Emma Sharp, Contributor

Blackened Surf and Turf (salmon and filet steak), Dauphinoise Potatoes and Pumpkin, string beans. - Photo by Emma Sharp

Valentine's Day for me usually consists of getting together with friends in the evening and cooking a deliciously-decadent meal. I love restaurants, but this is the one night when I would rather not be slotted into a table for two next to every other budding relationship on the planet! I am not a cynic about romance - not at all. In fact, this menu is designed especially for an intimate encounter.

My recipes were tried and tested at a tiny and impromptu get-together! It was at about two in the afternoon when I decided to cook anything at all. I had put a can of condensed milk on to boil a couple hours before (there are times when a girl just wants a taste of toffee), so it made sense that dessert would include it. I went into the freezer and saw a box of All Bran, with an open bag of chocolate chips right next to it. Ah, I thought, I'll use those to make a pie base.

And then the idea came to me.

A rather sinful dessert was blossoming here. One that should be shared between lovers! Chocolate is an aphrodisiac. I know! I'll write a column for Valentine's.

On to main course. What would really impress me if I was invited to a man's house for supper? What would I be comfortable eating on a first date? Certainly not salad, nor any form of noodles. Imagine sitting across from someone you fancy and a lettuce leaf or spaghetti keeps dangling down your face. No, thank you! One must eat food that simply pops in the mouth. Which leads to the decision of serving succulent salmon caught in Alaska and a nice juicy beef filet. These can be eaten easily without any fuss or fumbling, and now I had a theme - 'Surf & Turf'.

Now for the accompaniments. Something French would be fabulous. After all, aren't they supposed to be the finest lovers in the world? And so was born my Dauphinoise potatoes and pumpkin and green beans.

Hmm. I seemed to be working backwards here ... dessert, main course ... I guess I should choose something to start with. Our guest was driving all the way out to Mocho. We must at least feed him properly. You know, when I am wondering what to prepare, I always walk around the kitchen searching in the fridge, freezer and cupboards for something to inspire me. And in doing so, there was a tin of smoked oysters - yet another aphrodisiac, and a pack of bacon - how beautifully they would complement my theme.

As the stars were twinkling brightly, we sat down to enjoy this spread, which could surely lead you all to surf your way to your lover's turf!

Emma's Valentine menu, serves two

Smoked Angels on Horseback

Blackened Surf & Turf

Dauphinoise Potatoes & Pumpkin

Blanched String Beans

Banana Toffee Pie with Chocolate Bran Crust.

Dauphinoise Potatoes & Pumpkin:

INGREDIENTS 1 small onion, thinly sliced

Half oz. butter

Half lb. Irish potatoes, thinly sliced

Half lb. pumpkin, seeded, cut into one and a half inch chunks and thinly sliced

1 and a quarter cups cream

2 tbsp. plain yoghurt

Salt to taste

METHOD 1. Preheat oven 350F.

2. Cook the onion in the butter until soft but not brown.

3. Mix the cream, yoghurt and salt together in a jug.

4. Layer up the potatoes, pumpkin and cream mixture with the onions in a small buttered ovenproof dish, and bake for an hour until tender and golden on the top.

Banana Toffee Pie with Chocolate Bran Crust:

INGREDIENTS 1 tin condensed milk

4 bananas

Half of one lemon

Crust:

8oz. All Bran cereal

Half cup brown sugar

4oz. semisweet chocolate chips

6oz. butter, melted

To Serve:

Heavy cream, gently whipped

Cocoa powder

Method 1. Place the all bran, brown sugar and chocolate chips in a food processor and whiz to form coarse crumbs (the chocolate will still be in small chunks).

2. Place in a bowl with the melted butter and mix well.

3. Pour this crust into a pie dish and pack down well with a wooden spoon. Refrigerate until needed.

4. Do not open the tin of condensed milk, but place in a pot and cover well with water.

5. Bring the water to the boil, cover and cook for four hours. If the water goes below the tin, top up with more hot water. Remove the tin and cool completely.

6. Open the tin and scrape the toffee out onto the pie crust.

7. Slice bananas and cover the pie completely, overlapping the slices.

8. Squeeze lemon juice over the top of the bananas.

Serve topped with freshly whipped cream and a sprinkle of cocoa powder. This will actually feed more than two people!

Blackened Surf & Turf

INGREDIENTS

2 x quarter lb fillet steak

2 x quarter lb salmon fillet

Half tbsp. black peppercorns

Half tbsp. fennel seeds

1tbsp black mustard seeds

Half tsp. salt

Olive oil

Serve with two lemon wedges

METHOD

1. Grind the black peppercorns, fennel seeds, black mustard seeds and salt with a mortar and pestle, or whiz in a clean spice or coffee grinder, to a fine powder.

2. Coat the steak and salmon pieces well.

3. Preheat the oven to 350°F.

4. Place a griddle pan over a very hot flame, brush with olive oil and add the salmon.

5. Cook on each side for five minutes, and then put the salmon in a small ovenproof dish in the oven to cook all the way through while you are grilling the steak.

6. Add the steaks to the griddle pan and cook on each side for three to five minutes, depending on how rare or well done you like them.

7. Serve each person one piece of steak and one piece of salmon with a wedge of lemon, the Dauphinoise and string beans.