Valentine's Day is all about spoiling your other half and if you're planning a cosy night in, there's no reason why you can't make it as fancy as your favourite restaurant.

With our great tips and tricks to create the most delicious starter, main course and desserts, you'll be wowing your loved one and making it a Valentine's Day to remember.

There are a variety of recipes to choose from so there is definitely something to suit all for meat lovers, vegetarians or those who are fans of fish.

Check out our showstopping Valentine's Day recipes that you can copy in the kitchen.

Starters

Tesco crab ravioli (Serves 4, just halve the ingredients to serve for 2)

Tesco crab ravioli recipe

Ingredients:

Pinch saffron

400g (13oz) pasta flour

3 eggs

200g (7oz) crab meat

1 lemon, zested and juiced

100g (3 ½oz) butter

Method:

1. To make the pasta, add the saffron to 30ml (1fl oz) hot water and stir to infuse.

2. Sift the flour onto a clean, level surface and make a well in the centre. Crack the eggs into the well and add the cooled saffron liquid. Break up the eggs and gradually bring in the flour until you have a soft dough (you may not need all the flour). Wrap the dough in clingfilm and rest for 20 minutes.

3. Meanwhile, prepare the filling by mixing the crab meat with the lemon zest.

4. Using a pasta maker, roll two lengths of pasta on the second-thinnest setting.

5. Divide the filling into amounts of 1 tsp each and place 5cm (2in) apart along one length of pasta. Using a little water, run a damp finger around all the little piles, then place the second length of pasta on top. Press gently and seal well.

6. Cut into squares or rounds and leave to dry out slightly for 10 minutes.

7. Cook the ravioli gently in boiling, salted water for 3-4 minutes until the crab is cooked and the pasta is tender, then drain. In a frying pan, melt the butter, add the drained ravioli then the lemon juice and swirl to mix. Serve immediately.

Does this swanky starter sound like one for you? You can buy the ingredients at realfood.tesco.com

Aldi tomato, feta and olive tart (Serves 2)

Aldi tomato, feta and olive tart recipe

Ingredients:

500g cherry tomatoes

2 tbsp Solesta olive oil

Around 12 fresh basil leaves, shredded

1 pack Greenvale ready rolled puff pastry

A little beaten egg or milk for brushing

12 Solesta black olives, halved

100g Lyttos Greek feta

Salt and black pepper

Method:

1. Pre-heat oven to 140°C/120°C Fan/Gas Mark 1.

2. Halve the tomatoes and arrange on a baking sheet cut side up. Brush with oil and scatter over the basil and seasoning. Bake for around 2 ½ hours until semi-dried. Increase the oven temperature to 200°C/180°C Fan/Gas Mark 6.

3. Unroll the pastry and place on a baking sheet. Use a sharp knife to score a border 1cm from the edge of the pastry and be careful not to cut all the way through.

4. Brush the border with beaten egg or milk and, using a fork, lightly prick the pastry within the border. Bake for 15 minutes. Remove the tray from the oven and press down the centre of the pastry.

5. Scatter over the tomatoes and olives and then crumble over the feta cheese. Add a few good twists of black pepper and then bake for a further 20 minutes.

Tesco duck and wasabi skewers (Makes 4-6)

Tesco duck and wasabi skewers recipe

Ingredients:

2 duck breasts

4 spring onions

2tsp soy sauce

2tsp Mirin

For the dipping sauce

½tsp wasabi paste

Grated zest ½ lemon

1tbsp soy sauce

Method:

1. Make the dipping sauce by whisking everything together and adding more or less to your taste. Season with a little black pepper.

2. Remove the skin and cut each duck breast into 6 - 8 pieces and thread onto 4 – 6 skewers, alternating with the spring onion.

3. Mix together the soy and Mirin and brush over the skewers.

4. Heat a griddle pan over a high heat and cook the skewers for 3 - 4 minutes per side. Serve hot with the dipping sauce and extra lemon to squeeze over.

The wasabi gives these skewers a kick and if you want to try you can buy the ingredients at realfood.tesco.com

Mains

Asda steak with peppercorn sauce and crispy potatoes (Serves 2)

Asda steak with peppercorn sauce and crispy potatoes recipe

Ingredients:

2 large potatoes, peeled and cut into chunks

1 tbsp sunflower oil

1 ½ level tbsp black peppercorns

2 Butcher's Selection ribeye steaks (227g each)

1 tsp sunflower oil

1 shallot, finely chopped

15g unsalted butter

150ml beef stock, made with ⅓ stock cube

2 level tsp Chosen by you coarse grain French mustard

75ml double cream

Salad, to serve

Method:

1. Pre-heat the oven to 220°C/200°C Fan/Gas 6. Toss the potatoes in the oil and then spread them over a baking tray. Cook in the oven for 30-35 minutes or until golden and cooked through.

