to add an item to your Itinerary basket.
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You didn’t think we would forget about the singletons on Valentine's Day did you? This guide is just for you… if you are going through a breakup, or happily (or unhappily single) or just 'Bah-Humburg' to the V word then we hope we can give you some inspiration to get you through the day!
At home entertainment
Of course, there is absolutely nothing wrong with watching the usual romantic film or singing a love ballad at the top of your lungs! Here are some ideas to get you started:
Music:
- Dancing on my own - Calum Scott
- Roar – Katy Perry
- Run the World (Girls) – Beyoncé
- Girl on Fire – Alicia Keys
- Shake if Off – Taylor Swift
- Bloodline – Ariana Grande
- Stronger – Kelly Clarkson
- Its my Life – Bon Jovi
- Fighter – Christina Aguilera
- Feeling Myself – Niki Minaj feat. Beyoncé
Movies:
- Eat Pray Love
- Bridget Jones Diary
- How to be Single
- Isn’t it Romantic
- The Break Up
- Someone Great
- He’s just not that into you
- Magic Mike
- 500 Days of Summer
- Kill Bill (we need one for the men and who doesn’t like a bit of action)
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DIY Pamper Day
Take this opportunity to spoil yourself! Run a nice hot bath, add some bubbles, light some candles, have a long hot soak and unwind! Visit our DIY Pamper page for some ideas and inspiration for your spa day at home!
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Romantic recipes for one
We think you deserve a treat this Valentine's Day! You can cook these dishes when you want them, without having to worry about anyone else - not to mention you could cook for two and keep the leftovers for dinner the following night! If you're not in the mood to cook, visit our Exeter takeaway page for a list of excellent Exeter eateries that are providing takeaway and delivery!
Menu 1 for the meat lover
Starter - Sticky Bourbon BBQ Chicken Wings by BBC Good Food
Ingredients:
- 1kg whole chicken wings
- 2 tbsp olive oil
- 4 celery sticks, each cut into 4 small sticks (keep some with their leaves)
- French breakfast radishes (with their leaves if you can get them)
For the barbecue sauce:
- 150ml tomato ketchup
- 100ml cider vinegar
- 100ml bourbon
- 4 tbsp dark brown sugar
- 2 tbsp hot chilli sauce
- 1 tbsp Worcestershire sauce
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground paprika
- 1 tbsp butter
For the blue cheese dressing:
- 100g gorgonzola
- 150ml soured cream
- 50g mayonnaise
- Good squeeze lemon juice
Method:
1. Heat oven to 220C/200C fan/ gas 7. Cut the chicken wings into winglets by slicing through each of the joints. Keep the two meaty pieces and discard the wing tips, or freeze for stock.
2. Put the winglets on a large baking sheet, drizzle with the olive oil, then season. Roast in the oven for 20 mins, then reduce the temperature to 180C/160C fan/ gas 4 and cook for a further 25 mins.
3. Meanwhile, make the barbecue sauce. Put all the ingredients, except the butter, in a pan and mix together with plenty of black pepper. Let it bubble away for 3-5 mins to thicken up a little, then add the butter and stir until it has melted and made the sauce nice and shiny. Season to taste.
4. Half an hour before the chicken wings are ready, take them out of the oven and brush over three-quarters of the barbecue sauce. When they’re fully cooked, toss them in the rest of the sauce so that they become sticky.
5. In a small bowl, mash the blue cheese dressing ingredients together with some seasoning, until combined. The barbecue sauce and dip can be made a day ahead, covered and chilled. Serve alongside the wings with the celery sticks and radishes for dipping.
Main - Beer and Bacon Mac ‘n’ Cheese by Delicious
Ingredients:
- 225g smoked streaky bacon rashers, chopped
- 4 garlic cloves, crushed
- 1 tbs thyme leaves, chopped
- 1 tbs Dijon mustard
- 11/2 cups (375ml) beer (lager)
- 300g macaroni
- 3 cups (750ml) milk
- 1/4 cup (40g) plain flour
- 11/4 cup (150g) grated cheddar
- Chopped flat-leaf parsley leaves, to serve
Method:
1. Preheat oven grill to high.
2. Add bacon to a large cold ovenproof frypan and place over medium heat. When bacon begins to sizzle, cook, stirring, for 6 minutes or until crisp. Drain fat, reserving 2 tbs in pan.
