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‘Bring on the cheese’ Valentine’s menu

Want to treat your partner to a date night dinner but light on time? This speedy Valentine’s menu allows you to serve up a night of cheesy romance in no time at all!

drinkware RFO

  1. Main: Vodka pasta

    Vodka pasta recipe

    Serves 2

    2 tsp olive oil
    60g diced chorizo
    4 round shallots, finely sliced
    2 garlic cloves, finely sliced
    1 red chilli, finely sliced, deseeded if you like
    180g linguine
    40g tomato purée
    3 tbsp vodka
    80ml whipping cream
    1 lemon, zested
    15g Parmesan, grated (optional)
    10g flat-leaf parsley, chopped

    1. Heat the oil in a frying pan over a low-medium heat and cook the chorizo for 1-2 mins until it starts to release its oil. Add the shallots and cook for 5 mins until soft. Stir in the garlic and chilli, and cook for 1 min more.

    2. Meanwhile, cook the pasta to pack instructions. Drain, reserving 125ml of the cooking water.

    3. Add the tomato purée to the shallot pan and stir well; cook for 1 min, then add the vodka and bubble for 20 secs. Pour in the cream, reduce the heat to low and simmer for 3 mins. Add the lemon zest and season well.

    4. Add the pasta to the sauce along with the reserved cooking water. Toss to coat, then bring to a simmer to heat through. Divide between 2 bowls and scatter with Parmesan, if you like, and parsley to serve.

  2. Side: Cheesy hasselback garlic bread

    Cheesy hasselback garlic bread recipe

    Serves 2

    1 part-baked baguette from a 2-pack
    40g unsalted butter, softened
    2 large garlic cloves, crushed
    ½ x 125g ball reduced-fat mozzarella, finely chopped
    20g extra-mature Cheddar, finely grated
    10g flat-leaf parsley, finely chopped

    1. Preheat the oven to gas 7, 220°C, fan 200°C. Cook the baguette according to pack instructions; allow to cool. In a small mixing bowl, combine the butter, garlic, mozzarella, Cheddar and parsley. Season, then cover and set aside.

    2. Reduce the oven to gas 6, 200°C, fan 180°C. Using a sharp bread knife, cut slices widthways into the baguette, about 1cm apart and about ¾ of the way down, so that it still all holds together. Taking about ½ tsp of the garlic butter at a time, push it into the slits (it is easiest to do this using your fingertips). Be careful not to tear the baguette as you do so. If there is any leftover butter, you can spread this on top of the baguette.

    3. Loosely wrap the baguette in a large sheet of foil, then lay on a baking tray and bake for 15 mins. Open up the foil, then return to the oven for 5-8 mins until the top is golden brown.

    Tip: You can make the garlic butter and cook the part- baked baguette up to a day in advance. Keep the garlic butter in the fridge, then bring to room temperature to soften before using.

    Tip: To make this recipe serve 4, simple double the ingredients!

  3. Dessert: Microwave chocolate lava cake

    Microwave chocolate lava cake recipe

    Serves 4

    6 tbsp milk
    6 tbsp sunflower oil
    1 tsp vanilla extract
    7 tbsp self-raising flour
    6 tbsp caster sugar
    3 tbsp cocoa powder
    ¼ tsp baking powder
    1 tbsp chocolate spread
    icing sugar, to dust
    Tesco Finest Madagascan vanilla ice cream, to serve (optional)

    1. Put the milk, sunflower oil, vanilla, flour, caster sugar, cocoa powder and baking powder into a jug and whisk for 2 mins until well combined. Set aside.

    2. Line a microwave-safe bowl (about 12cm deep and 12cm wide) with clingfilm, ensuring it hangs over the side by at least 1cm.

    3. Pour one-third of the batter into the bowl and microwave on high* for 1 min 15 secs. Set aside for 1 min.

    4. Pour the rest of the batter into the bowl, then spoon the chocolate spread on top. Microwave on high for 2 mins 45 secs, then leave to stand for 2 mins.

    5. Place a plate over the bowl and carefully invert the bowl onto the plate. Tap the bowl and carefully remove with the clingfilm. Dust the cake with the icing sugar and serve with a scoop of vanilla ice cream, if you like.

    *Timings are based on a 800w microwave and will vary depending on your device

    Tip: To make this recipe serve 2, simply halve the ingredients.

  4. Drink: Rose gin cocktails

    Rose gin cocktails recipe

    Serves 6

    250ml gin
    250ml elderflower and rose cordial (or pomegranate and elderflower)
    250ml fresh pink grapefruit juice
    ½ pink grapefruit, sliced to garnish

    1. Put the ice in a large jug.

    2. Add the gin, cordial and grapefruit juice; mix until cold.

    3. Strain into 6 glasses. Garnish with a grapefruit slice to serve.

    Tip: To make this recipe serve 2, simply divide the ingredient quantities by 3.

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