Valentine’s Day Recipes to treat the one you love

Sunday 24th Jan 2021 |

As most of us will be celebrating Valentine’s Day at home this year, we have rounded up some romantic recipes to lock lips over this February.

These Valentine’s Day recipes are sure to get the heart racing, treat your loved one to the perfect night in with a delicious home cooked dinner for two……..

Romantic Raspberry Punch 


  • 25ml sugar syrup
  • 25ml gin or vodka
  • Handful of raspberries
  • Can of Berczy Peach & Raspberry

Fresh mint leaves, to serve


1. Muddle 25ml of syrup with 25ml of vodka or gin and a handful of raspberries.
2. Fill a high ball glass with ice and pour the muddle mixture over. Top up with Berczy peach and raspberry.
3. Garnish with raspberries and mint leaves. 

Valentine’s Day Recipes – Scallops Grilled with Hazelnut Butter, Watercress and Pea Shoots

Serves 2. Prep time: 15 minutes. Cooking time: 15 minutes


  • 6 large scallops, cleaned (shells optional for presentation)
  • 1 tsp olive oil
  • 45g hazelnuts
  • 1 shallot
  • 75g butter, softened
  • Zest of half a lemon
  • 1 tbsp. chopped chervil 
  • Salt and pepper

For the salad

  • ½ tbsp. wholegrain mustard
  • ½ tbsp. white wine vinegar
  • 1 ½ tbsp. sunflower oil
  • 1 handful pea shoots
  • 1 handful watercress


  1. Place a frying pan on a low-medium heat until warm.  Finely slice the shallot, then fry gently with the olive oil until softened.  Remove from heat and allow to cool.
  2. Add the hazelnuts to a food processor and pulse until chopped quite finely.  Be careful not to blend for too long so that they do not form a paste.
  3. Into a bowl add the soft butter, hazelnuts, softened shallots, lemon zest, and chervil.  Mix and season to taste with salt and pepper.
  4. Preheat the grill to high.  If using scallop shells, place each scallop on an individual shell on a baking tray.  If not the scallops can be placed directly onto the tray.  Top each scallop with a spoonful of the hazelnut and butter mixture.  Once the grill is ready, place the scallops underneath for 3-4 minutes, then remove and set aside to rest for one minute.
  5. Make the salad by whisking the mustard, vinegar and vegetable oil together in a bowl.  Taste and add salt if necessary, then add in the watercress and pea shoots and toss together.
  6. Serve the rested scallops on two serving plates with the salad on the side.

Olive and Salt Cod Buñuelos


  • 500g salt cod
  • 450g floury potatoes, cut into chunks
  • 3 tbsp extra virgin olive oil
  • 1 garlic clove, grated
  • 25g plain flour
  • 120g pitted gordal olive, roughly chopped 
  • 1 large free-range egg
  • 1ltr vegetable or mild olive oil to deep fry

For the alioli

  • 2 free range egg yolks
  • 1 clove garlic, grated
  • 2 tsp apple vinegar 
  • Pinch saffron strands 
  • 1tbsp of hot water 
  • 250ml light olive oil
  • 50ml extra virgin olive oil 
  • Lemon juice to taste
  1. Soak the salt cod for 36 hours in cold water, changing every so often. Drain and cut into 2cm chunks.
  2. Put the potatoes in a pan of cold salted water, bring to the boil then simmer for 15 minutes until tender but not broken down. Drain well.
  3. Meanwhile, cover the salt cod with cold water and bring to a rolling boil then drain, reserving 175ml of the cooking water. Remove the skin and bones and flake up the fish.
  4. Heat the oil and garlic together over a low heat for a minute until aromatic then stir in the flour and cook for a minute more. Gradually add the cooking water, stirring till you have a smooth thick sauce. Fold in the olives and tip into a stand mixer with a paddle attachment. Add the cod and potatoes and beat until combined and most of the cod and potatoes have broken down but it’s not yet smooth then beat in the egg. You can do this vigorously with a wooden spoon as well. Spoon into a bowl and cover and chill for at least three hours.
  5. Make the alioli. Whisk the yolks with the vinegar and a good pinch of sea salt and ground white pepper. Steep the saffron in the water for a minute then add to the egg yolks with the garlic. Gradually whisk in the oils until you have. Thick glossy, vibrant yellow alioli. Add lemon juice to taste.
  6. Heat the oil in a deep sided saucepan to 180c. Use two dessert spoons to scoop and shape spoonfuls of the bunuelos mixture together, making sure you press it together well, and drop them into the hot oil a few at a time and cook for 2-3 minutes until golden.

