We've put together some delicious recipes for you to try with/for your loved one at home this Valentine's Day! If you're cooking a Valentine's meal for a family of 4 instead, simply double the ingredients for an extra special meal...

If you don’t feel like cooking we've also got you covered! Take a look at our Exeter takeaway page if you're missing your favourite restaurant or check out our Come Dine with Me blog for inspiration for a themed evening!

Dinner for 2 - for the meat lovers

Starter - Fig, Prosciutto and Radicchio Salad by Delicious

Ingredients:

- 4 slices sourdough, torn

- 100ml extra virgin olive oil

- 4 figs, halved

- 2 tablespoons honey

- 1/3 cup (80ml) balsamic vinegar

- 150g mixed salad leaves (mesclun)

- 1 small radicchio, leaves torn

- 8 thin slices prosciutto, torn

- 150g English stilton or other blue-vein cheese, crumbled

‏‏‎ ‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎

Method:

1. Preheat oven to 180°C. Place the sourdough on a baking paper-lined baking tray and drizzle with 1 tablespoon oil.

2. Bake for 8-10 minutes until golden and crisp. Remove from tray and set aside.

3. Place figs, skin-side down, on tray, drizzle with honey and half the balsamic. Bake for 6-8 minutes until starting to collapse.

4. Whisk remaining 1/3 cup (80ml) oil, 2 tablespoons balsamic and fig cooking juices in a bowl. Season. Transfer to a bowl with the leaves, prosciutto, cheese and croutons.

5. Toss to combine. Arrange on a platter and garnish with baked figs to serve.

Image taken from Delicious

‏‏‎ ‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎

Main - Steak with Mushroom Puff Tartlets by BBC Good Food

Ingredients:

- 100g puff pastry

1 tbsp olive oil , plus a little extra

1 shallot , finely chopped

- 100g chestnut mushroom , chopped

1 tsp chopped thyme, plus sprigs to decorate

- 3 tbsp port or Madeira

1 tbsp double cream

- 2 fillet steaks, about 140g/5oz each

‏‏‎ ‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎

Method:

1. Heat oven to 200C/fan 180C/gas 6. Roll out the pastry to about the thickness of a £1 coin, then cut out 2 x 12cm circles using a cutter, or by scoring around a saucer. Score a circle 2cm in from the edge, then prick the pastry inside the border. Lift onto a baking tray, then bake for 20-25 mins or until golden and puffed. Press the risen middles down a little, ready for the filling. Can be made a day ahead, then reheated in a hot oven.

2. Heat the oil in a pan, add the shallots, then fry until softened. Add the mushrooms and thyme, then fry until mushrooms are softened and any liquid almost gone. Add the port or Madeira, then bubble for 2 mins. Add the cream, simmer for 1 min more until the sauce is slightly thickened, then set aside.

3. Rub the steaks with a little oil and seasoning. Heat a griddle pan until hot, then cook the steaks for 2-3 mins on each side (depending on their thickness) for medium rare, a little more if you like your steaks well done. Cover the steaks with foil, then rest them for 10 mins.

4. Reheat the tartlets. Warm the mushroom mixture over a low heat. Set the tartlets on warm plates, then spoon over the mushroom mixture. Sit the fillet steaks on top with a sprig of thyme. Serve with Balsamic spinach and Oven sauté potatoes.

‏‏‎ ‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎

Dessert - Chocolate Soufflés with Orange and Cardamom Sauce by Tesco

Ingredients:

- Butter, for greasing

- 100g dark chocolate (minimum 70% cocoa solids)

- 25g butter

- 4 eggs, separated

- 100g caster sugar

‏‏‎ ‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎

For the sauce:

- 1-2 large oranges

- 1 tbsp caster sugar

- 1 tsp cornflour

- 10 cardamom pods or a pinch of ground cardamom

‏‏‎ ‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎

Method:

1. Heat the oven to gas 7, 220°C, fan 200°C. Grease 4 x 200ml ramekins or small oven-proof dishes. Break up the dark chocolate and place with the butter in a heat-proof glass bowl over a pan of simmering water until melted. Remove from the heat and set aside to cool slightly.

2. In a clean, grease-free bowl, whisk the egg whites until they form stiff peaks. Gradually whisk in the caster sugar. Mix the yolks into the melted chocolate and add to egg whites, folding in gently. Then spoon the mixture into the ramekins. Bake for 14 mins until they feel firm in the centre.

