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I have made zillions of mistakes in my kitchen, that's how I have learned (as well as my training) but that came after. So what if it goes wrong, so what? I know this can be expensive so you want to get it right for that reason, but other than that, I just have a go. If it's not nice, adjust it until it is, ie; more seasoning, a stronger sauce etc. Only rarely can a little mistake not be rectified, no one needs to know if it is a rescue job. Just let them think you meant to do "that" as long as it is edible, they needn't know any different. As there is no absolute right and wrong sauce, for example, to go with something, who knows what it was supposed to be.

Theres a thread somewhere on the recipes part of this chat site that has a good recipe for smoked salmon parcels, stuffed with the type of cheese you say he likes and some shellfish. Why not do a search of the chat recipes.

Sorry mammachef I love camembert but my husband's not a fan of soft cheese apart from the garlic/herb types. but the dish suggested sounds yummy, I'm going try that next time we have some soft chesses loving friends around. The thing with me is I am so often but off by recipes that loads ingredients listed, I know most of them are store cupboard staples like olive oil, herbs and seasoning. But I find them a bit daunting. I would consider myself an ok cook, I don’t burn food and can get the timing right, but I lack some confidence to try new things. Such as Sunday lunch I also stick to the tried and tested beef and chicken. I know a good roast piece of beef is a joy to eat but would to try pigeon, goose, game etc. How can I introduce these dishes with out making drastic disasters in the kitchen? Most of the people who post on this site sound like wonderful accomplished cooks

A starter or a pre-starter of baked camembert is so intimate. You buy one in the box, any brand. Take the inner wrapper off and put it back in the box. prick it on top and rub a garlic clove over it and you can sprinkle on some soft thyme and a dash of olive oil. Put the lid on and wrap in tin foil to avoid any leaking and bake for around 15 minutes at around 180 c. Serve with crusty in the middle of the table and the two of you must lean close together to dip crusty bread in. Or even lightly cooked asparagus for an afrodisiac effect.

So simple but then the starter is out of the way so you can concentrate your time on the main course.

I also try to get my dessert done so I can linger over the main and enjoy a glass of wine without worry about more cooking.

Hi Sharn, The fondue it fantastic even without the cream liqueur as it can be substituted for any other liqueur or simply left as the natural chocolate flavour.

Hope you enjoy it.

P.P. Young xx

Wow your daughters boyfriend must be smitten.

No I haven't tried them myself, I have books like these to help me with work but personally, I don't like chocolate. I have to get other chefs to taste it when I cook it.

Glad to hear you are enjoying them though.

Thank you Mamma Chef, no wonder they taste so fantastic. They come from my daughter's new boyfriend - can't wait to meet him. Will slow down on my consumption now I am aware they are so special. Hope you have had a kilo too!

Sharne, did you do alot of weeding at your wedding :D LOL Arum lilies are beautiful and you must have had fab weather last oct as well!!

moules marinier is one of my favs as well Mammachef. I do know a good stuffed trout receipe though, its very easy and you can prepare in advance if its any help.

I recently had mini profiteroles with a chocolate fondue, has anyone got recipe for the profiteroles?

If you like shellfish I find a paella is good and fun to share for valentines

I think classic moules marinier is very hard to beat as a starter. One of my favs.

I have those days too Oscar, hope it gets better. White roses are my second favourite Arum Lilies are absolutely stunning, lucky thing Sharne.

A good friend of mine is florist, she has a hectic time during Val/day and mothersday, she loves her job though - its easy to see why she has such a good creative mind. I had Arum Lilies at my weeding in October last year, they where fab.

Thanks mamachef and oscar2 for the tolberone idea, will defiantly try it out.

I fancy doing a shellfish possibly mussels dish for the main course of the val night dinner. I might do the dish from today’s GFB, any other quick and easy, but tasty and impressive ideas

Hi Mammachef,
I think all flowers are a little more expensive on Val/day, red roses being the most. personally i would prefer yellow or white roses as well, actually any flowers would be nice!!

I have been out of working in shops for a while as i have three young children. fortunatly or unfortunatly i think i would rather work than be at home sometimes, but not on valentines day, mothers day or christmas!! Having a bad day, kids making me
I now consentrate on doing weddings from home......... you could say I've turned over a new leaf!
I hope you have a wonderful anniversay, i think i would celebrate the day after, at least you can have a few glasses of champagne without worrying about the next day.