Drain on kitchen paper and repeat with the rest of mixture. Serve hot with the alioli to dunk them in.

Valentine’s Day Recipes – Griddled Halloumi and apple wedges with caper, anchovy and herb dressing


  • ½ juice of half a lemon
  • ½ tbsp Dijon mustard
  • 1 pinch of salt
  • 1 pinch freshly ground black pepper
  • 1 pinch of sugar
  • 7 tbsp extra virgin olive oil (leave 1 for dressing)
  • 50g anchovy fillets finely chopped plus the oil from the can
  • 3 tbsp small capers drained
  • 1 tbsp chopped fresh mint
  • 1 tbsp chopped flat leaf parsley plus some small whole leaves
  • 750g halloumi drained on kitchen paper
  • 1 ½ Pink Lady® apples


  1. Put the lemon juice in a bowl and mix in the mustard, salt, pepper and sugar. Whisk in the oil a little at a time followed by 1 teaspoon of water, mix in the anchovies and the oil from the can, capers and herbs and put to one side.
  2. Cut each Halloumi into 8 cross ways slices and lay on an oiled tray, scatter both sides with freshly ground black pepper.
  3. Cut each apple quarter into 4 wedges put in an oven proof dish and toss with the oil.
  4. Preheat oven to Gas mark 3/160C/fan oven 150C. Heat a ridged grill pan over a high heat (or on a BBQ rack over hot coals) and when you lay on the apple wedges lower the heat a little. Flip them over after about a minute (when golden ridge lines appear) to cook the other side. Put them back into the oil and put in the oven to keep them warm.
  5. Rinse the pan and heat again. Cook the halloumi slices in batches in the same way on both sides. As each batch is cooked put back on the tray and put in the oven to keep warm.
  6. To serve put two pieces of apple on top of each halloumi slice and arrange on two large plates, spoon over the dressing and serve while hot. Scatter over the extra herb leaves.

Valentine’s Day Recipes – Rich Ragu​ ​with Mediterranean Falafel and Noodles

Serves 4 – Prep time 10 mins Cook time 15 mins


  • –  1 packet of Mediterranean Falafel
  • –  200g of butternut squash or carrot noodles
  • –  100g of spinach leaves
  • –  Handful of fresh basil leaves For the Ragu
  • –  Olive oil
  • –  1 small onion, peeled and finely chopped
  • –  4 garlic cloves, peeled and chopped 400g tin of chopped tomatoes
  • –  150g jar of sundried tomatoes, drained
  • –  Sea salt and freshly ground black pepper
  • –  1 tsp of brown sugar

2 tsps. of oregano To serve

– Handful of chopped walnuts


  1. Preheat the oven to 180​°​C fan and cook the Gosh!​ M​ editerranean Falafel for 15 minutes
  2. For the Ragu, heat some olive oil in a large saucepan and cook the onion and garlic on a medium heat for about 5 minutes, until soft
  3. Add all the other Ragu ingredients and simmer for 10 minutes
  4. When the sauce is cooked, blitz with a handheld blender until smooth (or leave it chunky if you prefer)
  5. In a large bowl mix together the cooked Gosh! Mediterranean Falafel, noodles, spinach leaves and warm Ragu. Add a handful of chopped walnuts and basil leaves and season again. Mix once more before serving in a pasta bowl

