Whether you are eating "a deux" or feeding a crowd on the 14 February, Sarah Pratley picks The Field's Valentine's Day menu, which is guaranteed to impress
A Valentine’s Day menu is an invaluable addition to your repetoire if you have decided to stay at home this February. Whether you are feeding someone significant or hosting a large crowd of guests, our menu will leave everyone satisfied. And if the all important card has gone astray, some may need a hearty supper to cheer them up.
Are you planning a proposal this Valentine’s Day? Taking the bull by the proverbial? There is nothing more romantic than proposing in the field. If your loved one is a real country person, win their heart by asking on horse back, a river bank or even a boar hunt. Read about the rural romances and Field men that have gone before, in best proposals in the field.
VALENTINE’S DAY MENU
Grilled oysters with parsley, lemon and bacon
This recipe for grilled rock oysters or scallops makes a perfect starter
Parmesan pheasant breasts with crispy ham
This parmesan pheasant recipe is perfect for a romantic dinner for two. Easy to prepare it is zingy and delicious,…
Salted caramel chocolate mousse
Salted caramel chocolate mousse is the perfect offering to finish your Valentine’s day supper with a flourish. If chocolate is…
Oysters are guaranteed to grab attention as your Valentine’s day menu starter. Wonderful for special occassions but also delicious as a light starter, don’t put them away for the party season. Rose Blackett-Ord’s grilled oysters with parsley, lemon and bacon are creamy and comforting for a cold February evening. And if your beau is not an oyster fan do not despair, scallops are a great alternative.
If you’ve still got some game in the freezer, make your Valentine’s Day supper the last hurrah to the season with Prue Coats’ parmesan pheasant breasts with crispy ham. This zingy game offering is the perfect dinner for two engaged in a rural romance. If that doesn’t tickle your tastebuds, read the top 10 best pheasant recipes for plenty of pheasant inspiration. But beware of the dreaded dry pheasant breasts, read the best way to cook pheasant breasts for Mike Robinson’s top tips to cook game to perfection.
And for a final flourish to The Field’s Valentine’s Day menu, Philippa Davis’ salted caramel chocolate mousse is a delicious sweet treat. Served with red roses and a chilled chocolate heart, noone can accuse you of not trying. The 14 February has never been so salty sweet.