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Simple and spicy vegetarian Valentine’s menu

Get up close and personal with this casual Valentine’s sharing menu. Featuring chilli and tomato baked eggs with crusty bread for dipping, and an epic strawberry sharing sundae – no spoon fighting please!

drinkware RFO

  1. Main: Chilli and tomato baked eggs

    Chilli and tomato baked eggs recipe

    Serves 2

    1 tsp olive oil
    150g frozen sliced mixed peppers
    340g jar Tesco Finest tomato and chilli pasta sauce
    80g baby spinach
    4 tbsp Tesco Finest 0% fat Greek yogurt
    4 Tesco Finest Bluebell Araucana eggs
    50g Tesco Finest barrel aged feta

    1. Heat the olive oil in a lidded frying pan over a medium-high heat, add the frozen mixed peppers and stir-fry for 2 mins. Pour in the Tesco Finest tomato and chilli pasta sauce and 100ml water, stir, then simmer for 4 mins. Scatter over the baby spinach and allow to wilt before folding through.

    2. Swirl through the Tesco Finest 0% fat Greek yogurt, then make 4 shallow depressions in the sauce and crack in the Tesco Finest Bluebell Araucana eggs. Cook over a medium heat for 8-10 mins, covering after 4 mins, until the whites have set and the eggs are cooked to your liking.

    3. Crumble over the Tesco Finest barrel aged feta and finish with cracked black pepper. Serve with crusty bread or flatbreads, if you like.

  2. Side: Rocket and red onion salad

    Rocket and red onion salad recipe

    Serves 4

    ½ red onion, thinly sliced
    2 x 80g watercress, spinach and rocket salad

    For the dressing
    ½ orange, juiced
    2 tsp Dijon mustard
    2 tbsp olive oil

    1. Make the dressing by whisking together the ingredients with a little seasoning.

    2. When ready to serve, mix the leaves in a salad bowl and scatter over the onion. Drizzle with the dressing and gently toss together to serve, season with black pepper and sea salt.

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

  3. Dessert: Sharing orange and raspberry meringue

    Sharing orange and raspberry meringue recipe

    Serves 2

    4 medium egg whites
    1 cardamom pod, seeds removed and ground
    200g caster sugar
    2 tsp Tesco Finest raspberry coulis
    80ml whipping cream
    1 Jaffa Red orange, peeled and segmented
    20g pomegranate seeds
    10g pistachios
    mint leaves, to serve (optional)

    1. Preheat the oven to gas ½, 130°C, fan 110°C. Using an electric whisk, whisk the egg whites to soft peaks. Add the cardamom and whisk to stiff peaks. Add the sugar 1 tbsp at a time, whisking well between each addition, until the meringue is thick, stiff and glossy.

    2. Preheat the oven to gas ½, 130°C, fan 110°C. Using an electric whisk, whisk the egg whites to soft peaks. Add the cardamom and whisk to stiff peaks. Add the sugar 1 tbsp at a time, whisking well between each addition, until the meringue is thick, stiff and glossy.

    3. Preheat the oven to gas ½, 130°C, fan 110°C. Using an electric whisk, whisk the egg whites to soft peaks. Add the cardamom and whisk to stiff peaks. Add the sugar 1 tbsp at a time, whisking well between each addition, until the meringue is thick, stiff and glossy.

  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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