Valentine's Recipe Box For Two
What better way to say 'I love you' than through a delicious meal for two. Read more
**Available for pre-order now and available for delivery between 8th-18th February 2023.**
We deliver nationwide, simply select the delivery date that suits you and let us do the rest. But hurry, with only limited numbers of the Valentine's Meal for Two recipe boxes available, they are selling fast.
Make this Valentine's Day one to remember with our exquisite Valentine’s Meal For Two. Full of the finest ingredients, our three-course menu will give you all the excitement and pleasure of dining at your favourite restaurant from the comfort of your own home.
The Valentine's Meal For Two comes complete with recipe card and full cooking guidelines.
Whether you are looking to impress a significant other or want something to conjure up together as a team, our exquisite three-course menu is sure to hit the spot this Valentine’s night.
Starter - Hand Dived Scallops with Vietnamese Dressing
Our hand dived scallops are amazingly tender and sweet, they are simply extraordinary food complimented splendidly with the fresh Vietnamese dressing.
Main Course - Ribeye Steak, Dauphinoise Rosti with Wild Mushroom, Brandy Cream Sauce
Slow grown and hung for 4 weeks to develop an intense depth of flavour and delicious texture, our Ribeye Steaks are a real treat, especially when served with a crispy Dauphinoise Potato Rosti and a truly indulgent Wild Mushroom, Brandy, Cream sauce.
Desert - Galician Cheesecake with Berry Compote
No Valentine’s Night is complete without a dessert, and our Galician Cheesecake with Berry Compote will not fail to hit the spot.
Valentine's Recipe Kit For Two includes:
- 2x Grass-Fed Ribeye Steaks - 200g each
- 2x Dauphinoise Rosti - 130g each
- 2x Wild Mushroom Sauce - 125g each
- 6x British Hand Dived Scallops (Serving shells not included)
- 1x Vietnamese Style Dressing 80g
- A Bunch Of Fresh Mint and Coriander
- 2x Cheesecakes - 130g each
- 1x Berry Compote - 100g
100% Grass Fed Beef
Potato, Dauphinoise Rosti Sauce
(Cream (Milk), Milk, Garlic, Salt, Cornflour, Thyme, Black Pepper).
Wild Mushroom Sauce
Mushrooms, Water, Cream (Milk), Wine (Sulphites), Shallots, Madeira Wine (Sulphites), Brandy, Butter (Milk), Rapeseed Oil, Champignon (cèpe), Mushroom, Garlic, Cornstarch, Salt, Brown Sugar, Thyme, Black Pepper.
Cream (Milk), Mascarpone (Milk), Sugar, Cheesecake Base (Oats, Sugar, Wheat Flour, Palm Oil, Wholemeal Wheat Flour, Inverted Sugar, Rapeseed Oil, Bicarbonate Of Soda, Salt, Emulsifier (Soya), Butter (Milk), Crème Fraîche (Milk), Cheese (Milk), Egg Yolk, Cornstarch, Lemon Juice (Sulphites), Vanilla Extract, Salt.
Sugar, Strawberries, Redcurrants, Raspberries, Blackberries, Cherries, Blueberries, Lemon Juice (Sulphites), Cornflour.
What you will need in your kitchen:
- Olive Oil
Starter: Hand Dived Scallops
Lightly season the scallops and cook for 2 minutes on each side. Add a knob of butter for the last 2 minutes of cooking.
Mix the dressing with the chopped fresh herbs.
Dress the scallops with the Vietnamese dressing and serve.
Main: Ribeye Steak, Dauphinoise Rosti and Mushroom Sauce
Heat the oven to 180℃. Place both Dauphinoise Rosti on a baking tray and cook for around 15 mins or until hot all the way through.
Meanwhile, season the Ribeye Steak with salt and pepper. Heat a pan with oil and a knob of butter. Add your steak and some garden herbs if you have any to hand.
Cook on one side for three minutes. Turn over and cook on the other side for three minutes, until the juices start to appear. Set aside and rest for 5-10 minutes.
Heat the wild mushroom sauce in the pan or microwave until piping hot.
Plate up and serve.
Desert: Cheesecake with Berry Compote
Remove the top of the Cheesecakes and serve with the berry compote.
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