VALENTINE’S COCKTAIL
Prep time: 10 minutes. Serves: 2.
2 large strawberries, extra strawberries slices to serve
20m fresh lime juice
20ml rosewater
AOml sugar syrup or agave syrup
40ml vodka omit to make a mocktail)
2 large ice-cubes
200ml sparkling water
1 Place strawberries, lime juice, rosewater, sugar syrup or agave and vodka in a cocktail shaker. Muddle the mixture with one end of a rolling pin for 1-2 minutes to break down.
2 Secure cocktail shaker lid and shake for 30 seconds to thoroughly combine.
3 Add a large ice-cube to each coupe glass. Divide the mixture evenly between the two glasses and top up each glass with sparkling water. Place a strawberry slice on top of each ice-cube to serve.
RADICCHIO FENNEL SALAD WITH ORANGE VINAIGRETTE
Prep time: 15 minutes. Serves: 2.
Vinaigrette
40ml extra virgin olive oil
20ml raspberry vinegar
1 teaspoon Dijon mustard
1 orange, juice and zest
1 tablespoon dried currants Salad
1/2 radicchio, leaves torn
1/2 fennel bulb, thinly sliced with mandoline). Reserve fennel fronds to serve
25g walnuts, lightly toasted and roughly chopped
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