They say the way to a person’s heart is through their stomach. So whether you want to express your love to your partner by cooking them an indulgent three-course meal, or you’re simply looking for a few romantic birthday or celebration meal ideas to whip up something a little different – our delicious menu is sure to give you the inspiration you need for your special dinner.

Romantic Meal Ideas at Home

If you’re looking to treat your partner to your delicious cooking, then these meal ideas are sure to impress. From succulent salmon to a show-stopping chocolate salted caramel torte, you’re sure to find the perfect starter, main and dessert from our menu – no matter how skilled you are in the kitchen.


 Caprese Salad

If you’re looking for a quick and easy starter idea, then you can’t go wrong with a refreshing Caprese salad. Light and simple, this is the perfect starter to whet your appetite before your delicious main course.


2-3 large vine tomatoes
120g fresh mozzarella
Small handful of fresh basil
2 tsp olive oil
2 tsp balsamic glaze
Sea salt flakes

1. Wash and slice your tomatoes into 1cm thick slices.
2. Use a heart-shaped cookie cutter to cut your mozzarella.
3. Arrange the tomato and mozzarella slices onto a serving platter (or heart-shaped dish).
4. Top with fresh basil, sea salt flakes and a drizzle of olive oil and balsamic vinegar.

Prawn Bruschetta with a Kick

A real show-stopper, this chilli prawn bruschetta is the perfect starter for fish lovers. Not only is it simple to make, allowing you to spend more time enjoying the food with your partner, it’s also incredibly tasty - so you’re sure to be making this again and again.


180g cooked king prawns
½ red chilli, finely chopped
1 vine tomato, diced
Small bunch fresh coriander, chopped
Juice of ½ a lime
½ tbsp red wine vinegar
1 garlic clove, halved
1 ciabatta roll
2-3 tsp olive oil
Rocket, to serve

1. Add the prawns, chilli, diced tomato, coriander, lime juice, red wine vinegar and ½ clove crushed garlic to a bowl. Stir to combine and leave to marinate for 10-20 minutes.
2. Preheat your grill and slice your ciabatta roll in half. Drizzle each slice with a little olive oil and rub the other half of the garlic clove over both slices.
3. Toast the slices under the grill for 1-2 minutes each side and transfer to a plate.
4. Divide the prawn mixture equally and spoon over both ciabatta slices and sprinkle with a few rocket leaves to serve.

Main Course

Baked Garlic, Lemon and Honey Salmon

When it comes to a romantic Valentine’s Day meal, you simply can’t go wrong with salmon. Buttery with a hint of sweetness, this delicious garlic, lemon and honey salmon is sure to become a firm favourite – and not just on Valentine’s Day!


2 salmon fillets
2 tbsp butter
4 garlic cloves, crushed
4 tsp honey
2 tbsp lemon juice
Chopped parsley
Salt and pepper

1. Preheat your oven to 200C/fan 180C.
2. Line a baking tray with a large piece of foil – you need to make sure you’ve got enough to fold it over the top of your salmon fillets to make a parcel.
3. Place the butter, crushed garlic, lemon juice and honey into a saucepan and heat on a low-medium heat until the butter has melted and the mixture is well-combined.
4. Place your salmon onto the foil and season with salt and pepper, then pour your butter mixture over the fillets.
5. Fold your foil around your salmon fillets, ensuring that the parcel is completely sealed to avoid your butter mixture leaking out in the oven.
6. Place your salmon into the oven for 15-20 minutes, depending on how big your fillets are.
7. Once cooked, remove your salmon from the oven and garnish with chopped parsley. Place the fillets onto your favourite dinner plates, spooning any remaining butter mixture from the foil packet over your salmon.
8. Serve with rosemary potatoes, rice or salad and asparagus.

Tomato, Basil and Mascarpone Risotto

Comforting and creamy, this tomato and mascarpone risotto is the perfect Valentine’s Day main course. Whether you’re cooking for a vegetarian, or just looking to create a deliciously decadent main course – this easy risotto recipe is sure to go down a treat.


