What says ‘I love you’ more than a dish bursting with the most luxurious ingredients available in the shops? Chris Horridge combines the finest pieces of beef fillet with a nice thick slab of foie gras, a seriously concentrated Madeira sauce and some wild mushrooms thrown in for good measure. The attractive quenelle of vibrant parsley sitting on top lifts the dish to stop it all getting too rich, and the spinach adds just the right amount of fresh flavour. Serve it with a glass of red full of big, bold flavours.
If you’d prefer a lighter, less meaty dish, then Francesco Mazzei’s Lobster tagliatelle continues the theme of decadence, or for the veggies amongst us this incredibly pretty Potage of vegetables with poached duck egg and fresh herbs looks stunning and, once prep is out of the way, is nice and simple to put together.