Special St Valentine's

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Make it a special night for you and your loved one with our romantic recipes for two.


Sweet and Spicy Prawn Cocktail

An updated version of the classic and classy starter. 

You will need:

  • 8 king prawns, heads removed
  • ¼ of red chilli
  • 1 tsp coriander seeds
  • Juice of ½ lime
  • 1 small gem lettuce
  • 2tsp sweet chilli sauce

What to do:

  • Remove the seeds from the chilli and chop finally.
  • Mix the chilli and coriander seeds with lime juice.
  • Add the prawns, stir and leave aside.
  • Break the lettuce into separate leaves, and arrange in 2 small bowls or glasses.
  • Scatter the prawns over the lettuce and top with a spoonful of sweet chilli sauce.


Orange glazed salmon

Prep: 10 mins (plus marinating) 
Cook: 20 mins

You will need:

  • 2 x boneless salmon fillets

For the Marinade:

  • 3 floz Sunny D (Tangy Florida)
  • 1 clove garlic, peeled and crushed
  • 1 tbsp soy sauce
  • 1/2 tsp ground ginger
  • Salt and freshly ground black pepper

To Garnish:

  • 1 small bunch fresh thyme sprigs
  • 3 tbsp olive oil
  • 1 clove garlic, peeled and crushed

Serve with spinach or vegetables of your choice.

What to do:

  • Place the salmon fillets into a shallow glass dish. Mix together all the ingredients for the marinade and pour over the salmon. Cover and allow to marinate in the fridge for 1 hr.
  • Preheat oven to 190C, 170F, Gas mark 5. Remove salmon from the marinade and place onto a foil lined baking tray. Bake in the oven for 18 mins or until just cooked.
  • Meanwhile; place the remaining marinade into a small saucepan and heat gently for 5 mins. Use 1tbsp of this to brush over the steaks 5 mins before end of cooking time.
  • For the garnish; remove 2tsp of thyme leaves from sprigs, place in a small pan with the olive oil and garlic. Heat gently for 1-2 mins until warmed through.
  • Serve the salmon fillets on warmed serving plates. Spoon a little of the thyme and olive oil around the salmon. Top with sprigs of thyme. Serve with spinach or vegetables of your choice and any remaining warmed marinade.


Romantic Mini Sunny D Trifles

These sweet orange mini trifles are very quick to make with no cooking required. The perfect way to end a Valentines meal. Serves 2.

You will need:

  • 2 portions leftover sponge cake or sponge fingers
  • 1 orange
  • 90ml Sunny D (or swap 30ml of Sunny D for 30ml Cointreau) 
  • 150g ready-made custard
  • 60ml double cream
  • To decorate, freeze dried raspberry pieces (optional)

What to do:

  • Break up the sponge cake or sponge fingers and scatter the pieces in the bottom of two glasses or small bowls.
  • Moisten the sponge with your favourite Sunny D flavour. Not too much. You want the sponge to be tasty not soggy.
  • Cut the skin off the orange. Cut the flesh into segments, removing pips.
  • Scatter the orange pieces over the sponge cake.
  • Divide the custard between the two glasses.
  • Whip the cream until thick and spoon or pipe over the top of the custard.
  • Sprinkle with freeze dried raspberry pieces, if using.
  • Keep in the fridge until ready to serve.