3. Make the sauce by grating the orange rind into fine shreds. Squeeze 125ml orange juice. Place the rind, half the juice and sugar in a pan and boil for 2-3 mins. Stir the cornflour into the remaining juice and bring to the boil. Crush the cardamom pods, removing the husks and add to the pan, or use ground cardamom.

4. When ready, remove the ramekins from the oven and serve hot, cracking the top of each one and pouring over the sauce

Image taken from Tesco

Dinner for 2 - for the healthy ones

Starter - Tomato Salad with Burrata and ‘nduja Sauce by Olive Magazine

Ingredients:

- Tomatoes 200g, of mixed sizes and colours

- sea salt flakes

- Olive oil 2 tbsp

- Shallot 1 small clove, finely diced

- ’nduja 15g sauce

- Italian red wine vinegar 2 tbsp

- Caster sugar 1 tsp

- Burrata 1

- Basil a handful of small leaves

- Crusty bread to serve (optional)

‏‏‎ ‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎

Method:

1. Use a small serrated knife to slice the tomatoes thinly, then layer on a platter.

2. If the tomatoes have been in the fridge, do this at least 20 minutes before you want to eat to let them come up to room temperature.

3. Sprinkle with sea salt.

4. Heat the olive oil in a small pan over a gentle heat.

5. Add the shallot and cook until softened.

6. Remove from the heat and add the ‘nduja, whisking together. Whisk in the vinegar and sugar.

7. Tear the burrata over the tomatoes. Spoon over the dressing, then top with basil leaves.

8. Eat with crusty bread, if you like.

‏‏‎ ‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎

Main - Pan-fried Sea Bass with Citrus Dressed Broccoli by BBC Good Food

Ingredients:

- 2 sea bass fillets, about 140g each

- 1 small head of broccoli

- 1 orange

- 6 tbsp olive oil

- 4 tbsp small capers

- 6 anchovies, roughly chopped

- 1 lemon

‏‏‎ ‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎

Method:

1. Before you start cooking, get everything prepared. Trim each sea bass fillet so they are both the same shape, then score the skin, cutting into the flesh slightly, 5 or 6 times at about 1cm intervals. Set aside.

2. Segment the orange – slice off the top and bottom, then cut away the skin and pith. Cut away each segment, then squeeze out the juice from the rest of the orange into a bowl. Cut the broccoli into medium-size florets.

3. To make the warm broccoli salad, cook the florets in a pan of boiling salted water for 1 min until just cooked. While the broccoli is cooking, put a frying pan on to heat. As soon as the broccoli is cooked, drain it, then tip straight into the hot frying pan to ‘scorch’ out all the moisture.

4. Turn off the heat, then scatter the orange segments over the broccoli. Toss for a few moments just to heat through, then tip into a bowl and dress with the orange juice and 2 tbsp olive oil. Season with pepper and a small sprinkling of sea salt, then set aside.

5. Wipe out the pan. Season the fish with a little salt and pepper just before cooking. Heat the frying pan until very hot, then add 2 tbsp oil. Lay the fish fillets in the pan, skin-side down. As soon as it goes in, press each fillet down with your fingers or a fish slice to stop it from curling up.

6. Reduce the heat to medium, then leave the fish to cook for 3-4 mins, undisturbed, until you can see that the flesh has cooked two-thirds of the way up and the skin is crisp and brown.

7. Flip the fillets over, then fry on the flesh side for about 2 mins until just done, basting the skin with the oil in the pan as it cooks. Leave to rest on a warm plate, skin-side up, and baste with the hot oil and juices from the pan.

8. Pour 2 tbsp olive oil into the pan and place it back on a high heat. Scatter in the capers and anchovies, then cook until they start to crisp. Grate over the lemon zest and squeeze in the juice of ½ the lemon. If there isn’t enough juices in the pan to drizzle over both plates, add a splash more oil. You are now ready to plate up.

‏‏‎ ‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎

Dessert - Pomegranate-Poached Pears by Cooking Light

Ingredients:

- 3 firm pears

- 1 tablespoon unsalted butter

- 1 cup Pinot Noir

- 1 cup pomegranate juice

- 1/4 cup plus 1 tsp. maple syrup, divided

- 1 tablespoon vanilla extract

- 1 cinnamon stick

- 1/2 cup plain 2% reduced-fat Greek yogurt

- 3 tablespoons crème fraîche

- 2 teaspoons lemon zest

‏‏‎ ‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎

Method:

- Peel, halve, and core three firm pears.

