Love food recipe swap

If you've been paying attention, you'll already have seen how we're working with Queen of Tarts to celebrate an unconventional Valentine's weekend and as part of it, we've organised a signature recipe swap.

As this collaboration is all about sharing the love, we thought we'd share our recipes here too.

Whether you're planning a cosy, romantic Valentine's in or looking for two quick but impressive taste explosions for your next dinner party, we have the answer.

First up, the Queen's grapefruit and ginger granita:

You will need

Juice of 4 grapefruit
Juice of 1 1/2 limes
1 1/2 tablespoons of finely grated ginger
100-150g sugar (depending on how sweet you want it)

Method
Place grapefruit juice in flat bottomed tupperware dish.
Add lime juice and ginger.
Whisk in the sugar until well mixed and dissolved.
Put in freezer giving it a wee mix every 30 mins until frozen.

To serve
Fluff up with a fork and spoon into sherry glasses and garnish as you fancy!

And from our Table to yours, sweetcorn soup with truffled popcorn (serves eight as an amuse bouche or four as a starter).

You will need

4 cobs of sweetcorn (or 1 small bag of frozen)

1 litre chicken stock

40g butter

1 small leek, chopped

1/2 clove garlic, crushed

1 bay leaf

100ml cream (or more to taste)

A scattering of popcorn kernels and a dash of truffle oil

Method

Warm the stock to boiling. Remove the corn from the cobs (if fresh).

Melt the butter in a saucepan, add leek and garlic and heat for a couple of minutes. Next add the bay leaf and corn, season and cook for about four minutes, until softening. Add simmering stock and simmer for 15 minutes, until corn is tender. Remove from the heat, stir in the cream, blend with a hand blender.

In a separate pan, pop the popcorn over a low heat, once popped, toss with truffle oil.

To serve

Top each serving with truffled popcorn garnish.