Valentine's day 2017

February 14th

Starter serves 2

Crayfish cocktail with horseradish cream

Ingredients

1 tbsp crème fraîche

½ tsp creamed horseradish sauce

juice 1 lime

1 chicory head

1 avocado

140g pack crayfish tails, see tip below left

cayenne pepper, to serve

Method

First, make the horseradish cream by mixing together the crème fraîche, horseradish sauce and half of the lime juice. Keep the sauce covered and chill until needed.

Take two glass serving dishes and put 1 chicory leaf in each. Finely shred the rest of the chicory and divide it between the dishes. Stone, peel and thinly slice the avocado, toss in the remaining lime juice and put on the shredded chicory. Lay the crayfish tails over the top.

Add the horseradish cream and a light sprinkling of cayenne pepper to serve.

Main Course - serves 2

Harissa lamb cutlets with pomegranate couscous

Ingredients

100g 0% fat Greek yogurt

1 heaped tbsp harissa

4 lean lamb cutlet, fat trimmed

For the couscous

100g couscous

125ml hot low-sodium vegetable stock

400g can chickpea in water, drained

zest and juice 1 lemon

1 tbsp white wine vinegar

6 dried apricot, chopped

small pack pomegranate seeds

small pack mint, chopped

Method

Heat the grill. In a large bowl, mix the yogurt and half the harissa with seasoning. Remove 2 tbsp, set aside, then add the lamb to the remainder and marinate while you make the couscous (or overnight).

In a bowl, cover the couscous with the hot stock and add the rest of the harissa. Cover with cling film and leave for 5 mins, then stir in the chickpeas, lemon zest and juice, vinegar, apricots, pomegranate seeds and half the mint.

Transfer the lamb to a baking tray and grill for 2-3 mins each side (pour any cooking juices into the couscous and stir).

Serve the lamb with the couscous, reserved yogurt and a scattering of mint.

Dessert - serves 2

Salted caramel popcorn pots

Ingredients

400ml double cream

200ml milk

140g toffee popcorn, plus a little to serve

2 gelatine leaves

4 tbsp caramel from a can (Carnation)

¼-½ tsp flaky sea salt

Method

Pour the cream and milk into a large pan, add the popcorn and bring to a gentle simmer, pushing the popcorn under the liquid and squashing gently on the bottom of the pan. Bubble for 1 min, then remove from the heat, transfer to a jug and chill for at least 6 hrs, or preferably overnight.

Strain the popcorn cream back into a clean pan and gently reheat, discarding the remaining bits of popcorn. Meanwhile, place the gelatine leaves in cold water to soften for 3-5 mins. When the popcorn cream is steaming and the gelatine is soft, remove it from the water and squeeze out any excess drops. Place in the hot popcorn cream and stir until dissolved. Set aside to cool a little.

Mix the caramel with the sea salt – start with 1/4 tsp, taste, then add more if you think it needs it. Divide the salted caramel between 2 glasses or pots. Pour the popcorn cream on top and chill for at least 2 hrs, or overnight.

Serve each pot topped with a few pieces of toffee popcorn and dive in!