Something fishy from Simon Rhodes from Lobsterpot Fishmongers, Wood Street Food Hall

AS I am sure you are aware it is Valentine’s week - that traditional time when you declare your admiration for someone special in a variety of ways.

And, as they say, the way to a man’s (or in some cases, a woman’s) heart is via their stomach. So why not push the boat out and cook a very special meal?

May I be so bold as to offer some mouth-watering suggestions for a romantic evening?

Obviously set the mood with some low lights, easy music, and some scented candles (the ‘big light’, The Rolling Stones and the air freshener is for another day!).

The secret of a great meal is in the preparation, so remember give yourself plenty of time.

Why not start proceedings with a few oysters? Try some different accompaniments like finely chopped ginger, soy sauce and wasabi, or tabasco and a squeeze of lemon or lime, chilli and fresh coriander, or experiment with different combinations. The flavours will explode in your mouth and will give you something exciting to talk about!

As a starter try something simple like pan-fried scallops with fried chicken livers. The scallops should be nicely seared on both sides. Serve with a little rocket salad and use the juice from the livers with reduced port and butter as a dressing. Shredded apple livens up this dish as the sweetness of the apples contrasts with the chicken livers and scallops.

As for the main course, be adventurous with tuna served with new potatoes and a fresh salad.

To get the perfect tuna heat a little rapeseed oil in a pan until it’s very hot. Season the tuna steaks with rock salt and cracked black pepper and fry rapidly for about a minute on each side, remember good tuna tastes sublime when it’s pink in the middle.

Why not try something different in the salad like mango or pineapple, maybe some fresh coriander, roasted pine nuts or sesame seeds? Make the salad with an assortment of different leaves beforehand and add a simple dressing at the last minute so as not to spoil the leaves.

Dessert should be simple - crushed meringue with frozen summer fruits (which have been defrosted), Greek yoghurt and chocolate pieces make for a simple and delicious dessert.