2. Meanwhile, crush the peppercorns with a pestle and mortar, or put them in a small bowl and crush with the end of a rolling pin. They should be crushed but not ground to a powder.

3. Rub the oil into the steaks on both sides. Heat a large, non-stick frying pan until just hot, then add the steaks. Cook for 3-4 minutes on each side over a medium heat. Set the steaks aside in a warm place to rest, leaving any juices in the pan.

4. Reduce the heat to low. Add the shallot and butter and cook until the shallot is soft and just starting to turn golden. Add the peppercorns, stock and mustard, and heat until simmering.

5. Continue to simmer, uncovered, for 4-5 minutes, stirring with a wooden spoon to loosen any bits of meat that may be stuck to the pan.

6. Add the cream and heat through, but don't boil. Serve the steak with the sauce, chips and salad.

If you and your other half love steak, this one would make a great main. You can shop the ingredients at recipes.asda.com

Tesco lemon and chilli crusted salmon and green beans (Serves 2)

Tesco lemon and chilli crusted salmon recipe

Method:

For the salmon

75g (3oz) fresh white breadcrumbs

25g (1oz) grated fresh Parmesan

1 red chilli, deseeded, finely chopped

1 lemon, zest only

Large handful fresh flat-leaf parsley, chopped

Large handful of basil, chopped

4 skinless salmon fillets

4 tbsp olive oil

For the beans

250g (8oz) extra fine green beans, trimmed

25g (1oz) butter

½ lemon, zest and a squeeze of juice

1 lemon cut into wedges, for serving

Method:

1. Preheat the oven to 180°C/fan160°C/Gas Mark 4.

2. For the salmon, in a bowl, mix the breadcrumbs with the grated parmesan, chopped chilli, the lemon zest and the chopped herbs. Add the remaining 2 tbsp of olive oil, season and mix well.

3. Place the salmon fillets in a shallow roasting tin lined with foil, drizzle with the remaining oil, then press a little of the breadcrumb mix onto the top of each salmon fillet. Place in the oven and bake for 8-10 minutes or until just cooked through.

4. Meanwhile, for the beans, place the beans into a pan of boiling salted water and boil for 3-4 minutes or until tender and then drain and refresh in cold running water to stop them cooking and to keep their vibrant green colour.

5. Melt the butter in the pan you have cooked the beans in, add the beans and a squeeze of lemon juice, season well and toss to coat the beans in the lemony butter.

6. To serve, divide the beans and place the salmon fillets alongside. Garnish with a wedge of lemon to squeeze over the salmon, if you like.

This dish is delicious for fish lovers. You can buy the ingredients at realfood.tesco.com

Asda stilton, leek and mushroom risotto (Serves 4, or halve the ingredients to serve 2)

Asda stilton, leek and mushroom risotto recipe

Ingredients:

1.2 litres hot stock

1 medium leek, trimmed and chopped

15g butter

1 tbsp olive oil

1 garlic clove, crushed

250g mushrooms, sliced

350g Asda Arborio risotto rice

150ml white wine (optional)

200g frozen peas

125g Stilton, crumbled

Method:

1. Heat the stock in a pan until simmering. Keep over a very low heat, so that it's always hot when you add it to the rice.

2. Cook the leek in the butter and oil over a medium heat, stirring often, until soft but not coloured. Add the garlic and mushrooms, stirring frequently until the mushrooms start to shrink.

3. Add the rice and stir to coat all the grains. Cook over a low heat for 1 minute, then pour in the wine, if using, and simmer until it's absorbed.

4. Add the stock, a ladleful at a time, stirring often, allowing the stock to absorb before adding the next one.

5. After 15 minutes add the frozen peas. Heat until simmering again and cook until the rice is tender, adding more stock when necessary.

