VALENTINE’S Day – whether you love or loathe it, it’s a good time to indulge with a loved one and at least share your love for food.

If you’ve decided you want to go all out and sprinkle a little extra special icing sugar on the day, here’s a few recipes to try out.

Start the day right with a berrylicious breakfast bruschetta and prepare a three course meal for the end of the day with salmon terrine for starter, raise the stakes for the main with Morrison’s latest offer, and end the day with rocky roads for dessert.


This recipe is incredibly simple with only three steps and it’s perfect for sharing.

Ingredients: Bread of choice – baguette, ciabatta or cob, California prune purée – make up 200g which can then be stored in a lidded container. Fruit of choice – strawberries, raspberries. Chocolate of choice – grated or mini chocolate shapes, Icing sugar to dust

Method: Slice bread to 1inch thick and grill on both sides. Spread a generous amount of prune purée. Top with fruit of choice and chocolate decorations.


A luxurious starter, the creamy filling pairs perfectly with the crunch of the cucumber.

Ingredients: 150g sliced smoked salmon, 150g tube Primula Cheese with Smoked Salmon (available at Asda), 100g mascarpone, ½ a Cucumber finely sliced, 1 Tsp. of finely chopped dill, plus some sprigs to garnish, 1 Lemon, ½ a lemon, zest, ½ to serve

Method: Line a heart-shaped mould with slices of smoked salmon, ensuring all sides are covered and there is enough overhanging to cover the top. In a medium sized bowl, mix the Primula Cheese with Smoked Salmon and mascarpone then add dill, lemon zest and remaining salmon pieces, continue to mix to create your beautiful mousse filling. Spoon the mousse into the lined moulds, making sure there are no air bubbles. Fold the overhanging salmon over the top of the mousse, and use the spare pieces to fill in any gaps. Wrap in cling film and refrigerate for at least an hour. Garnish with pea shoots, cucumber slices and a twist of lemon.


For your main course, treat yourself to a luxury 21 day matured British beef Chateaubriand steak, available from Morrison’s for £15.

Cut from the thickest part of the beef fillet, the Chateaubriand is regarded as being the finest cut of beef. It has a subtle flavour and is prepared by flash frying it on both sides and then finishing it off in the oven.


These strawberry rocky roads are the ultimate naughty but nice dessert.

Ingredients: 400g plain chocolate, 2 tbsp golden syrup, 50g unsalted butter, 250g Viva strawberries, hulled and halved, 1 apple peeled and cut into chunks, 100g blanched almonds, 100g dried sour cherries, Icing sugar to dust

Method:Line an 8” square tin or small roasting tray with greaseproof paper. Melt the chocolate, syrup and butter over a pan of simmering water. In a bowl, mix the Viva strawberries, apple, nuts and cherries. Once the chocolate has melted, pour over the fruit and nuts and stir to combine. Pour the mixture into the tin and allow to set. Turn the Rocky Road out, and cut into chunks.