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Valentine’s Day 2019 dinner recipes and meal ideas for two

Valentine's Day 2019 dinner recipes and meal ideas for two

LOVED up Brits will probably be taking up the nation’s bars and restaurants subsequent week for Valentine’s Day – but what about these couples who really fancy a night in with a terrific meal?

For those foodies trying to hold the romance alive with a house cooked feast this February 14, we’ve compiled some delicious recipes guaranteed to keep the flames of want burning.

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Hold the flames of passion alive with a romantic night time in this Valentine’s Day

From fancy prawn cocktails and roasted purple pepper soups, to tacky gnocchi and romantic roasts for two – listed here are our favourite three-course dinners to ensure the right night time in.

And don’t worry; we’ve not forgotten concerning the pudding… choose from a vanilla panna cotta or raspberry millefeuilles to end the night time on a sweet word.

For cocktail lovers, we’ve thrown in a fool-proof recipe for a raspberry and passionfruit martini too.

Bon appetite!

 Try Jamie's twist on a classic prawn cocktail by grilling up the shrimp and adding crab meat

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Attempt Jamie’s twist on a basic prawn cocktail by grilling up the shrimp and adding crab meat


Jamie Oliver’s Prawn Cocktails (with a twist):


  • olive oil
  • ½ a clove of garlic
  • cayenne pepper
  • 8 unpeeled, giant, uncooked tiger prawns
  • ¼ of an iceberg lettuce
  • ¼ of a cucumber
  • 1-2 ripe tomatoes
  • 1 sprig of recent mint
  • 1 small punnet of salad cress
  • 50 g peeled little prawns
  • 100 g combined white and brown crabmeat
  • 50 g brown shrimps , non-compulsory
  • 1 lemon

For the Marie Rose sauce:

  • ½ a lemon
  • 1 swig of brandy
  • 1 pinch of cayenne pepper
  • 1 heaped teaspoon ketchup
  • 4 tablespoons free-range mayonnaise
 Improve your presentation with a prawn elegantly hanging off the side of the glass

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Enhance your presentation with a prawn elegantly hanging off the aspect of the glass


  • Heat a glug of oil in a pan over a high heat, then add the crushed garlic
  • Stir in a pinch of cayenne pepper and the tiger prawns (you’ll be able to butterfly them first in the event you like)
  • Toss the prawns for three to 4 minutes, or till cooked by means of then remove from the warmth and put aside
  • For the Marie rose sauce, combine the lemon juice with the remaining elements in a bowl and put aside
  • Shred the lettuce, dice the cucumber, thinly slice the tomato and decide the mint leaves, then layer in bowls or jars, and add a few of the snipped cress
  • Add the peeled prawns, dollop with Marie Rose sauce and finish with crabmeat, brown shrimp (if utilizing) and more cress
  • Add a pinch of cayenne pepper and grasp a scorching prawn or two off the aspect of the bowl or jar – serve with lemon wedges for squeezing over
 Keep the winter chill at bay with a bowl of steaming roasted pepper and tomato soup

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Hold the winter chill at bay with a bowl of steaming roasted pepper and tomato soup

BBC Food’s roasted purple pepper and tomato soup with ricotta:


  • 400g tomatoes, halved
  • 1 pink onion, quartered
  • 2 Romano peppers, roughly chopped
  • 2 tbsp good quality olive oil
  • 2 garlic cloves, bashed of their skins
  • few thyme sprigs
  • 1 tbsp purple wine vinegar
  • 2 tbsp ricotta
  • few basil leaves
  • 1 tbsp combined seeds, toasted
  • bread, to serve


  • Heat oven to 200C/180C fan/fuel 6, and put the tomatoes, onions and peppers in a roasting tin, toss with the oil and season.
  • Nestle in the garlic and thyme sprigs, then roast for 25-30 mins till all the veg has softened and barely caramelised.
  • Squeeze the garlic cloves out of their skins into the tin, strip the leaves off the thyme and discard the stalks and garlic skins.
  • Mix the vinegar into the tin then mix the whole lot in a bullet blender or using a stick blender, adding enough water to loosen to your most popular consistency
  • Reheat the soup if needed, taste for seasoning, then spoon into two bowls and prime every with a spoonful of ricotta, a number of basil leaves, the seeds and a drizzle of oil
  • Serve with bread for dunking
 Nothing says romance like an Italian inspired banquet for the one you love - Why not give this simple gnocchi a go?

