“The people who give you their food, give you their heart.” - Cesar Chavez

One of the most traditional Valentine’s Day activities is sitting down and having dinner together. And while some of us like to go out, surely nothing beats wining and dining that special someone in your life on 14th February.

So, here at Forever, we’ve come up with a fantastic 3-course Valentine’s dinner that’s sure to hit the spot. You don’t have to think of a thing: just click the links in the ingredient lists to order the products you need.

We’ve even sorted your celebratory drinks…

STARTER – Baked Figs with Goats’ Cheese and Honey Drizzle

These sweet, sharp, cheesy figs are sumptuously simple and oh so delicious. The perfect appetiser to any Valentine’s dinner!

SERVES: Makes 12 figs

YOU’LL NEED:

12 fresh figs

110g soft goats’ cheese

12 slices of prosciutto

1 tsp extra virgin olive oil

Salt and freshly ground black pepper

85g Forever Bee Honey

METHOD:

Preheat the oven to broil and start to trim the fig stems. Cut diagonally across the top of each fig to make an X shape, making sure that you only cut a third of the way through so the fruit doesn’t fall apart. Place the figs upright on a baking tray lined with greaseproof paper; if your figs fall over, gently flatten the bottom using a sharp knife. 

Fill a piping bag with the goats’ cheese, making sure that it is soft before piping equally into each fig. Lightly brush the figs with olive oil, sprinkle with a pinch of salt and cover with a generous helping of cracked black pepper. Broil the figs for about four minutes or until the cheese begins to brown. 

Gently warm Forever Bee Honey in a saucepan (but do not boil or overheat). Remove figs from oven, wrap with a slice of prosciutto and drizzle with the warm Forever Bee Honey. These delicious figs are best served warm or at room temperature.

MAIN – Chicken Kebabs with Aloe and Avocado Dip

These Greek-style chicken kebabs are full of flavour and pair perfectly with our Aloe and Avocado dip to make the delicious centrepiece of any Valentine’s dinner. If you want to go meat-free, just substitute your favourite vegetable combination,

SERVES 2

YOU’LL NEED:

2 boneless chicken breasts, sliced into bitesize pieces

2 flatbreads

½ lemon, cut into wedges

Side salad, to serve (optional)

Marinade

½ tbsp grated ginger

½ tbsp smoked paprika

½ tsp ground coriander

¼ tsp chilli powder

2 tbsp olive oil

Salt

Ground black pepper

Aloe and Avocado dip

1 avocado

1 tbsp Forever Aloe Vera Gel

½ tsp ground cumin

½ lemon, juiced

½ clove of grated garlic

Small handful of chopped coriander

½ tbsp olive oil 

METHOD:

Mix together all the marinade ingredients with some salt and pepper. Add the pieces of chicken and refrigerate for 20 minutes. 

Remove stones and flesh from the avocados; add to a bowl along with the rest of the dip ingredients. Mash together with a fork and set aside. 

Heat up a pan and, once nice and hot, add your marinated chicken and cook until golden brown and crispy (turning occasionally). In another dry pan, heat up your flatbreads (about 30 seconds on each side). 

Cut open the warm flatbreads and fill with the chicken and dip. Serve with a squeeze of lemon and add a side salad if you like.

DESSERT – Cherry Bakewell Truffles

These delightful Cherry Bakewell Truffles make an excellent end to your Valentine’s Feast. And if you’re looking for a homemade gift, make these for your Valentine and put them in a lovely gift box. 

SERVES: Makes 12 truffles

YOU’LL NEED:

200g Medjool dates

200g almonds

100g dried sour Morello cherries

50g Forever Lite Ultra Chocolate

50g raisins

¾ tsp French almond extract

50g chocolate (90% cacao)

Coconut dusting (optional)

METHOD:

Add all the ingredients, apart from the chocolate and ten cherries, into a food processor and blitz for a few minutes until they come together to form a large ball. Divide the mixture into equal size pieces and roll into smaller balls. Chop the ten extra cherries in half. Melt the chocolate in a bain-marie and, using two spoons, carefully coat each ball with a thin layer of chocolate before placing on a tray lined with baking paper – the truffles will not stick to this once set. Place half a cherry on each truffle and then place the truffles in the fridge to set for an hour.

TO TOAST – Cranberry Sparkles

Toast your Valentine this year with one of our fantastic mocktails (as featured on The Bob Parker Show). If you want to make it boozy, simply add a measure of your favourite tipple.

SERVES 2

YOU’LL NEED:

100ml Forever Aloe Berry Nectar

100ml cranberry juice

150ml orange juice

Soda water, to taste

Frozen cranberries, for garnish

METHOD:

Mix together the Forever Aloe Berry Nectar, cranberry juice and orange juice. Top up with soda water and serve with a sprinkle of frozen cranberries.

Happy Valentine’s Day

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