There are many romantic gestures you can make on Valentine's Day but a delicious supper using ingredients to inspire desire is a wooing winner. Oysters, probably because of their appearance and appealing texture - what experts call mouth feel - are reputed to be a key libido booster. They're also rich in zinc, which is vital for testosterone production. Other key ingredients are mango, partly because the tree is regarded as a symbol of love in India, and asparagus has a phallic shape, and vanilla with its calming, soothing effect is thought to help women's libido. FRESH ROCK OYSTERS WITH PARMESAN CHEESE
(serves two)
6 fresh rock oysters Sauce:
25g butter
25g flour
3tbsp Oyster Bay Sauvignon Blanc
50g Parmesan cheese, grated
150ml double cream
pinch ground black pepper Topping:
50g fresh breadcrumbs
1tbsp fresh parsley, chopped
25g Parmesan cheese, grated Lemon slices:
Wash oysters and, with a sharp knife, scrape flesh into a small bowl.
Scrub empty shells and dry. Melt butter and stir in flour, cook for a few minutes.
Add cream, wine, Parmesan cheese and pepper and continue stirring until sauce is smooth, leave to one side. Poach oysters for 30 seconds in boiling water, drain. Replace oysters into their shells and place on a baking tray. The tops of the shells can be used to balance the oyster shells, which will help prevent spillages. Cover oysters with sauce and breadcrumbs, sprinkle with grated Parmesan cheese and grill for four to five minutes under a pre-heated grill, until piping hot and golden brown. Serve with lemon slices. VALENTINE CHICKEN EN CROUTE WITH MANGO & PINEAPPLE SAUCE
(serves two) 2 corn-fed chicken fillets, skins removed 75g of mushroom medley
375g fresh puff pastry, ready rolled
100g asparagus tips
50g butter
1 egg, beaten White wine sauce:
25g butter
25g flour
150ml Oyster Bay Sauvignon Blanc
150ml double cream, warmed Mango & pineapple sauce:
150g mango, chopped
150g pineapple, chopped
100ml double cream
100ml chicken stock Melt butter, add chicken fillets and fry gently for five minutes each side, place to one side to cool. Fry mushrooms for two minutes, drain and put with chicken fillets. Melt butter for white wine sauce and stir in flour, cook for two minutes, add wine and cream and continue stirring until a smooth thick sauce is achieved, then place to one side to cool. Blend mango and pineapple until smooth, place in pan, add chicken stock, simmer until reduced by half then add cream, leave to one side to cool. On a floured surface unfold pastry, cut in half lengthways, place chicken fillets at bottom of each length of pastry, and arrange white wine sauce, mushrooms and asparagus. Brush pastry around fillets with beaten egg; fold pastry over to cover the fillets. Cut around the fillets in a heart shape and crimp edges of pastry. Place on baking tray, brush with remaining beaten egg and bake in a pre-heated oven for 25 to 30 minutes at 190C/375F/Gas 5 until golden brown. Arrange heart shape en croute on a large plate and pour the cooled mango sauce around the edge and serve. Food shorts Spoil someone you love with gifts from House of Fraser. Suitably heart-shaped treats include a heart tin of Lindt chocolates, £10; a Chocolate Heaven fondue set, £14.99, or heart-shaped marshmallows, £3.50. www.hof.co.uk Why not treat your lover with a cheese fondue. Simply rub one large clove of garlic around the base of a fondue pot or heavy based saucepan then blend two teaspoons of corn flour and three of kirsch to form a smooth paste. Add 150ml of medium dry white wine, one teaspoon of lemon juice, 450g of double Gloucester with chive and onion cheese and some corn flour mixture into the pot and bring to the boil over a low heat stirring continuously. Simmer for a few minutes and serve with nutty breads. | 
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