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Nothing says romance like an Italian inspired banquet for the one you’re keen on – Why not give this easy gnocchi a go?

Primary Programs

Jamie Oliver’s Stilton & pear gnocchi:


  • 1 clove of garlic
  • 1 giant pear
  • a couple of sprigs of recent flat-leaf parsley
  • 1 knob of unsalted butter
  • 2 tablespoons crème fraîche
  • 50 g stilton
  • 400 g gnocchi


  • Deliver a big pan of salted water to the boil.
  • Peel and finely slice the garlic, then peel, core and minimize the pear into 2cm slices.
  • Decide and finely chop the parsley leaves.
  • Melt the butter in a big pan over a medium heat and add the garlic.
  • Once frivolously golden, add the pear and scale back the heat and prepare dinner for three to 4 minutes, or until softened slightly
  • Add the crème fraîche and stilton, and heat until the cheese melts
  • Add the gnocchi to the boiling water and prepare dinner for 2 minutes – they’re executed once they rise to the floor; use a slotted spoon to transfer them to the frying pan
  • Add enough cooking water to loosen the sauce then toss to coat, season nicely, add the parsley and serve
 Who says a Sunday roast can't be romantic? Enjoy the perfect sharing dinner on a cosy Valentine's night in

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Who says a Sunday roast can’t be romantic? Benefit from the good sharing dinner on a comfortable Valentine’s night time in

Jamie Oliver’s roast hen feast for two:


  • 1 pear
  • Half an onion
  • 2 cloves of garlic
  • 150 g free-range hen livers
  • olive oil
  • 1 handful of vac-packed chestnuts
  • 1 sprig of recent sage
  • 1 giant knob of butter
  • 1 splash of brandy
  • 1 handful of dried cranberries
  • 1 x 1.6 kg entire free-range hen
  • 1 orange
  • 6 rashers of higher-welfare unsmoked streaky bacon
  • a couple of sprigs of recent thyme
 Presentation is key to making the simple roasted chicken the star of the meal - why not add some lemon slices or roasted garlic?

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Presentation is vital to making the straightforward roasted hen the star of the meal – why not add some lemon slices or roasted garlic?


  • Peel, core and chop the pear, peel and finely chop the onion, then peel the garlic
  • Trim the hen livers, removing any stringy bits.
  • Heat a frying pan on a medium warmth, add a splash of oil and gently fry the pear, onion, garlic, chestnuts and sage leaves for 15 minutes, or till softened
  • Add the butter, move the veg to at least one aspect, then add the livers
  • Season properly and prepare dinner for a minute or so, then add the brandy and stir
  • Prepare dinner on excessive for no more than four minutes, so the livers are still blushing inside; you’ll see them plump up
  • Tip all of it into a meals processor and pulse till creamy, but with some texture.
  • Stir within the cranberries, then spread out on a plate and pop in the fridge to cool for a couple of minutes
  • Preheat your oven to its highest warmth
  • Gently push your fingers between the skin and hen breast meat to create a pocket.
  • Push the stuffing into it, pull again the pores and skin and secure with a few cocktail sticks.
  • Drizzle with oil and season nicely, rubbing it everywhere in the meat.
  • Slice the orange into 6 wedges, then match as many into the hen’s cavity as you’ll be able to – depart enough room for air to circulate – then switch it to a roasting tray
  • Place the chook within the oven then turn down the warmth to 190C/375F/fuel 5.
  • Prepare dinner for 1 hour 20 minutes in complete, or until cooked, basting the hen and overlaying the breast with bacon halfway by way of
  • When accomplished, switch to a board to relaxation earlier than carving
  • Sprinkle with thyme leaves and serve with roasted vegetables
 The panna cotta is simple to make and will leave your date impressed this Valentine's Day

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The panna cotta is straightforward to make and will depart your date impressed this Valentine’s Day


BBC Good Meals’s vanilla panna cotta:


  • 2 ½ sheets gelatine
  • 150ml milk
  • 400ml double cream
  • 60g caster sugar
  • 1 vanilla pod, cut up lengthways
  • recent strawberries, to serve
  • strawberry compote, to serve


