Date night dinners

The Perfect Rib-Eye Steaks With Salsa Verde

Ingredients (Serves 2)

◆ 2 rib-eye steaks

◆ 1 tbsp olive oil

◆ 30g butter
For the salsa verde:

◆ Pack of fresh flat leaf
parsley

◆ Pack of fresh basil

◆ 4-5 sprigs mint,
leaves picked

◆ 1.5 tbsp capers

◆ Juice 1 lemon

◆ 2 tbsp white wine
vinegar

◆ 100ml extra virgin
olive oil

◆ 2 cloves garlic,
roughly chopped

◆ Salt, to taste

1 Take your steak out the fridge 45 minutes before you cook it so it can get to room temperature.

2 Season one side with plenty of salt and pepper and get a skillet or frying pan on a high heat.

3 Put a tablespoon of olive oil into your hot pan. Once smoking, put the steaks in, seasoned-side down, and cook for 2 minutes.

4 Season the other side, flip the steaks and add 30g butter to the pan Cook for 2 more minutes, basting the steaks in all that buttery goodness.

5 Remove from the pan and leave to rest for 2 minutes (for medium rare. For medium, cook for a further 30-60 seconds).

6 Make the salsa verde by placing all the ingredients into a food processor and blitzing. It should be zingy, fresh and acidic. You can add more salt/lemon to taste. Place into bowl and set aside.

7 Carve and serve with the salsa verde and whatever vegetables you and your partner love.

Pollo Milanese

Ingredients (Serves 2)

◆ 2 tbsp extra virgin
olive oil

◆ 5 cloves garlic, peeled
& crushed

◆ 400g tin peeled
Italian plum tomatoes

◆ 150g spaghetti

◆ 2 chicken breasts

◆ 1 tbsp Italian
seasoning

◆ 30g plain flour

◆ 1 egg, beaten

◆ 50g panko
breadcrumbs

◆ Veg or sunflower oil,
for frying

◆ Small bunch fresh
basil, some grated
parmesan and a
drizzle of pesto to
serve, if you like!

1 Start by making the pomodoro sauce. Put a pan with a lid over a medium heat and add the extra virgin olive oil. Once hot, add the crushed garlic and cook gently for a few mins until softened. Add the tomatoes, season with salt and pepper and simmer with the lid on for 20-30 minutes. Remove the lid and blitz with a stick blender until smooth. Add salt/pepper or a touch of sugar to taste and keep warm.

2 Cut the chicken breasts through the m