Create Your Own Valentine's Menu

Jess’s Menu Choice:
Glazed Roasted Beetroot with whipped goats cheese and candied walnuts
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Yin and Yang Risotto. Squid Ink Risotto Topped with King Scallops
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Black Forest Chocolate Fondant with Cherry Cream

Jess’s Tipple choice:
Champagne, always champagne!

Scott’s Menu Choice:
Steamed British Crab Claws with Parmesan and Chive Mayo
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Galician Bone-In Sirloin (to share) Served with Fondant Potato, Spring Greens and Red Wine Jus
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Raspberry Mousse

Scott’s Tipple choice:
Champagne with his crab, red with his steak and ideally a negroni (or two) to finish and a dusty head in the morning!

Glazed Roasted Beetroot with whipped goats cheese and candied walnuts:
Our Glazed Beetroot is simply irresistible. A zesty, thyme and balsamic glaze enriches the deep earthy flavours of beetroot. The whipped goat’s cheese adds a tangy, creamy richness to the dish, with the sweet, crunchy walnuts adding the perfect texture to impress your date.


Tandoori Chicken Lollipops with mint and cucumber dipping sauce:
Our Chicken Lollipops make the perfect sharing platter to start your romantic evening. The lollipops are bursting with flavour from our signature tandoori spice mix along with vibrant flavours of garlic, ginger and lime. Served with a cooling mint and cucumber yoghurt to complement the spiciness from the lollipops.


Steamed British Crab Claws with parmesan and chive mayo:
Our Steamed British Crab Claws are an indulgent treat to share with your valentine. The succulent, delicate crab claws are accompanied by a luscious parmesan and chive mayo which will set the romantic tone for your evening. And don’t worry about the method for making your own mayo or cracking the crab claws, we’ve got all of the instructions ready, leaving with you new skills that you can use time and time again.

Galician Bone-In Prime Rib (to share) served with fondant potato, spring greens and red wine jus:
Our Galician Prime Rib is the perfect sharing main course for your Valentine’s celebration. This decadently marbled Prime Rib is accompanied with fondant potatoes which have a crisp golden exterior and a soft velvety interior. Fresh spring greens and a rich, red wine jus complement the flavours perfectly. Don’t worry about timings for the steak, we’ve got you covered meaning you can impress your loved one with the meat cooked to their preference.

Provenance of our Galician Prime Rib:
If you can appreciate a good piece of meat and you’re yet to try Galician steak then this dish will not disappoint. Sourced from northern Spain, Galician Blond or Rubia Gallega are cows that are at least 8 years old and as such the meat has a deeper flavour and more marbling. This dish provides you with the perfect opportunity to experience this delicacy from northern Spain, in your own home. You’ll cook your steak on the bone to maintain moisture and flavour throughout the cooking process.

UK Ex-Dairy Bone-In Sirloin (to share) served with fondant potato, spring greens and red wine jus:
Our UK Ex-Dairy Sirloin is the perfect sharing main course for your Valentine’s celebration. The deliciously juicy sirloin is accompanied with fondant potatoes which have a crisp golden exterior and a soft velvety interior. Fresh spring greens and a rich red wine jus complement the flavours perfectly. Don’t worry about timings for the sirloin, we’ve got you covered meaning you can impress your loved one with the meat cooked to their preference.

Provenance of our UK Ex-Dairy Sirloin:
This beautifully aged bone-in sirloin will not disappoint. Farmed here in the UK, the cows are put out to pasture for at least 4 years after their milking years. This allows the animal a better quality of life and it provides us with a much higher standard of meat, deep flavour and beautiful marbling. This is a sustainable approach to farming and one that we support wholeheartedly at The Host’s Pantry.

Yin and Yang Risotto, squid ink risotto topped with king scallops:
Our Yin and Yang Risotto is an exquisite dish. The creamy squid ink risotto has flavours that instantly transport you to the seaside. Beautifully contrasted with plump king scallops, this is a show stopping dish to dazzle your love.

Roasted and Stuffed Butternut Squash served with wilted spinach & pumpkin seeds:
Our Stuffed Butternut Squash is the perfect decadent main for your Valentine’s meal. The roasted butternut squash is bursting with flavour from the garlic, chestnut mushroom and lentil stuffing, not forgetting the jewelled addition of dried cranberries, adding a subtle tart yet sweet note to the rich filling. Served with wilted spinach, with an added crunch from toasted pumpkin seeds. The most colourful dish to impress your love.

Black Forest Chocolate Fondant with Cherry Cream:
Our Black Forest Chocolate Fondant is a rich, luscious dessert to end your romantic meal. The soft and delicate sponge with an oozing chocolate centre, served with indulgent cherry cream and chocolate coated (and brandy soaked) fresh cherries, is the perfect way to anyone’s heart!


