Valentine's Day is just around the corner, which means it's time to start thinking about date ideas for you and your loved one. You could go somewhere fun in London, you could go to the cinema, or you could surprise them with a delicious home-cooked meal, the possibilities are endless.

But if you're no Gordon Ramsay, we've got the tips and tricks to help you out, starting with the perfect recipes.

Here are five tasty treats to try out on Valentine's Day and surprise your partner with.

Tesco: Red Velvet Brownies (serves 12)

Ingredients

For the brownies

200g dark chocolate

135g milk chocolate

185g slightly salted butter, diced

275g soft light brown sugar

3 eggs

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

85g plain flour

40g cocoa powder

For the icing

150g cream cheese

1tsp vanilla bean paste

50g icing sugar

50g 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 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. Clean out the pan and use it to melt the rest of the chocolate then set aside.

4) 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.

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

6) 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.

7) 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.

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

ASDA: Salmon and Smoked Pancetta in a Zesty Clementine Sauce (serves 6)

Ingredients

Zest of 3 clementines, plus the flesh, peeled and chopped

150g fresh cranberries

100ml freshly squeezed orange juice

100g soft light brown sugar

1 cinnamon stick

1 whole star anise

6 x 120g fresh salmon fillets

180g pack Pancetta Slices

1 tbsp olive oil

Method

1) Pre-heat the oven to 220C/200C Fan/Gas 7. Put the zest, chopped clementines, cranberries, orange juice, sugar and spices into a small pan. Bring to the boil, then reduce the heat and simmer for 20 minutes. Remove the spices carefully with a spoon and set the sauce aside.

2) Top each salmon fillet with 3 slices of pancetta. Put on a rack set over a grill pan and brush all over with the olive oil. Grill for 8-10 minutes, until the salmon is cooked through and the pancetta is crisp.

3) Serve the salmon with warm clementine sauce.

Tesco: Adam Gray's Breakfast in Bed (serves 4)

Ingredients

240g smoked salmon

200g cherry tomatoes on the vine

2 English muffins, cut into rough 1cm cubes

1tbsp white wine vinegar

4 eggs

50g rocket, washed

80ml rapeseed oil

1 pinch black pepper

Method

1) Preheat the oven to gas 4, 180°C, fan 160°C.

2) Place the tomatoes and the diced muffins on a shallow baking tray. Pour over 60ml of rapeseed oil and add a pinch of black pepper – kids will love taking responsibility for this step!

3) Place the tray into the oven for 12–15 minutes, or until the tomatoes are just tender and the muffin cubes are a light golden brown colour. Remove from the oven and set aside.

4) To cook the eggs, bring a large pan of water to a rolling boil and add the white wine vinegar.

5) Crack the eggs into separate ramekins or cups, ensuring there are no pieces of shell.

6) Gently tip each egg into the water. The eggs should drop to the bottom of the saucepan and then begin to float back to the surface - older children can be trusted to plop the eggs into the water and follow the cooking instructions. Keep some spare eggs handy in case it goes wrong.

7) Poach the eggs for 3–4 minutes and then remove from the water with a slotted spoon. Place the eggs on a plate with a sheet of kitchen paper to soak up excess water.

8) Serve the eggs on a bed of smoked salmon, muffin croutons, roasted tomatoes and wild rocket. Drizzle the remaining rapeseed oil over each plate and serve. Encourage your little helpers to assemble the finished dish themselves, before plonking onto a tray and serving as breakfast in bed to the lucky lady/gent. Breaking the egg yolk before serving is always a nice touch.

ASDA: Turkish Delight Squares (makes 66)

Ingredients

15 leaves gelatine

450g caster sugar

100g cornflour, mixed with 6 tbsp cold water

150g icing sugar, plus extra for dusting

1/4 tsp cream of tartar

1 and a 1/2 tsp rose water

10g red food colouring

4 tbsp crushed pistachios

Method

1) Cut the gelatine into little pieces and soak in 100ml cold water for 10 minutes.

2) Meanwhile, put 600ml water in a large microwave-proof bowl. Add the caster sugar and microwave on 80% power (rated for a 700 watt microwave) for 6 minutes.

3) Stir in the cornflour mixture and cook for 5 minutes.

4) Stir in the icing sugar and cream of tartar. Cook for 5 minutes. Drain the gelatine, then add to the sugar mixture. Stir until dissolved.

5) Stir in the rose water and food colouring. Pour into a lined 20cm x 30cm tin. Leave in the fridge until set.

6) Cut into cubes. Dust with icing sugar and pistachios.

Tesco: Strawberry, Prosecco and Elderflower Cocktail (serves 6)

Ingredients

300g strawberries

6 sugar cubes (optional)

3 shots of elderflower cordial

3 shots of Campari

1 bottle of Prosecco

Method

1) Take 6 large champagne flutes and chill in the refrigerator. Hull all the strawberries and chop and blend half of them. Strain the strawberry purée into a jug through a sieve, to eliminate the seeds.

2) When you are ready to serve the cocktail place a cube of sugar at the bottom of each glass, (if you prefer your cocktails less sweet then you can leave the sugar out). Pour half a shot of elderflower into each glass, followed by half a shot of Campari and half a shot of strained strawberry purée.

3) Open the prosecco bottle and top each flute with fizzy wine. Mix with a cocktail stirrer and serve with the remaining strawberries.

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