Enjoy Valentines Day this year with St Pierre

St Pierre, has created nine magnifique recipes for any type of Valentine’s Day, whether it’s a romantic meal for two or pal-entines.

Recipes include Brioche Topped Apple Pie, Spicy Prawn Po’ Boys with Siracha Fries, Posh Steak Sandwiches and Lemon & Greek Yoghurt Breakfast Waffle.

RED PEPPERS AND PANCETTA BRUNCH BURGERS

Prep: 25 minutes

Serves 2

• 2 St Pierre Brioche Burger Buns
• 1 tsp olive oil
• 1 red onion, chopped
• 125g diced pancetta
• 1 red pepper, diced
• Pinch dried chilli flakes
• ½ tsp paprika or smoked paprika
• 8 cherry tomatoes, halved
• 2 eggs
• Oil for frying
• Few fresh chives, chopped

1. Fry the red onion, pancetta and red pepper in 1 tsp oil for 5 minutes. Add the tomatoes, chilli flakes and paprika and cook for another 2-3 minutes

2. Meanwhile, heat a small frying pan with a little oil and fry the eggs to your liking

3. Split and lightly toast the buns then pop onto two warm plates. Divide the pancetta and pepper mixture between the buns and add a fried egg to one half on each plate

4. Sprinkle with some fresh chives and serve!

BRIOCHE TOPPED APPLE PIE

Prep: 40 minutes

Serves 2

• 3 slices St Pierre Brioche Loaf
• 1-2 cooking apples such as Bramleys (about 500g peeled and cored weight)
• Juice of half a lemon
• ½ tsp ground mixed spice
• 4 tbsp demerara sugar
• 3 tbsp raisins or sultanas
• 2 tbsp softened butter
• Vanilla ice-cream

1. Pre-heat the oven to 180°C /160°C fan /Gas 4. Lightly grease an oven-proof dish with a little butter

2. Peel, core and dice the apples, then toss in the lemon juice and tip into a saucepan. Add one tablespoon of cold water and cook over a medium heat for 3-4 minutes. Add the mixed spice, 2 tbs of the demerara sugar and most of the raisins or sultanas and cook for another 3-4 minutes, stirring occasionally, until the apples are almost tender but still have some bite. Check the sweetness and add a little more sugar if you like

3. Tip the apples into the buttered dish and place the dish on a baking tray

4. Spread the rest of the butter onto the slices of brioche then sprinkle them with the remaining demerara sugar. Cut each slice into quarters. Arrange the slices on top of the apples and sprinkle over the rest of the raisins

5. Place the tray in the oven and cook for 15-20 minutes or until the top is golden and crunchy. Serve warm with scoops of vanilla ice cream on top – tuck in straight from the dish if you like

SPICY PRAWN PO’ BOYS WITH SIRACHA FRIES

Prep: 40 minutes

Serves 2

• 2 St Pierre Brioche Baguettes
• 4 tbsp mayonnaise
• 1 tbsp (or more to taste) sriracha sauce
• 1 tbsp plain flour
• 1 tbsp cajun spices
• 180g raw king prawns (shelled and de-veined)
• 4 tbsp breadcrumbs

Oil for frying

• Two handfuls shredded Iceberg lettuce
• 2 vine tomatoes, thinly sliced
• 1 red chilli, very thinly sliced

To serve

• Skin on fries
• Sriracha mayonnaise, above
• Fresh green chillies, sliced

1. Warm the baguettes in a preheated oven for a few minutes

2. Meanwhile, mix the flour and spices together in a bowl then add the raw prawns and toss well to coat them all over. Remove the prawns and set on a plate

3. Add the breadcrumbs to the remaining spiced flour in the bowl and mix then tip the dusted prawns back into the bowl. Coat well with breadcrumbs and set aside

4. Wash and shred the lettuce and slice the tomatoes and chillies. Open the warm baguettes and spread a little sriracha mayo onto each base. Add a generous amount of lettuce and some tomato slices

5. Heat 100ml vegetable oil in a large deep wok and when it’s hot, carefully add the prawns. You can check it’s hot enough by testing with a few breadcrumbs, which should sizzle as soon as you put them in the pan. Fry for about 3 minutes, until golden, crispy and cooked through, turning with a large metal spoon halfway through cooking. Check that the flesh has turned pink all the way through

6. Lift the prawns out with a metal slotted spoon and drain on kitchen paper, then pile into the baguettes. Add some sliced red chilli for an extra kick and serve with fries drizzled with more sriracha mayo and green chillies

SWEET BRUNCH FRENCH TOAST WITH BANANAS AND CARAMEL SAUCE

Prep: 40 minutes

Serves 2

• 6 slices St Pierre Brioche Loaf
• 2 eggs
• 100ml milk
• 1 tbsp caster sugar
• ½ tsp vanilla extract
• Large knob butter
• 1 tbsp oil

To serve

• 25g pecan nuts
• 2 bananas
• 75g butter
• 75g soft light brown sugar
• 2 tbsp mascarpone cheese

1. Roughly chop the pecan nuts and toast in a dry frying pan over medium heat for a few minutes, keeping an eye on them so they don’t burn. Tip onto a plate and set aside

2. Make the sauce. Place the butter, sugar and mascarpone into a heavy saucepan and heat gently until the butter has melted and the sugar has dissolved, only stirring once or twice. Increase the heat slightly and bubble for about 4 minutes until thick and glossy. Turn off the heat and set aside while you make the French toast

