We show you how to make easy tasty tapas for two this Valentine's Day that will get hearts racing

We show you how to treat your loved one to a romantic meal and whilst celebrating your love for good food and company.

Patatas Bravas

Prep time 5 minutes

Cooking time 1 hour

Cals 276

Sat fat 2g

YOU NEED:

  • 2tbsp olive oil, plus extra to serve
  • 300g potatoes, peeled and cut into small chunks
  • 1 x 400g tin chopped tomatoes
  • 1/2tsp chilli flakes
  • 2 cloves garlic, crushed
  • Handful fresh parsley, chopped

1 Preheat your oven to 220°C/ 200°C fan/gas mark 7. Heat the oil in a roasting tin until hot.  Add the potatoes and toss, then season and bake for 15 minutes.

2 Add the tomatoes, chilli and garlic, stir and return to the oven for 45 minutes, or until the potatoes are soft.

3 Sprinkle with parsley, drizzle with olive oil and serve.

Sticky Aubergines

Prep time 10 minutes

Cooking time 25 minutes

Cals 276

Sat fat 3g

YOU NEED:

  • 2tbsp olive oil
  • 2tbsp honey
  • 1 aubergine, cut lengthways into wedges
  • 1tsp tahini
  • 2tbsp natural yoghurt
  • 1tbsp pomegranate molasses
  • 2tbsp pomegranate seeds
  • Handful coriander leaves

METHOD:

1 Preheat your oven to 200°C/180°C fan/gas mark 6. In a bowl, mix the oil and honey together. Add the aubergines and toss to coat. Transfer to a baking tray. Season and roast in the oven for 25-30 minutes.

2 Mix the tahini and yoghurt, adding a little water if it’s too thick.

3 Serve the aubergine with a drizzle of tahini yoghurt, pomegranate molasses and seeds, and coriander.

 

Gambas Pil Pil

Prep time 5 minutes

Cooking time 5 minutes

Cals 177

Sat fat 2g

YOU NEED:

  • 2tbsp olive oil
  • 3 cloves garlic, sliced
  • 1 red chilli, finely sliced
  • 1tsp paprika
  • 200g raw shelled king prawns
  • Juice 1/2 lemon
  • 1tbsp parsley, chopped
  • Lemon wedges, to serve
  • Flatbread, to serve

METHOD:

1 Heat the oil in a frying pan and fry the garlic, chilli and paprika for 1 minute until the garlic begins to brown. Add the prawns and cook for 2-3 minutes until pink.

2 Squeeze over the lemon juice, add the parsley and season.

3 Serve with lemon wedges and flatbread (cut into hearts!) to mop up the juices.

Compiled by: Kirsty Spence

Food styling: Rosie Ramsden  

Prop styling: Katie de Toney  

Stockists: Marks & Spencer (Marksandspencer.com), Port Of Leith Distillery (Leithdistillery.com), Waitrose (Waitrose.com)

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