When Leonard Cohen sang “There ain’t no cure for love” he possibly didn’t consider the power of a romantic dinner for two. Sharing a bowl or plate of food still is one of the most intimate things a couple can do and if that can't bring you together, maybe adding an aphrodisiac or two will do the trick.

Throw in some candlelight and a bottle of bubbly and you’re guaranteed to ignite - or re-ignite - the flame of love.

I read that an aphrodisiac is  "a drug or food that creates or intensifies sexual desire". So without further ado, here are my most-loved ingredients. I've added some easy recipes, guaranteed to bowl your beloved over. It’s what I’m going to do this Valentine’s Day.

SPEARS OF LOVE

Nicholas Culpepper, an English herbalist from the 17th century, wrote that asparagus “stirs up lust in man and woman” and in the 19th century France bridegrooms were still served three courses of the sexy spears at their prenuptial dinner to ensure sustained love during the wedding night.

Though their shape could be what created their reputation in the first place, they are also packed with folic acid that’s known to boost the libido.

I simply adore them, especially when they are fresh, young and in season. Nothing beats freshly blanched spears served warm flecked with sea salt and loads of freshly squeezed lemon juice.

But if you want to dress it up for the occasion make our prawn and asparagus tarts with mascarpone or the perfect-for-sharing savoury broccoli and asparagus cheesecake. Both these can be made ahead of time.

RIPE LIKE A FIG

Legend has it that eating a fresh fig while naked in front of a woman is one of the world’s most erotic acts. I agree that they are of the most sensual of all fruits, but I’m not in the habit of doing anything of the kind. Guys, take note though… it may help you seal the deal.

Figs are best when in season, plump and ripe with sweetness. February being the month of love, maybe figs were originally created with that in mind?

I love them baked in vanilla-speckled honey and a little butter until they split and ooze. Vanilla and honey, also regarded as mild aphrodisiacs, sweeten the deal.

Or dip them in caramalised sugar and serve with ripe brie or char-grill them and serve with cold mascarpone.

ODE TO OYSTERS 

Casanova supposedly consumed 50 oysters each day to keep his libido in top form and these edible molluscs were already recognised as a highly nutritious love food by the Romans centuries ago (seafood is brain food and the brain is the most powerful...) I digress. Who are we to argue? 

Oysters are without a doubt my biggest weakness; pair them with Champagne and I'm yours! I love to eat them freshly shucked with a good crack of black pepper, a squeeze of lemon juice and a drop of Tabasco. Boring maybe, delicious always! 

Gooseberry -and-coriander-dressed scallops and oysters is another delicious option. Substitute the gooseberries for raspberries or finely diced shallots, the scallops bulk up the dish that can be served as a light main course. 

FALL IN CHOCOLATE 

Did you know that the Mayans used cacao beans to pay for prostitutes in their early version of whorehouses? Apparently the going rate was around eight beans per woman…

And Michael Liebowitz, of the New York State Psychiatric institute in the US, proved that when we eat chocolate the phenylethylamine (PEA) in the good stuff releases the same hormone as is released during sexual intercourse.

As though we need more excuses to eat the stuff. But maybe we do, as especially high-quality, dark chocolate has natural feel-good and relaxing properties along with a good dose of anti-oxidants.  

I simply can’t resist the combination of chocolate with salted nuts or toasted coconut, so I will be making crushed Amaretti and dark chocolate tart. It’s such as special dessert and super easy to make.

LET THE BUBBLES BEGIN

Champagne was Marilyn Monroe’s favourite drink and I’m not even going to pretend it isn’t mine too. It hits the bloodstream more quickly than any other tipple which is why it’s the perfect drink to do away with uneccesary formalities.  

If you are going to splurge on a good bottle of bubbles, buy just one bottle of really good Champagne or Methode Champenoise - quality will always triumph over quantity. And nothing sets a sense of occasion quite like the pop of a Champagne cork.

Enjoy as it is in chilled glasses to really appreciate the silky soft mousse and delicate flavours. If you are still feeling the pinch after the festive season buy a budget bottle and serve with a generous scoop of strawberry sorbet for a Champagne float cocktail.

If you’re having a Valentine’s Day party for friends, add some old-school charm by constructing a Champagne glass tower and pour to overflow once all your guests have arrive.

I don’t know if it’s because I am the kind of girl who mostly wants what she can’t have, but each of these ingredients are rather rare and special, making me want them even more.

With that in mind I fully intend to have a big helping of one or more of the above - all in the name of love.

Happy celebrations!

Hannah

Send me your feedback on what you're making this Valentine's Day or anything you'd like me to write about in future.