Skip to content

Cheesy family vegetarian Valentine’s menu

Nothing says love like lots of cheese, and these heart-shaped pizzettes deliver just that. They’re totally customisable, so each family member can have whatever toppings they fancy – we recommend spinach and ricotta.

  1. Main: Mixed heart pizzettes

    Mixed heart pizzettes recipe

    Serves 4

    2 x 280g ready-rolled round pizza dough bases
    140g pack mixed olives with garlic and chilli, to serve
    200g pack mozzarella balls and slow-roasted tomatoes, to serve
    1 tsp olive oil
    1 garlic clove, crushed
    100g sliced greens
    nutmeg, grated
    2 tsp ricotta
    1 tsp Parmesan or vegetarian hard cheese, grated

    1. Heat the oven to gas 7, 220°C, fan 200°C. Unroll the pizza dough and cut each circle into quarters. Transfer the slices to 2 oiled baking sheets. Mould the top of each into a heart shape.

    2. Make the garlicky greens by heating the oil in a nonstick frying pan with the crushed garlic, stirring for 1 min. Add the sliced greens and a splash of water and cook, stirring, until wilted and the moisture has evaporated. Add a small grating of nutmeg and season. Spread the heart bases with the ricotta, top with the greens and the grated cheese.

    3. Bake in the oven for 10-12 mins, or until the pizzas are golden and crispy. Put on a board or platter and serve with the mixed olives and the mozzarella and slow-roasted tomatoes.

    Tasty twist: For a spicy sausage and tomato topping, skin 50g Spanish cooking chorizo sausages and cut into small chunks. Heat in a nonstick frying pan on a low heat and dry-fry until crisp. Drain any excess fat and add ½ x 340g jar tomato and chilli pasta sauce; simmer for 5 mins. Spread the mix onto the pizza bases and top with 50g sliced half-fat mozzarella. Scatter over chopped flat-leaf parsley to serve.

  2. Side: Avocado and pea salad

    Avocado and pea salad recipe

    Serves 6

    400g frozen peas
    1 large avocado, thinly sliced
    2 x 85g bags watercress
    1 tbsp pumpkin seeds, toasted

    For the dressing
    1 tsp ground cumin
    3 tbsp olive oil
    ½ tsp red wine vinegar
    1 tsp runny honey
    1 lemon, zested and 1 tbsp juice reserved

    1. To make the dressing, heat the cumin in a dry frying pan for 30 secs, then stir in the olive oil, vinegar, honey, lemon zest and 1 tbsp lemon juice. Whisk together well and season to taste.

    2. Blanch the peas in a small pan of boiling water for 2-3 mins. Refresh under cold running water; drain well. Arrange the avocado, peas and watercress on a platter and drizzle over the warm dressing. Toss gently, then scatter over the pumpkin seeds. Serve immediately.

  3. Dessert: Strawberry sharing sundae

    Strawberry sharing sundae recipe

    Serves 2

    10g white chocolate
    2 pink wafers
    1 tbsp hundreds and thousands
    400g strawberries, 1 halved, the rest hulled
    2 tsp icing sugar
    2 scoops strawberry and cream ice cream
    2 scoops vanilla ice cream
    real dairy spray cream
    2 tbsp chopped mixed nuts
    6 small mint sprigs, to serve (optional)

    1. Melt the chocolate in a bowl over a small pan of simmering water, or in the microwave in short bursts, stirring frequently. Spoon the melted chocolate over one end of the wafers. Before the chocolate sets, sprinkle over the hundreds and thousands (over a bowl to catch any that fall) until the chocolate is coated with them. Leave to set on baking paper for at least 10 mins in a cool place.

    2. Blitz 50g (2-3) of the largest hulled strawberries with the sugar in a food processor (or with a stick blender) to a smooth sauce. Strain through a sieve into a bowl; chill until ready to serve. Chop the remaining hulled berries into halves, or quarters if large.

    3. Layer up the ice cream and strawberries with the strawberry sauce in a tall sundae glass. Add the spray cream, then the nuts and mint leaves, if using. Top with the halved strawberry and the wafers.

    Tip: To make this recipe serve 4, simply double the ingredients and use an extra glass for the second sundae.

  4. Drink: Strawberry cooler

    Strawberry cooler recipe

    400g Tesco Finest strawberries, hulled and halved or quartered
    125g caster sugar
    15g fresh thyme
    2 lemons, pared and juiced
    a few handfuls of ice
    750ml sparkling water

    1. Put 300g strawberries in a pan with the sugar, half the thyme, the pared lemon and 150ml water. Bring to the boil, then simmer for 10 mins, stirring, until the liquid is red and the strawberries look pale and mushy.

    2. Strain into a jug and leave to drain for a few mins. You'll have about 250ml. Discard the berries, cool, then cover and chill for at least 1 hr.

    3. Put the ice in a pitcher. Add the remaining strawberries and thyme, the lemon juice and cooled syrup. Mix, then top up with sparkling water to serve.

    Tip: Halve this recipe to serve 4 people!

More recipe inspiration

10 best Valentine's Day cocktails and drinks
10 gorgeous Valentine's Day recipes