Classic Valentine's menu

Starter: Scallops with brown butter, capers and tarragon

Serves 2

6 fresh whole scallops (about 150g, from the fish counter), or 6 frozen scallops, defrosted thoroughly
½ tsp olive oil
20g soft butter
1 tbsp chopped fresh tarragon
1 tbsp capers
30g watercress
lemon wedges, to serve

1. If using fresh scallops, trim the small white muscle off the scallops, leaving the orange coral intact. If using defrosted frozen scallops, simply pat dry thoroughly with kitchen paper. Rub the scallops with the oil and a pinch of salt.

2. Heat a nonstick frying pan until hot, sear the scallops for 2 mins each side (or 2½ mins if using defrosted frozen scallops), then remove from the pan. Take the pan off the heat, add the butter, tarragon and capers, and swirl until the butter is a light golden brown.

3. Divide the watercress between 2 plates and top with the scallops. Pour over the butter sauce and serve with the lemon wedges.

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.