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Cheesy and romantic Valentine’s menu

Nothing says romance like cheese, and this three-course menu delivers on just that! This ‘marry me chicken’ tastes so good that someone might just pop the question after eating it – fingers crossed...

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  1. Starter: Griddled halloumi salad with pomegranate salsa

    Griddled halloumi salad with pomegranate salsa recipe

    Serves 4

    1 pomegranate
    90ml olive oil
    4 tbsp fresh parsley, chopped
    30ml lemon juice
    1 small red chilli, deseeded and finely chopped
    1 small garlic clove, peeled and roughly chopped
    12 thick slices of halloumi cheese
    4 tbsp clear honey

    1. Scoop out the pomegranate seeds and place into a bowl, taking care to avoid the white membrane. Add the olive oil, parsley, lemon juice, chilli and garlic and then season generously with a little salt and plenty of freshly ground black pepper. Set aside to allow the flavours to infuse whilst cooking the halloumi.

    2. Heat a griddle pan or frying pan until hot, then cook the halloumi slices in batches for 1-2 minutes on each side until hot and golden.

    3. Place 3 slices each onto 4 warmed serving plates and drizzle each with a little honey, then spoon over spoonfuls of salsa over each slice and serve whilst the cheese is still warm.

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

  2. Main: 'Marry me' chicken

    'Marry me' chicken recipe

    Serves 4

    plain flour, for dusting
    4 chicken breasts
    2 tbsp olive oil
    1 onion, finely chopped​
    3 garlic cloves, crushed​
    200ml double cream
    150ml chicken stock
    100g sundried tomatoes, finely chopped
    ½ tsp chilli flakes
    1 tsp mixed herbs
    25g Parmesan, finely grated
    ½ bunch fresh basil, shredded
    mash or crispy potatoes, to serve
    tenderstem broccoli, to serve

    1. Tip enough plain flour onto a dinner plate to cover it well. Season the chicken breasts on both sides and coat in the plain flour, shaking off any excess.

    2. Heat 1 tbsp of the oil in a non-stick frying pan, and over a medium-high heat fry the chicken breasts for 5 mins on each side or until golden brown. Remove from the pan and set aside on a plate while you make the sauce.

    3. Heat the remaining 1 tbsp oil and gently fry the onion and garlic over a medium heat for 5-7 mins, until softened. Add the cream, chicken stock, most of the sundried tomatoes (reserve a few to serve), chilli flakes and mixed herbs.

    4. Stir to combine then add the chicken breasts back to the pan. Simmer gently for 10-12 mins or until the chicken is cooked through. You might need to turn your chicken breasts over if they’re big, to cook evenly.

    5. Stir though the Parmesan and scatter over the remaining sundried tomatoes along with the fresh basil to serve.

    Tip: You could also serve yours with pasta, if you fancy.

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

  3. Dessert: Rhubarb and rose Eton mess

    Rhubarb and rose Eton mess recipe

    Serves 2

    200g rhubarb, diced
    50g icing sugar, sifted, plus 1 tbsp extra
    100ml whipping cream
    ½ tsp rosewater
    100g fat-free Greek-style yogurt
    3 mini meringues, crumbled
    1 tbsp pomegranate seeds
    dried rose petals, to decorate

    1. Put the rhubarb in a small pan with the icing sugar and 1 tbsp water. Cook over a low heat for 5 mins, stirring occasionally, until the rhubarb has softened. Remove from the heat and set aside to cool.

    2. Meanwhile, combine the cream, rosewater and extra tbsp icing sugar in a mixing bowl and whip to soft peaks; fold in the yogurt. Remove a couple of spoonfuls of the cooled rhubarb mixture and mash with a fork. Fold through the cream mixture.

    3. To assemble, split half the cream mixture and meringue between 2 glass dessert dishes. Divide the rhubarb between each, then top with the remaining cream mixture and meringue. Chill for at least 1 hr, or until firm.

    4. Just before serving, scatter over the pomegranate seeds and a few rose petals.

  4. Drink: French kiss cocktail

    French kiss cocktail recipe

    Serves 2

    50g granulated sugar
    100g raspberries
    50ml lemon juice, plus
    strips of zest to garnish
    50ml London dry gin
    8 ice cubes
    200ml prosecco, chilled

    1. Add the sugar to a saucepan with 50ml water and heat over a low heat for 2-3 mins until the sugar has dissolved. Turn the heat up to medium-high and simmer for 1 min until thickened slightly. Set aside 2 raspberries to garnish, then add the remainder to the pan. Cook over a medium heat, while squashing them with the back of a wooden spoon, for 5-6 mins until they have broken down completely. Place a fine sieve over a bowl, then pour the raspberry mixture into it and push through with the wooden spoon until you have a smooth syrup. Set the syrup aside to cool.

    2. Once the syrup has cooled, add it to a cocktail shaker with the lemon juice, gin and ice cubes. Shake vigorously for 30 secs. If you don’t have a cocktail shaker, use an empty jam jar but make sure the lid is firmly on before you start shaking.

    3. Pour the mixture into 2 Champagne flutes, then top up with the prosecco and garnish with the reserved raspberries and strips of lemon zest.

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