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FAMILY: How to make a three course Valentine's meal

PUBLISHED: 11:12 10 February 2010 | UPDATED: 08:03 02 July 2010

ORLANDO’S ROAST ASPARAGUS from the Mills and Boon book THE ITALIAN GP’S BRIDE. Photos: Bill Smith

ORLANDO'S ROAST ASPARAGUS from the Mills and Boon book THE ITALIAN GP'S BRIDE. Photos: Bill Smith

Rowan Mantell

Get your kitchen sizzling with passion with Mills and Boon writer Pam Brooks' three-course Valentine's meal. All the recipes have starred in her fictional romances - and are ideal to get pulses racing in real-life too.

CHICKEN PROVENCAL from the Mills and Boon book RED WINE AND HER SEXY EX (to be published September 2010.) Photos: Bill Smith

Get your kitchen sizzling with passion with Mills and Boon writer Pam Brooks' three-course Valentine's meal. All the recipes have starred in her fictional romances - and are ideal to get pulses racing in real-life too. COMPILED BY ROWN MANTELL

ORLANDO'S ROAST ASPARAGUS from the Mills and Boon book THE ITALIAN GP'S BRIDE

Ingredients

Amy’s STRAWBERRY ICE CREAM to accompany the rhubarb and strawberry crumble from the Mills and Boon book NEUROSURGEON... AND MUM (to be published July 2010). Photos: Bill Smith

About 100g of trimmed and washed asparagus tips (thinnish ones are best.)

About 50g parma ham.

50g dolcelatte (or try Binham Blue for a more local flavour), thinly sliced.

1. Cut the ham into strips and wrap it round the asparagus (the asparagus needs to be in a single layer on the baking tray.)

2. Place on a baking tray and top with the cheese.

3. Roast for about 10 minutes - the asparagus should be tender.

4. Serve with rocket and pomodorino tomatoes drizzled with a little balsamic vinegar.

CHICKEN PROVENCAL from the Mills and Boon book RED WINE AND HER SEXY EX (to be published September 2010.)

Ingredients

1 tablespoon of olive oil.

1 red onion, sliced.

2 cloves of garlic, chopped finely.

1 red pepper, deseeded and sliced.

1 yellow pepper, deseeded and sliced.

1 small courgette, topped and tailed and diced.

400g can chopped tomatoes in juice.

Herbes de Provence (a mix of basil/marjoram/oregano.)

500g chicken breasts, diced.

1. Heat the oil in a pan, cook onion and garlic until softened.

2. Add the chicken breasts, and brown.

3. Add the tomatoes, herbs, peppers and courgette.

4. Simmer for about 30 minutes (you may need a little water to stop it sticking - white wine or orange juice works well)

5. Serve with couscous or a jacket potato and green beans.

Amy's STRAWBERRY ICE CREAM to accompany the rhubarb and strawberry crumble from the Mills and Boon book NEUROSURGEON... AND MUM (to be published July 2010)

Ingredients

400g strawberries (washed, hulled and sliced.)

400g low-fat Greek yoghurt.

2 tablespoons of caster sugar.

1 tablespoon lemon juice.

2 tablespoon double cream.

1. Put all the ingredients into a blender goblet and blend until smooth.

2. Pour into an ice cream maker and leave it to work for about 30 minutes.

It's quite soft at this stage, but you can let it harden in the freezer for a couple of hours before serving. (Any longer, and you'll need to take it out for 5-10 minutes so it's soft enough to scoop.)

A little more of what you fancy…

For lots more romantic recipes to woo your Valentine visit Pam's website www.katehardy.com

Take your pick from sultry Kieran's Prawn and Mango Salad featured in The Baby Doctor's Desire, or earthy Will's Barley Risotto from In the Gardener's Bed. Or perhaps you fancy Matt's Moroccan chicken from The Firefighter's Fiance´ followed by Rachel's White Chocolate Mousse from Their Very Special Marriage. Spice things up with Alex's chicken tagine from Hotly Bedded, Conveniently Wedded and get ready for bed with Ramón's hot chocolate from The Spanish Consultant's Baby…

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