SALTED CARAMEL POPCORN POTS

Why not treat your loved one to a home-cooked meal for two this Valentine’s day? Kick off with a fun cocktail, this one is made with passionfruit juice and raspberry liqueur.

A creamy salmon tray bake is the perfect dish for a special occasion, this version is only in the oven for 20mins giving you extra time to decorate the table, and create a romantic atmosphere with dimmed lighting or your favourite candles.

For dessert, try these decadent popcorn panna cottas – the perfect end to a menu which is certain to impress.

Sweet and salty, this decadent dessert is served in individual pots, with a caramel puddle at the base and a creamy panna cotta topping

400ml double cream

200ml milk

140g toffee popcorn, plus a little to serve

2 gelatine leaves

4tbsp caramel from a can ¼-½ tsp flaky sea salt

1 Pour the cream and milk into a large pan, add the popcorn and bring to a gentle simmer, pushing the popcorn under the liquid and squashing it gently on the bottom of the pan. Bubble for 1 min, then remove from the heat, transfer to a jug and chill for at least 6 hrs, or preferably overnight.

2 Strain the popcorn cream back into a clean pan and gently reheat, discarding the remaining bits of popcorn. Meanwhile, place the gelatine leaves in cold water to soften for 3-5 mins. When the popcorn cream is steaming and the gelatine is soft, remove it from the water and squeeze out any excess drops. Place in the hot popcorn cream and stir until dissolved. Set aside to cool a little.

3 Mix the caramel with the sea salt – start with 1/4 tsp, taste, then add more if you think it needs it. Divide the salted caramel between 2 glasses or pots. Pour the popcorn cream on top and chill for at least 2 hrs, or overnight.

4 Serve each pot topped with a few pieces of toffee popcorn and dive in!

PREP: 5 MINS PLUS CHILLING SERVES 2