It doesn’t have to be about romance, it might be your best friend or favourite sibling. It’s just an excuse to cook something delicious for someone you love. Here’s what could be on the menu…
For Pure decadence: Mini Wellington for two. Centre cut of beef fillet, smothered in smoked pigs cheek pate, wrapped in parma ham and rich, buttery pastry. Serve with seasonal greens. (Available in all shops for Valentine’s week from the 13th of February).
For steak lovers: A lovely slice of the best ribeye steak with fries and green salad.
RACK OF LAMB
For a refined occasion: Prefer a bit of lamb? Try our recipe:
Mint crusted rack of lamb
A rack of lamb will vary in size, so you need to adjust the cooking time accordingly, just ask your butcher for advice. This is a real treat and looks stunning on the table.
Takes 45 minutes
2 tbsp olive oil
6 x 3-chop French-trimmed racks of lamb
1 bunch of mint, finely chopped
1 bunch of chives, finely chopped
1 bunch of parsley, finely chopped
Sea salt & black pepper
6 tsp Dijon mustard
- Preheat the oven to 220 oC. Heat the oil over a medium-high heat in a thick-based frying pan and brown each of the lamb racks in turn on all sides until golden. This should take 6-8 minutes in total. Place in a roasting tin, put into the hot oven and cook for 8-10 minutes for pink meat, 10-12 for medium.
- Mix together the herbs and seasoning in a small, shallow dish. Remove the lamb from the oven, brush the skin side of each rack with the mustard, then dip and press in the chopped herbs.
- Return to the oven to cook for a further 3 minutes. Remove the meat and leave it to rest for 5 minutes, before slicing and serving.
Serving suggestion: dauphinoise potatoes and spring greens.