“For me, a Valentine’s dinner requires something simple – yet it should have a decadent edge, too. So chill some champagne or prosecco, and with that I like the idea of pâté simply served with toast and perhaps a little butter to go alongside. I think chocolate truffles are perfect to finish with – well-made, they’re intensely rich and one or two is all you need. Tomorrow night should be stress-free, so if you can, make the pâté and the truffles the day before or at least in good time, allowing you to do nothing more than pour out the fizz and grill some bread.”