4 bites: A Valentines dinner for two

Skip the chocolates — but not the flowers — and serve up Warren Elwin’s impressive yet simple three or four-course dinner for two. The soup and dessert can be made ahead of time.

Cauliflower and fennel vichyssoise

1. Finely chop 1 onion, 3 cloves garlic, 1 small knob ginger, 1/4 head cauliflower and 1 large fennel bulb. Sweat all in a little olive oil until translucent.
2. Add 3 cups hot chicken or vege stock, 3 bay leaves and a sprig of thyme. Simmer until veges are soft. Remove from heat, remove herbs and cool.
3. Blitz until smooth with 1 cup yoghurt. Season with the juice of a lemon, salt and pepper to taste. Chill to serve. Use the dressing from the main course salad (below) to drizzle a heartshaped garnish.

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Cherry tomato bruschetta

1. Place quartered cherry tomatoes and similar-sized chunks of goat's feta into a bowl. Drizzle with walnut oil and a squeeze of lime juice and toss to combine.
2. To serve, toast slices of sourdough on a grill pan and rub with a peeled garlic clove. Top with the tomato mix, season with sea salt and pepper and garnish with fresh parsley.

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Barbecued fish on fennel, pecan and potato chip salad

1. Blitz until smooth a handful of fresh coriander or dill, 2 cloves peeled garlic, 1 small knob ginger, 1 Tbsp rice wine vinegar, 1 pickled jalapeno, 1 tsp each of salt and sugar and 1/4 cup extra virgin olive oil. Chill.
2. Use a mandolin or a sharp knife to finely slice a few potatoes, lightly toss with oil and season with salt and pepper and bake on a high heat in the oven until crisp. Meanwhile finely slice 1 small fennel bulb, 1 apple and 2-3 baby cucumbers. Toss with a handful of honey-roasted pecans (or walnuts) and a handful of microgreens. Drizzle with some of the dressing.
3. Cut skin-on fish fillets into portions. Brush with the dressing and sear skin-side-down on the barbecue (or in a hot grill pan) until flesh is white and just cooked.
4. To serve, toss potato chips through salad. Pile salad on plates and top with fish and a sprinkle of salt.

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Fresh fruit trifle

1. Into a bowl, thinly slice 1-2 large ripe plums, 3 apricots and a handful of strawberries. Add the zest and juice of a lemon or orange, 3 Tbsp icing sugar and 1/4 cup gin (or use Campari or rum) and leave to macerate.
2. Break pieces of sponge or ginger cake into tall glasses. Top with the fruit and juices. Fill glasses with custard and refrigerate.
3. To serve, top with whipped cream and grated chocolate.

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