There’s nothing more romantic than cooking a delicious meal for the special person in your life on Valentine’s Day.
If you’re thinking about cooking a storm for your perfect partner this Valentine’s then we wholeheartedly recommend you check out these super romantic Valentine’s Day recipes.
Mediterranean Fig & Mozzarella Salad
200g fine green bean, trimmed
6 small figs, quartered
1 shallot, thinly sliced
1 x 125g ball mozzarella, drained and ripped into chunks
50g hazelnut, toasted and chopped
small handful basil leaves, torn
3 tbsp balsamic vinegar
1 tbsp fig jam or relish
3 tbsp extra-virgin olive oil
- In a large saucepan of salted water, blanch the beans for 2-3 mins. Drain, rinse in cold water, then drain on kitchen paper. Arrange on a platter. Top with the figs, shallots, mozzarella, hazelnuts and basil.
- In a small bowl or jam jar with fitted lid, add the vinegar, fig jam, olive oil and some seasoning. Shake well and pour over salad just before serving.
Recommended appliance: Easy Spin Salad Spinner
Honey & Orange Roast Sea Bass with Lentils
2 large skin-on sea bass fillets
zest and juice ½ orange
2 tsp clear honey
2 tsp wholegrain mustard
2 tbsp olive oil
250g pouch ready-to-eat Puy lentils
small bunch parsley, chopped
small bunch dill, chopped
- Heat oven to 200C/180C fan/gas 6. Place each sea bass fillet, skin-side down, on individual squares of foil. Mix together the orange zest, honey, mustard, 1 tbsp olive oil and some seasoning, and drizzle it over the fillets. Pull the sides of the foil up and twist the edges together to make individual parcels. Place the parcels on a baking tray and bake in the oven for 10 mins until the fish is just cooked and flakes easily when pressed with a knife.
- Warm the lentils following pack instructions, then mix with the orange juice, remaining oil, the watercress, herbs and seasoning. Divide the lentils between 2 plates and top each with a sea bass fillet. Drizzle over any roasting juices that are caught in the foil and serve immediately.
Recommended appliance: George Foreman 10 Portion Grill
Champagne & Raspberry Possets
140g frozen raspberries, defrosted
2 tbsp champagne
200ml double cream
4 tbsp golden caster sugar
2 tsp freeze-dried raspberry pieces
shortbread biscuits, to serve
- Put the raspberries and Champagne in a mini food processor or blender (or use a jug and a hand blender). Whizz until the purée is as smooth as you can get it, then use a wooden spoon or spatula to push as much of it through a sieve as you can. Discard the seeds left behind.
- Put the cream and sugar in a saucepan and warm gently until the sugar melts. Increase the heat until just boiling, then boil vigorously for 21/2 mins, stirring constantly. Turn off the heat and stir in the raspberry-Champagne purée. Cool for 15 mins before dividing between 2 small pots or glasses. Chill for 30 mins, then sprinkle over the freeze-dried raspberry pieces and chill for at least 2 hrs more until set (or overnight if you’re making ahead).
- To serve, remove the possets from the fridge and add some shortbread biscuits.
Recommended appliance: Sage Kinetix Control Blender
All of these recipes come courtesy of BBC Good Food.