Vegetarian family Valentine’s menu: Chocolate edition

Main: Sweetcorn and chickpea burgers

Serves 6

For the patties
1 x 400g tinned chickpeas, drained
1 x 340g tin sweetcorn, drained
50g (2oz) fresh wholemeal breadcrumbs
bunch spring onions, chopped
1/2 tsp cumin
½ tsp mild chilli powder
3 tbsp plain flour, plus extra for dusting
2 tbsp olive oil
6 burger buns, lightly toasted
70g bag wild rocket

For the sauce
1 x 400g tinned chopped tomatoes
2 garlic cloves, crushed
½ tsp smoked paprika
pinch sugar

1. In a food processor, briefly whizz the chickpeas with the sweetcorn, breadcrumbs, spring onions, cumin, chilli, flour and seasoning, until the mixture comes together. With lightly dusted hands, shape into 6 patties; chill.

2. Meanwhile, make the tomato sauce. In a small pan, bring the tomatoes, garlic, paprika and sugar to the boil. Reduce the heat and simmer for 10 minutes, or until thickened; season to taste.

3. Heat the oil in a frying pan and cook the burgers, in batches, over a medium-high heat for 4-5 minutes on each side (keep warm in the oven, if necessary).

4. Alternatively, to cook the burgers on the barbecue, lightly brush with oil, place onto the barbecue grill (medium/high heat) and cook for 3-4 minutes, turning at regular intervals to make sure they don’t brown too much.

5. To assemble, top the toasted bun bases with a burger, a spoonful of tomato sauce and some rocket. Top with the bun lids.

Dessert: Red velvet brownies

Makes 12

For the brownies
200g dark chocolate
135g milk chocolate
185g slightly salted butter, diced
275g soft light brown sugar
3 eggs
about 2 tsp red food colouring (amount will depend on the brand you use)
85g plain flour
40g cocoa powder

For the frosting
150g soft cheese
1 tsp vanilla bean paste
50g icing sugar
50g butter, softened

1. Heat an oven to gas 4, 180°C, fan 160°C and line a square brownie tray or baking tin with non-stick parchment.

2. Roughly chop the dark and milk chocolate and set aside 150g for the topping. Put the rest in a small pan with the butter and sugar then heat until melted, stirring occasionally.

3. Once the chocolate is melted, remove to a mixing bowl and cool slightly. Clean out the pan and use it to melt the rest of the chocolate then set aside.

4. Stir the eggs, one by one, into the melted chocolate in the mixing bowl then add the red food colouring until the mixture is a deep red colour.

5. Sieve over the flour and cocoa powder, fold to combine and pour into the prepared tin.

6. Pour the melted chocolate from the pan onto the surface of the brownie in four evenly spaced lines and use a toothpick to create a ripple effect.

7. Bake on the middle shelf for 25 mins, adding a few minutes more if you prefer firmer brownies. Cool in the tin for about 10 mins then remove and cool on a wire rack.

8. Beat the soft cheese, vanilla, icing sugar and butter until light and fluffy. Once the brownies are cool, trim off the edges and cut into nine even squares. Spread with the icing using a palette knife, keep chilled once iced.

Tip: To make these extra special, use a heart cutter to stamp out hearts from pink or red royal icing and stick one in the middle of each iced brownie.