Seriously good Valentine’s Day Dinner recipes


Our Development Chef, Euan, shares his recipes for an absolute feast to share on Valentine’s Day.

To start we have some sensational scallops, followed by côte de boeuf with outrageously good confit sweet potatoes and a refreshing coriander and truffle salsa. For dessert we have a simple, classic and delicious chocolate mousse, because nothing says romance like chocolate.



150g unsalted butter, softened

½ green chilli, finely chopped

2 garlic cloves, minced

1 bunch finely chopped chives

½ bunch chopped coriander

2 scallops (with their shells, if possible)

Juice of 1 lime (1/2 per scallop)

2 tbsp light soy sauce

1 tbsp finely grated parmesan


  • Preheat the oven to 230°C. Euan prefers to barbeque the scallops which gives them an incredible smokey flavour, but an oven will suffice!
  • Mix the butter, chilli, garlic and chives in a bowl.
  • Place 1 tbsp of the butter in each shell (place them in a baking dish if you don’t have the shells).
  • Place the scallops on top of the butter and add the soy sauce.
  • Sprinkle parmesan on top.
  • Bake at 230°C for 5 minutes.
  • Squeeze the fresh lime juice over and sprinkle the coriander on top.
  • Serve immediately, with crusty bread to soak up the delicious juices.




Côte de Boeuf

Any cut of your choice will work, but Euan went for the côte de boeuf as it is his favourite cut.


12oz côte de boeuf

8 garlic gloves, crushed

150g unsalted butter, diced. This may sound like a lot but it won’t all be absorbed by the meat. The butter creates the gorgeous richness and helps impart some wonderful flavour to the crust.

Method (for medium rare)

  • Remove the steak from the fridge at least 2 hours prior to cooking.
  • Heat the oven to 200°C.
  • Season the meat heavily with freshly ground black pepper and Maldon salt or similar.
  • Heat about 4 tbsp of vegetable oil in the pan until it is piping hot.
  • Add the meat to the pan, turning every 15 seconds or so, until it is golden brown all over. Add the butter and garlic and baste for 1 minute. Place in the oven for 5 minutes.
  • Rest on a wire rack for at least 5 minutes before serving.
  • Serve with the sweet potatoes and salsa.


Cote de Boeuf

Confit sweet potatoes


50g unsalted butter

50g duck fat

½ tsp ground cumin

1 tsp turmeric

1 tsp yellow mustard seeds

1 green chilli, diced

2 cloves of garlic, minced

Thumb sized piece ginger, finely chopped

200ml water

2 large sweet potatoes


  • Heat the oven to 160°C.
  • Place all the ingredients apart from the water, butter and potato into a pan. Bring to the boil. Add the water, stir, then leave to cool.
  • Peel the potatoes and slice to 3mm thick slices. Arrange the slices vertically around the edge of a small earthenware dish. Place the butter in the middle.
  • Pour the liquid over the potatoes.
  • Bake at 160°C for about 50 minutes, until caramelised and the potatoes are soft.


Coriander and truffle salsa


½ avocado, diced

Juice of 2 limes

100ml olive oil

A good glug of truffle oil

The green part of 1 bunch of spring onions, finely sliced

1 bunch coriander

½ tsp dried red chilli flakes

½ tsp crushed fennel seeds

½ tsp black pepper, crushed

1 tsp ground cumin


  • Mix all the ingredients together in a bowl. Season to taste.


Baby Gem Lettuce


1 baby gem lettuce, quartered


  • Season the flat side of the lettuce. Heat 1 tbsp vegetable oil in a griddle pan until smoking hot.
  • Add the lettuce and sear until dark brown.

Cote de Boeuf Main Course

Chocolate Mousse


150ml double cream

200g quality dark chocolate (Euan suggests Valrhona)

120g caster sugar

150g egg whites (approximately 3 eggs)


  • Bring the cream to boil. Pour over the chocolate to melt it, then mix until smooth.
  • While the chocolate-cream mix cools, whisk the egg whites to stiff peaks. Add the sugar and keep whisking until the sugar is dissolved.
  • Fold the meringue into the melted chocolate.
  • Pour into your chosen serving dish.
  • Top with your favourite toppings. Euan topped his with grated pistachio and dried raspberries, but feel free to use some artistic license here!


Chocolate mousse

We would love to see your creations so please tag us in your photos!