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Valentines Bundle

Updated: Jan 25, 2021


Won't you be my Valentine?

Valentine's Day is just round the corner and no doubt you are wondering what to do this year to treat your other half, especially as we are all stuck at home.

Happily we've got all the right ingredients to help you to make the perfect three course meal and make sure your Valentine's is truly memorable for all the right reasons.

We've decided to share three of our favourite recipes with you from our Embellish With Relish Cookbook so you can get busy in the kitchen and cook up a romantic feast.

And that's not all we've also created a little bit of a Valentine's bundle too, so you can get totally creative in the kitchen this February...

To place your order simply click any picture



Goat's Cheese & Chilli Tarts

Preparation time: 10 minutes | Cooking time: 20 minutes | Serves: 4


150g ready-rolled puff pastry

2 tablespoons Chilli Jam

150g log of goat’s cheese

100g cherry tomatoes on the vine

2 tablespoons olive oil

Salt and pepper

Fresh basil leaves


Preheat the oven to 180°c and line two baking trays.

Cut the pastry into four rounds and prick each one with a fork.

Transfer them to a lined tray. Add a teaspoon of Chilli Jam to each one and top with a slice

or two of goat’s cheese to cover the jam.

Place the tomatoes on a separate baking tray and drizzle with a little olive

oil then season with salt and pepper.

Place both trays in the oven for 15 to 20 minutes until the cheese is soft and

browned on the top and the tomatoes are hot.

Place a couple of tomatoes on the top of each tart, drizzle with a little more

olive oil and add a basil leaf or two as a garnish.



Baked Cod & Tomatoes Preparation time: 10 minutes | Cooking time: 25 minutes | Serves: 4 Ingredients: 1 finely diced small onion 200g halved cherry tomatoes Dash of olive oil Salt and pepper 4 x 120g skinned cod loins 4 tablespoons Hawkshead Relish Black Garlic Ketchup 2 slices of white bread 15g chopped flat leaf parsley 2 large chopped cloves of garlic Zest of 1 lemon For the white bean salad 340g tin of cannellini beans 1 small finely chopped red onion 1 teaspoon chopped mint 2 tablespoons olive oil 1 tablespoon sherry vinegar Salt and pepper Method: Heat the oven to 180°c. Sauté the onion and tomatoes in a frying pan with a little olive oil to soften them, then transfer to an ovenproof dish. Season with salt and pepper and drizzle over a little more olive oil, then place in the oven for 8 minutes. Place the fish on top of the tomato mix and top each piece with a spoonful of Black Garlic Ketchup. Remove the crusts from the bread and whizz or tear into breadcrumbs. Mix these with the parsley, garlic, lemon zest, and seasoning. Sprinkle the crumb on top of the fish. Bake in the oven for around 10 to 14 minutes, depending on the thickness of the fish, so it’s just cooked through. Meanwhile, make the accompaniments. White Bean Salad: Drain and rinse the cannellini beans, then mix all the ingredients together. Serve the salad on the side with the crumbed fish and tomato base. Tip: Serve with chargrilled baby gem lettuce; simply slice a whole baby gem in half lengthways, and sear in a hot grill pan or frying pan with a little olive oil until blackened and just warmed through.



Raspberry Cranachan Preparation time: 5 minutes | Cooking time: 15 minutes | Serves: 4 Ingredients: 30g caster sugar 100g coarse oatmeal 300g fresh raspberries 1½ tablespoons Hawkshead Relish Raspberry & Vanilla Jam 3 tablespoons whisky 300ml whipping cream Mint leaves, for decoration Method: Place the caster sugar in a pan with one and a half tablespoons of water. Leave on a low heat for around 5 minutes to melt. Do not stir. Put the oatmeal in a frying pan on a medium heat and swirl it around to brown, but don’t let it burn. Once it has started to colour, remove from the heat. Once the sugar has dissolved, increase the heat and bring to a boil until it turns the colour of honey, then stir in the oatmeal and spread the mixture on an oiled baking sheet to cool. Once it has cooled and set, break into pieces, or pop in a small food processor for a quick whizz. Place the raspberries in a saucepan (keeping a few back for decoration) with the Raspberry & Vanilla Jam and heat until they start to break down. Add the whisky to the cream and whip until thick and holding its shape. Reserve a couple of tablespoons of the oatmeal mix, and stir the rest through the cream. Put a heaped tablespoon in a glass or dish, followed by the same of raspberry jam, then add more cream and another raspberry layer. Sprinkle over a little of the oatmeal mix, and top with a fresh raspberry and a mint leaf. Chill until ready to serve. Tip: Makes a great filling for meringues. Use yoghurt instead of cream for a lighter mix.


All the ingredients to help you get creative in the kitchen for Valentine's Day... To create these three delicious recipes you'll need a jar of Hawkhead Relish Chilli Jam for the Goat's Cheese & Chilli Tarts, a jar of our Black Garlic Ketchup to create the Baked Cod With Tomatoes dish and a jar of our Raspberry and Vanilla Jam to make a totally delicious Raspberry Cranachan. If you fancy putting together your own Valentine's menu and you're a little short of inspiration you can always get your hands on the Embellish With Relish Cook Book. Handily we've created a special Valentine's Day menu bundle to help you out.


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