Hi Baxter,

I have a book called "La Maison du Chocolat - Transcendent desserts by the legenday chocolatier" by Robert Linxe. ISBN 0 - 8478 - 2343 - 1. Its a beautiful book and it won the best professional cookbook award in France in the year 2000. Wonderful photos and recipes. I think I bought in from Amazon a few years ago. Lovely book.

Hi Pastry Paul,
As a chocolate lover do you know anything about the brand Maison du Chocolat?
These are bought for my daughter in 1 kilo sizes and she hands them on, I am really enjoying them, even the boxes are superb.

Hi Oscar,

I was just tuning in here to post the same. Toblerone is wonderful when used in a fondue. Great minds think alike.

As for a lovely day, I thought so too, until we did it that is. Every year is hassle. As you say, flowers are very expensive on the day, restaurants often have set meals, as I mentioned, hotels and restaurants are booked so we have to think along way ahead for any plans. And to top it all, it's such a busy time at work, I usually get asked to work anyway. So I cook the day before or after.

I have to say, this is our 7th anniversary and we have only just become organised far enough in advance to cope. So you and I will both be very busy on the day! I'm a yellow rose person, are all flowers dearer that day or just red roses?

What a lovely day to get married on Mammachef,
being a florist did you have trouble ordering your flowers? expect its expensive every year for your husband if your a red rose lady!

the choc fondue i usually make, its a bit boring but i like it. A whole large milk choc toblerone melted with a little double cream added, a hot summers evening, lots of soft fruits and marshmellows.

Pastry paul young, does the fondu taste as good without the cream liqueur? my husband is not a fan of them. We will be sharing the cooking this year, I will do the starter and maybe the fendu for desert, and hub will be taking care of the main course and the dishes - though he does not this yet! I prefer to stay at home on valentines, no arguing over whos turn it is to drive - so we can both enjoy the wine.

Hey Paul the fondue sounds good. I have done similar before but was stumped with the double cream problem. Now that I can make it that is no problem so I will go with that. Great truffles btw tried all the variations of other methods and yours is so much the better way. We left them all round the UK when we travelled over Christmas.

Romantic dinner? What about a lobster pasta as a starter just a small portion. tis very easy and very nice.

Hi MammaChef, That is a true fact quite often. When I was Head Pastry chef for Marco Pierre White our Valentines Day evening's were frantic, stressful and customers had limited time on tables as demond was so high. Its a common thing to turn tables especially here in central London.

My partner James and myself with my Basset, 'velcro' will definitly be staying in and I will be cooking some of our favourite food, possible with friends as we like to have an excuse for a larger get together.
Also look out for me on the show on Friday 13th Feb for chocolate ideas too.
I look forward to seeing more ideas too.

love

Paul xxx

Sounds nice Paul,

I shall be cooking for hubby too, we used to go out but I find that restaurants are definately not at their best on such a busy time. Usually they have set meals and charge much more in my experience.

It's our wedding anniversary on Valentines day and going out prooved a disaster even from day one, our wedding day. We were told we didn't need to book a table in the restaurant if we had booked a room, only problem was, when we went down to our evening meal, we were told "its valentines day, of course we have no tables spare.

So JUMs, I will be looking at this post for our friends ideas too.

Hi Jums,

Pastry Paul Young here and a suggestion for everyones romantic Valentines Dinner.
How about this seductive and georgious dessert,

Chocolate and cream liqueur Fondue

250g dark bitter chocolate
400g double cream
25g muscovado sugar
A good healthy glug of cream liqueur

Bring the cream to the simmer and pour over the chocolate and stir until smooth and melted.
Add the sugar and mix until smooth.
Pour into a decorative serving dish and place on to a larger plate or tray.
Arrange strawberries, cherries with stalks, cubes of brownie, marsh mallows, mini cookies or any favourite mini cakes and sweets.

To serve pour the cream liqueur in to the chocolate fondue.
Using skewers dip and feed each other for a truly romantic dessert. Guaranteed to Woo and Wow!!

love

Paul Young

Hello JUMs give us some more clues ie likes and dislikes any restrictions on budget or ingredients etc. Would you prefer meat or fish,italian english or Thai that sort of thing and I am sure that the wonderful people on here will come up trumps.