ad, Cooking is the perfect way to show others love (and it’s cheaper than a meal out, hehe) – but that doesn’t have to mean spending all night in the kitchen!! So, I’ve put together a totally fuss-free menu for you to recreate this week, and the easiest (and best, obviously) part is dessert. My fave @pots_and_co 70% Chocolate Ganache Pots do all the heavy lifting – so rich, silky & effortlessly indulgent (they’re made with some of the best chocolate in the world… so need I say more?!). You’re gonna love them.
✨ STARTER: burst tomato + burrata sharer
▫️ 300g vine tomatoes
▫️ 4 garlic cloves
▫️ 80g black olives
▫️ 2 tbsp extra virgin olive oil
▫️ 1 ball burrata
▫️ Crusty bread, to serve
✨ MAIN: seafood bucatini with garlic, lemon + chilli
▫️ 200g bucatini / linguine
▫️ 2 shallots, finely sliced
▫️ 2 cloves garlic, finely chopped
▫️ 1 red chili, finely sliced
▫️ 1 pack mussels in white wine (most supermarkets have these!)
▫️ 150g raw king prawns
▫️ juice of half a lemon
▫️ Handful of parsley, finely chopped
✨ DESSERT: 70% Chocolate Ganache grazing board
Here’s how to make it all happen in under an hour!
1. First up, assemble the dessert platter. Arrange your Pots & Co 70% Chocolate Ganache Pots with fresh fruit and salty popcorn (gorgeous combos!!).
2. Preheat the oven to 180C fan.
3. Toss the tomatoes, olives and garlic cloves with olive oil, salt & pepper. Roast for 15-20 minutes, until soft and jammy.
4. Pile onto a plate, tear over the burrata & serve with crusty bread.
5. When you’re ready for mains, cook the pasta until al dente.
6. Meanwhile, heat 1-2 tbsps good quality olive oil in a pan & sauté the shallot, garlic & chilli over a low-medium heat for 5 mins.
7. Increase the heat slightly, then add the mussels, prawns and lemon juice, cooking for 3-4 mins until seafood is cooked. Season well.
8. Toss in the pasta with a little reserved pasta water and some parsley.
9. Finally, place the dessert platter in the middle of the table & ENJOY!
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#valentines #valentinesdinner #dinnerpartyideas #dinnerideas