KAM Designs Valentines Menu

Crayfish cocktail with horseradish cream

Give the classic prawn cocktail a twist by pairing crayfish tails with tangy horseradish and creamy avocado in this delicious dinner party starter – Valentines Menu


  • 1 tbsp crème fraîche
  • ½ tsp creamed horseradish sauce
  • juice 1 lime
  • 1 chicory head
  • 1 avocado
  • 140g pack crayfish tails, see tip below left
  • cayenne pepper, to serve


  • First, make the horseradish cream by mixing together the crème fraîche, horseradish sauce and half of the lime juice. Keep the sauce covered and chill until needed.
  • Take two glass serving dishes and put 1 chicory leaf in each. Finely shred the rest of the chicory and divide it between the dishes. Stone, peel and thinly slice the avocado, toss in the remaining lime juice and put on the shredded chicory. Lay the crayfish tails over the top.
  • Add the horseradish cream and a light sprinkling of cayenne pepper to serve.


Crayfish cocktail with horseradish cream
Peppered fillet steak with parsley potatoes

Peppered fillet steak with parsley potatoes

Valentines Menu – This supper is for two, so push the boat out on a prime cut of beef- great for a weekend night in.


  • 3 large red-skinned potatoes, peeled and cut into large cubes
  • 2 tbsp olive oil plus a drizzle extrA
  • 1 garlic clove, minced
  • small bunch flat-leaf parsley, finely chopped
  • 2 beef fillet steaks (each about 140g/5oz)
  • 1 tsp cracked black pepper
  • small knob of butter
  • watercress salad, to serve


  • Tip the potatoes into a pan of water, bring to the boil, simmer for 2 mins, then drain. Heat the oil in a non-stick frying pan. Add the potatoes and sizzle gently for 20 mins, tossing occasionally, until golden and crispy all over. When the potatoes are cooked, add the garlic to the pan and fry for 1 min more. Finally, toss through the parsley, season with sea salt and set aside.
  • Meanwhile, rub the steaks with a drizzle of oil, then press in the black pepper. Heat a griddle pan until hot, and cook the steaks to your liking (2½ mins each side for medium rare, 3½ mins for medium, 4½ mins for well done). Leave steaks to rest for 5 mins, then top with a knob of butter and serve with the potatoes and some watercress salad.


Salted caramel popcorn pots

Sweet and salty, this decadent dessert is served in individual pots, with a caramel puddle at the base and a creamy panna cotta topping – Valentines Menu


  • 400ml double cream
  • 200ml milk
  • 140g toffee popcorn, plus a little to serve
  • 2 gelatine leaves
  • 4 tbsp caramel from a can (we used Carnation)
  • ¼-½ tsp flaky sea salt


  • Pour the cream and milk into a large pan, add the popcorn and bring to a gentle simmer, pushing the popcorn under the liquid and squashing gently on the bottom of the pan. Bubble for 1 min, then remove from the heat, transfer to a jug and chill for at least 6 hrs, or preferably overnight.
  • Strain the popcorn cream back into a clean pan and gently reheat, discarding the remaining bits of popcorn. Meanwhile, place the gelatine leaves in cold water to soften for 3-5 mins. When the popcorn cream is steaming and the gelatine is soft, remove it from the water and squeeze out any excess drops. Place in the hot popcorn cream and stir until dissolved. Set aside to cool a little.
  • Mix the caramel with the sea salt – start with 1/4 tsp, taste, then add more if you think it needs it. Divide the salted caramel between 2 glasses or pots. Pour the popcorn cream on top and chill for at least 2 hrs, or overnight.
  • Serve each pot topped with a few pieces of toffee popcorn and dive in!


Time to sweep your loved ones off their feet and really set the temperature to HOT this Valentines Day!

Even better if it’s in a KAM Design KITCHEN!

Invest in quality every time!

Salted caramel popcorn pots