Make your own Valentines menu

Jan 01, 0001

Go all out this Valentine’s Day and treat your date to a delicious homecooked 3-course meal. Senior Sous Chef, Jordan, from our Chapters restaurant at Lilleshall house and gardens has created the perfect menu that will make the day extra special this year. Even better, the restaurant-quality recipes couldn’t be easier to follow.


Coconut chilli mussels


2kg fresh mussels
400ml coconut milk
2 red onions – thinly sliced
2 lemongrass sticks
2 garlic cloves - finely chopped
1 red chilli
1 lime - zest and juice
Fresh coriander


  1. Prepare the mussels. Scrub under running water and pull away the “beard” (the threads coming out of the side of the shell). Discard any mussels that do not close when tapped on the side of the sink.
  2. Pour the coconut milk into a large pan with a lid, add the red onion, garlic, chilli, lime zest and juice. Simmer over a gentle heat for 15 minutes to allow the flavours to infuse.
  3. Add the mussels to the pan, put on the lid and allow to steam over a low heat for 5-8 minutes, giving them a shake and a stir a few times. Check the shells are open and the mussels are cooked.
  4. Spoon the mussels into bowls, discarding any that haven’t opened. Spoon over the liquor and sprinkle with fresh coriander leaves



Chorizo & Parma ham linguine


Knob of butter
60g chorizo cut into small cubes
30g parma ham cut into small pieces
1 onion - finely diced
1 clove of garlic - finely diced
150ml double cream
1 lemon - zest and juice
30g defrosted peas
180g linguine pasta
1tbsp chopped parsley
Optional – salt, pepper and parmesan


  1. Gently fry the chorizo in the butter until it begins to crisp and colour.
  2. Add the onion and garlic to the pan and gently cook until soft, add the double cream and bring to the boil.
  3. Remove from the heat and stir in the lemon, peas, ham and parsley.
  4. Add the linguine to a pan of salted boiling water. Simmer until almost cooked, drain and add to the sauce, set over a medium heat and warm gently.
  5. Add the parmesan and season with salt and pepper. Garnish with parsley and serve.



White & dark chocolate marbled cheesecake, banana ice cream


150g digestive biscuits
½ tsp ground cinnamon
½ tsp ground ginger
80g salted butter
400g soft cream cheese
50ml double cream
1 vanilla pod - split lengthways and the seeds removed (keep the seeds)
150g white chocolate - melted
150g dark chocolate - melted

Ice cream:
3 ripe bananas
1 tbsp brown sugar
300ml double cream - whipped



** Handy tip – save time for romance and make this the day before

  1. Mix together the biscuits, cinnamon and ginger in a bowl
  2. Melt the butter in a saucepan. Pour over the crushed biscuit mixture and mix well
  3. Line the base of a 20cm – 22cm flan tin with the biscuit mixture, pressing it down firm with the back of the spoon. Cover and chill in the fridge for about an hour or until firm
  4. Divide the cream cheese between two separate bowls. Add the cream and vanilla seeds to one of the bowls and mix together, then fold the melted white chocolate into the cream cheese and vanilla mixture. Add the melted dark chocolate to the remaining bowl of cream cheese and mix.
  5. Spoon the chocolate mixtures, alternating one at a time onto the biscuit base, then take a spoon and swirl the mixture to create a marbled effect. Leave to set in the fridge for two hours.
  6. Put the bananas and the sugar in a blender and whizz to a smooth purée or mash with a fork until smooth, then fold in the whipped cream
  7. Transfer the mixture to a lidded freezer-proof container and place in the freezer for about six hours or until set. Stir occasionally whilst freezing