Michelin Star Chef Reveals Exclusive Valentine's Day Recipes for 3-Course Meal

Over the last 35 years, John Burton-Race has worked in some of the UK’s top restaurants and hotels including Hotel Meurice London, La Sorbonne, and Le Manoir aux Quat’ Saisons. In the latter, he worked under renowned chef, Raymond Blanc, who subsequently appointed him Head Chef of Le Petit Blanc in Oxford, where Burton-Race won his first Michelin-Star. In January 2025 he became Executive Head Chef at The Nook On Five, Cheltenham’s only rooftop restaurant.

A house-hold name through his Channel 4 series ‘French Leave’ and its sequel ‘Return of the Chef’, as well as ITV’s ‘I'm a Celebrity... Get Me Out of Here’, John is also the author of several cookery books, most recently Flavour First and Cooking for Beginners, which he co-authored with Chef Angela Harnett.

Here, he delves into his 3-course dinner for Valentine's Day, perfect to make at home for a loved one...

Starter - Asparagus, poached bantam egg, hollandaise and grated truffle

Looking to spoil your loved one this Valentine’s Day? Why not cook up a storm and try this masterpiece by John Burton-Race, Michelin-star chef and TV personality and Executive Head Chef at The Nook On Five in Cheltenham. Perfect for an intimate dinner, this is sure to get hearts racing!

Perfectly al-dente asparagus, a creamy poached bantam egg, and velvety hollandaise create a harmony of flavours and textures. Balanced with grated truffle, this dish is a match made in heaven.

Ingredients (Serves 2):

6 asparagus tips (or approximately 3 asparagus tips per person)

2 eggs (or one egg per person)

7.5g unsalted butter

1/2 shallot, peeled and finely chopped

1 garlic clove, peeled and finely chopped

1/4 teaspoon black peppercorns, cracked

1/2 sprigs of fresh tarragon

1/1 sprig of thyme

1 bay leaf

1 parsley stalk

10ml white wine vinegar

10ml dry white wine

1 egg yolks

1 dessert spoon

65ml warm clarified butter

Salt and pinch of cayenne pepper

Grated truffle (to taste)

Chervil (to taste)

Method:

The Hollandaise sauce:

Melt the butter in a saucepan, then add the shallots and garlic, peppercorns and herbs. Be careful not to let the shallots go brown or burn.
Pour in the white wine vinegar and boil and reduce until it has completely evaporated. Add the wine and again boil and reduce the liquid until it becomes syrupy. Remove the pan and pour the contents into a fine sieve. Over another, with the back of a spoon squeeze out the liquid.
Put a saucepan of water on the stove to boil. Pour the egg yolks into a bowl that will fit over the saucepan, add the cold water and whisk the yolks until they thicken into soft peaks.
Gradually pour in the warm clarified butter, whisking all the time until a smooth sauce is obtained. Now add the reduced wine sauce to the yolk and butter mixture and beat vigorously over the hot water. Season with salt and a pinch of cayenne pepper and a little lemon juice. The sauce is now ready and should be served while it’s still warm.

The Asparagus:

With a vegetable peeler, carefully peel the outer layer of the asparagus from below the tips to the end of the stalk, trying not to peel too deep.
Cook the asparagus spears in boiling water for about 3 minutes depending on their size, to the point where they are still a little firm (al dente).
Plate the asparagus spears down on the serving plates, three per person for large ones.

The Egg (one per person):

Put a medium sized saucepan of water on the stove, add a splash of white wine or tarragon vinegar and bring to a simmer. Working one at a time, break the eggs into cups. Use a spoon or whisk to create a whirlpool in the water and drop the egg into it so that the whisk immediately envelopes the yolk. Leave to poach for about three minutes or until the white is set and the yolk is still soft.
With a slotted spoon, lift out the egg and carefully place it on top of the asparagus. Spoon the hollandaise sauce over and finish with grated truffle and a sprig of chervil.

Main - Poussin with Broad Beans and Cepes

They say the way to anyone’s heart is through their stomach, what better way to get there than with an exquisite yet accessible main course? Curated by John Burton-Race, Michelin-star chef and TV personality, and Executive Head Chef at The Nook On Five in Cheltenham, this recipe will get you on the road to romance quicker than you can say ‘poussin’.

