancake, drizzle with extra golden syrup to serve.

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Eggs Benedict

Spoil them with a classic breakfast recipe with a fresh asparagus twist.

Ingredients

• 3 tbsp white wine vinegar
• 4 free range eggs
• 2 toasting muffins
• 1 jar hollandaise sauce
• 4 rashers back bacon
• 350g asparagus

Total time required: 20 mins

Method

1. Split the muffins, toast them and warm some plates.
2. Trim the ends of the asparagus stalks.
3. Pre heat your grill and cook the bacon, then keep warm.
4. Bring 2 deep saucepans of water to the boil. Add the vinegar to one of the pans.
5. Break the eggs into 4 separate coffee cups or ramekins.
6. Add the eggs to the pan of boiling water with vinegar. The eggs will drop to the bottom and then slowly rise back up. Cook for 3-4 mins and then remove with a slotted spoon.
7. Meanwhile drop the loose spears of asparagus into the second pan of boiling water and cook for 3-5 minutes until just tender. Drain and keep warm.
8. Heat the hollandaise sauce gently in a pan.
9. Spread a small amount of sauce on each muffin, divide the asparagus between the 4 muffins, then a rasher of bacon, then top with an egg. Spoon over the remaining hollandaise and finish with a twist of freshly ground black pepper.

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Poached Eggs with Avocado and Feta on Toast

The perfect romantic brunch.

Ingredients

• 2 large eggs
• 2 slices wholemeal bread
• ½ lemon, juice of
• 1 avocado
• 50g feta cheese
• 1 tsp chilli flakes
• 1 spring onion, chopped

Total time required: 10 mins

Method

1. Bring a large saucepan of water and vinegar to a boil over a high heat.
2. Once boiling, reduce the heat so the water simmers, then use a spoon to swirl the water. Crack in both eggs and cook for 2 1/2 minutes.
3. In a smaller bowl mash together the avocado, feta, chilli flakes and lemon juice. Season well with black pepper.
4. Toast the bread then add on the mixture. Finally finish with a sprinkle of the spring onions add a poached egg on top then serve.

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Baked Camembert with Rosemary and Crusty Bread

A romantic yet simple Valentine's Day starter, with no washing up!

Ingredients

• 1 whole camembert, in a box
• 1 small handful fresh rosemary sprigs
• 1 tsp crushed black pepper
• 1 drizzle olive oil
• 1 crusty loaf, warmed

Total time required: 15 mins

Method

1. Heat your oven to 200°C/180°C fan/Gas 6. Remove the Camembert from the box and peel away the paper. Return to the box, score the top and stud with rosemary sprigs. Season with crushed black pepper and drizzle with a little olive oil. Place onto a baking tray and bake for 10 minutes.
2. Cut 2 slices of crusty bread into chunks for dipping into the cheese. Remove the cheese from the oven and pop onto a board, arranging the bread around it.

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Seared Scallops with Lemon and Chorizo

This is one special starter sure to sweep your loved one off their feet. Serve it up on date night with a little crusty bread to mop up all the juices.

Ingredients

• 6 scallops, approximately 180-200g
• 50g chorizo cooking sausage, sliced
• 1 lemon, washed, juice of half, rest cut into wedges
• 1 tsp fresh coriander, washed and chopped

Total time required: 10 mins

Method

1. Heat a heavy-based frying pan over a medium to high heat and cook the chorizo for 1-1½ minutes on each side until crisp then transfer, using a slotted spoon, to a plate and set aside.
2. Add the scallops to the pan to cook in the chorizo oil for 1 minute on each side until opaque. Return the chorizo to the pan and squeeze over the lemon juice. Stir to combine then remove from the heat and spoon on to plates. Scatter with coriander, season with black pepper and serve with lemon wedges.

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Oysters With Chilli & Ginger

A quick and simple starter that's ideal for a Valentine's treat.

