Rachel Khoo: Food of love

This speedy three-course menu is, for me, the ultimate way to impress a shellfish lover on Valentine’s Day. It may require splashing out on top-notch ingredients, but when it comes to fuss-free 15-minute meals, it doesn’t get classier than this. Each dish serves two, obviously.

Oysters with mignonette

12 oysters, shucked

1 small shallot, peeled

2 tbsp red wine vinegar

Finely chop the shallot and place in a small saucer or bowl with the red wine vinegar and serve with the oysters.

Chilli crab linguine

160g linguine

2 tbsp extra virgin olive oil

8 cherry tomatoes

2 garlic cloves, peeled and minced

1 red chilli, seeds removed

1 small fennel bulb, thinly sliced

Pinch of saffron

1 medium crab, dressed (approx 250g crab meat)

1 organic unwaxed lemon

Flat-leaf parsley, to garnish

Bring a large pan of salted water to the boil and cook the pasta according to the packet instructions.

Meanwhile, put the olive oil in a large sauté pan. Chop the tomatoes and add to the pan with the garlic, chilli and fennel and season. After 2 minutes, add a small ladle of pasta water to the pan and a pinch of saffron. Simmer on a low heat until you are ready to drain the pasta.

Add the drained pasta to the pan and toss thoroughly in the tomato mixture. Stir in the crab meat and a squeeze of lemon juice. Garnish with chopped parsley and lemon zest to serve.

Frozen berries with hot chocolate sauce

100g white chocolate

150ml double cream

1 tsp wasabi powder, sifted

200g frozen summer berries

Finely chop the white chocolate and place in a heatproof bowl. Heat the cream with the wasabi and when it gets to scalding point, pour over the white chocolate. Pour the chocolate sauce into 2 dessert bowls and arrange the frozen berries on top. Serve immediately.