Valentines steak supper

The menu

• Main course

  Steamed mussels

• Main course

  Steak Maman Blanc with sautéed potatoes

• Desserts

  Chocolate fondue with fruit platter

Menu ingredients

Serves 2

• Fruit and vegetables

  • 2 tsp garlic, finely chopped

  • 1 tbsp fresh root ginger, finely chopped

  • 1 tsp chilli bean sauce

  • 2 fresh red chillies, seeded and chopped

  • 3 tbsp spring onions, finely shredded

  • fresh coriander sprigs, to garnish

  • 2 medium King Edward potatoes, cut into 2cm/¾in cubes

  • 1 handful fresh flatleaf parsley, roughly chopped

  • ½ banana shallot, finely chopped

  • selection of fruits cut in bite-sized pieces such as orange, banana, grapes, dates or pineapple.

• Tins, packets and jars

  • 2 tbsp golden syrup

• Cooking ingredients

  • 1 tbsp light soy sauce

  • 2 tsp dark soy sauce

  • 3 tbsp groundnut or peanut oil

  • salt and freshly ground black pepper

  • 1 tsp olive oil

  • 1 tbsp olive oil

  • salt and freshly ground black pepper

  • 110g/4oz sugar

• Biscuits, snacks and sweets

  • 400g/14oz plain chocolate, broken in pieces

• Dairy, eggs and chilled

  • 20g/¾oz unsalted butter

  • 10g/½oz unsalted butter

• Meat, fish and poultry

  • 500g/1 lb 2oz fresh mussels

  • 2 x 225g/8oz sirloin steaks (preferably organic), 2cm/¾in thick

• Other

  • 1 tbsp Shaoxing rice wine or dry sherry

  • 110ml/4fl oz water

  • 110ml4fl oz water