Veggie Hack

Swap the butternut squash noodles for some egg tagliatelle and top with freshly grated parmesan for classic Italian flavours

Valentine’s Day Recipes – Gnocchi alla Trapanese (v)  

Serves 2. Prep time: 10 minutes. Cooking time: 10 minutes


  • 20g toasted pine nuts
  • 1 clove garlic
  • 30g watercress (leaves only)
  • 20g vegetarian parmesan 
  • 250g cherry vine tomatoes, halved 
  • 50g green beans, trimmed
  • 350g gnocchi
  • 50g rocket
  • Extra virgin olive oil
  • Squeeze of lemon juice


  1. Bring a deep pan of salted water to the boil.  
  2. Peel and finely chop the garlic, then add to a bowl along with a pinch of sea salt and mix.
  3. Add the pine nuts to a food processor and pulse once or twice, just enough to break them up but not too finely.  Add to the bowl with the garlic.
  4. Finely chop the watercress leaves and stir into the garlic and pine nuts along with 2 tablespoons of olive oil.  Grate in half of the parmesan then mix and season to taste with sea salt and black pepper.
  5. Add the cherry tomatoes to the pesto, crushing with a spoon to release the tomato juices, and mix thoroughly.
  6. Add the green beans to the boiling water for four minutes, then remove from the pan, leaving the water on the heat.
  7. Add the gnocchi to the boiling water and cook for 2-3 minutes, or until they float to the surface.  While the gnocchi cooks, chop the green beans into 3cm lengths and add to the pesto and tomatoes.
  8. Drain the gnocchi, reserving about 250ml of the cooking water in a separate jug.  Tip the pesto mix and gnocchi back into the warm pan and place over a low heat, stirring and adding a bit of cooking water at a time until everything is heated through and fully mixed.  Taste and adjust seasoning if necessary.
  9. In clean bowl, add 1 tablespoon of olive oil, a squeeze of lemon juice and a pinch of salt and pepper.  Add the rocket and toss to cover.
  10. To serve, divide the gnocchi between two plates, then scatter over the rocket and grate the remaining parmesan on top.  Finish with some freshly ground black pepper.

Valentine’s Day Recipes – Chinese Five spiced Duck pancakes with Cherry Sauce

Serves 4-6 (as a starter)


  • For the duck
  • 3 large duck legs
  • 3 tsp five spice powder 
  • 2 tbsp honey
  • 2 tbsp water
  • Salt
  • For the cherry sauce
  • 350g cherries – pitted and cut into halves
  • 2 tbsp honey
  • 1 star anise
  • 1 strip of orange peel
  • 1 cinnamon stick
  • 1 tbsp light soy sauce
  • 1 tbsp rice wine vinegar or Mirin
  • 2 tbsp water
  • Good pinch of five spice 
  • Grind of pepper

To serve

  • 12 Chinese Pancakes
  • ½ cucumber – seeds removed and sliced into 5cm long batons
  • 4 spring onions – Tops and roots removed and finely sliced into 5cm strips
  • Gowchai flowers (Optional)


For the duck

  1. Prick the duck legs all over with a fork piercing the skin, then massage the five spice into the flesh and season with salt. Place into a bowl and cover with clingfilm and leave to marinade in the fridge for 2 Hours for the duck to take on the spice.
  2. 30 minutes before cooking remove from the fridge so you bring the duck up to room temp.
  3. Preheat Oven to 200°C / Gas Mark 5
  4. Place the duck into a roasting tin, cover with foil and cook for 45mins. 
  5. In a mixing bowl mix the honey and water and set aside.
  6. After the duck has been in the oven for 45 mins remove and drizzle the honey/water over the duck and return to the oven for a further 35-40 mins until the duck has crisped up. Check every 15mins or so and baste the legs with the cooking juices. When cooked remove and allow the duck to rest for 10mins.
  7. When the duck has rested then shred the meat from the bone using two forks and serve whilst warm.

