Time for ROMANCE

Treat yourself and someone special to a three-course dinner

WINTER BRUSCHETTA

We've switched the classic tomato topping for a winter vegetable medley.

PER SERVING

428 cals, 13g fat, 6g sat fat, 61g carbs

1 Heat the oven to 180C Fan/Gas 6. Mix the honey and chilli flakes, and set aside to infuse.

2  In a bowl, toss the beetroot and squash with the ground coriander, oil and seasoning. Tip into a roasting tray and roast for 25 mins until tender. Add the pumpkin seeds to the tray for the final 10 mins of cooking.

3 Meanwhile, rub the toasted ciabatta with the cut side of the garlic.

4 Stir half the chilli-honey mixture into the cream cheese, then whisk until stiff. Spread onto the ciabatta toast and top with the warm roasted veg and pumpkin seeds. Drizzle over the remaining chilli honey and scatter over the watercress.

COOK'S TIP You can use chilli jam instead of making chilli honey.

LEMON AND RHUBARB POSSET

Simple but delicious, these zingy possets are easy to make ahead.

PER SERVING

670 cals, 55g fat, 34g sat fat, 42g carbs