Picky bits with your pals Valentine’s menu

Charcuterie platter

Serves 6

For the truffle cheese fondue
1 garlic clove
150ml dry white wine
150g Tesco Finest vintage Cheddar, grated
50g Tesco Finest coastal bite Cheddar with truffle, grated
2 tsp cornflour

For the platter
70g Tesco Finest Bresaola Carpaccio
300g Tesco Finest Pork, Honey and Orange Cocktail Sausages
150g Tesco Finest Wild Mushroom & Truffle Flavoured Crisps
radishes, halved
chicory, leaves pulled apart
crusty bread, to serve

1. First, make your truffle cheese fondue. Halve 1 garlic clove and rub the cut side around a small saucepan. Add 150ml dry white wine and bring to a simmer. Toss the grated cheeses with 2 tsp cornflour then add the cheese mixture to your pan and stir for 2-3 mins over a low heat until melted and glossy. Pour into a serving bowl.

2. To assemble the platter, arrange the rest of your ingredients around the board and finish by crumbling leftover cheese over your cured meats.

Dessert: Citrus cheesecake board

Serves 8

60g unsalted butter
120g ginger nuts
200g soft cheese
200g Greek-style yogurt
2 tbsp icing sugar, sifted, plus 1 tsp
2 oranges, zested and segmented
2 clementines, zested and segmented
2 tsp lemon curd
2 mint sprigs, small leaves picked, large leaves finely sliced

1. Melt the butter in a small pan over a low heat. Blitz the ginger nuts in a food processor until they resemble coarse sand (or bash with a rolling pin in a zip-lock bag). Transfer to a bowl and mix in the melted butter.

2. Spread the biscuit base on a serving board or platter, pressing down with the back of a spoon, leaving little divots and gaps as you go. Chill for 30 mins.

3. Meanwhile, mix the soft cheese, yogurt, sugar and citrus zests in a large bowl. Transfer to the fridge.

4. Once chilled, top the biscuit base with the cheese mixture. Top with small drops of lemon curd, rippling through with the spoon. Arrange the citrus segments on top and scatter with mint. Dust with a little extra icing sugar, then ask everyone to dig in.