Chefs and restaurateurs share their top dishes for a romantic evening
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Burnt Basque cheesecake
“Lighter than American-style cheesecake, almost like baked custard, Basque cheesecake is deliciously creamy and visually impressive with its caramelised surface. It’s also quite easy to make. After one or two practice runs, you can pretty much guarantee success and, on date nights, that’s the first thing to avoid: cooking disasters. Personally, I eat it as is. However, it goes brilliantly with citric sides, such as blueberry jam or orange or yuzu marmalade.” Zijun Meng, co-owner, Solis at Arcade Battersea, London
Turkish eggs
“As restaurant owners, my partner Nichola and I often work evenings, so we do a brunch date at least once a week. Turkish eggs and sourdough is our dish of choice. It packs in flavour with minimal effort. Stir minced garlic through Greek yogurt, infuse butter with Aleppo pepper (or chillies), cumin, coriander seeds and paprika. Layer the yogurt and butter, add poached eggs and boom, done. I also scatter over parsley and toasted pumpkin seeds. Eating mid-afternoon? Luxe it up with a glass of riesling.” Jeff Marshall, chef-owner, Journey Social & Now Or Never, Lancaster
Ox cheek stew
“When I first met my fiancé, it was winter and I’d make loads of hearty, slow-braised meat dishes for us. Scallops were a regular treat, too. Ox cheek or beef cheek stews are a winner, particularly in the colder months. It’s a labour of love, but we can go for a walk with our dog knowing that something banging is waiting for us when we get in – probably soaking wet!” James Cochran, chef-owner, 12:51, London
Steak
“Date-night steak always feels special. I serve sirloin with chimichurri, roasted bone marrow, truffled parmesan chips and some kind of leafy greens. That combination has a flavour profile that hits every note. You feel like you’re eating restaurant food at home. I parboil then roast skin-on chips with salt and olive oil, before dressing them in quality truffle oil and grated parmesan. Salt and oil the steak before cooking it in a blisteringly hot pan, and allow a good resting time. As a meal, it ticks every box.” Sai Deethwa
