With February being the month of Valentine’s Day, I thought that I should tell you about the new love of my life. You may remember that back in November I was broken-hearted to learn that the new frying pan I’d fallen for was coated in PTFE, one of the ‘forever chemicals. However, I wasn’t to be blinded by love, instead, I made it my mission to find a ‘chemical-free’ pan – unfortunately, there are fewer around than you would imagine. Love came to me this time in the form of the ‘Titanium Always Pan Pro’. Before allowing myself to fall, again, head-over-heels I made sure to take it through some stringent cooking steps. The jury is now out – this is an ‘all-in-one pan’ for keeps! Both of this month’s recipes were involved in the testing process for my new pan. And both recipes are worthy of your loved one (and pan!)…

Menu One, ‘Rib-Eye Steak Diane with Rosemary Potatoes’, is a recipe that shouts ‘special occasion’. This particular recipe for this well-known dish is from the cookbook, ‘Tom Kerridge Cooks Britain’, the addition of the roasted rosemary potatoes makes it extra special. It’s definitely worthy of a date night. The recipe is for two, however, I see no reason why it can’t be doubled for a family affair. Menu Two has a more casual vibe, yet wouldn’t appear out of place at a romantic supper. ‘Sardine Puttanesca’ from Julius Robert’s cookbook, ‘The Farm Table’, is not your average ‘Puttanesca’ sauce. Along with that zing of spice there’s the addition of tinned sardines – it’s pure store-cupboard heaven! It’s a wonderfully warming pasta dish, perfect for a chilly February evening!

In addition to these recipes, I hope you find lots to love about February! See you next week for my’ Tuesday Treat’…

*Need some tunes for your kitchen, why not try one of my playlists?.. I’m currently revisiting the music from ‘Music to Cook to…MenuMusic Fourteen’.

Rib-Eye Steak Diane with Rosemary Potatoes (Serves 2)

Steak Diane is a recipe that shouts ‘special occasion’. This particular recipe for this well-known dish is from the cookbook, ‘Tom Kerridge Cooks Britain’, the addition of the roasted rosemary potatoes makes it extra special. It’s definitely worthy of a date night!.. (The recipe serves two but can easily be doubled)

2 rib-eye steaks (220g each)

1 tablespoon olive oil

2 sprigs of thyme

30g butter

Sea salt and black pepper

For the Rosemary Potatoes:

400g new potatoes, quartered

1 tablespoon olive oil

2 sprigs of rosemary, leaves picked and finely chopped

For the Sauce:

30g butter

2 banana shallots, finely diced

1 garlic clove, finely chopped

120g baby chestnut mushrooms, thickly sliced

40ml brandy

200ml beef stock

2 tablespoons Worcestershire sauce

150ml double cream

1 tablespoon finely chopped tarragon or parsley

1. Take the steaks out of the fridge 30 minutes before you intend to start cooking to bring them to room temperature. Drizzle the steaks with olive oil and season both sides with salt and pepper. Set aside.
2. Place the new potatoes on an oven tray, drizzle with olive oil and season with salt and pepper. Toss well and roast in a preheated oven, 180’c fan, for 20 minutes. Take out the tray, sprinkle the potatoes with the rosemary and toss well. Roast for another 20 minutes or until the potatoes are golden and crispy.
3. Meanwhile, heat a large frying pan over a high heat. When it is smoking hot, place the steaks in the pan and cook for about 1½-2 minutes on each side for rare or a little longer depending on thickness. I also like to turn the steaks on their ‘fat’ edge, for 30 seconds, to crisp it up. Remove the pan from the heat and add the thyme, then the butter. Baste the steaks with the butter as it melts. After a couple of minutes, transfer the steaks to a plate, pour over the butter and leave to rest in a warm place.
4. Meanwhile, make the sauce. Place the frying pan back over a medium heat and add the butter. When it has melted and foaming add the shallots and sauté for 2 minutes. Toss in the garlic and mushrooms and sauté for 3-4minutes . Now add the brandy, flambé if you like, and let it bubble away.
5. Pour in the stock and simmer until reduced by half. Add the Worcestershire sauce and cream and continue to simmer until the sauce is thickened. Season with salt and pepper to taste and stir through the chopped tarragon or parsley. Add the resting juices from the steaks and stir well.
6. Transfer the steaks to warmed plates, spoon on the sauce and serve the crispy rosemary potatoes alongside.

Sardine Puttanesca (Serves 5)

This Puttanesca’ from Julius Robert’s cookbook, ‘The Farm Table’, is not your average ‘Puttanesca’ sauce. Along with that zing of spice there’s the addition of tinned sardines – it’s pure store-cupboard heaven! It’s a wonderfully warming pasta dish.

1 large red onion, finely chopped

5 tablespoons olive oil

5 cloves garlic, finely chopped

½-1 teaspoon chilli flakes

8 anchovies

1 tablespoon tomato purée

2 x 400g tins of plum tomatoes

80g capers, rinsed

140g pitted Kalamata olives, rinsed

30g butter

½ tablespoon sugar

2 tins of quality sardines

500g penne or other short pasta shape

A bunch of fresh parsley, finely chopped

Sea salt and black pepper

1. Fry the onion in a pan with the olive oil and a generous pinch of salt until sweet and tender. Add the garlic, chilli flakes and anchovies. Cook gently for a few minutes, squashing the anchovies with a wooden spoon until they melt and infuse into the oil.
2. Add the tomato purée and cook for another minute before adding the tinned tomatoes. Rinse the tins with a splash of water and add half a tin of this tomatoey water to the pan. Simmer for 20-25 minutes, breaking up the tomatoes with a spoon and stirring occasionally, until the sauce is thickened.
3. Now add the capers, olives and butter to the sauce. Mix well and continue to cook for a few minutes. Check the seasoning and add the sugar to balance out the acidity.
4. Drain the sardines and add to the pan and gently break them apart, being careful not to mash them up too much.
5. Meanwhile cook the pasta according to the packet instructions until al dente. Reserve a mugful of pasta cooking water and add this little by little as you mix the sauce into the pasta. Finish with the chopped parsley, mix again and serve with a drizzle of really good olive oil.