Makes 2

350ml Delacourt rosé brut champagne, chilled
100ml freshly squeezed blood orange
A sprinkle of freshly ground black pepper
A handful of fresh basil

Combine the chilled champagne, freshly squeezed blood orange and black pepper.

Gently fold and break the basil, reserving a couple of leaves to garnish, then wipe the rim of each champagne flute with the basil to scent the rim. Pour in the champagne and blood orange mixture and garnish with a fresh basil leaf or two.

Pick up our Dine In menu in store this Valentine’s Day, which includes a starter, main, side, dessert, bottle of fizz and chocolates. Anna went for the coquilles St Jacques to start, then sirloin steak with heart-shaped butter and fat chips cooked in beef dripping. For pudding, it’s our chocolatey heart-shaped desserts.

“The coquilles St Jacques never fail to impress, and they’re served in scallop shells so you can transfer them straight to the oven,” she says. “They are seriously creamy, with generous scallops poached in a rich sauce.

“I’m someone who saves eating meat for those special occasions, so steak and chips is the perfect indulgence for me. Prior to cooking it, allow your steak to come to room temperature. Season it generously, then heat a

griddle pan until it’s almost smoking. For a medium-rare steak, I’d allow it to cook for around 30-40 seconds before flipping.

Repeat, then repeat once more, changing the angle of the steak so you get a criss-cross charring. Finish by placing the herby butter on top and allowing to rest for 5 minutes.”

Since the food is fuss-free, Anna goes all-out with the table styling: “I make an extra effort so the evening feels special. Laying the table, using linen napkins, lighting candles and adding a little herb garnish to our place settings.”

Pick up our special Valentine’s Dine In, 12-16 February in store.

A loaf of M&S signature sourdough, sliced
Olive oil

For the toppings
3 tbsp ricotta
A small bunch of grapes, roasted until blistered
5 blackberries, halved
A handful of cherries
4 large slices of brie
10 cherry tomatoes on the vine, roasted until softened
A handful of fresh parsley
50g Roquefort
3 slices of serrano ham
¼ green chilli, finely diced
6 tbsp cream cheese
2 slices Speybay oak-smoked salmon
3 king prawns
A handful of fresh basil
1 tsp lumpfish caviar
Half a mango, diced
2 sprigs of fresh thyme
4 slices goats’ cheese
1 passion fruit

Drizzle the sourdough with a little olive oil and toast until golden.

For roasted grapes, berries and cherries with ricotta, spoon over the ricotta, roasted grapes, berries and cherries then finish with sea salt and black pepper.

For Roquefort with ham and chilli, roughly spread the Roquefort over the toasted sourdough. Add the serrano ham and green chilli, then season.

For cream cheese with caviar, salmon, prawns and apricot, heat a griddle until almost smoking hot, drizzle the apricots with a little oil then griddle for 2 minutes. Spread a large slice of sourdough with cream cheese then stack with the griddled apricots, salmon and prawns. Season and finish with fresh basil and a small spoonful of caviar.

For cream cheese with mango and thyme, spread toasted sourdough with cream cheese, then scatter over the diced mango and finish with the thyme leaves and a little seasoning.

For goats’ cheese and passion fruit, place your sliced goats’ cheese over toasted sourdough, and scoop out the passion fruit on top. Finish with thyme and a little black pepper.