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Your lockdown Valentine’s Day menu from Tart London

by Malou Herkes

published on 12 February 2021

Whatever your feelings about Valentine’s Day in normal times, there’s something about the excuse it gives us to punctuate the seemingly endless and formless lockdown days with a special meal that appeals to us all this year. And when it comes to deciding what to make, this three-course menu from A Love of Eating: Recipes from Tart London is giving us all of the feels. Oozy saffron butter ravioli? Crispy-skinned chicken supremes? Burnished hazelnut meringues drizzled with chocolate? We’re in love. 

Saffron and Ricotta Ravioli

Saffron and Ricotta Ravioli

by Lucy Carr-Ellison, Jemima Jones

Zesty creamy ricotta and a burst of oozing saffron butter forms the filling in these handmade ravioli. If there’s anything that says I love you, it’s these little luxury parcels, served up with a drizzle of olive oil, torn rocket and Parmesan.  

From the book

Crispy Chicken with Tomatoes, Roast Garlic Mash and Smashed Herb Oil

Crispy Chicken with Tomatoes, Roast Garlic Mash and Smashed Herb Oil

by Lucy Carr-Ellison, Jemima Jones

“This is a really good dish – like, really good. It sings and dances all the way to a happy place”, say the Tart London duo of this tender, juicy pan-fried chicken supreme, served up with balsamic-roasted tomatoes, aromatic garlic mash and a fragrant basil oil. Jemima and Lucy advocate using either chicken supremes with the bone in or chicken breasts with the skin on for this recipe.

Brown Sugar and Hazelnut Meringues with Champagne Poached Pears

Brown Sugar and Hazelnut Meringues with Champagne Poached Pears

by Lucy Carr-Ellison, Jemima Jones

Chewy and crisp hazelnut meringues pair perfectly with Champagne and vanilla-poached pears. Serve on your best plates with a meringue, a dollop of cream or crème fraîche, a poached pear half and a drizzle of melted chocolate. Divine.

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