Jessie Lewis’ heart has been in her cooking since her early childhood in India. Now living in Brussels, she is passing her skills and knowledge on to her students – and to (A)WAY readers. And what better time to share her passion than St Valentine’s Day with a special menu which is simple to prepare but designed to tease your loved one’s taste buds.

MENU

Precious Pink Lady

Passion Obsession Fizz

Sexy Fig, Mozzarella Cheese and Prosciutto Salad

Roulade-of-Love Seafood Parcels

Love-me-Tender Couscous Pyramid

Irresistible Chocolate Love Pots

Precious Pink Lady

100ml vodka
Juice of 1 lime
200ml lychee juice
200ml cranberry juice
Splash of Cointreau
Splash white rum

Pour over ice and serve.

100ml passion fruit pulp
Chilled champagne
Maraschino cherries

Divide the juice between 2 champagne flutes, add a sprig of mint and 2 cherries to each glass. Pour over chilled champagne and serve immediately.

	Metric	American	Imperial
Vodka	100 ml	1/2 cup	3 1/2 fl.oz.
Lychee Juice	200 ml	1 cup	7 fl.oz.
Cranberry Juice	200 ml	1 cup	7 fl.oz.
Passion pulp	100 ml	1/2 cup	3 1/2 fl.oz.

No need to waste precious time in the kitchen when you could be spending the time with your valentine. Prepare this salad the night before – then simply drizzle over the dressing just before serving.

Sexy Fig, Mozzarella Cheese and Prosciutto Salad (Serves 2)

Dressing	Metric	American	Imperial
Red wine vinegar	15 g	1 tbsp
Crumbled Stilon cheese	15 g	1 tbsp	1 tbsp
Dijon mustard	10 g	2 tsps	2 tsps
Olive oil	60 g	4 tbsps	4 tbsps
Honey	5 g	1 tsps	1 tsps
Salt and pepper

Salad	Metric	American	Imperial
Slices of prosciutto	4	4	4
Ripe fresh figs	2	2	2
Red salad leaves	200 g	1 cup	7 oz.
White chicory heads	2	2	2
Chopped chives	5 g	1 tsp	1 tsp
Buffalo mozzarella, sliced	200 g	1 cup	7 oz.
Splash of oil

1. Whisk together vinegar, mustard, Stilton, olive oil, honey and seasoning.
2. Tear prosciutto in strips and fry in a little oil in a non-stick pan for 4-5 minutes until crisp. Set aside on a plate.
3. Make two deep cuts in each fig, starting at the top; do not cut through completely. Gently squeeze fruit open into four quarters. Place each in the middle of a serving plate. Divide salad leaves between the two plates and season, then scatter over chicory leaves and top with mozzarella slices. Just before serving, drizzle dressing over, decorate with prosciutto and chives and serve with crusty bread and butter.

Now you have it all! Your beloved and melt-in-the-mouth, tempting-the-soul warm chocolate! What more do you need?

Irresistible Chocolate Love Pots (Serves 2)

1. Preheat oven to 220ºC (425ºF, gas mark 7). Butter two large ramekins or coffee cups and dust lightly with ground almonds. Melt the chocolate and butter together in a bowl over a saucepan of simmering water.
2. Whisk the yolk, whole egg and sugar together until light and pale, then gently fold in chocolate mixture, ground almonds and Baileys Original. Divide mixture between ramekins and cook for 10 minutes or until the top is cooked.
3. Remove from oven, cool. Cut a heart-shaped stencil from a piece of parchment paper, place on the top of each ramekin, dust with icing sugar, remove stencil and serve immediately.

Roulade-of-Love Fish Parcels (Serves 2)

8 fillets of sole
200g salmon fillet – cut into thin slices
8 raw prawns (size 16/20)
4 spring onions – cut into 4cm pieces
1 x 375g can artichoke bottoms - drained

For sauce
½ red pepper – seeded and chopped into cubes
½ green pepper – seeded and chopped into cubes
1 tomato – chopped small
5 mushrooms – cut into four
250ml fresh cream
1 bay leaf
½ tsp saffron strands
2 cups water
Juice of ½ lemon
50g Emmenthal cheese (optional)
Salt and pepper

	Metric	American	Imperial
Salmon	200 g	1/2 lb	1/2 lb
Fresh cream	250 ml	1 cup	8 1/2 fl.oz.
Emmental	50 g	1/5 cup	1.8 oz.