For the sauce

  1. Place ¾ of the cherries and the rest of the ingredients into a saucepan and on a medium heat reduce until the cherries start to give and become a pulp. This should take 4-5 minutes. Remove from the heat and then remove the star anise, Cinnamon Stick and orange peel and add the rest of the cherries. Remove from the saucepan into a serving bowl and set aside until ready to serve.


 Serves 2. Preparation: 15 minutes. Cooking: 8 minutes


  • Finely grated zest and juice of 1 small lemon
  • 1 garlic clove, crushed
  • 1/4tsp ground cinnamon
  • 1/2tsp ground cumin
  • 2 duck breasts, skin removed if preferred
  • 1tbsp olive oil
  • Salt and freshly ground black pepper
  • Chopped fresh parsley, to garnish

Peach, cinnamon and lemon sauce:

  • 1tbsp olive oil
  • 1 garlic clove, crushed
  • 2 South African peaches, pitted and sliced
  • 2tbsp apricot jam
  • 1/4tsp ground cinnamon
  • 1tbsp lemon juice
  • 2tbsp pomegranate seeds

1 In a shallow bowl, mix together the lemon zest, lemon juice, garlic, cinnamon and cumin with a little salt and pepper. Score the duck breasts, then add them to the mixture, turning to coat. Leave to marinate for 10-15 minutes. 

2 Preheat the oven to 200°C, fan oven 180°C, Gas Mark 6.

3 Heat the olive oil in a frying pan that can be transferred to the oven. Over a high heat on the hob add the duck breasts, searing on both sides. Transfer to the oven and cook for 5-6 minutes.

4 Meanwhile, make the sauce. Heat the olive oil in a large frying pan. Add the peach slices and cook over a high heat for 1-2 minutes to sear them on both sides. Add the garlic, apricot jam, cinnamon and lemon juice with a splash of hot water (3-4tbsp). Turn the heat to low and simmer gently for 2-3 minutes. Add the pomegranate seeds and adjust the seasoning, if needed.

5 Allow the duck breasts to rest for a few minutes, then slice and arrange on serving plates. Serve with the sauce and garnish with parsley.

Cook’s tip: Try using South African nectarines instead of peaches.

Duck Steak and Fries

Steak and chips done the Gressingham way. Best enjoyed with creamy homemade mayonnaise and dressed watercress.

Serves: 2. Prepare: 5 minutes. Cook: 20 minutes

  • 2 Gressingham duck breasts
  • 200g chips or fries 

1. Preheat the oven to 200°c or 180°c fan. Dry the duck breasts well with kitchen roll. Score the skin on each duck breast six to eight times and season well on both sides. Place the duck into a cold frying pan with no oil, skin side down on a low to medium heat.

2. Cook the duck breasts for about 6 to 8 minutes until the skin is golden and crisp, carefully pouring off any excess fat into a bowl as the duck cooks. Turn the breast over and seal the meat for 30 seconds, then transfer the breasts to a baking tray and place in the preheated oven for 6 to 8 minutes, or longer if you prefer duck well cooked.

3. When the duck is cooked to your liking, remove it from the oven and leave in a warm place to rest for 5 to 10 minutes. While the duck is resting, put your fries or chips on to cook, according to the instructions or your preferred method.

4. When you are ready to eat, carve the duck into thick slices and serve with the fries or chips.

Valentine’s Day Recipes – Vegan Double Chocolate Sundae with Ritter Sport 61% Fine Dark Chocolate


  • 200g Ritter Sport 61% Fine Dark Chocolate
  • 2 scoops of vegan ice cream (vanilla, chocolate or caramel)
  • 200g sugar 
  • 50g cacao powder 
  • 200g flour 
  • 200g apple sauce 
  • 100ml coconut oil 
  • 200ml plant-based milk
  • Handful almonds


