Valentine’s Day Recipes

Love is in the air – and the kitchen. Treat someone to one of our favourite Valentine’s Day dishes for a romantic meal to remember


Henry Harris’ Filet Au Poivre


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The beauty of this dish lies in the perfect amalgamation of rich brandy and veal stock, combined with meaty resting juices and caramelisation from the pan.

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Tom Hunt’s Candied Beetroot Chocolate Pot


Tom Hunt - Candied Beetroot Chocolate Pot

Made with beetroot and smooth dark chocolate, this is an intensely rich dessert, so the smallest pot is all you need. The candied beetroots make nice chewy morsels to sink your teeth into.

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  John Jackson’s Steak With Chimichurri, Rocket And Pickles

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Say it with steak – this recipe is meaty, mighty and perfect for impressing.

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Raymond Blanc’s Reverse Chocolate Crumble


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 Decadently delightful – one slice is never enough when it comes to Raymond Blanc’s reverse chocolate crumble.

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Lisa Goodwin-Allen’s Wild Seabass With Young Garden Leeks


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Lisa Goodwin-Allen’s recipe for wild seabass, young garden leeks, charred lettuce, iron cross oxalis makes an ideal show stealer.

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Leiths’ Raspberry Meringue Millefeuille


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Pretty in pink – this sweet dessert is easy on the eye and the tastebuds.

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Chris Horridge’s Lamb Loin With Parmesan Risotto


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This exceptional lamb loin recipe from Chris Horridge features a wonderful combination of blushing lamb served on a bed of creamy Parmesan risotto and wilted spinach – finished off with roast shallots, wild mushrooms and olives.

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Jason Atherton’s Mascarpone Mousse Tarts With Poached Rhubarb And Rhubarb Sorbet


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This sophisticated dessert is a cross between a tartlet and a millefeuille – and is beautiful in both presentation and taste.

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Richard Thompson’s Slow Cooked Island Pork Belly With Lobster


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Rich and filling, chef Robert Thompson‘s slow cooked pork belly features a dream combination of pork, pasta and lobster – all on one plate.

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 Chocolate And Griottine Fondant With Cherry Yogurt Ice Cream


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Pastry chef Daniel Fletcher‘s indulgent recipe combines lashings of dark chocolate with fresh cherries and cocoa powder for a decadent dessert.

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 Rukmini Iyer’s Slow-Cooked Filo Chicken Pie

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These chicken thighs, slow-cooked in pomegranate molasses until it falls apart like pulled pork, make a wonderfully rich pie filling.

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James Martin’s Linguine With Mussels & Courgettes


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Mussels are one of the best types of seafood for fast cooking. This luscious linguine is ideal for a speedy but sexy dinner for two.

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Bel-Air’s Truffle & Lemon Chicken


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Zesty and full of flavour, this truffle and lemon chicken with crushed Jerusalem artichokes, potatoes and green salad is ideal for a sumptuous bite.

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Milly Cookbook’s Duck Egg Carbonara


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This creamy carbonara from Nicola Millbank, aka Milly Cookbook, uses duck eggs to create an irresistibly Italian dish

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Matthew Tomkinson’s Chilled New Forest Strawberry Consommé


Matthew Tomkinson’s Chilled New Forest Strawberry Consommé with Lemon Verbena Sorbet and Almond Tuile
Resistance is futile. Matthew Tomlinson, The Montagu Arms’ head chef and Roux Scholar, conjures dessert magic with this chilled new forest strawberry consommé with lemon verbena sorbet and almond tuile dish.

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Owen Morgan’s Chocolate And Smoked Paprika Truffles


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Owen Morgan uses smoked paprika in these indulgent after-dinner treats – striking both visually and in their smoky, bitter flavour.

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Greg Malouf’s Rose & Buttermilk Panna Cotta With Pears


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Fragrant and creamy – pears add a sumptuous touch to this rose and buttermilk panna cotta.

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 Chocolate Bark Hearts


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This recipe couldn’t be easier, and it’s a fantastic alternative to commercial Valentine’s Day chocolates, which tend to be full of sugar.

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Dominique Ansel’s Omelette Soufflé


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This cheesy omelette is perfect for a Valentine’s Day brunch.

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