4×3 ingredient recipes to try | Valentines Day Special

by Barry Lewis


3 ingredient prawn cocktail

1 small gem lettuce, torn into pieces

150g ready to eat prawns (flavoured optional)

3tbsp seafood sauce

3 ingredient steak and chips

1 x rump steak (with flavoured butter if you can)

4-5 sweet potatoes, peeled and cut into even chunks

100g peas / petit pois

Oil, salt & pepper

3 ingredient lemon posset

3 lemons, zest of all 3, juice of 2 (or try an orange or lime too)

550ml Double cream / aka Heavy Cream

180g Caster sugar

3 ingredient Affogato

100ml strong espresso

1 scoop ice cream (flavour of your choice)

1tsp flavoured irish cream

Alright so valentines day is something I historically struggled with when I first started having to cook for the wonderful Mrs Barry… of course you can see some early attempts here on the website / youtube channel! Anyhow this 4,3,2,1 special (4, 3 ingredient recipes, 2 try 1 time in your life) focuses on a valentines day twist – we’re making a lemon posset, steak and chips, prawn cocktail and a simple affogato! Hope you enjoy, don’t forget to check out the other videos on the channel!

3 ingredient prawn cocktail

In a mixing bowl add nearly all of the prawns, lettuce and a small amount of sauce (so to not drench the lettuce and make it soggy!), stir to combine and place in a nice serving glass. Top with more torn lettuce, prawns and place in the fridge. Drizzle extra sauce on before serving if you wish.

3 ingredient steak and chips

Scatter the sliced sweet potato chunks on a baking tray, cover with oil and season bake for 25-30 mins until just starting to char at 160fan/180c. With about 5 minutes to go, start to cook the steak.

Rub the steak in oil and season with salt and pepper both sides. Get a pan nice and hot and cook to package instructions. Top with the butter after turning over for the last minute or 2 and allow to rest before serving. Meanwhile cook the peas in the microwave to package instructions.

3 ingredient lemon posset

Add the cream and sugar to a saucepan, over a low heat bring to a simmer stirring regularly and keep simmering for 5 minutes. Remove from heat to cool. After a couple of minutes add the lemon juice (2 lemons) and most of the zest. Stir together and allow to cool to room temperature. Once at room temperature, transfer to serving glasses and top with more lemon zest. Chill for at least an hour before serving – naughty.

3 ingredient Affogato

Add an ice cream scoop to a nice glass, drizzle over the espresso coffee and top with the irish cream (if using) serve immediately as the ice cream melts into the coffee, lovely. Play around with the flavours.