The ultimate Valentine’s Day collection: 9 recipes from Marcus Wareing, Poppy O’Toole and Jamie Oliver

Forget to book a restaurant to celebrate the most romantic day of the year? Serves: 4-6 Ingredients: The core: 2 recipe quantities of easy flatbreads For the lamb: 2tbsp rose harissa paste 3tbsp ras el hanout Zest and juice of 1 lemon 5 garlic cloves, peeled 1tbsp light brown soft sugar 6 thyme sprigs, leaves picked 6 rosemary sprigs, leaves picked 2tbsp almond butter 2tbsp olive oil 1.4-1.5kg lamb shoulder on the bone For the couscous: 200g couscous Seeds of 1 pomegranate A small bunch of mint, leaves picked and chopped A small bunch of flat-leaf parsley, leaves picked and chopped 5-6 black or green olives, pitted and sliced 1tbsp dried oregano Juice of 1 lemon Salt and black pepper For the flatbreads : 250g plain flour, plus extra for dusting 250g Greek yogurt 1tsp onion seeds, poppy seeds or sesame seeds 1tsp baking powder Salt and black pepper Method: 1. Recipe taken from Marcus Wareing’s book ‘New Classics’ Jamie Oliver’s sticky toffee coffee pudding open image in gallery This cake from Oliver is sure to be a showstopper Serves: 16 Ingredients: For the pudding: 170g unsalted butter, plus extra for greasing 340g self-raising flour, plus extra for dusting 450g fresh Medjool dates 1 level tsp ground cinnamon 1 whole nutmeg, for grating 50g walnut halves 170g golden caster sugar 170g dark muscovado sugar 4 large free-range eggs For the caramel sauce: 250g unsalted butter 125g golden caster sugar 125g dark muscovado sugar 50ml espresso 50ml dark rum 250ml double cream 70g walnut halves Method: 1. Recipe from Jamie Oliver Enterprises Limited 2024 Mark Hix’s cranberry and chestnut cheesecake open image in gallery Mark Hix’s creamy, nutty creation is the perfect choice for a slice of indulgence Serves: 8-10 Ingredients: 150-200g fresh cranberries Grated zest and juice of 1 orange 150g caster sugar 100ml water 1tsp cornflour 200g Hobnobs or digestives 80g butter, melted For the cheesecake: 500g cream cheese, such as mascarpone, softened; you can also use Philadelphia 300ml double cream 120g caster sugar 120g prepared weight of vacuum-prepared chestnuts or fresh, roasted and shelled Canned chestnut puree Method: 1. Fionnan Flood’s marmalade bread and butter pudding and cinnamon ice cream open image in gallery Bread pudding, spiked with citrusy marmalade and topped with spiced ice cream Serves: 2 Ingredients: For the custard: 110g milk 110g double cream 50g sugar 1 egg 20g egg yolk For the marmalade bread and butter pudding: 6 brioche slices Butter Marmalade Caster sugar 1L orange juice For the cinnamon ice cream: 330g milk 90g double cream 120g sugar 100g egg yolks Vanilla extract ½ tsp cinnamon powder Method: For the custard: 1.