3. Add garlic, thyme, mustard and season with pepper. Cook, stirring, for 1 minute or until fragrant.
4. Add the beer, increase heat to medium-high and simmer for 2 minutes or until slightly reduced.
5. Add pasta, milk and 11/3 cups (330ml) water, then stir through flour.
6. Cook, stirring occasionally, for a further 6-8 minutes until almost tender. Stir in half the cheese, then top with remaining cheese.
7. Grill for 3-4 minutes until golden. Sprinkle with parsley to serve.
Image taken from Delicious
Dessert - Lauren’s Chocolate Mug Cake by All Recipes
Ingredients:
- 3 tablespoons plain flour
- 3 tablespoons golden caster sugar (I used golden caster but any will do)
- 2 tablespoons cocoa powder
- 1 egg
- 3 tablespoons oil
- 2 tablespoons golden syrup (or 3 tablespoons milk)
Method:
1. Put the flour, sugar and cocoa powder into a large mug.
2. Add the egg and mix thoroughly. It's far easier if you get rid of the lumps at this stage!
3. Add the oil and golden syrup and mix thoroughly. (Note: I only used golden syrup because I had no milk, but I actually thought it tasted better with golden syrup anyway!)
4. Put the mug in the microwave for 2 minutes. After roughly 1 minute you should see your cake begin to rise above the rim of the mug. Don't panic - it shouldn't overflow if you got the ingredient balance right!
5. After 2 minutes remove your mug and eat. Best eaten ASAP - it tastes great when it's still warm! Enjoy!
Menu 2 for the healthy one
Starter - Grilled Asparagus and Poached Egg Salad by All Recipes
Ingredients:
- 1 large egg
- Splash of vinegar
- 1 handful asparagus, tough ends trimmed
- Mixed salad greens of choice
- A few shavings of Parmesan cheese
- Salt and pepper to taste
For the Lemon vinaigrette:
- 1 part lemon juice
- 1 part olive oil
- Salt and pepper to taste
Method:
1. Preheat the grill, and coat asparagus with olive oil and grill for about 10 minutes, until the asparagus is cooked but still firm.
2. To poach the egg: Fill a large pan with water about 7cm deep and bring it to a simmer. Add a splash of vinegar to the water and use a spoon to make a gentle swirl. Crack the egg in a small bowl, cup, ramekin or a soup ladle. Be careful to keep the yolk intact. Lower it into the water and cook until done, 3-4 minutes.
3. Make the vinaigrette by combining the ingredients in a jar and shaking well. Toss the salad greens with the vinaigrette.
4. Plate the salad by layering the greens, then asparagus and topping it with the poached egg. Add fresh Parmesan shavings and season to taste with salt and pepper.
Main - Griddled Salmon with Herby Quinoa by Jamie Oliver
Ingredients:
- 160 g ready-to-eat quinoa
- 2 lemons
- 2 courgettes
- 1 bulb of fennel
- 1 bunch of mixed fresh soft herbs, such as dill, parsley, basil
- 4 tablespoons natural yoghurt
- Extra virgin olive oil
- 4 salmon fillets, skin on, scaled and pin-boned, from sustainable sources
Method:
1. Prepare the quinoa according to the packet instructions, then squeeze over the juice of half a lemon. Season with a good pinch of sea salt and black pepper, then set aside.
2. Preheat a griddle pan to high.
3. Slice the courgettes lengthways into thin strips. Griddle the courgette strips for 2 minutes each side and put aside on a plate. Turn the griddle down to a medium heat.
4. Using a mandolin (use the guard!) or speed-peeler, slice the fennel into thin strips, place in a bowl and squeeze over the juice of half a lemon. Pick and finely chop the herb leaves, stir through the quinoa and season.
5. Make a dressing by squeezing the remaining lemon juice into a small bowl, then add the yoghurt and 2 tablespoons of oil, and stir to combine. Season with salt and pepper to taste.
