Valentine's Day Menu

Ceviche Squeeze the lemon and lime, chop the chilli and garlic and stir them into the citrus juice. Dice the mango and avocado and mix with the peeled shrimp and chopped coriander, saving a few shrimp for garnish. Pour over the citrus marinade and turn everything until it is well coated, taking care not to mash the avocado if it is very ripe. Keep in the fridge until it is time to serve.

Chipotle mayonnaise Make sure the oil and egg yolk are at room temperature. Whisk the egg yolk with the mustard and vinegar, then keep whisking vigorously while you add the oil slowly, drop by drop at first and then a little faster. Season with salt and chipotle until it is as hot as you like. Want a shortcut? Buy ready-made mayonnaise and just stir in the chipotle.

Assembly Toast the bread slices and cut them into an attractive shape. Serve the ceviche in a bowl or glass, topped with the shrimp you saved. Add the toast, a dollop of the mayonnaise and perhaps a sprig of coriander.

Pickled red onion Slice the red onion thinly, about 3 mm (⅛ in). Bring the vinegar, sugar and water to the boil. Pour the hot brine over the onion in a glass jar and let it cool. When it has cooled, put the lid on and keep it in the fridge. It needs at least a day, preferably a few, so it is definitely something to prepare in good time.

Salad Take the meat out of the fridge in good time so it reaches room temperature, season with salt and pepper and set aside until it is time to fry it. Cook the wheat berries according to the packet and set aside: they should be warm when served, but not hot. Dice the melon, halve the tomatoes, chop the spring onions and mix with the salad leaves. Fry the meat in butter to a core temperature of 60°C (140°F), spooning the butter from the pan over it now and then. If it is a thick piece, sear it on all sides and finish it in the oven at 175°C (350°F).

Assembly Mix the warm wheat berries into the salad and arrange on warm plates. Slice the meat, which has now rested for about 10 minutes, and lay it on the salad. Top with the pickled red onion.

Meringue Whisk the egg whites to stiff peaks, fold in the sugar and cornflour, and keep whisking for a few minutes until the mixture is glossy. Pipe it into circles of about 10 cm (4 in) on baking paper; draw around a glass or small bowl with a pencil as a guide. Bake at 150°C (300°F) for about 10 minutes, then lower the oven to 100°C (210°F) and bake for another 25 minutes or so. Cool on a wire rack.

Lime cream Whip the cream, fold in the mascarpone and sugar, and whisk until well combined. Grate in the lime zest and fold it evenly through the cream. Keep it in the fridge, but take it out when you serve the starter, so it isn’t ice cold when it is served.

Strawberries Cut the strawberries into bite-sized pieces and mix with the sugar. Leave at room temperature until it is time to serve. The sugar sweetens the strawberries a little and also draws out some juice, so they marinate in their own juices.

Assembly Pipe or spread a thick layer of cream on the meringue bases, top with the strawberries and spoon over a little of the strawberry juice before serving.