Don’t be shellfish
Sharing is caring with a delicious Zuppa di Cozze and fresh crusty bread www.majorint.com/magazine/recipes/mains/zuppa-di-cozza-mussels-in-a-rich-tomato-sauce-/
Give this a Whirl
Fall in love with this Baked Rice Pudding by TV chef Ben Bartlett. Says Ben: “Valentine’s Day is devoted to love – and what could be more loving, nurturing and comforting than baking a traditional rice pudding, warmly spiced with nutmeg or cinnamon?” www.giveitawhirl.co.uk.
Make a hash of it!
These Eggs Benedict using Aviko’s round hash browns make for a hearty breakfast.
The prosciutto can be replaced by wilted spinach for an alternative Eggs Florentine or by smoked salmon for Eggs Royale.
Dive in
This delicious Cornish plaice with sea vegetables, mussels and saffron is one of many treasure on the menu at the Manhattan-inspired Avenue St James www.avenue-restaurant.co.uk/.
Floral fusion
The flavours of Peru and Japan combine with this stunning scallop and razor clam tiradito from Robert Ortiz, head of culinary development for the Peruvian restaurants in the Lima Group, and Ross Shonan, chef proprietor of Soho’s favourite Japanese izakaya, Shackfuyu.
Have a heart
These heart-shaped fine decorations, created by Julie Sharp at Callebaut’s Chocolate Academy, add the wow factor to Valentine’s desserts.
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