Like it or loathe, Valentine's Day will probably impinge on your consciousness tomorrow, so why not bite the bullet and accept your romantic fate.

You'll need to hit the supermarket tonight in order to create the perfect evening, so have a flick through this gorgeous menu featuring recipes from cooks from Great British Chefs.

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  • Chocolate Torte

    <div itemscope itemtype="http://schema.org/Recipe"> By <span itemprop="author">Shaun Hill</span> <p><span itemprop="description">This wondrous, luxurious, chocolate torte recipe from Shaun Hill tastes as good as it looks.</span></p> <span itemprop="recipeYield">Serves 8</span></p> <p>Ingredients: <span itemprop="ingredients">225g 70% Amedei chocolate, or dark cooking chocolate</span> <span itemprop="ingredients">225g unsalted butter</span> <span itemprop="ingredients">340g caster sugar</span> <span itemprop="ingredients">6 medium free-range eggs</span> <span itemprop="ingredients">1 drop Bart vanilla essence</span> <span itemprop="ingredients">140g Bart white breadcrumbs</span> <br>For the chocolate ganache: <span itemprop="ingredients">110g 70% Amedei chocolate, or dark cooking chocolate</span> <span itemprop="ingredients">125g icing sugar</span> <span itemprop="ingredients">225ml double cream</span> <br>To plate: <span itemprop="ingredients">1 250g punnet fresh raspberries</span> <span itemprop="ingredients">8 tbsp cream</span> <p>Instructions: <span itemprop="recipeInstructions"> <ol> <li>Preheat the oven to 160˚C/gas mark 3 and line a 22cm spring-form cake tin.</li> <li>Start by melting the chocolate over a bain-marie. Cream the butter and sugar until light and fluffy, beat in the eggs one at a time and whisk.</li> <li>Mix together the ground almonds, breadcrumbs and melted chocolate, add to the egg mixture and combine well. Pour the mix into the tin and bake in the oven for 55 minutes. Remove and allow to cool.</li> <li>For the ganache, break the chocolate and place into a large bowl. In a separate pan, bring the cream and icing sugar to the boil and then pour over the chocolate. Stir until the chocolate melts and the mixture is smooth. Set aside to cool.</li> <li>Spread over the cooled chocolate torte using a hot palette knife to ensure it is distributed evenly. Slice up the torte and serve with some raspberries and cream.</li> </span></p> <p>Recipe courtesy of <a href="www.greatbritishchefs.com">www.greatbritishchefs.com</a></p> </div>

