Freddy Forster served up a tasty chicken vol au vent with mushrooms, white wine, chives and rose petals for Valentine’s Day on Steph’s Packed Lunch.

The ingredients for the vol au vents are: 1 packet ready rolled puff pastry and 1 medium free range egg yolk, well beaten.

For the chicken: 2 fillets chicken breast, skinless, 1 litre water, 50g table salt and 500ml chicken stock.

For the sauce: 2 medium potatoes, peeled and cut into medium dice, 2tbsp vegetable oil, 40g unsalted butter, 2 spring onions, 75g button mushrooms, cut into small quarters, 2tbsp red peppers, cut into a small dice, 1tsp red chilli, finely chopped, 1tsp plain flour, 75ml white wine, 200ml chicken stock, not salty, 150ml double cream, 1tsp Dijon mustard, 1 large handful baby spinach, Pinch of chilli flakes, 1tbsp sour cream, 1 lemon, juice and zest, 2tbsp chives, chopped and 1tsp edible rose petals, optional.

See more Valentine’s Day recipes in the book titled: Valentine’s Day Recipes Cookbook available from Amazon now.