Elegant Italian Valentine’s menu

Starter: Bitter leaf salad with olive oil dressing

Serves 4

50g walnut pieces
3 oranges
270g pack chicory, leaves picked (larger ones can be halved)
85g bag watercress
60g bag wild rocket
1 fennel, trimmed and very thinly sliced
4 tbsp olive oil
1 tbsp white wine vinegar
½ tsp clear honey or caster sugar (optional)
1 tsp Dijon mustard

1. Preheat the oven to gas 6, 200°C, fan 180°C Fan. Place the walnuts on a baking tray and toast in the oven for around 6-7 mins until fragrant and well browned. Set aside to cool, then roughly chop.

2. Meanwhile, use a serrated knife to peel the oranges (removing any pith) and segment over a large mixing bowl. Discard the membrane. Add the chicory leaves, watercress, rocket and fennel to the bowl.

3. In a small jug, whisk together the olive oil, white wine vinegar, honey and Dijon mustard along with some seasoning until well combined. Pour over the oranges and leaves in the bowl, tossing gently to coat.

4. Divide the salad between four shallow bowls and top with the toasted walnuts before serving.

Tip: Use caster sugar instead of honey to make this vegan.

Side: Cheesy hasselback garlic bread

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.

Drink: French kiss cocktail

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.