The Food of Love

Planning a date night with your Valentine on February 14? Here are the ingredients you need for a fancy, romantic night in OYSTER AND CAVIAR Serves 2 1½ tbsp lemon juice 1tsp minced shallot ½tsp pink peppercorns, crushed 2tsp chilled prosecco 12 oysters on half shell 55g caviar Combine the lemon juice, shallots and peppercorns in a small bowl. Refrigerate for about 1 hour to let the flavours marinate. Just before serving, add the prosecco to the mignonette sauce and season with a pinch of salt. Chuck the oysters and spoon over the desired amount of sauce. Top each with a dollop of caviar. Serve immediately. SAFFRON RISOTTO Serves 4 1.2l chicken stock 2tbsp butter 1tbsp olive oil 1 onion, finely chopped 350g arborio risotto rice 125ml dry white wine ½tsp saffron 50g parmesan, grated 1 egg yolk Heat the stock in a pan over a very low heat. Melt the butter and olive oil in a high-sided, non-stick frying pan. Add the onion and a large pinch of salt, then cook, stirring, for 5 minutes until softened and fragrant but not colouring. Tip in the rice and coat it in the oil and butter. Cook for a few minutes until the rice begins to toast. Pour in the wine and stir until it’s absorbed. Add the saffron and begin to add the warm stock, a ladle at a time, stirring continually. Add more stock as it’s absorbed. After 25 to 30 minutes, all the stock should be absorbed and the rice should be creamy and al dente. Add the parmesan and stir until melted. Turn off the heat and stir in the egg yolk.