- Melt unsalted butter in a medium skillet over medium-high. Add pears, cut sides down; cook until browned, about 5 minutes.

- Add Pinot Noir, pomegranate juice, 1/4 cup maple syrup, vanilla extract, and cinnamon stick.

- Cover and simmer until tender, about 15 minutes. Let cool slightly.

- Stir together plain 2% reduced-fat Greek yogurt, crème fraîche, and 1 tsp. maple syrup in a small bowl.

- Spoon over pears; garnish with lemon zest.

Dinner for 2 - for the plant-based lovers

Starter - Jerusalem Artichoke Soup by Greedy Gourmet

Ingredients:

- 30ml (2 tbsp) olive oil

- 1 onion, peeled and chopped

- 1 clove garlic, crushed

- 900g (2 lbs) Jerusalem artichokes, peeled and sliced

- 900ml (1½ pints) vegetable stock

- 60ml (2 fl oz) cream [optional]

- 30g (1 oz) chives, washed and roughly chopped

- Salt and black pepper to taste

‏‏‎ ‏‏‎ ‎‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎

Method:

1. Heat the oil in a large saucepan; add the onion and garlic and gently sauté.

2. When the onion has softened after about 5 minutes, add the Jerusalem artichokes and stock and stir well.

3. Bring the contents to the boil, reduce the heat and simmer gently for 20 minutes or until the butternut is soft.

4. Blend the soup with a hand-held blender or in a jug blender.

5. Add the cream, season to taste and serve in four bowls and sprinkle with the herbs.

Image taken from Greedy Gourmet

‏‏‎ ‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎

Main - Miso Roasted Tofu with Sweet Potato by BBC Good Food

Ingredients:

- 400g firm tofu , drained

- 100g fine green beans

- 2 tbsp olive oil

- 2 tbsp black or white sesame seeds, toasted

- 2 large sweet potatoes

- 2 spring onions, finely sliced

‏‏‎ ‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎

For the dressing:

- 3 tbsp white miso (if you can't find it, use 2 tbsp brown miso paste)

- 3 tbsp mirin

- 3 tbsp lime juice

‏‏‎ ‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎

Method:

1. Heat oven to 200C/180C fan/gas 6. Wrap the tofu in kitchen paper, place in a shallow dish and put a heavy plate on top to help squeeze out the water. When the paper is wet, replace with another wrapping and weigh down again. Chop the tofu into medium cubes (about 2.5cm). In a small bowl, mix the dressing together with a whisk.

2. Boil the beans for 1 min, then drain, rinse in cold water and set aside. Line a baking tray with parchment, spread out the tofu and pour over half the dressing. Sprinkle the sesame seeds on top and mix well. Bake for 20-25 mins until golden and crisp. Meanwhile, cut the sweet potatoes in half, place in a bowl, cover with cling film and microwave for 10-15 mins until very soft.

3. Mash the sweet potato and serve in bowls with the tofu, green beans, the dressing poured over and some spring onions sprinkled on top.

‏‏‎ ‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎

Dessert - Chocolate Fruit Crisp for Two by The Organic Dietitian

Ingredients:

- 2 cups fresh or frozen fruit I used a combination of cherries, strawberries, and raspberries

- 1 tablespoon arrowroot starch

- Pinch sea salt

- 1 heaping teaspoons orange zest

- 1 tablespoon fresh orange juice

‏‏‎ ‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎

For the topping:

- 2 tablespoons unsweetened shredded coconut

- 2 tablespoons walnuts

- 1/4 cup almond flour

- 1 tablespoon coconut flour

- 1 tablespoon cacao powder or unsweetened cocoa powder

- 1 1/2 tablespoon coconut oil

- 2 large dates pitted

- Pinch sea salt

‏‏‎ ‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎

Method:

1. Preheat the oven to 350 degrees F.

2. In a bowl toss the fruit with the arrowroot, salt, orange zest and juice to coat.

3. Divide the fruit into two 8 ounce oven safe dishes.

4. In a food processor add to topping ingredients and pulse until ingredients are just incorporated and forms a moist but crumbly mixture (just enough to chop the dates/walnuts and mix in the coconut oil).

5. Divide the topping evenly on top of the two fruit dishes.

6. Bake in the oven for 20-25 minutes until slightly bubbly and topping is set and golden.

7. Serve immediately, at room temperature, or cold from the fridge.

Image taken from the Organic Dietician

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