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‘Bring on the cheese’ vegetarian Valentine’s menu

They’re sure to fall in love with you all over again with this deliciously cheesy menu. Nothing says ‘I love you’ like homemade garlic bread. Plus, this microwave chocolate lava cake is pure gooey and romantic vibes.

drinkware RFO

  1. Main: Gnocchi bake with green veg

    Gnocchi bake with green veg recipe

    Serves 2

    1 tsp olive oil
    15g fresh basil
    500g tomato passata
    50g 50% less fat soft cheese
    400g gnocchi
    30g pecorino cheese
    100g fine green beans, trimmed
    100g frozen peas

    1. Preheat the oven to 220°C, fan 200°, gas 7. Heat the olive oil in a large oven-proof pan over a medium heat. Add two sprigs of basil and cook for 2-3 minutes until the leaves begin to crisp. Remove with a slotted spoon and drain on kitchen paper.

    2. Return the pan to the heat and pour in the passata. Stir in the cream cheese and simmer for 5 minutes until slightly thickened.

    3. Meanwhile, pick and finely chop the cooled crispy basil leaves and stir through the sauce.

    4. Fold in the gnocchi and simmer for a further 5 minutes. Sprinkle over ¾ of the pecorino, then transfer to the oven for 10-15 minutes until golden.

    5. Meanwhile, steam the green beans and peas for 3-4 minutes.

    6. Remove the gnocchi from the oven and scatter over the remaining cheese. Tear over the basil leaves and serve with the beans and peas.

  2. Side: Cheesy hasselback garlic bread

    Cheesy hasselback garlic bread recipe

    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.

    Tip: To make this recipe serve 4, simple double the ingredients!

  3. Dessert: Microwave chocolate lava cake

    Microwave chocolate lava cake recipe

    Serves 4

    6 tbsp milk
    6 tbsp sunflower oil
    1 tsp vanilla extract
    7 tbsp self-raising flour
    6 tbsp caster sugar
    3 tbsp cocoa powder
    ¼ tsp baking powder
    1 tbsp chocolate spread
    icing sugar, to dust
    Tesco Finest Madagascan vanilla ice cream, to serve (optional)

    1. Put the milk, sunflower oil, vanilla, flour, caster sugar, cocoa powder and baking powder into a jug and whisk for 2 mins until well combined. Set aside.

    2. Line a microwave-safe bowl (about 12cm deep and 12cm wide) with clingfilm, ensuring it hangs over the side by at least 1cm.

    3. Pour one-third of the batter into the bowl and microwave on high* for 1 min 15 secs. Set aside for 1 min.

    4. Pour the rest of the batter into the bowl, then spoon the chocolate spread on top. Microwave on high for 2 mins 45 secs, then leave to stand for 2 mins.

    5. Place a plate over the bowl and carefully invert the bowl onto the plate. Tap the bowl and carefully remove with the clingfilm. Dust the cake with the icing sugar and serve with a scoop of vanilla ice cream, if you like.

    *Timings are based on a 800w microwave and will vary depending on your device

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

  4. Drinks: Raspberry whisky sour

    Raspberry whisky sour recipe

    Serves 2

    50g raspberries, plus 6 to garnish
    50g caster sugar
    6 ice cubes
    100ml whisky
    40ml lemon juice (roughly half a lemon)

    1. Place the 6 raspberries and 2 low-ball whisky glasses into the freezer to chill.

    2. Add the sugar to a small saucepan with 25ml water and heat over a low heat until the sugar is dissolved. Bring to a simmer, then remove from the heat. Pour into a jug and leave to cool to room temperature.

    3. Once the syrup is cool, pour 25ml into a cocktail shaker along with the 50g raspberries. Muddle with a wooden spoon to release as much juice as possible from the raspberries.

    4. Add 4 ice cubes, the whisky and lemon juice, cover with the lid and shake for 15 secs.

    5. Put an ice cube into each chilled glass. Strain the cocktail through a fine sieve into the glasses. Garnish with the frozen raspberries.

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