An Easy Three-Course Valentine’s Day Meal

1. THE 10 MIN STARTER: Crab And Avocado Mini Towers

INGREDIENTS

• 2 avocados, peeled and stoned, sliced into 1cm cubes
• 250g of Seafood and Eat it ready-prepped crab meat 
• 1 tsp of wasabi paste or Dijon mustard
• Juice and zest of 1 lime or lemon
• 1 handful of chives, finely chopped

METHOD

1. Mix the cubed avocado with a squeeze of lemon, the wasabi paste or Dijon. Grind over some salt and pepper and mix. 

2. On a plate, using a circular cookie cutter, gently press down half the avocado mix. Then press in half the crab meat.  

3. Carefully remove the cutter so you’ve a circular tower. Season with a little black or white pepper and salt. 

4. Finely grate over the lemon/lime zest and freshly-chopped chives.

5. Repeat the process for the second plate.

2. THE 30 MIN MAIN: Sirloin Steak With Stuffed Mushrooms And Gratin

INGREDIENTS

• 400g of sirloin, ideally organic and aged 
• 200g of pre-prepped stuffed mushrooms 
• 1 x ready-made potato gratin
• 1 shallot and 1 garlic clove, finely chopped
• 1 slosh of red wine 
• 150g of double cream 

METHOD

1. Make sure the sirloin is room temperature before cooking. Preheat the oven to fan 190°C/200°C. 

2. Season the sirloin with sea salt and pepper and place in a baking dish in the oven for 20-25 minutes. Ideally, you still want it pink inside.  

3. Remove and cover with foil to allow it to rest.

4. Meanwhile, follow the heating instructions on the back of the packet for the gratin and the stuffed mushrooms and get them ready. 

5. In the same dish you cooked the sirloin in, quickly make a sauce. Add thyme, a crushed garlic, sliced shallot and a dab of butter. Quickly sweat on the hob. 

6. Pour in the wine and simmer for a few seconds. 

7. Now throw in some peppercorns and then the cream. Taste and season with salt and pepper accordingly.  

8. Carve the sirloin into 2-3cm steak slices. Serve with the gratin and stuffed mushrooms. Pour over the sauce.

3. THE 5 MIN PUDDING: Chocolate Peanut Butter Soufflé Sundae

INGREDIENTS

• 2 x Gu hot chocolate soufflés

For the sauce:

• 150-200ml of double cream
• 2 tbsp of peanut butter
• 100g of chocolate, broken into small pieces

Serve with:

• 2 scoops of vanilla ice cream
• 1 tbsp of salted peanuts, chopped

METHOD

1. In a pan, melt the peanut butter, double cream and chocolate for a few minutes on a low heat. 

2. Prep your soufflés, follow the instructions on the back of the Gu packet. 

3. Serve each one with a scoop of ice cream, the sauce and sprinkle over the peanuts. 

BONUS 20 MIN BREKKIE: A Quick & Romantic Morning Treat

• 2 English muffins, sliced
• 4 rashers of bacon or 4 slices of smoked salmon
• 1 avocado, skin and stone remove
• 2 organic or free-range eggs
• 4 tbsp of ready-made hollandaise, heated up
• Chives or a pinch of paprika

METHOD

1. Get prepared by cracking two eggs into mugs, slicing the avocado, toasting the muffins and pan frying the bacon, if using. 

2. Fill a medium sized saucepan with water and place on hob. When simmering, slip the eggs into the water very gently. Don’t stir and leave them to simmer. 

3. After four minutes (before they’re hard poached), remove the eggs with a slotted spoon. Let them sit on the spoon on kitchen towel to remove any excess water.

4. Lay the muffins on plates. Butter. Layer the bacon or smoked salmon, followed by an egg and some avocado slices. 

5. Pour over the warmed pre-made hollandaise. Sprinkle over fresh chives or paprika, as well as plenty of black pepper.