Three Words, Eight Letters: I Got Food

Whether it’s a romantic meal for two or a Galentine’s party, these Valentine’s recipes are sure to get you in the mood for love!

Asparagus with Poached Eggs on Toast

Perfect for a romantic breakfast in bed!

2 thickly sliced pieces of sourdough

splash of extra virgin olive oil

12 spears of asparagus

½ teaspoon of smoked paprika

2 large eggs

Parmesan, grated

Boil a pan of salted water, and reduce to a simmer.

Toast the sourdough before drizzling with a little olive oil. Chop the bottoms from the asparagus, before sprinkling with paprika and frying until soft.

While the asparagus is frying, poach the eggs for about three minutes, to taste.

Assemble the asparagus on the sourdough, remove the eggs with a slotted spoon and place on top of the asparagus.

Grate over the parmesan and enjoy!


Thai Mussels

1kg of mussels

One bunch of spring onions, chopped

2 cloves of garlic, peeled and finely sliced

½ bunch of coriander, leafs picked and chopped

1 stick of lemongrass, chopped into four

1 red chilli, finely sliced

splash of groundnut/olive oil

400ml of coconut milk

1tbsp fish sauce

1 lime

Wash the mussels thoroughly and throw away any that are even slightly open.

In a large pan, heat the oil and soften the spring onion, garlic, coriander, lemongrass, and the chilli for around five minutes.

Add the coconut oil and the fish sauce and bring to the boil. Add the mussels and cover. Steam for five minutes until they are all opened and cooked. Discard any mussels that aren’t cooked and serve with good quality bread.


Crab Rigatoni

Olive oil

2 large fennel bulbs, peeled and finely chopped

2 cloves of garlic, finely sliced

One bunch of flat-leaf parsley, stalks chopped

1 tsp dried chilli flakes

½ tsp of cinnamon

2 lemons

2x 400g of chopped tomatoes

250g cherry tomatoes

500g rigatoni

250g white crab meat

250g brown crab meat

Heat the olive oil in a large frying pan and add the chopped fennel and garlic. Fry for a couple of minutes until soft. Add the parsley, chilli, and cinnamon to the pan. Grate the zest of the lemons in and add the tinned tomatoes. Place the whole tomatoes on top, cover and reduce the heat. Simmer for fifteen minutes.

Meanwhile, cook the pasta in salted water.

When the sauce looks thick and glossy, stir in the crabmeat.

Drain the pasta, and serve with the sauce. Slice the zested lemons and serve on the side!


Merlot Poached Pears with Cinnamon and Vanilla

One bottle of Merlot, or similar red wine

200g of caster sugar

2 cinnamon sticks

1 vanilla pod, halved lengthways and across to make four pieces

4 firm pears, peeled

Place the wine, sugar, cinnamon, and vanilla into a large pot and heat gently until the sugar is dissolved. Next, add your pears and ensure that they are fully submerged in the wine, before simmering for thirty minutes.

Remove the pears from the pan, and continue to boil the liquid until it is reduced into a syrupy texture (around 30 minutes).

Serve with Chantilly cream or ice cream.


Rhubarb Bellini

Perfectly pink and beautifully bubbly!

300g of rhubarb, finely sliced

75g sugar

1 bottle of Prosecco/Cava/Champagne

Place the rhubarb and sugar in a small pan with a couple of tablespoons of water. Cover with a lid, bring to the boil and simmer for a few minutes, stirring occasionally until you get a compote. Blend the mixture in a food processor or with a hand blender until you have a smooth puree. Leave to cool, and place a splash in the bottom of a champagne flute. Top up with the fizz and you’re ready!


Images Courtesy of: Kyle RWLarry Hoffman, Paul Stein, viamarisol, and Alex Brown