  • Add the sheets of gelatine to a bowl of cold water and soak for 5 mins
  • Pour the milk and cream into a saucepan with the sugar and vanilla seeds
  • Stir to combine and convey to a simmer, then take away from the warmth
  • Take the gelatine out of the chilly water and squeeze out the surplus liquid, before adding to the milk combination
  • Stir till utterly dissolved the tip into 4 ramekins and place in the fridge to set for no less than a couple of hours
  • To serve, flip each ramekin upside-down onto a serving plate.
  • Serve with a drizzle of strawberry compote and sliced recent strawberries.
 This elegant millefeuille looks complicated but is an easy way to impress the one you love

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This elegant millefeuille appears difficult however is a simple strategy to impress the one you’re keen on

BBC Good Food’s raspberry millefeuilles:


For the pastry

  • 200g plain flour, plus additional for dusting
  • ¼ tsp salt
  • 175g chilly butter
  • , minimize into 1½ cm cubes
  • 1 tsp lemon juice

For the filling

  • crème pâtissière
  • 300g raspberries
  • icing sugar, for dusting


  • For the pastry, mix the flour, salt and butter together in a bowl – the butter should remain in cubes.
  • Make a properly in the centre and pour within the lemon juice and 100ml chilly water.
  • Mix properly, then convey collectively together with your palms.
  • Tip the pastry onto a flippantly floured floor and briefly knead until clean
  • Form right into a rectangle, then wrap in cling film and chill for 30 minutes
  • On a floured floor, use a rolling pin to ridge and roll the pastry right into a rectangle, so that it’s 3 times as long as it’s broad, about 15 x 45cm – Hold the sides of the pastry as straight as you’ll be able to.
  • Carry the underside third of the pastry and fold it up and over the center third, dusting off any excess flour
  • Fold the highest third of the pastry down and over the underside third, so that you’ve three layers of pastry in a neat rectangle.
  • Dust off any excess flour the wrap and chill for 15 minutes.
  • Give the pastry a 90-degree right turn so it faces you like a guide. Repeat the rolling and folding course of a number of more occasions, all the time starting with the pastry dealing with you because it was after the final fold and giving it a flip.
  • Chill for 30 minutes.
  • Warmth oven to 200C/180C fan/fuel 6.
  • On a calmly floured surface, roll the pastry out to a rough 32cm square.
  • Using a pointy knife, trim the sides to make a neat 30cm sq..
  • Minimize the pastry into 3 long strips measuring 30 x 10cm.
 For a fancier finish, try cutting the pastry into circles rather than planks and sprinkle with some icing sugar

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For a fancier end, attempt chopping the pastry into circles moderately than planks and sprinkle with some icing sugar

  • Transfer to 2 baking sheets lined with baking parchment and chill for 30 mins or until firm.
  • Prime every tray with a sheet of baking parchment, then stack on prime of one another.
  • Pop another baking tray on prime and overwhelm with an ovenproof dish.
  • Bake for 25-30 minutes or till golden brown and crisp.
  • Depart the pastry to chill slightly, trim the sides if wanted, then minimize every sheet into 6 smaller rectangles – it is best to find yourself with 18 pieces of pastry measuring about 10 x 5cm.
  • Transfer 1 piece of pastry to a serving plate, pipe over blobs of Crème patisserie then prime with some raspberries and one other layer of pastry
  • Add another layer of Crème patisserie and raspberries.
  • Mud a third piece of pastry with icing sugar then beautify with extra raspberries and pop this on prime.
  • Repeat with the remaining pastry to make 6 millefeuilles.
 Finish off your romantic night in with some fruity cocktails

Finish off your romantic night time in with some fruity cocktails

A cocktail to complete with…

BBC’s Good Meals Raspberry & passion fruit martini:


  • 100ml vodka
  • 1 tbsp raspberry liqueur
  • 50ml ardour fruit juice
  • Handful of ice
  • ½ ardour fruit (elective)


  • Put 2 martini glasses in the freezer for 5 minutes to relax.
  • Combine the vodka, raspberry liqueur, passion fruit juice and a handful of ice in a jug or cocktail shaker.
  • Pressure into the glasses and float ½ a ardour fruit on the highest of every, when you like.
Fabulous journalist Lauren tries Greggs £15 Valentines dinner on a primary date

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