As temperatures fall approaching the most romantic time of year, some of us may enjoy a home cooked 3-course candle lit dinner.
Immerse yourself with warm and rustic surroundings similar to our kitchen complete with wooden furnishings and an island complimented by our bespoke cabinets could be your ideal cooking and dining space....
Or imagine a minimalist open space looking out into a garden with the ideal Miele appliances.
Our favourite's for the essential 3-course Valentine's dinner would be a classic Souffle to start....
Twice-Baked Goat’s Cheese Soufflé with Fennel
For a special occasion like Valentine’s, you can always count on an elegant, tempting starter.
Roast Duck Breast with Asparagus and Caramelised Shallot
A classic roast is always a winner and great served with calvados sauce and hispi cabbage.
Pot au Chocolat
What a beautiful way to end an evening with great company and a rich intimate chocolate pot.
2 cups heavy cream
3/4 pound semisweet or bittersweet chocolate, at room temperature, coarsely chopped
4 large egg yolks
3 tablespoons dark rum
3 tablespoons unsalted butter
In a medium saucepan, heat the cream until bubbles appear around the edge. Remove the pan from the heat, add the chocolate and let stand for 1 minute, then stir until smooth.
Whisk the egg yolks in a small bowl, then whisk in 1/2 cup of the hot chocolate cream. Scrape this mixture into the saucepan and whisk constantly until smooth. Stir in the rum and butter. Pour the custard into eight 1/2-cup ramekins or espresso cups and refrigerate until chilled, at least 4 hours.
A bit of input from everyone at the Ian Dunn design team