‘Spice it up’ vegan Valentine’s menu

Starter: Potato and spinach pakoras

Serves 4

120g gram flour
1 tsp garam masala
½ tsp ground turmeric
400g potatoes, peeled and grated
1 medium onion, halved and thinly sliced
140g fresh baby spinach, chopped
1 green chilli, finely chopped
1ltr vegetable oil
lime pickle or mango chutney, to serve (optional)

1. Mix the gram flour, spices and ½ tsp each ground black pepper and fine salt in a large mixing bowl. Add the potatoes, onion, spinach and chilli, then massage the veg into the flour mixture – this will help release the liquid and turn the flour into a paste to coat the veg.

2. Take 2 tbsp of the mixture and shape it into a ball about 4cm. Set aside on a plate and repeat with the remaining mixture to make 20 balls.

3. Heat the oil in a large high- sided pan over a medium heat until it reaches 180°C. If you don’t have a kitchen thermometer, put the end of a wooden spoon in the oil: if the oil around it bubbles steadily, it’s ready.

4. Fry the pakoras in batches for 4-5 mins until dark golden- brown. Use a slotted spoon to transfer to a plate lined with kitchen paper, then toss with a pinch of salt, if you like, while still hot. Cover with foil to keep warm while you make the remaining pakoras. Best served fresh, but they’ll keep in an airtight container in the fridge for up to 3 days. Serve with lime pickle or mango chutney, if you like.

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

Dessert: Blood orange and pistachio pots

Serves 6

15g cornflour
125g caster sugar
3-4 blood oranges (you need 150ml juice), 2 thin slices quartered, 2 oranges zested
120ml Carnation vegan condensed milk alternative
75g Oaties biscuits
50g pistachios, roughly chopped
270ml pot Elmlea plant double cream alternative

1. Start by making the curd. Mix the cornflour, 75g of the caster sugar, a pinch of salt and the zest of 1 orange in a saucepan. Slowly whisk in the orange juice over a medium heat for 3-4 mins, whisking constantly, until thickened.

2. Remove from the heat and whisk in the Carnation, then transfer to a bowl. Leave to cool to room temperature, then refrigerate for at least 2 hrs or overnight.

3. For the caramelised orange slices, dissolve the remaining caster sugar in 50ml water in a small saucepan and bring to the boil. Add the orange quarter slices in a single layer and simmer for 15 mins, then transfer to a sheet of baking paper and set aside for at least 1 hr to set.

4. Put the Oaties in a sandwich bag and bash to crumbs with a rolling pin. Stir in 35g of the pistachios and set aside.

5. Whisk the Elmlea to soft peaks, then whisk in most of the remaining orange zest; set aside.

6. To assemble, spoon 2 tsp of the biscuit mix into 6 glasses and top with 2 tbsp whipped Elmlea, then 1 tbsp curd. Repeat the layers to use all the ingredients, finishing with curd. Top each pot with a caramelised orange piece, then scatter with the remaining pistachios and orange zest to serve.

Tip: To make this recipe serve 2, simply divive the ingredient quantities by 3.