  1. Preheat your oven to 180°C and mix all the dry ingredients in a big bowl
  2. Melt the dark chocolate in a water bath or microwave. Save yourself a few spoons for the Sundae drizzle. 
  3. Add the melted chocolate, plant-based milk, apple sauce and oil into the big bowl to the dry ingredients. Mix well until you get a smooth texture. 
  4. Lightly oil your muffin pan (20x25cm), sprinkle some cocoa powder all over the pan. Fill pan with brownie dough. 
  5. Bake for 25 minutes (time will depend on the height of your brownies).
  6. For the Sundae you’ll need: 2 Brownies, 2 scoops of vegan ice cream (vanilla, chocolate or caramel, use one or two different flavours) and some extra squares of Ritter Sport 61% Fine Dark Chocolate. 
  7. For toppings you’ll need: toasted almonds and melted Ritter Sport 61% Fine Dark Chocolate for drizzle.
  8. Assembly: Serve in a glass or bowl of your choice. Top your brownie with 1-2 scoops of your favourite non-dairy ice cream. Drizzle generously with melted Ritter Sport 61% Fine Dark chocolate. Sprinkle with toasted almonds and add 3 squares of Ritter Sport 61% Chocolate on top. Enjoy!

Valentine’s Day Recipes
Chocolate cherry pavlova

Serves 8-10


  • 100g dark chocolate, melted and cooled 
  • 4 medium egg whites
  • 220g caster sugar 
  • 1/2 tsp white wine vinegar
  • 100g skinned, roasted hazelnuts, roughly chopped 
  • Filling/topping
  • 450ml double cream
  • 500g fresh cherries, pitted 
  • 1 glass marsala or cherry liqueur 
  • 10g dark chocolate, for grating


  1. Begin by macerating your cherries. Place them in a bowl and cover with the marsala, toss them through the wine until they are thoroughly coated and set aside. 
  2. Preheat the oven to 170 and line two baking sheets with baking parchment. Whisk the egg whites in a spotlessly clean bowl or stand mixer until soft peaks form, then, without stopping whisking, gradually add the sugar, a little at a time, whisking constantly until thick and glossy. Whisk in the vinegar. Pour the melted chocolate down the sides of the bowl, turning the bowl to distribute it evenly, and then fold it through with the nuts, until the meringue is marbled with chocolate.
  3. Spread a circle of the chocolate and hazelnut meringue – about 20-25cm diameter on each baking sheet. Bake for 35-40 minutes (don’t worry if it cracks, it will still taste delicious), until they peel away easily from the parchment. Remove from the oven and carefully lift the meringues and parchment onto wire racks to cool. Peel the parchment from the meringues and then, using a wide palate knife carefully lift on onto a serving platter or cake stand.
  4. Whip the cream to just soft peaks, being very careful not to overwhip, and then drain the marsala from the cherries into the cream and fold through, along with half of the cherries. Spread just over half of the mix on the bottom layer of meringue, top with the other disc of meringue, the remaining cream mix and then the leftover cherries. Grate over the dark chocolate and serve. This is, in my opinion, even better the day after so feel free to make it ahead and refrigerate. 

Valentine’s Day Recipes – Dark chocolate fondant with watercress sorbet and honeycomb (v)

Serves 2. Prep time: 45 minutes  Cooking time:  45 minutes


For the sorbet (makes 1 litre):

  • 600ml water
  • 50g caster sugar
  • 4 Granny Smith apples, peeled, cored and diced
  • 170g watercress
  • 120ml apple juice
  • 60ml lemon juice

For the honeycomb (makes 1 tray)

  • 200g caster sugar
  • 60g golden syrup
  • 200ml glucose syrup
  • 20g bicarbonate of soda

For the fondants

  • 50g plain flour
  • 85g caster sugar
  • 85g dark chocolate, chopped
  • 3 eggs
  • 85g butter
  • Extra soft butter for lining moulds
  • Cocoa powder for coating moulds


