Valentines menu for the perfect romantic night in

Valentines menu for the perfect romantic night in

If you’re looking to impress this Valentine’s Day, why not put together a thoughtfully cooked meal to show you care. With candles, music and indulgent food it’s a sure way to impress the one you love. We’ve put together a menu which doesn’t take hours to prepare but puts your best fork forward.

Panzanella caprese salad

Serves 2


For the salad and croutons:

200g mixed tomatoes

125g mozzarella

1 ciabatta loaf roughly chopped into chunks

15g basil

For the dressing:

2tbsp olive oil

1tbs[ red wine vinegar

½ tsp caster sugar

½ clove of garlic, crushed


Chop the tomatoes and in a bowl mix with a large pinch of salt and pepper, put to one side.

Heat a little olive oil in a frying pan, toast the ciabatta chunks in the pan until golden

Mix the dressing ingredients together

Tear the mozzarella onto a plate then spread the croutons over, spread the tomatoes over the top, then drizzle over the dressing, finish by tearing the basil leaves over the salad



Spaghetti alle vongole

Serves 2


140g spaghetti

500g fresh clams

200g chopped tomatoes

1 garlic clove, crushed

½ a red chilli finely chopped

100ml white wine

15g parsley, chopped


Put a large pan of water with a generous pinch of salt on to boil.

Rinse the clams in cold water, discard any that are damaged or open.

Put the spaghetti in the pan of water and cook per pack instructions, usually around 8-10 minutes.

Meanwhile heat 1 tbsp olive oil in a large pan (with a lid), add the garlic and chilli and fry for a few seconds, stir in the tomatoes.

Pour in the clams along with the wine and bring the liquid to the boil

Put a lid on the pan and simmer for 3-4 minutes until the clams are open

Take the lid off and discard any unopened clams

Drain the pasta and toss into the sauce.

Serve in bowls with a sprinkling of parsley


Melt in the middle caramel chocolate puddings

Top Tip: once the mix for these puddings is made it can be kept in the fridge for up to 3 days, if cooking from chilled cook for 10 – 12 minutes

Serves 4


25g unsalted butter – plus extra for greasing

175g dark chocolate

75g golden caster sugar

2 large eggs

25g plain flour

½ tsp vanilla extract

4 tsp dulce de leche


Freeze one tea spoon of dulce de leche per hole of an ice cube tray

Preheat the oven to 200°c/400°F/gas mark 6.

Grease 4 160ml ramekins and place a small disk of grease proof paper in the bottom of each

Put a pan with a small amount of water in the bottom on the hob and bring to a simmer, place a glass bowl on top, ensuring the bowl does not touch the water.

Break the chocolate up in the bowl and stir until melted, remove the bowl from the heat and allow to cool slightly

In another bowl, cream the butter and sugar together until light and fluffy

Beat the eggs in one at a time then stir in the flour

Gently fold in the melted chocolate until thick, add the vanilla essence and a pinch of salt

Spoon the mixture into each of the ramekins until half full, drop in a frozen cube of dulce de leche into each ramekin then top the mixture up to cover the cube. 

Bake the puddings for 8-10 minutes until the outside of the pudding is just set.

Loosen the sides with a palette knife then turn out immediately and serve with cream or ice cream.


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