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
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
A Love of Eating: Recipes from Tart London
Fresh, wholesome recipes full of seasonal ingredients
Inspiration for fuss-free weeknight cooking and weekend entertaining
Beautiful cakes and sweet treats
Crispy Chicken with Tomatoes, Roast Garlic Mash and Smashed Herb Oil
“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
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.
