The best classic Valentine’s Day menu

The aperitif

Easy champagne cocktail
A glass of bubbly always adds a sense of occasion. Level up from popping a bottle of prosecco and add a dash of demerara sugar, a few drops of Angostura bitters and small squeeze of lemon juice to your sparkling wine to create a sophisticated cocktail. Cheers!

• Use the right glass: Wide, shallow champagne glasses (coupes) are pretty but the wine’s sparkle disappears rapidly because of the large surface area. Tall, narrow flutes are better, showing off long streams of tiny bubbles.
• Prep properly: Even a trace of detergent kills bubbles, so rinse soapy glasses in hot water and dry with a clean soft cloth.
• Pour like a pro: Tilt the glass, trickling the wine down the inside, slowly turning the glass upright, then topping up as the froth subsides.

The starter

Ultimate prawn cocktail
It’s the small details that make all the difference to a prawn cocktail; here’s our ultimate version with just the right amount of oomph.

• Cayenne pepper over Tabasco: Tabasco is fantastic in many settings (particularly tomato salsa) and is often used in prawn cocktail, but the cayenne in this recipe adds a smoky rather than fruity heat that cuts through the creaminess of the mayonnaise perfectly.
• The prawns:You need to buy the best quality. We used a mixture of the tiny North Atlantic prawns and meatier tiger/king prawns to add textural interest, but you can choose whatever prawns you like – just avoid the watery ones in plastic packs and check they’re sustainable.
• Serve it stylishly: During Prohibition, the redundant cocktail glasses were put to use as a fancy receptacle for the popular prawn cocktail. Follow that lead and serve yours in a wide glass for added glamour.

The main

Rib steak with pesto hollandaise and skinny oven chips
This maximum-pleasure, minimum-fuss bistro-style take on steak and chips is the perfect sharing meal to indulge in on Valentine’s Day.

• Why rib steak? Côte de boeuf (rib steak) is a cut from the forerib with the bone attached – the meat has good fat marbling and, as it’s cooked on the bone, lots of flavour. Serving one big steak to share adds to the intimacy of cooking a special Valentine’s Day dinner at home, too. Arrange everything on a large serving board and slice the steak at the table for drama.
• Time saver: You can make the hollandaise quickly in a food processor: make the pesto first and set aside. Rinse the processor bowl, then whizz the egg yolks and vinegar. Slowly drizzle in the melted butter with the processor running until the mixture thickens. Stir in the pesto and serve.

Budget won’t stretch to côte de boeuf? Follow our recipe for sirloin or rump steak with chips →

The dessert

Chocolate fondants
Luxurious chocolate fondants with luscious melting middles are a favourite way to end a romantic meal. This recipe can be halved to serve two (with an extra to share) – or stash a few extra in the freezer for a quick treat on another evening.

• Get prepared: Make this dessert 3 days ahead and chill unbaked, wrapped in cling film, ready to pop into the oven on the night (or freeze in advance).
• Customise your dessert: This recipe calls for a chocolate truffle to push into the middle of the fondant before cooking, adding to that gooey centre. Choose your other half’s favourite flavour: we like peanut butter cups for a nutty twist or After Eights mints.

Browse more indulgent Valentine’s Day dinner inspiration.