Just the two of us

Rustle up this special meal for a date night at home - dippy, drizzled, oozy and boozy dishes create a feast that's perfectly designed for sharing

BAKED CAMEMBERT WITH HOT HONEY

One hot honey is infused with chilli and garlic to give a savoury edge to the cheesy fondue.

For the hot honey:

100g good quality runny honey

1 small garlic clove, crushed

1 tbsp chilli flakes

1 tbsp white wine vinegar

1 thyme sprig, plus extra to serve

1 Heat the oven to 180C/Gas 4. Put all the honey ingredients in a small saucepan and gently simmer for 2-3 minutes until fragrant.

2 Put the cheese in a small, snug-fitting dish. If it comes in a wooden box, you can bake it directly in that, removing any packaging from the top first. Drizzle over 2 tbsp of the honey mixture and bake on a tray for 25-30 minutes until golden and bubbling.

3 Drizzle the cheese with another 1 tbsp honey and serve while still hot, with toasted sourdough, plenty of colourful crudités, pickles and charcuterie.

Herby chicken kyivs

SERVES 2

We’ve added tarragon and Pernod for a twist on this classic that oozes sophistication.

2 chicken supremes (breast with wing bone attached), skin removed

50g unsalted butter, softened

3 garlic cloves, crushed

3 tbsp parsley, finely chopped

2 tbsp tarragon, chopped

Zest 1 lemon

50g Parmesan cheese, finely grated

1 tbsp Pernod (optional)

2 tbsp plain flour, seasoned, for dusting

1 medium egg, beaten

50g dried breadcrumbs (we used Japanese panko)

Sunflower oil for frying

1 Use a small, sharp knife to make a small incision in the side of each breast, at the thickest part. Wiggle the knife to create a larger pocket through the middle of the breast, being careful not to go all the way through. Season well with salt and pepper.