3. Crack the eggs into a large bowl and add the milk, sugar and vanilla. Whisk with a fork

4. Heat a large frying pan over medium heat, then add a little oil and a little of the butter

5. Dip a slice of brioche into the egg mixture so both sides are coated then allow the excess to run off. Place in the pan and repeat with another one or two slices, depending how many will fit in your frying pan. Fry for a couple of minutes then turn and cook the other side until golden. Lift out and keep warm. Add a little more oil and butter to the pan and repeat with the other slices. Keep warm while you cook the bananas

6. Melt a little butter in the frying pan then add the sliced banana and cook over a high heat for a minute until starting to turn golden then turn the slices and cook another minute

7. Arrange the toast onto a large platter and top with the bananas. Scatter over the toasted pecans and drizzle with some of the caramel sauce. Serve the rest of the sauce in a jug

POSH STEAK SANDWICHES

Prep: 30 minutes

Serves 2

• 1 St Pierre Brioche Hot Dog Rolls
• 1 thick cut ribeye steak
• 2 tsp olive oil
• Good pinch sea salt and black pepper
• 1 tbsp mayonnaise
• 2 tsp wholegrain mustard
• 1 small red onion, thinly sliced
• 1 vine of cherry tomatoes, cut into 2
• Handful fresh rocket
• Parmesan cheese
• Sweet potato fries to serve

1. Take the steak out of the fridge, drizzle with a little oil and rub over both sides. Season with a good pinch of black pepper and set aside at room temperature

2. Mix the mayonnaise and mustard in a small bowl and set aside

3. Heat 1 tsp of the oil in a frying pan and add the sliced onions and a small pinch of salt and pepper. Cook over a medium heat for 5-7 minutes, then tip out onto a plate

4. Meanwhile cook the steak in a hot frying pan or griddle pan for a few minutes on each side until cooked to your liking. Add the cherry tomatoes on the vine at the side of the pan while you cook the steaks. When cooked, transfer to a warm plate and cover. Leave to rest for a few minutes, then slice the steak thinly

5. Open the hot dog rolls and spread a little mustard mayo onto each one. Now add some onions and sliced steak and place onto a plate with the tomatoes. Arrange some rocket onto each plate and use a peeler to shave over some parmesan cheese. Serve with sweet potato fries and the rest of the mustard mayo on the side

BREAKFAST BAGELS

Prep: 20 minutes

Serves 2

• 2 St Pierre Brioche Bagels
• 4 bacon rashers
• 2 eggs
• 1 avocado
• Chilli powder
• Lemon juice
• 1 tomato, sliced
• A handful of spinach

1. Preheat the grill to a medium-high heat before grilling your bacon rashers until they are as crispy as you like

2. Meanwhile, crack your eggs into a frying pan and fry until cooked

3. Chop the avocado in half, scoop out the inside and put into a bowl

4. Add in a sprinkle of chilli powder and some lemon juice before mashing together with a fork

5. Grill the bagels for 1-2 minutes until golden brown, remove from the heat and spread on the smashed avocado to the bottom of the bagel

6. Layer the tomato, crispy bacon and fried eggs on top of the breakfast bagels before adding a little bit of spinach and topping with the bagel lid

LEMON & GREEK YOGHURT BREAKFAST WAFFLE

Prep: 10 minutes

Serves 1

• St Pierre Brioche Waffle
• 2 tbsp Greek yoghurt
• 1 tbsp lemon curd
• Handful nutty granola
• Handful raspberries

1. Preheat the oven 200°C / 180°C fan / Gas Mark 6 and warm the waffles for 2-3 minutes

2. Top the waffles with Greek yoghurt, a drizzle of lemon curd, raspberries and finish with a sprinkle of nutty granola

CLASSIC BRIOCHE CHEESEBURGER

Prep: 15 minutes

Serves 1

• 4 St Pierre Brioche Burger Buns
• 4 beef burgers
• 4 cheese slices
• 1 lettuce, torn into medium-sized pieces
• 1 red onion, thinly sliced
• 1 tomato, sliced
• Burger sauce

1. Grill the beef burgers according to the cooking instructions on the pack

2. Lightly grill 4 St Pierre Brioche Burger Buns for 1-2 minutes under the grill – keep an eye on them, as they will toast quickly

3. Add a thin layer of burger sauce to the base of each Brioche Burger Bun, then add a couple of pieces of lettuce

4. Place the beef burger and a slice of cheese on top of the lettuce

5. Finish off with a slice of tomato and a couple of slices of red onion, and pop the Brioche Burger Bun lid on top

EGGS ROYALE

Prep: 25 minutes

Serves 4

• 4 St Pierre Seeded Brioche Burger Buns
• 100g melted butter
• 4 large eggs
• Spinach leaves
• Smoked salmon
• Hollandaise sauce
• Chives

1. Pre-heat the oven to 180°C / 160°C fan / Gas Mark 4

2. Open the brioche burger buns and create a shell in each half, using a pastry cutter to scoop out the filling

3. Brush the melted butter around the inside and outside of each bun before placing on a baking tray and popping into the oven for around 5-10 minutes

4. Whilst the burger buns are warming in the oven, poach the eggs to just how you like them

5. Fill the bottom of the baked brioche buns with spinach and smoked salmon before placing the poached egg on top

6. Drizzle over some hollandaise sauce and sprinkle with freshly chopped chives. Place the top half of the bun on top of the egg, hiding the Eggs Royale for a fun surprise

7. Serve and enjoy. Use the top of the brioche bun to dip into your eggs.

To find out more visit: https://stpierrebakery.co.uk/

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