Valentine's Day recipes

Japanese soufflé cheesecake is all about the light, airy texture. Yuzu-caramel sauce adds a pop of zesty sweetness to the fluffy cheesecake.

Try this German potato salad from the Ottolenghi Test Kitchen. Waxy potatoes are cooked until tender before soaking up a delicious broth.

Wild garlic is a spring treat. This easy wild garlic risotto is a great way to showcase its vibrant flavour and verdant colour.

Blueberry queen of puddings is the perfect spring dessert. Baked custard is topped with blueberry jam and a cloud of brown-sugar meringue.

Warm borlotti beans are imbued with fragrant rosemary, tuna and crisp red onions to create a filling salad that’s packed with protein.

Dig into this soft, buttery sponge pudding to reveal the pink juicy rhubarb. This easy recipe makes a great change from classic crumble.

Give cheese scones a spring twist. These wild garlic scones pair the fresh punch of wild garlic with mature cheddar for an easy savoury bake.

Packed with nostalgic retro flavours, this mint chocolate cheesecake is baked in a loaf tin to give it that classic ‘Viennetta’ look and feel

Tender and juicy picanha steak is cooked to perfection and served with creamy parmesan potatoes and a peppery radicchio and anchovy salad.

This verdant leek and spring greens soup from Rosie Mackean can be made in advance, making it perfect for spring entertaining.

Similar to carbonara and using some distinctly Roman ingredients, this five ingredient, silkily sauced guanciale linguine is easy to make.

Using duck eggs gives egg mayo an instant upgrade. Add sesame oil for nuttiness, miso for depth and lime juice for zesty lightness.

Nutty toasted penne is tossed with a Marmite and paprika-spiked tomato sauce for a serious upgrade on pasta pomodoro.

Chef Noor Murad's spatchcock chicken is smothered in a marinade of dried black limes (loomi), spices and brown sugar then roasted with lemon and garlic.

Turn toast into a feast by topping fried sourdough with charred purple sprouting broccoli, jammy eggs, butter beans and pickled cabbage.

The Exploding Bakery's 'bignob' is a homage to the beloved Hobnob. Cut the giant oaty biscuit into triangles and dunk into your cuppa.

In this incredible apple cake recipe from The Exploding Bakery, the thinly sliced apples almost melt into the custardy batter.

Did you know you can make gnocchi from roasted parsnips? Kathy Slack's seasonal recipe makes smart use of the root veg, paired with earthy sage.

Fancy a proper custard slice with layers of flaky pastry and silky custard? Oliver and Tom of The Exploding Bakery show you how to make it.

Far Breton is a beloved pudding from Brittany, made of boozy prunes set in a rich custard. The Exploding Bakery shows you how to make it.

Learn how to make incredible, Hong Kong-style char siu pork with this easy recipe from Jeremy Pang.  Serve with rice and greens. 

Celebrated chef Asma Khan shares her recipe for railway curry, a mutton or beef coconut-based curry with a rich history. 

Adam Byatt shares his stellar recipe for sauce suprême. This classic French sauce is made by enriching a velouté with cream and lemon.

Learn how to make beurre blanc with chef Adam Byatt's recipe. This classic rich and buttery French sauce is perfect with asparagus or fish.