  1. First, make the sorbet.  Bring the water and sugar to the boil, then add the apples and simmer until they are cooked through and soft.  Add the watercress then remove from the heat and leave to rest for 1 minute.  Place the mixture in a blender and blend until as smooth as possible, then strain through a fine sieve into a bowl.  Stir in the lemon juice and allow to cool in the fridge.  Finally, pour the mixture into the bowl of an ice cream maker and freeze according to the manufacturer’s instructions.  Transfer to a storage container, cover tightly and freeze for at least half an hour or until ready to serve.
  2. To make the fondant mix, add the chocolate and butter to a heat-proof bowl and place over a pan of boiling water until melted.  Remove from the heat then allow to cool for a few minutes before mixing in the flour, sugar and eggs.  Allow to cool.
  3. While the mix is cooling, use a pastry brush to evenly coat the inside of two 8cm metal moulds with soft butter.  Once coated with butter, add a tablespoon of cocoa to each and keep tipping the moulds round until the entire inside is coated with a fine layer of flour.  Tap out the excess.  Split the mixture evenly between the moulds and refrigerate for at least 20 minutes before cooking.
  4. Make the honeycomb by first lining a deep 30cm x 20cm tray with parchment paper.  Add the sugar, golden syrup and glucose syrup to a large heavy bottomed pan, then place over a medium-high heat and cook until it turns a golden-brown caramel colour (or 165°C on a sugar thermometer).  With your lined tray ready, tip the bicarbonate of soda into the pan in one go and whisk in quickly.  The mixture will bubble up so be careful at this point, it will also be very hot!  Tip the mixture immediately into the lined tray, then give the tray a couple of taps to release any large air bubbles.  Allow to cool and set.  The honeycomb can be broken up and stored in an air-tight container for up to two weeks.
  5. Finally, preheat the oven to 190°C.  Put the chilled fondants on a baking tray and place in the centre of the oven and cook for 10-12 minutes, or until a crust has formed on the top and the fondant has started to come away from the sides of the mould.   Remove from the oven and rest for 1 minute before turning out onto a plate.  Serve with a scoop of watercress sorbet and scattered pieces of honeycomb.

Of course, after all that, you may not be able to move let alone have any amorous intent so perhaps a cuddle on the sofa looks more likely, but at least your taste buds will have been excited, and one appetite fully satisfied!

Valentine’s Day Recipes – Pink Lady Apple Blossom Cake


  • 250g self-raising flour
  • 100g salted butter
  • 125g golden caster sugar
  • 3-4 tsp. ground cinnamon
  • 2 Pink Lady® apples
  • 1 tsp vanilla bean paste
  • 4 eggs
  • Apple blossom
  • 100g fondant icing sugar
  • touch of pink food colouring (optional)
  • 1-2 tsp. apple juice (to a runny consistency)


  1. In a large bowl rub together the butter and flour until you have a breadcrumb consistency
  2. Add the cinnamon, caster sugar and mix well
  3. Peel and cut the apples into smallish chunks and stir into the dry mix
  4. Gently beat the eggs and vanilla in a small bowl and add to the dry ingredients and mix well
  5. Place the batter into a lined 2lb loaf tin and bake at 170 degrees for 45 mins to an hour until cooked through, risen and golden on the top. Leave to cool on a rack.
  6. To decorate, mix the fondant icing sugar with 1-2 tsp of apple juice and a touch of pink food colouring to a runny consistency, and drizzle over the cake generously allowing the icing to drop over the sides. Adorn the iced loaf with a lovely line of apple blossom.
  7. The loaf cake will keep for 3 days in an airtight tin or box, but it is best eaten as fresh as possible. The apple blossom will begin to degrade after a couple of days.

Champagne and Raspberry Possets with Shortbread Biscuits

For the heart shaped Munchy shortbread biscuits:

  • 200 g butter or margarine (can be dairy-free)
  • 1 tsp vanilla essence
  • 100 g caster sugar
  • 300 g plain flour sifted
  • Salted Caramel Munchy Seeds

1. Cream the butter, vanilla and sugar together. Stir in the flour and mix into a dough. Add the Munchy Seeds and blend into the dough. Wrap in cling film and chill in the fridge for at least 30 minutes.

