For Valentine’s Day, it’s always nice to fix a romantic dinner for your loved one.

Of course, it is not only the food which is important. The accompanying wine, music, and setting all add up to make an unforgettable evening.

Keep the recipes simple, as there are “better” things to do than run in and out of the kitchen all evening. Make sure the champagne or white wine is cooling and, if using red wine, open the bottle early to let it breathe.

Turn off the telephone, tune in the music and dim the lights. Candles and roses on the table will add the finishing touches and, if you have children, send them to Grandma!

Also, certain foods are supposed to have aphrodisiac properties. Unfortunately, they don’t come with a guarantee, but they may be worth considering.

We have a suggestion for a Valentine’s dinner, but remember to have a trial run first if you are not sure about it.

For a starter, try this easy recipe for prawns in a spicy tomato and coriander dressing. For two people you need:

10 large raw, peeled prawns
1 garlic clove, finely chopped
1 small red chilli, seeds discarded and finely chopped
2 tbsp olive oil
1 tomato, deseeded and finely chopped.
½ tbsp lemon juice
½ tsp honey
½ tbsp chopped coriander
Lettuce
½ avocado, peeled and stoned

1. Heat a little of the oil in a pan and stir fry the prawns, garlic and chilli until prawns are pink. Leave to cool and chill.

2. Put the chopped tomato into a bowl with the remaining oil, lemon juice, honey, coriander and seasoning. Whisk until thickened, cover and chill.

3. Fill two glasses with chopped lettuce leaves and the avocado. Top with the prawns and the dressing.

 For the main course we recommend chicken in champagne sauce.

For two people you will need:

4 small chicken pieces - leg, breast or a mixture
Salt and pepper
2 tbsp butter
1 onion finely sliced
1 tbsp brandy
½ cup chicken stock
½ cup champagne
½ tsp dried thyme
1½ tbsp plain flour
1 bay leaf
½ cup double cream
100g mushrooms, cleaned and sliced
1 tsp corn flour dissolved in 1 tsp water

Set the oven to 200°C

1. In a large casserole melt the butter, add the onions and cook until soft.

2. Rub the chicken pieces with the salt and pepper, add them to the casserole and cook for two to three minutes turning them so they are well coated with the butter. Cover and put the casserole in the centre of the oven and bake for 35 minutes.

3. Remove from the oven and add the brandy, chicken stock, champagne, thyme and bay leaf. Sprinkle the flour over the top and mix all the ingredients together.

4. Add the cream and mushrooms; mix well and bring to a boil over moderate heat.

5. Cover and place in the oven for 40 minutes until the chicken is cooked.

6. Remove the chicken pieces from the casserole and keep warm. Adjust the seasoning of the sauce and bring to a boil and simmer for about 10 minutes to thicken adding the corn flour if extra thickening is needed.

7. Pour the sauce over the chicken and serve with boiled rice and a tomato salad.

What better way to end this meal than with chocolate dipped strawberries?

150g chocolate

1 tbsp suet margarine or butter

A small basket of fresh strawberries

1 Place a bowl over a pan of simmering water and melt chocolate with margarine, stirring until smooth.

2. Insert toothpicks into the strawberries and dip them into the chocolate mixture. Either leave on a plate to set or stick the toothpicks into some polystyrene with the strawberries upside down.

They are delicious dipped into some whipped cream.