6. Remove from the heat and stir in the Stilton. Season with pepper and serve.

For those who prefer vegetarian meals, give this flavourful risotto a go. You can shop the ingredients at recipes.asda.com

Dessert

Tesco red velvet brownies (Makes 12)

Tesco red velvet brownies recipe

Ingredients:

200g (7oz) dark chocolate

135g (4½oz) milk chocolate

185g (6½oz) slightly salted butter, diced

275g (9oz) soft light brown sugar

3 eggs

About 2 tsp red food colouring (amount will depend on the brand you use)

85g (3oz) plain flour

40g (1½oz) cocoa powder

    For the frosting

    150g (5oz) cream cheese

    1 tsp vanilla bean paste

    50g (2oz) icing sugar

    50g (2oz) butter, softened

    Method:

    1. Heat an oven to gas 4, 180°C, fan 160°C and line a square brownie tray or baking tin with non-stick parchment.

    2. Roughly chop the dark and milk chocolate and set aside 150g (5 oz) for the topping. Put the rest in a small pan with the butter and sugar then heat until melted, stirring occasionally.

    3. Once the chocolate is melted, remove to a mixing bowl and cool slightly.

    4. Clean out the pan and use it to melt the rest of the chocolate then set aside.

    5. Stir the eggs, one by one, into the melted chocolate in the mixing bowl then add the red food colouring until the mixture is a deep red colour.

    6. Sieve over the flour and cocoa powder, fold to combine and pour into the prepared tin.

    7. Pour the melted chocolate from the pan onto the surface of the brownie in four evenly spaced lines and use a toothpick to create a ripple effect.

    8. Bake on the middle shelf for 25 mins, adding a few minutes more if you prefer firmer brownies. Cool in the tin for about 10 mins then remove and cool on a wire rack.

    9. Beat the soft cheese, vanilla, icing sugar and butter until light and fluffy.

    10. Once the brownies are cool, trim off the edges and cut into nine even squares. Spread with the icing using a palette knife, keep chilled once iced.

    Tip: To make these extra special, use a heart cutter to stamp out hearts from pink or red royal icing and stick one in the middle of each iced brownie.

    If you fancy this indulgent dessert, you can buy the ingredients at realfood.tesco.com

    Aldi New York cheesecake with blueberry sauce (Serves 6)

    Aldi New York cheesecake with blueberry sauce recipe

    Ingredients:

    150g digestive biscuits

    85g unsalted butter

    900g The Cheese Emporium soft cheese

    200g caster sugar

    200ml Cowbelle soured cream

    3 tsp plain flour

    3 medium eggs plus 1 egg yolk sauce

    250g blueberries

    2 tbsp caster sugar

    1 tbsp water

    Method:

    1. Pre-heat the oven to 180°C/350°F/Gas Mark 4.

    2. Grease and line the base of a 23cm (9") spring form or loose bottomed cake tin.

    3. Place the biscuits in a plastic bag and crush with a rolling pin until fine crumbs are formed.

    4. Melt the butter and stir into the crumbs and mix well. Tip into the cake tin then use the back of a spoon to flatten over the base. Bake for 10 minutes. Allow the tin to cool.

    5. Reduce oven to 160°C/325­°F/Gas Mark 3.

    6. In a large bowl beat together the soft cheese and the sugar. Add the soured cream and flour and mix well. Beat in the eggs, one at a time.

    7. Pour the mixture into the cake tin then bake for 45 minutes (the cheesecake should be just set with a slight wobble).

    8. Turn off the oven, leave the oven door slightly ajar and allow to cool. Refrigerate for several hours or overnight.

    9. To prepare the sauce place the blueberries, caster sugar and water in a saucepan and cook over a medium heat for 5 minutes. Allow to cool and serve with the cheesecake.

    Asda pink meringues with strawberry sauce (Serves 8)

    Asda pink meringues with strawberry sauce recipe

    Ingredients:

    100g caster sugar

    75g icing sugar

    3 egg whites

    1-2 drops Asda pink food colouring

    250g strawberries, trimmed and sliced

    2 tbsp strawberry conserve

    300ml double cream

    Method:

    1. Pre-heat the oven to 120°C/110°C Fan/Gas 1. Line two baking trays with baking paper.

    2. Mix the caster sugar and icing sugar together.

    3. Whisk the egg whites in a clean, dry bowl until they form stiff, glossy peaks (this is best done with an electric mixer).

    4. Add a dessert spoon of the sugars, one at a time, whisking until stiff again after each addition. Add the colouring with the last spoon of sugar.

    5. Using 2 dessert spoons, put the mixture into 12 piles on the baking trays, lifting it out with one spoon and easing it off with the other. Bake for about an hour – if they can be lifted off the paper easily, they’re ready.

    6. Purée a third of the strawberries with the conserve. Whip the cream until it just holds its shape.

    7. Fill the meringues with the rest of the strawberries, cream and sauce.

    For a fruity dessert, opt for this light strawberry treat. You can buy the ingredients at recipes.asda.com