6. Season and rub a little oil all over the salmon fillets, then cook on the hot griddle for 3 to 4 minutes each side, or until the fish is cooked through.
7. Pile the quinoa on a plate and arrange the griddled courgette and lemony fennel on top, along with flakes of salmon. Dot over the yoghurty dressing, scatter over the remaining herbs, then serve.
Dessert - Honeyed Almond Figs by BBC Good Food
Ingredients:
- 2 ripe figs
- 2 tbsp 0% fat Greek yogurt
- 1 tbsp runny honey
- Pinches of cinnamon
- A few flaked toasted almonds
Method:
1. Cut the figs in half. Spoon over the yogurt, then drizzle with honey. Sprinkle with cinnamon and a few flaked toasted almonds.
Menu 3 for the plant-based lover
Starter - Red Onion, Orange and Pomegranate Salad by Sainsbury’s
Ingredients:
- 2 large oranges
- 1 pomegranate
- 1 small red onion
- 1 long red chilli
- 31g bunch fresh coriander
- 1 tsp extra-virgin olive oil
Method:
1. Slice the ends off the oranges and place on a chopping board, cut-side down. Using a small sharp or serrated knife, remove the peel and pith, working your way around the orange. Cut between the membranes to release the segments. Put the segments in a salad bowl but don't add any juice that might have oozed on to your board.
2. Halve the pomegranate and tap it hard on a chopping board to shake out the seeds; discard any white pith. Scrape the seeds into the bowl with the orange segments.
3. Peel the onion and cut it in half from root to tip. Finely slice both halves and add to the bowl with the oranges. Very finely slice the chilli. If you want your salad a little less spicy, discard the seeds before slicing.
4. Trim the coriander and tear or chop the leaves very roughly, then add them to the bowl with the oranges. Pour over the oil and season. Toss together lightly and serve straightaway.
Image taken from Sainsbury's
Main - Green Thai Tofu Curry by Olive Magazine
Ingredients:
- Jasmine rice 240g
- Smoked tofu 225g pack, cubed
- Vegetable oil 2 tsp
- Thai green curry paste 50g
- Low-fat coconut milk 400g tin
- Sugar snap peas 150g
- Baby sweetcorn 175g, halved lengthways
- Green beans 150g, halved
- Lime 1, juiced
- Coriander a small bunch, leaves picked
Method:
1. Put the jasmine rice into a pan with 480ml of water and a pinch of salt. Bring to the boil, turn the heat to low, put on a lid and simmer gently for 10 minutes, then leave off the heat to steam for another 10 minutes. Fluff up with a fork just before serving.
2. Toss the smoked tofu in a bowl with the oil then cook in a non-stick frying pan for 1-2 minutes on each side until really crisp, then remove with a slotted spoon.
3. Add the curry paste and coconut milk to the pan and simmer for 5 minutes until reduced slightly. Return the tofu along with the sugar snaps, baby sweetcorn and green beans, and simmer for 5 minutes until the vegetables are tender.
4. Stir the lime juice and coriander through the curry, then serve with the rice.
Dessert - Chocolate Vegan Mug Cake by Nora Cooks
Ingredients:
- 2 tablespoons all purpose flour
- 2 tablespoons cocoa powder
- 2 tablespoons granulated sugar
- 1/8 teaspoon salt
- 1/4 teaspoon baking powder
- 1 tablespoon canola oil, melted coconut oil or vegan butter
- 3 tablespoons non-dairy milk
- 1/2 teaspoon pure vanilla extract
- 2 tablespoons dairy free chocolate chips
Method:
1. Add the flour, cocoa powder, sugar, salt and baking powder to a mug. Stir or whisk to combine.
2. Pour in the oil, non-dairy milk and vanilla into the mug with the dry ingredients and stir well with a spoon. Sprinkle the chocolate chips on top.
3. Cook in the microwave for 40 seconds. It will likely be a little undercooked in the middle at this point, which is my preference, but if you want it cooked more, microwave it another 10-20 seconds.
4. Serve immediately.
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