Award Winning Food, Drink & Travel Magazine
Share on facebook
Share on twitter
Share on whatsapp
Share on linkedin

Romantic Valentine’s Day Dinner Recipes by Paul Flynn

Valentine’s Day is a time for treating your loved one and indulging in some romance. Many foodies choose a candlelit dinner for two at home and will be opting for steaks and rich desserts.

Lidl has teamed up with top chef Paul Flynn to bring you exciting recipes using the best Irish ingredients. The following recipes are perfect for a romantic Valentine’s Day meal and all ingredients are available from your local Lidl store.

Fillet Steak with Creamy Garlic Mushrooms & Sweet Paprika Roasties

Cooking time 40 mins

For the Sweet Paprika Roasties:
8 small even-sized potatoes
2 tbsp Primadonna extra virgin olive oil
Freshly cracked Kania salt and pepper
½ tsp Kania paprika

For the Steaks:
2 Deluxe Irish Hereford fillet steaks
Freshly cracked Kania salt and pepper
1 tbsp Primadonna extra virgin olive oil

For the Creamy Mushrooms:
Knob of Dairy Manor butter
½ small onion, finely diced
1 garlic clove, chopped
150g closed cup mushrooms, sliced
150ml Morning Fresh double cream
1 tbsp Lovilio Grana Padano, grated
1 tbsp chopped fresh parsley
Freshly cracked Kania salt and pepper
Squeeze fresh lemon juice


1. Pre-heat the oven to 220°C/425°F/Gas Mark 7.
2. Cook the potatoes in a large pot of salted boiling water until they are cooked through but still hold their shape. Brush a roasting tray with one tablespoon of extra virgin olive oil and place the potatoes in the tray. With the heel of your hand or a fork, gently crush the potatoes just enough to flatten them. Brush the rest of the olive oil on top of the potatoes. Sprinkle over with salt, pepper and sweet paprika and roast for 20 minutes until the potatoes are crisp and golden.
3. To prepare the steaks, press down firmly on the meat with the palm of your hand and season well with freshly
cracked salt and pepper.
4. Heat one tablespoon of extra virgin olive oil in a frying pan over a medium to high heat and once the oil is nice and hot, add in the steaks. Pan-fry for four minutes on either side. Don’t forget to stand the steaks on their side to colour the edges of the meat too. If the steaks look a little dry along the way, feel free to add a little more oil to the pan. Remove the steaks and keep warm between two plates.
5. Give the pan a little wipe with kitchen towel and add the butter, onion and garlic and sweat over a lowish heat for two minutes. Add the mushrooms, turn up the heat and cook for a minute or so turning once or twice before adding the cream.
6. Cook the mushrooms and cream until the cream starts to coat the mushrooms. Remove from the heat, then add the Grana Padano cheese, parsley, salt, pepper and lemon juice.
7. Divide the steaks between warm plates and spoon over the mushroom sauce. Serve with sweet paprika roasties on the side.



We had a lovely Austrian girl come to help us at home. When she had settled in and saw how much we loved our food she announced, “Next week I will show you and your wife how to make hot love.” ‘Things are looking up!’ I thought to myself, intrigued. It quickly became clear, however, that she was referring to her family’s favourite dessert.

It is now one of our best-loved after dinner treats too – all the cousins clamour for it when they come to stay. The real beauty of Hot Love is the fact that it isn’t really a recipe at all… it’s just cold creamy vanilla ice cream served with hot jammy raspberries. I’ve added some custard brioche to make it more like a trifle but you could leave it out if you like.

Cooking time 9 minutes


Maître Jean-Pierre brioche with custard filling
500g Green Grocer’s frozen raspberries
2 heaped tbsp Belbake granulated sugar
1 tub (2 litres) Noblissima bourbon vanilla ice cream


1. Break up the iced custard brioche and lay it in the base of some nice serving glasses or dishes. This will form a good resting place for the ice cream, but you can skip this step altogether – the brioche is only added here to take the recipe up a notch.
2. Microwave the raspberries and sugar for 4 minutes until it forms a hot lumpy sauce.
3. Scoop a ball of ice cream and place on top of the brioche base in your glasses, then spoon over with hot, sticky raspberry sauce and serve straight away.

TIP: to be honest, I never really measure out the raspberries here. I guess how much people are likely to eat, add some sugar and blast away.

Hot Love1


Paul FlynnPaul Flynn, chef and owner of The Tannery Restaurant, Townhouse and Cookery School, Dungarvan, Co. Waterford is renowned for cooking modern Irish food. He started his cooking career with Nico Ladenis in London in the late 80s and returned to Ireland in 1993.

Paul’s dishes are known and loved for their deep earthy flavours and the menus give nothing away in their simplicity, yet the tastes are hugely exciting. He was the cookery writer for the Irish Times and subsequently wrote three cookery books, An Irish Adventure with Food and Second Helpings which contains a selection of spectacular recipes using seasonal food. His third book, Surf and Turf is co-written with Martin Shanahan was released in 2012. Most recently Paul has written a book in collaboration with Lidl Ireland.

In 1997 Paul opened The Tannery Restaurant in his home town of Dungarvan and and 2005 the Tannery Townhouse followed. In 2008 The Tannery Cookery School became the third part of the operation and the Townhouse extended to 14 rooms. Paul lives in Dungarvan, Co. Waterford with his wife Máire, also involved in the business, and two daughters.

The Tannery The Tannery
Recently Added