Raspberry Mousse:
Our Raspberry Mousse is sure to put an arrow through your date's heart. The tangy yet creamy mousse has a beautifully light, refreshing texture and is served with crunchy white chocolate and pistachio shards for dunking. This is a luxurious lighter option to finish your romantic evening.


Pre-Made Vanilla Panna Cotta with Raspberry Coulis and Shortbread:
Our pre-made Vanilla Panna Cotta with Raspberry Coulis and shortbread is sourced from Gill’s Puddings in Market Drayton, in the heart of the Shropshire Countryside. The delicate vanilla panna cotta is set on top of a tangy yet sweet raspberry coulis. All of Gill’s puddings are handmade and if you’re quick enough to hide the packaging, you could always pull this off as your own. We won’t tell if you don’t! Cooking three courses can be a big undertaking and this pre-made dessert offers you a decadent end to your meal, without any of the work.

Glazed Roasted Beetroot:
• Baking Tray
• Sharp knife
• 2 forks
• Kitchen foil/parchment paper
• 3 mixing bowls
• Frying pan
• Piping bag
• Serving plate

Chicken Lollipops:
• 2 mixing bowls
• Sharp knife
• Spoon
• Baking tray
• Ramekin
• Serving plate

Steamed Crab Claws:
• Large mixing bowl
• Whisk/electric whisk/food processor
• Sharp knife
• Pouring jug
• Large steamer pan
• Large knife or sharpening steel
• Serving plate/bowl

Galician Bone-In Prime Rib & UK Ex-Dairy Bone-In Sirloin:
• Ovenproof frying pan/deep roasting tin
• Bowl
• Spoon/pastry brush
• Frying pan (ideally oven-proof)
• Baking tray
• 2 saucepans
• Foil

Yin and Yang Risotto:
• Saucepan
• Frying pan
• Serving plates

Roasted and Stuffed Butternut Squash:
• Baking tray
• Grease proof paper
• Sharp knife
• Saucepan
• Kitchen string or foil
• Frying pan

Black Forest Chocolate Fondant:
• 2 saucepans
• 2 pyrex/glass mixing bowl
• Hand blender/food processor
• Hand/electric whisk
• Small bowl
• 2 ramekins/metal pudding moulds
• Paring knife
• Sieve
• Wooden spoon/spatula
• Serving plates

Raspberry Mousse:
• Fine sieve
• Mixing bowl
• Small bowl/ramekin
• Blender/hand blender
• Electric whisk
• Spoon

Vanilla Panna Cotta:
• Mug
• Serving plates

These are staple kitchen cupboard ingredients that we do not include in the box.
Glazed Roasted Beetroot:
• 1 tbsp olive oil
• Sea salt flakes
• Salt and pepper

Chicken Lollipops:
• 1 tbsp soy sauce
• Salt and pepper
• 1 tbsp olive oil
• 1 tsp sugar

Steamed Crab Claws:
• Salt and pepper
• 200ml vegetable oil

Galician Bone-In Prime Rib & UK Ex-Dairy Bone-In Sirloin:
• Olive oil
• Salt and pepper

Yin and Yang Risotto:
• Olive oil
• Salt and pepper

Roasted and Stuffed Butternut Squash:
• Olive oil
• Water
• Salt and pepper

Black Forest Chocolate Fondant:
• Cocoa powder
• 50g plain flour
• 100g caster sugar

Raspberry Mousse:
• 40ml water

Glazed Roasted Beetroot
Prep time = 75-90 minutes (including at least 60 minutes of cooking time)
Serve time = 10 minutes
 
Tandoori Chicken Lollipops
Prep time = 10 minutes (excluding at 2 hours marinading time)
Serve time = 25 minutes
 
Steamed British Crab Claws
Prep time = 10 minutes
Serve time = 20 minutes
 
Galician & UK Ex-Dairy Bone-In Prime Rib/Sirloin
Prep time = 60 minutes (including cooking time)
Serve time = 25 minutes
 
Yin and Yang Risotto
Prep time = 40 minutes
Serve time = 10 minutes
 
Roasted and Stuffed Butternut Squash
Prep time = 35 minutes      
Serve time = 30-40 minutes
 
Black Forest Chocolate Fondant
Prep time =  1 hour 50 minutes (including 60 minutes soaking time)
Serve time = 15 minutes
 
Raspberry Mousse
Prep time = 25 minutes (at least 1-2 hours to set)
Serve time = 5 minutes
 
Pre-Made Vanilla Panna Cotta
Serve time = 5-10 minutes