‘Spice it up’ Valentine’s menu

Main: Chilli mussels and chips

Serves 2

2 x 200g (7oz) baking potatoes, cut into thin chips
2 tbsp olive oil
1 echalion shallot, finely chopped
1/2 red chilli, deseeded and finely chopped
1 small garlic clove, crushed
100ml white wine
1 x 390g carton Italian chopped tomatoes with basil
splash Worcestershire sauce
800g (1lb 10oz) mussels
handful coriander, chopped

1. Preheat the oven to gas 6, 200°C, fan 180°C.

2. Put the potatoes in a large pan of water. Bring to the boil, then reduce the heat and simmer for 2 minutes. Drain and pat dry with kitchen paper. Scatter over a baking tray, and then toss with 1 tbsp of the oil and a little sea salt. Roast for 30 minutes, turning halfway, or until golden.

3. Meanwhile, heat the remaining oil in a pan and fry the shallot for 2-3 minutes. Add the chilli and garlic, cook for 1 minute, then pour in the wine. Leave to bubble until reduced by half.

4. Add the tomatoes, 200ml (1⁄3pt) water, Worcestershire sauce and some seasoning. Cook for a further 10 minutes. Meanwhile, scrub the mussels clean, removing the beards. Discard any that are broken or don’t close when tapped.

5. Add the mussels to the sauce. Cover, and then shake the pan. Cook for 5 minutes, or until the mussels have opened (discard any that don’t). Scatter over the coriander. Serve with the chips.

Drink: French kiss cocktail

Serves 2

50g granulated sugar
100g raspberries
50ml lemon juice, plus
strips of zest to garnish
50ml London dry gin
8 ice cubes
200ml prosecco, chilled

1. Add the sugar to a saucepan with 50ml water and heat over a low heat for 2-3 mins until the sugar has dissolved. Turn the heat up to medium-high and simmer for 1 min until thickened slightly. Set aside 2 raspberries to garnish, then add the remainder to the pan. Cook over a medium heat, while squashing them with the back of a wooden spoon, for 5-6 mins until they have broken down completely. Place a fine sieve over a bowl, then pour the raspberry mixture into it and push through with the wooden spoon until you have a smooth syrup. Set the syrup aside to cool.

2. Once the syrup has cooled, add it to a cocktail shaker with the lemon juice, gin and ice cubes. Shake vigorously for 30 secs. If you don’t have a cocktail shaker, use an empty jam jar but make sure the lid is firmly on before you start shaking.

3. Pour the mixture into 2 Champagne flutes, then top up with the prosecco and garnish with the reserved raspberries and strips of lemon zest.