This dish of roasted poussin with buttery broad beans and earthy, rich cepe mushrooms (also known as penny buns or porcini) is the ideal main event for any meal. A surefire way to win the heart of any suitor!

Ingredients (Serves 2):

1 poussin

Salt and pepper

10g butter

1/2 black truffle

70g blanched and peeled broad beans

4 cepe mushrooms

For the sauce:

40g butter

40g shallots

1 garlic clove

130g white mushrooms

1 sprig of thyme

1 bay leaf

100ml dry white wine

100ml dry madeira

200ml chicken stock

130ml whipping cream

1 lemon

Method:

The sauce:

Peel and chop the shallots and garlic. Wash and slice the mushrooms.
Melt 20g of butter and slowly, without colouring, soften.
Add all the thyme and bay leaf and finally, the sliced mushrooms. Increase the heat of the pan and drive out the moisture.
Add the white wine and boil to reduce by two thirds, then add the madeira. Bring to the boil and then cover with chicken stock. Boil skin and simmer for 15 minutes.
Strain and reduce by half over a high heat.
Add 65ml of whipping cream, bring to the boil, then whisk in the remaining butter. Season with salt, pepper and lemon juice. Keep hot.

Cooking the poussin:

Lift the skin carefully over the wish bones and with the point of a sharp knife, cut out the wish bones.
Pre-heat the oven to 220 degrees/gas mark 7.
Season the chicken well and place it in a roasting pan into the oven.
Cook for about 30 minutes, remove and leave to rest.

To Serve:

In a small pan with a knob of butter warm the broad beans.
Whip the remaining cream.
With a sharp knife remove the legs and cut away the thigh bone and discard. Remove the breasts and reserve aside. Keep warm.
In another pan sauté the ceps in garlic and fully brown.
Cut the leg into pieces and place it on a hot plate. Place the breast on top. Sprinkle the broad beans around the chicken. Garnish with the cepe mushrooms.
Heat the sauce to boil and whisk in the whipped cream/ Spoon the sauce over the chicken. Serve immediately. I like to grate truffle over the plate and garnish with fresh pasta.

Dessert - Tiramisu

This recipe by John Burton-Race, Michelin-star chef and TV personality, and Executive Head Chef at The Nook On Five in Cheltenham, is truly the pièce de résistance of any meal. Light and fluffy with a kick of Kahlua to keep the evening going, it’s the perfect end to any romantic night in.

Silky homemade mousse and liqueur-soaked sponge fingers marry sweet chocolate shavings and punchy espresso to bring an expertly balanced dessert. Why not try dark chocolate shavings for an ever so slightly bitter surprise.

Ingredients (Serves 2):

25ml strong brewed espresso coffee

13ml Kahlua

13ml cognac or amaretto

13ml masala

Chocolate shavings or powder to decorate.

For the sponge fingers:

1.5 eggs separated

43g caster sugar

Few drops of lemon

21g corn flour

30g plain flour, sifted

For the mousse:

2 eggs separated

50g caster sugar

150g mascarpone at room temperature

65ml double cream

Method:

The sponge fingers:

To make the sponge fingers, preheat the oven to 180 degrees and line a baking tray with parchment paper.
Whisk the egg yolks with one third of the sugar until the mixture is light and creamy.
In a separate large bowl whisk the egg whites with one third of the sugar and the lemon juice until the whites have trebled in volume.
Gradually add the cornflour and the remaining sugar, whisking after each addition.
Fold the meringue into the yolk mixture then fold in the sifted flour. Pour the batter over the surface of the mould and bake in the oven for 10-14 minutes until golden.

To make the mousse:

In a large mixing bowl, whisk the egg yolks with 10g caster sugar until the mixture is very pale and creamy. Fold the mascarpone into the yolks.
In another bowl, whisk the egg whites with 40g of sugar until stiff peaks form. Fold the yolk mixture and meringue together.
Whip the cream to soft peaks. Folk the cream into the egg mixture and reserve aside.
Mix the coffee, Kahlua, marsala and cognac or amaretto together.
Spoon a layer of mousse mixture into a large bowl or tray. Cover with a layer of coffee-soaked sponge fingers. Alternate the layers until the ingredients have all been used, finishing with a layer of mousse.
Chill the tiramisu preferably overnight. Sprinkle the surface with chocolate shavings or dust with cocoa powder before serving.