1 tbsp olive oil
1 small onion, diced
2 garlic cloves, crushed
140g Arborio risotto rice
120ml dry white wine
10 Cherry tomatoes, halved
180g tinned tomatoes
2 tsp tomato puree
600ml vegetable stock
30g mascarpone
30g parmesan, grated
Small bunch of basil, chopped
Balsamic vinegar
Salt and pepper

1. Heat the olive oil in a saucepan and fry the onion over a medium heat for around 5-10 minutes until it begins to turn translucent. Add the crushed garlic and fry for another 1-2 minutes.
2. Add the risotto rice to the saucepan and toast for 2-3 minutes.
3. Reduce the heat and add the white wine, stirring occasionally until it has been absorbed by the rice.
4. Add the halved cherry tomatoes, tinned tomatoes and tomato puree, stirring to combine. Then add a ladleful of stock and stir continuously.
5. Continue to add the stock a ladleful at a time, allowing it to be absorbed before adding another – this should take around 20 minutes.
6. Once the rice is cooked and most of the stock has been absorbed, add the mascarpone and stir well.
7. Season with salt and pepper before spooning the risotto into your most your most elegant bowls and garnishing with basil, shaved parmesan and a drizzle of balsamic vinegar.


No-Bake Deconstructed Raspberry Cheesecake Mousse

These no-bake deconstructed raspberry cheesecake mousses are the perfect dessert idea for Valentine’s Day. Not only do they look incredible, but they’re bursting with a moreish fruity flavour that will finish your Valentine’s meal off perfectly.


For the mousse

90g fresh raspberries
½ tsp powdered gelatine
1 tbsp cold water
70ml heavy cream
70g cream cheese, softened
50g icing sugar
½ tsp vanilla extract
6 raspberries, to garnish
For the base

50g crushed biscuits
½ tbsp caster sugar
10g unsalted butter, melted

1. Puree the raspberries in a food processor and strain through a mesh strainer to remove any seeds.
2. Add the water and gelatine to a bowl and leave to rest for 5 minutes. Heat the mix in a microwave on high power for 30 seconds, remove and whisk for 1 minute. Leave to cool for 2 minutes.
3. Whilst the gelatine mixture is resting, whip the heavy cream and cream cheese in a bowl using an electric hand whisk until soft peaks form.
4. Add the powdered sugar and continue to whisk until stiff peaks form.
5. Add the vanilla extract, raspberry puree and gelatine mixture and continue to whisk until well combined.
6. Transfer to the fridge for 30 minutes.
7. To make the crust, combine the biscuits, sugar and melted butter in a bowl, stirring until well-combined. Divide the mixture into two and add to a glass dessert cup (a wine glass will work too).
8. Spoon or pipe the mousse mixture on top of the base, cover with cling film and leave in the fridge to set for 3 hours.
9. Top with three raspberries and serve.

Chocolate Salted Caramel Torte

There’s nothing quite like a decadent chocolate dessert to finish off your romantic Valentine’s Day meal and our Chocolate Salted Caramel Torte is the perfect choice. Sweet with a hint of saltiness, this indulgent dessert is sure to delight your taste buds.


For the base

175g digestive biscuits
80g melted butter
For the salted caramel filling

100ml cold water
350g light brown sugar
80g golden syrup
80g unsalted butter
125g double cream
1tsp sea salt flakes
For the chocolate filling

300g plain or dark chocolate
600ml double cream
25g icing sugar
1tsp vanilla essence

1. Start by crushing the digestive biscuits in a bowl and stir in the melted butter until well combined. Transfer to the fridge and chill for 10 minutes.
2. Whilst the base is chilling, line a 20cm loose-bottomed tin with baking paper.
3. Remove the base from the fridge and press into your lined tin, ensuring an even coverage.
4. To make the caramel, add the water, sugar and golden syrup to a large saucepan and simmer over a low-medium heat for 10-15 minutes until the sugar has dissolved and you’re left with a rich brown caramel.
5. Remove the caramel mixture from the heat and add the butter, cream and sea salt flakes. Return to the heat and gently stir on a low heat until the mixture is well-combined. Pour on top of your biscuit mixture in the tin and leave to set for around 20-60 minutes.
6. To make the chocolate filling, add your chocolate to a heatproof bowl and melt over a pan of simmering water, stirring frequently.
7. Take the chocolate off the heat and slowly stir in the cream until you’re left with a thick chocolate sauce, then stir in the vanilla essence.
8. Sift the icing sugar into the chocolate mixture and fold in until well-combined, then remove from the heat and leave to cool for 10-20 minutes.
9. Once cooled, pour the chocolate mixture into your tin and lightly shake to ensure a smooth surface. Place in the fridge to set overnight.
10. Once set, remove from the tin and cut into 10-12 slices. Add a couple of raspberries or a salted caramel truffle to each slice to decorate before serving.

So whether you go all-out with a three-course Valentine’s meal for your partner, or just opt for a couple of dishes from our menu – it’s sure to be an evening to remember. But don’t forget to tag us in your delicious creations on Instagram for your chance to be featured on our feed.