We have had a wonderful 10 years together. Throughout that time we have always celebrated special events in a special way. Not always going out for dinner, often making a nice meal at home. Last night was one of those occasions where we stayed home for our anniversary and had a romantic dinner in. It was delicious and romantic, topped off a great day. So here is the menu and recipes.

Entre – Ricotta Toasts with Rocket and Pine Nut Salsa
Main – Thai Roast Chicken with Mango and Apple Salad and Stir-Fried Zucchini
Dessert – Balsamic Blueberries with Vanilla Ice Cream

Ricotta Toasts with Rocket and Pine Nut Salsa

3 anchovy fillets from a can or jar, drained and roughly chopped
1⁄2 or 1 garlic clove , roughly chopped, depending on your taste
50 g bag wild rocket
20 g pack basil , leaves only
1 tbsp capers in brine, drained
zest 1 lemon and juice
3 tbsp extra-virgin olive oil , plus extra to serve
1 tbsp toasted pine nuts
1⁄2 200g tub ricotta
bread , to serve

1. Put the anchovies, garlic, rocket, basil leaves, capers, lemon zest, juice and olive oil into a food processor and pulse until you have a slightly chunky, bright green sauce. Stir most of the pine nuts through the sauce, spoon into a serving bowl and scatter the remaining pine nuts over the top.
2. Put the ricotta into a mixing bowl, season, then whisk until it becomes billowy and soft. Spoon into a serving bowl, drizzle over a little olive oil and add a grind or two of black pepper.
3. When you’re ready to eat, heat the grill to high. Cut thin slices of bread, each big enough for a couple of bites. Spread evenly over a baking sheet and grill for 2 mins on each side until golden and crisp. Drizzle a little oil over each piece of toast, sprinkle with a little flaky sea salt, then serve with the ricotta and salsa
Nutritional Info:
279 kcalories, protein 8g, carbohydrate 3g, fat 26 g, saturated fat 6g, fibre 1g, sugar 2g, salt 1.22 g

Thai Roast Chicken with Mango and Apple Salad and Stir-Fry Zucchini

6 shallots , halved
2 small red chillies , deseeded, half roughly chopped and half finely chopped
zest and juice 1 lime
thumb-length piece of fresh root ginger , finely grated
2 tsp sunflower oil
2 chicken breasts , skin on
1 red-skinned apple , cut into matchsticks
1⁄2 mango , peeled and cut into matchsticks
1⁄2 small bunch mint , leaves picked
3 spring onions , sliced
small bunch coriander , leaves picked
1⁄2 tsp fish sauce , plus a splash
1⁄4 tsp caster sugar
1 Zucchini
1/4 cup Dried Anchovies
1 Tablespoon Oyster Sauce
1 Egg
1 Clove Garlic finely chopped

1. Finely chop shallots, chilli, ginger. Tip into a frying pan with 1 tsp oil and some seasoning, add lime zest then fry for a couple of mins until fragrant.
2. Heat oven to 200C/fan 180C/gas 6. Release the skin from the chicken breasts along one side, and stuff with spicy shallot stuffing. Can be done up to a day ahead. Season the skin, then roast in a roasting tin for 15-20 mins until golden, crisp and cooked through.
3. Toss together the apple, mango, mint, spring onions and half the coriander. Mix the fish sauce, caster sugar, remaining ginger and lime juice, then set aside.
4. Fry garlic till fragrant, add anchovies, fry for a minute or two. Add zucchini, fry for five minutes. Add Oyster sauce and dash of water to cover. Fry till zucchini is soft. Add egg and mix well till comes together.
5. Serve all on plate with rice or noodles.

Nutritional Info:
275 kcalories, protein 33g, carbohydrate 22g, fat 7 g, saturated fat 2g, fibre 4g, sugar 20g, salt 0.8 g     

Balsamic Blueberries with Vanilla Ice Cream

125g blueberries
1 tbsp caster sugar
1 tsp balsamic vinegar
4 scoops good-quality vanilla ice cream
Biscotti to serve

1. Tip the blueberries into a pan with the sugar, vinegar and 1 tbsp water. Heat very gently for 1-2 mins until the berries soften, but don’t burst. Set aside until ready to serve. Spoon over the ice cream and eat with biscotti.

Nutritional Info:
262 kcalories, protein 5g, carbohydrate 36g, fat 12 g, saturated fat 8g, fibre 1g, sugar 35g, salt 0.19 g