The man who has been described as able to make women "swoon at the flick of his whisk" is the ideal person to turn to for advice on preparing a romantic meal for St Valentine's Day. Jean-Christophe Novelli said: "Many men tend to try to over-impress if they cook for a woman and it often ends in disaster. Women also can try too hard to make an over-elaborate dish, which is tiring to prepare and then they are hardly likely to be in the mood for romance after all that effort."

Instead, he believes simple but bursting with flavour is the recipe for success.

He said: "Start with champagne (always the best), well chilled and perhaps with a few canapes with smoked salmon, oysters or some finger food. Definitely nothing too heavy. Romantic ingredients come in many forms, but vanilla and honey have to be some of the most widely recognised ones along with soft ice cream and chocolates. But remember to concentrate on the food your partner likes, and avoid strong food that taints your breath."

The multi-Michelin-starred chef has gathered together a treasure trove of accessible and inspiring recipes in his new book, Everyday Novelli.

For that special night, Jean-Christophe suggests cod brandade glazed with red peppers and iced white chocolate with whisky.

COD BRANDADE GLAZED WITH RED PEPPERS Serves two, prep time 15 minutes, cooking time ten minutes Ingredients: 200g cod fillet, skinned and flaked Eight to ten fresh basil leaves, torn One garlic clove, peeled and chopped 10ml olive oil Lemon juice 100g hot mashed potatoes 20ml double cream 15g unsalted butter Half tsp freshly grated nutmeg One red pepper, stalk removed, halved and deseeded One bay leaf Two sprigs fresh thyme, stalks removed Salt and freshly-ground black pepper Pinch caster sugar Two tbsp water Two slices Cheddar cheese Pinch paprika Method: n Preheat the oven to 2000C,1800C for fan-assisted ovens, or gas mark four.

n In a pestle and mortar, pound together the cod, basil, garlic, one teaspoon of the olive oil and a dash of lemon juice until it forms a paste. Alternatively, blitz in a blender or food processor.

n Turn into a bowl and add the hot mashed potatoes, cream, butter and nutmeg. Beat to combine and set aside.

n Heat the remaining olive oil in an ovenproof frying pan with a lid, and when very hot, add the red pepper, together with the bay leaf, thyme, seasoning and sugar.

n Once the peppers have slightly browned, add the water to create steam. Cover immediately with a lid and put straight into the preheated oven for two minutes.

n Remove from the oven and fill each pepper half with the fish paste. Cover with a thin slice of cheese and sprinkle with paprika.

n Return to the hot oven and bake for a further 12 minutes.

n Serve the peppers with a toasted baguette.

ICED WHITE CHOCOLATE WITH WHISKY Makes six. prep time five minutes, freezer time one hour Ingredients: 200g white chocolate 20ml whisky, chilled 180ml double cream, chilled Method: n Break the chocolate into very small pieces. Put a non-stick saucepan on a low heat until just warm. Remove from the heat.

n Add the white chocolate, broken into very small pieces, and stir with a wooden spoon so that the chocolate melts very slowly.

n Add the whisky and double cream straight from the fridge. Continue stirring until slight ribbons form.

n Pour into ice-lolly moulds and freeze for at least one hour.

If you want to woo your lover with a delicious home-cooked meal but just looking through recipe books makes you break out in a nervous rash, the chefs at Carluccio's could save your bacon.

They have come up with a luxury lovers' hamper which contains a pre-prepared three-course meal - fresh tortelloni stuffed with braised venison, slow-cooked veal with golden saffron risotto, a mixed salad and a chocolate and hazelnut brownie with sweet marscapone, and a bottle of Prosecco Ruggeri Rose.

Freshly prepared on February 14, re-heating instructions are included so all you have to do is pop the dishes in the oven and then pop the cork.

The hamper, which costs £50 and needs to be ordered at least 24 hours in advance, is available from Carluccio's at either 42 Oxford Castle, Oxford, call 01865 249413, or Bicester Village, call 01869 247651.