Here are some sweet treats to enjoy with someone special on Valentine’s Day – Saturday, February 14


Try this easy, sweet Valentine’s Bruschetta. This recipe is incredibly simple with only three steps and it’s perfect for sharing.


Bread of choice – baguette, ciabatta or cob

California prune purée – make up 200g which can then be stored in a lidded container.

Fruit of choice – strawberries, raspberries, blueberries, apple and banana.

Chocolate of choice – grated or mini chocolate shapes Icing sugar to dust Honey to drizzle (optional)


Slice bread to 1inch thick and grill on both sides. Spread a generous amount of prune purée. Top with fruit of choice and chocolate decorations.


Show your love with these heart-shaped pastry cases filled with Parma Ham and caramelised red onions, chunks of feta cheese and fresh rosemary, and served with balsamic figs and Parma Ham. Serves 2


150g (8 oz) ready rolled puff pastry

1 egg, beaten

2 medium red onions

1/2 tablespoon extra virgin olive oil

3 tablespoons balsamic vinegar

1 1/2 tablespoons dark brown sugar

4 slices Parma ham Fresh rosemary 50g (2 oz) feta cheese

1 fig

salt and pepper


Start by making the puff-pastry cases. Unroll the puff pastry and cut out 2x12cm squares. Using a sharp knife, cut heart shapes from the two pastry squares and score 1/2 cm from the edge of the hearts, around their perimeter. Prick the inner heart with a fork and brush the pastry with beaten egg, season with cracked black pepper.

Place on a baking sheet and cook in a preheated oven at 200°C/400°F/Gas Mark 6 for 10 minutes, until beginning to brown.

Take the pastries out of the oven and use your knife to trace the line that was scored before cooking. Very carefully, peel off the top of the inner heart to leave a heartshaped pastry case.

To make the filling, finely slice the red onions and fry in olive oil until golden. Add 2 1/2 tablespoons of balsamic vinegar and 1 tablespoon of brown sugar, stirring until the onions have caramelised, and season to taste with salt and cracked black pepper. Tear up a slice of Parma Ham into the base of each tart.

Share the caramelised onions between the tart cases, sprinkle with fresh rosemary and chunks of feta cheese and return to the oven to cook for a further 10 minutes or until the cheese begins to brown. Whilst the tarts are cooking, quarter the fig and place on a baking tray.

Drizzle with the remaining balsamic vinegar and brown sugar and season with cracked black pepper. Place in the oven for 5-6 minutes until they are soft and caramelised.

Serve the tarts fresh out of the oven with a slice of Parma Ham, roasted balsamic figs, and sprigs of fresh rosemary.

Cook’s tip: These little tarts are perfect with a green leafy salad and balsamic vinaigrette.


Macaroons are the perfect dessert to follow a romantic dinner and these Viva strawberry and almond macaroons are particularly light and fluffy, the perfect sweet treat for your loved ones this Valentine’s Day. Serves 6-8.


For the macaroons:

4 large egg whites

175g icing sugar

170g ground almonds

30ml water

170g caster sugar

For the filling:

200g butter (at room temperature)

100g icing sugar

10 Viva strawberries hulled and sliced

Preheat the oven to 170°C fan/150°C


Place 2 of the egg whites in a large bowl, sift in the icing sugar and ground almonds and mix into a paste. Place the water and caster sugar in a small pan, and bring to the boil. The syrup needs to reach 118°C.

While the syrup is boiling, whisk the 2 remaining egg whites until stiff, ideally using an electric whisk. Pour the hot syrup slowly into the egg whites, whisking all the time. Continue whisking until the mixture is thick glossy and cool – the syrup will cook the eggs.

With a spatula, gently stir the syrup and egg whites mixture with the sugar, and almond paste until the two mixtures are combined.

Place the mixture into a piping bag and pipe out equal rounds onto a baking tray lined with greaseproof paper. Don’t worry if all the mix doesn’t fit on the tray, you can cook it in batches.

Allow the macaroons to sit for 20-30 minutes so they can form a skin. Cook the macaroons for 15-20 minutes and then allow to cool on the tray for 10 minutes.

For the filling, beat the butter and icing sugar together until light and fluffy. Sandwich the macaroons together with two slices of Viva strawberries and a little buttercream.


These strawberry rocky road treats are a decadent and quick way to indulge. It’s the ultimate naughty but nice snack. Serves 6


400g plain chocolate

2 tbsp golden syrup

50g unsalted butter

250g Viva strawberries, hulled and halved

1 apple peeled and cut into chunks

100g blanched almonds

100g dried sour cherries

Icing sugar to dust


Line an 8” square tin or small roasting tray with greaseproof paper.

Melt the chocolate, syrup and butter over a pan of simmering water.

In a bowl, mix the Viva strawberries, apple, nuts and cherries. Once the chocolate has melted, pour over the fruit and nuts and stir to combine.

Pour the mixture into the prepared tin, and allow to set. Turn the Rocky Road out, and cut into chunks before dusting with icing sugar.


This fluffy soufflé style Viva strawberry omelette is perfect for a leisurely Valentine’ Day breakfast or brunch. Serve with a sprinkle of vanilla sugar for a light dish to kick-start the day.

Ingredients: (For each one)

100g Viva Strawberries, hulled and sliced

20g vanilla sugar

2 eggs, separated

a little butter

2 tbsp caster sugar

extra vanilla sugar to serve


Place the Viva strawberries with the vanilla sugar into a bowl, and allow to macerate for 5 to 10 minutes. When you are ready to make the soufflé omelettes, have your serving plate ready and preheat the grill to high.

Beat the egg yolks with the caster sugar in a large bowl. Whisk the egg whites in a separate bowl until they form stiff peaks.

Carefully fold the whisked egg whites into the egg yolk mixture, lightly folding through with a metal spoon being careful not knock the air out of the egg whites.

Melt a little butter in a non-stick ovenproof omelette pan or small frying pan. Spoon the omelette mixture into pan and cook the omelette until the edges are dry.

Take the omelette off the heat and place under the pre-heated grill and cook until it is puffed up and light and golden.

Slide the soufflé omelette onto a warmed plate and spoon the vanilla Viva strawberries onto one side of the omelette, then carefully fold the omelette over and sprinkle vanilla sugar over the top. Serve immediately with extra Viva strawberries on the side.