  • Duck Breast With Passion Fruit Sauce

    <div itemscope itemtype="http://schema.org/Recipe"> By <span itemprop="author">Marcello Tully</span> <p><span itemprop="description">Marcello Tully, head chef at Scotland’s esteemed Kinloch Lodge, creates a luxurious scallop recipe that’s sure to impress your guests.</span></p> <span itemprop="recipeYield">Serves 4</span></p> <p>Ingredients: <span itemprop="ingredients">4 Gressingham duck breasts</span> <span itemprop="ingredients">Salt</span> <span itemprop="ingredients">Pepper</span> <br>For the passion fruit sauce: <span itemprop="ingredients">4 passion fruits</span> <span itemprop="ingredients">2 star anise</span> <span itemprop="ingredients">70ml whisky</span> <span itemprop="ingredients">100ml maple syrup</span> <span itemprop="ingredients">10g black treacle</span> <br>For the crushed new potatoes: <span itemprop="ingredients">500g new potatoes</span> <span itemprop="ingredients">Butter</span> <span itemprop="ingredients">1 bunch chives, finely chopped</span> <span itemprop="ingredients">Salt</span> <p>Instructions: <span itemprop="recipeInstructions"> <ol> <li>Start the sauce by cutting the fruit in half, removing the pulp and seeds and flesh from inside and placing in a small saucepan.</li> <li>Next, add the whisky and star anis and bring to the boil. Allow the alcohol to burn off and remove the pan from the heat until the flame burns out.</li> <li>Add the maple syrup and black treacle and bring back to the boil. Remove from the heat to allow the ingredients to infuse. Reheat the sauce when ready to serve.</li> <li>Wash and place the new potatoes into a suitable sized pan, cover with cold water and bring to the boil. Cook for about 10-15, strain and leave to cool slightly.</li> <li>Put the duck breast on a chopping board skin side up and, using a sharp knife, score in a diagonal direction. Then turn the duck breast around and score in the opposite direction.</li> <li>Season the duck breast. Heat an ovenproof frying pan on a high heat. Once the pan is very hot place the duck breast, skin side down, into the dry pan. Reduce the heat so that it gently fries and cook for 5 minutes until golden brown.</li></ol> <li>Remove from the oven and transfer the breast onto a board or plate and allow to rest in a warm place for a good 5 minutes.</li> <li>Preheat the oven to 190°C/gas mark 5. Transfer the frying pan into the oven and cook the breast for 3 minutes on one side, then turn over and cook for another 3 minutes before removing from the oven.</li> <li>While the meat is resting, heat a large frying pan on a medium heat and add a large knob of butter. As soon as the butter begins to foam, add the potatoes, slightly crushing each one in your hand before adding into the pan.</li> <li>Toss the potatoes in the warm butter and season with salt to taste. Remove the pan from the heat and add in the chives just before serving alongside the carved duck breast and hot passion fruit sauce.</li> </span></p> <p>Recipe courtesy of <a href="www.greatbritishchefs.com">www.greatbritishchefs.com</a></p> </div>

  • Scallop Mousse

    <div itemscope itemtype="http://schema.org/Recipe"> By <span itemprop="author">Marcello Tully</span> <p><span itemprop="description">Marcello Tully, head chef at Scotland’s esteemed Kinloch Lodge, creates a luxurious scallop recipe that’s sure to impress your guests.</span></p> <span itemprop="recipeYield">Serves 6</span></p> <p>Ingredients: <br>For the scallop mousse: <span itemprop="ingredients">150g scallops</span> <span itemprop="ingredients">150ml double cream</span> <span itemprop="ingredients">1 egg white</span> <span itemprop="ingredients">3g salt</span> <br>For the white wine sauce: <span itemprop="ingredients">250ml fish stock</span> <span itemprop="ingredients">330ml double cream</span> <span itemprop="ingredients">50ml white wine</span> <span itemprop="ingredients">Salt</span> <br>For the garnish: <span itemprop="ingredients">6 king scallops</span> <span itemprop="ingredients">Olive oil</span> <span itemprop="ingredients">1 handful dill</span> <p>Instructions: <span itemprop="recipeInstructions"> <ol> <li>To make the mousse, put the scallops in a blender and pulse until smooth. Add the egg white and salt and mix briefly, then add the cream and blend for around 20 seconds until smooth and silky. Make sure not to overwhip or the mix will split.</li> <li>Preheat the oven to 150°C/Gas mark 2. Line the base of six stainless steel rings with cling film. Transfer the mousse to a piping bag and pipe into the rings, dividing it evenly between them. Smooth over the surface using the spoon.</li> <li>Place the rings in a roasting tin and half-fill it with hot water from the kettle. Bake for 15 minutes then remove from the oven.</li> <li>While the mousses are cooking make the sauce. Place the stock and wine in a saucepan and bring to a boil. Reduce the liquid by a third until it resembles a glaze. Add the cream, season to taste then return to the boil and simmer until the mixture coats back of spoon.</li> <li>Cut each king scallop into three discs. Heat a frying pan over a high heat, add a little oil and fry the scallop discs on each side for 30 seconds only.</li> <li>Remove the cling film from the mousses. Run a sharp knife around the inside of the rings and gently lift them off. Put the mousses on serving plates, cover with sauce and arrange three scallop discs on top of each. Add some dill and serve.</li></ol> </span></p> <p>Recipe courtesy of <a href="www.greatbritishchefs.com">www.greatbritishchefs.com</a></p> </div>