2. Preheat the oven to 160ºC/140ºC (fan) and line a baking tray with parchment paper.

3. Once the dough is chilled, roll out to approximately ½ cm thick and cut into hearts using a heart-shaped cookie cutter.

4. Place on the baking sheet and bake for 12–15 minutes until golden brown.

For the Champagne and Raspberry Possets


  • 140g frozen raspberries, defrosted
  • 2 tbsps Champagne
  • 200ml double cream
  • 4 tbsps golden caster sugar
  • Freeze dried raspberries, to decorate


1. Put the raspberries and Champagne in a mini food processor or blender (or use a jug and a hand blender). Whizz until the purée is as smooth as you can get it, then use a wooden spoon or spatula to push as much of it through a sieve as you can. Discard the seeds left behind.

2. Put the cream and sugar in a saucepan and warm gently until the sugar melts. Increase the heat until just boiling, then boil vigorously for 2½ minutes, stirring constantly.

3. Turn off the heat and stir in the raspberry-Champagne purée. Cool for 15 mins before dividing between 2 small pots or glasses. Chill for 30 mins, then sprinkle over the freeze-dried raspberry pieces and chill for at least 2 hours or more until set.

4. To serve, remove the possets from the fridge and serve with Munchy Seeds heart-shaped shortbread biscuits.

Le Gâteau coeur au chocolat


  • 100g (3 ½ oz) cooked beetroot, roughly chopped
  • 5 tbsp Bonne Maman Raspberry Conserve
  • 125g (4 ½ oz) milk chocolate, chopped
  • 125g (4 ½ oz) unsalted butter, diced
  • 125g (4 ½ oz) plain flour
  • 1 tsp baking powder
  • 6 tsp cocoa powder
  • 3 medium eggs, separated
  • 110g (4oz) golden caster sugar
  • 15g (1/2 oz) finely chopped hazelnuts
  • Fresh raspberries and icing sugar to decorate


1.     Heat the oven to 180C, fan oven 160C, gas mark 4. Grease and line a 15cm wide, 8cm deep heart-shaped tin with baking parchment.

2.    Put the beetroot and 2 tbsp of the conserve in a blender and blitz for a few seconds to puree.

3.    Put 100g of the chocolate and 100g of the butter into a large heatproof bowl and set over a saucepan of gently simmering water for 10 minutes to melt.

4.    Meanwhile, sift together 70g of the flour, the baking powder and 5 tsp of the cocoa.

5.    Stir the melted chocolate and butter together until smooth. Now beat in the egg yolks until smooth. Fold in the beetroot puree.

6.    Whisk the egg whites until stiff then gradually whisk in 85g of the sugar until the egg whites are stiff and shiny. Fold into the beetroot mixture. Now sift the dry ingredients again into the bowl and fold in quickly using a large metal spoon.

7.     Spoon the mixture into the prepared tin, turn the oven down to 160C, fan oven 140C, gas mark 3. and put in the oven for 45mins to 1hr. A skewer pushed into the centre should come out clean. Leave to cool in the tin before turning out.

8.    Meanwhile, make the chocolate crumbs. Put the remaining 55g of plain flour, 1 tsp cocoa, 25g caster sugar and 25g of butter into a small bowl and rub together until crumbly. Spread on a foil-lined baking sheet and put into the oven for 15-20 minutes until lightly baked. Cool.

9.    Finely grate the remaining 25g chocolate into the cold crumbs and add the hazelnuts.

10.Turn the cake bottom up and spread with the remaining conserve. Spoon over the chocolate crumbs and pat down well into the conserve.

11.  Put a heart of fresh raspberries on top and dust with icing sugar before serving.

Cook’s tip

– Any of Bonne Maman’s red fruit conserves can be used in this cake. Try Black Cherry, Wild Blueberry or Strawberry and Wild Strawberry.

– The width of heart shaped tin is measured from the dip in the top of the heart to the point. If you don’t have a heart – shaped tin use a 900g loaf tin instead.

Craving more?