Ingredients

• 6 tablespoons rice wine vinegar
• 1½ cm fresh ginger
• 1 tbps olive oil
• 1 clove garlic
• 1 red chilli, finely chopped
• 1 handful coriander, roughly chopped
• 2 tsps sugar
• 1 lemon
• 6 oysters

Total time required: 20 mins

Method

1. Grate your ginger and garlic then set aside.
2. In a bowl add the rice wine vinegar, finely chopped and de-seeded chilli, sugar and roughly chopped coriander.
3. Add the bowl of ingredients to the pan and heat until they start to boil, then take the pan off the heat and set aside.
4. In a pan heat your olive oil and gently fry the garlic and ginger for about 2 minutes.
5. Put a spoonful of your sauce on top of your shucked oysters and put under the grill for 11 minutes - or until the oysters start to curl at the edges.
6. Drizzle with freshly squeezed lemon juice to serve.

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A Perfect Ribeye Steak with Horseradish, Garlic & Parsley Butter

Nothing says romance like a perfectly cooked ribeye steak teamed with horseradish, garlic and parsley butter. Dreamy...

Ingredients

• 1 pack Morrisons Rib Eye Steak (200g)
• 4 tbsp rapeseed oil
• 1 dash salt
• 1 dash freshly milled black pepper
• 100g salted butter, softened
• 2 garlic cloves, peeled and finely chopped or crushed
• 1 small handful fresh chopped parsley
• 2 tbsp horseradish sauce

Total time required: 30 mins

Method

1. Remove the steaks from the fridge at least 20 minutes before cooking to bring up to room temperature.
2. To prepare the horseradish, garlic and parsley butter; mix all the ingredients together in a bowl and season with black pepper.
3. Mold the butter into a sausage shape and wrap in greaseproof or baking parchment paper.
4. Refrigerate for 5-10 minutes whilst you cook your steak.
5. Heat a non-stick frying or griddle pan until hot. Brush the steak with a little oil on both sides and season well. Cook the steaks according to your preference. Transfer to a warm plate, cover with foil and allow to rest for 3-4 minutes.
6. Serve the steak with two slices of the herb butter and accompaniments of your choice.

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Asparagus and Halloumi Skewers with Mint

Cook up some chemistry with our mouth-watering Asparagus and Halloumi Skewers with Mint. Asparagus develops a beautiful, rich flavour when grilled. The halloumi and mint add an extra punch of flavour making these skewers irresistible.

Ingredients

• 12 asparagus spears, ends trimmed
• 175g halloumi
• 2 tbsp extra-virgin olive oil
• 1 small handful fresh mint, stems removed, leaves roughly chopped
• 1 tsp crushed chillies, optional
• ½ lemon, cut into wedges, to serve 

Total time required: 15 mins

Method

1. Bring a pan of water to the boil and blanch the asparagus for 1 minute.
2. Drain then rinse the asparagus in cold water and pat dry with kitchen roll.
3. Slice the halloumi into 2 pieces lengthways and cut those into 4 more pieces.
4. Take 2 skewers and thread alternately with asparagus and halloumi.
5. Heat a griddle pan or barbecue until very hot. Brush the skewers with a bit of the oil and season well.
6. Cook for 2 minutes each side or until charred.
7. Remove from the heat and sprinkle with the mint.
8. Drizzle with the remaining oil and a sprinkle of crushed chillies, if using.
9. Serve with lemon wedges to squeeze over the skewers.

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Prawn & Chorizo Paella

A simple paella-style dish, perfect for a speedy romantic dinner for two.

Ingredients

• 1 red pepper
• 1 tbsp olive oil
• 1 pack diced chorizo, approx 140g
• 1 pack microwave white rice
• 100ml dry white wine
• 100g frozen peas
• 1 pack king prawns, approx 145g, cooked and peeled
• 1 handful flat leaf parsley

Total time required: 20 mins

Method

1. Deseed and dice the red pepper. Heat 1 tbsp of oil in a non-stick pan, add the pepper and chorizo and fry for 5 minutes. Add all the rice, the white wine and frozen peas. Cook, stirring, for 5 minutes.
2. Toss in the king prawns and heat through for 5 minutes.
3. Chop the parsley and scatter it over the paella, cover and keep warm over a very low heat until ready to eat.

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Mussels with Chorizo and Beans

A delicious light meal perfect for a romantic evening.

