This book offers a unique culinary slant on dinner à deux with fun and adventurous recipes that will help love to blossom, tease palates and arouse the senses… and make all the difference between a firecracker of an evening and a damp squib:
Something to Slurp on – get the juices flowing with a Basil Martini or a Bloody Mary with Clam Juice
Nibbles and Tit-bits – get down to some fun foreplay with Spiced Honey Almonds or Caviar Blini
Shapely Veg – get forking Asparagus with White Crab Meat or Pommes Sarladaises with Truffles
Smooth and Slippery – serve Milton’s Moules or Salmon Tikka Skewers with Dill and Pomegranate Raita for a boost in the bedroom
Flesh – wrap your mouth around Pot-roast Haunch of Venison and Beef Fillet, Ceps and Marsala Sauce
The Spice of Life – get hot and spicy with Saffron Roast Chicken or Paneer Chilli
Getting Fruity – with Pineapple and Pork Curry or Poached Quince with Mascarpone and Gorgonzola Cream
Sweet Bits – down and dirty desserts, from Chocolate Chilli Fondant to Raspberry Rose Puddin
Read on and let Milton Crawford share his secret potions of love.
‘Cooking is like love: It should be entered into with abandon or not at all’ Harriet van Horne
Something to Slurp on – get the juices flowing with a Basil Martini or a Bloody Mary with Clam Juice
Nibbles and Tit-bits – get down to some fun foreplay with Spiced Honey Almonds or Caviar Blini
Shapely Veg – get forking Asparagus with White Crab Meat or Pommes Sarladaises with Truffles
Smooth and Slippery – serve Milton’s Moules or Salmon Tikka Skewers with Dill and Pomegranate Raita for a boost in the bedroom
Flesh – wrap your mouth around Pot-roast Haunch of Venison and Beef Fillet, Ceps and Marsala Sauce
The Spice of Life – get hot and spicy with Saffron Roast Chicken or Paneer Chilli
Getting Fruity – with Pineapple and Pork Curry or Poached Quince with Mascarpone and Gorgonzola Cream
Sweet Bits – down and dirty desserts, from Chocolate Chilli Fondant to Raspberry Rose Puddin
Read on and let Milton Crawford share his secret potions of love.
‘Cooking is like love: It should be entered into with abandon or not at all’ Harriet van Horne
