Eat in this Valentine’s Day

With the frosty weather continuing this month, keep cosy and stay in this Valentine’s Day.

Why not spruce up the kitchen with some candles or a new table cloth and pop on some music to set the mood? Staying home can be just as fun and far more cost effective than going out for a meal on Valentine’s Day. After all, they say the kitchen is the heart of the home!

Whether you’re cooking together or looking to surprise your loved one, we’ve put together a perfectly warming three course meal for you to enjoy.


Chilli Corn on the Cob



  • Boil a large pan of water. Add some salt and the corn. Boil for 10 mins.

  • Meanwhile, mix the butter with the coriander, paprika and chilli powder.

  • When ready to serve, drain the corn, then add the butter mixture to the pan so it melts on all sides of the corn.


Ultimate Beef Chilli



To serve

  • boiled rice (optional)
  • sour cream (optional)
  • coriander fresh (optional)
  • grated strong cheese (optional)
  • guacamole (optional)
  • nachos (optional)


  • Heat the oil in a large, heavy-based pot over a high heat, then brown the mince in batches, stirring regularly. Make sure you use a big enough pan so that the meat browns rather than steams. – don't crowd Add the onions and stir-fry until slightly browned.

  • Turn down the heat and add the garlic. Stir and cook until the onion has completely softened, then add the coffee and a big pinch of salt, cover and simmer for two hours.

  • Add the herbs, spices and dried chillies to the pan along with the sugar and fresh chillies, and simmer, partially covered, for half an hour, adding a little water if it seems dry (or if you prefer a saucier chilli). Ten minutes before the end of cooking, add the beans, taste, and adjust the seasoning and spicing as necessary.

  • Serve with a many trimmings as you fancy! We love a good dollop of sour cream.

  • For even more flavour, this recipe is even better if you leave it overnight and reheat to serve.


Spiced Chocolate Truffles



  • In a medium bowl, combine the chopped bittersweet and semisweet chocolate. Evenly distribute the chopped chocolate mixture among 3 small bowls.

  • In one bowl, add cinnamon and chipotle powder. In the second bowl, add the orange zest and cardamom. In the third bowl, add fresh ginger and ground ginger.

  • In medium saucepan, combine the cream, milk, and confectioners’ sugar. Bring to a boil, then remove from heat. Evenly divide the hot cream mixture between the 3 bowls of chocolate and spices, whisking gently until chocolate is completely melted. Cover each bowl tightly with plastic wrap; set aside to cool, and then freeze until thoroughly chilled.

  • Line 3 rimmed baking sheets with parchment paper; set aside.

  • Using a 1-inch spring-loaded scoop, scoop chocolate mixture into hands, and roll into a ball. Transfer to prepared baking sheets, keeping each flavor separate.

  • Add the cocoa powder to a bowl. Gently, roll each of the balls into the cocoa powder to finish.

  • Devour!

About the Author


As an animal lover and baking enthusiast, Georgia can often be found experimenting with plant-based recipes in her kitchen.

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