Ingredients

• 500g mussels
• 100g chorizo, skin removed and chopped
• 2 shallots, finely chopped
• 1 lemon, halved
• 1 bunch parsley, chopped
• 2 garlic cloves
• 150ml white wine
• 400g cannellini beans, drained and rinsed
• 1 tbsp olive oil

Total time required: 25 mins

Method

1. In a large pan with a lid cook the shallots, parsley, garlic and chorizo in oil for about 5 minutes.
2. Add the wine and cook for another couple of minutes.
3. Stir in the beans, then add the mussels, ensuring they’re well coated with the sauce. Cover pan with the lid.
4. Cook for a few mins, shaking the pan to release the mussel juices and until they’ve all opened. Discard any mussel shells which haven't opened.
5. Scatter over the parsley leaves and squeeze over the lemon to serve.

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Raspberry and Amaretti Cake

Show them you care with this show stopping Italian Raspberry and Amaretti cake. Make Valentine's Day special with the Italian style, soft pink colour and delicate flavours of this cheesecake alternative.

Ingredients

• 175 Amaretti biscuits, crushed
• 80g butter, melted
• 250g ricotta cheese
• 1 whole lemon
• 400g raspberries
• 75g caster sugar
• 1 sachet gelatine
• 300ml whipping cream
• 1 tbsp icing sugar

Total time required: 25 mins

Method

1. Mix together the crushed Amaretti biscuits and melted butter.
2. Press into the base of a 20cm round, loose-bottom, non-stick cake tin and chill until firm.
3. Beat together the ricotta cheese, lemon zest and juice.
4. Purée half the raspberries by pushing through a sieve, then discard the seeds.
5. Stir the raspberry purée into the ricotta mixture with the sugar.
6. Sprinkle the gelatine over 4 tbsp. cold water. Allow to stand for 10 minutes until it becomes spongy, then heat over a pan of gently simmering water until it dissolves and you have a clear liquid. Beat into the ricotta mixture.
7. Whip the cream until it forms soft peaks and fold into the mixture. Spoon over the Amaretti base and level the top of the cake.
8. Chill the cake for at least 4 hours or overnight until set. Once set, use remaining raspberries to decorate the top and dust with a little icing sugar.

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Two-Fork Fondue with Trio of Chocolate

Warm, gooey chocolate, juicy exotic fruit and two forks. Name a more perfect romantic dessert?

Ingredients

• 45g milk chocolate, finely chopped
• 45g white chocolate, finely chopped
• 45g dark chocolate, finely chopped
• 120ml double cream
• 1 kiwi, peeled, halved and sliced
• 1 mango, peeled and cut into chunks
• 75g coconut

Total time required: 15 mins

Method

1. Get ahead by arranging the fruit on a platter, cover with cling film and store in the fridge. Then prepare the chocolate and cream in bowls, so all you have to do after your dinner is pop them in the microwave.
2. Place each chocolate in a separate small bowl or ramekin. Divide the cream between each bowl then heat in the microwave for 45 seconds*. Stir gently until smooth and combined. (Alternatively, heat the cream in a bowl over a saucepan of barely simmering water then add the chocolate, remove from the heat and leave for 5 minutes to melt, then stir to combine. Repeat with the remaining 2 chocolates.) * Microwave wattages vary. This time is a guide only.
3. Spoon each chocolate mix into a small pot and serve straight away with the exotic fruit.

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Chocolate Liqueur Truffles

Moreish dark chocolate truffles flavoured with your partner’s favourite drink are a romantic gift and delicious dessert in one.

Makes 40 truffles

Ingredients

• 300g plain chocolate
• 300ml double cream
• 25g butter
• 4 tbsp brandy, or rum, or whisky, if preferred
• 4 tbsp clear honey
• 50g cocoa powder, to dust

Total time required: 45 mins

Method

1. Break the chocolate into individual squares and place in a large heatproof mixing bowl with the cream, butter, brandy (or rum or whisky) and honey.
2. Place the bowl over a pan of lightly simmering water and heat, gently stirring, until the chocolate has melted and you have a smooth glossy mixture. Cool, then chill until the mixture thickens.
3. Using clean hands, take teaspoonfuls of the mixture and roll into balls between the palms of your hands. You will need to keep rinsing your hands occasionally as it can get a bit messy. Arrange onto a clean tray and chill for a further 30 minutes. Dust generously with cocoa powder, then pop each truffle into individual paper cases. Keep chilled and eat within 1 week.

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