Nothing says I love you like a diner dinner: Valentine’s recipes from Anna Jones | Food (2024)

Katz’s deli-inspired tofu melt (pictured above)

I use an American-style sourdough or rye here, but any bread will do; I like quite a soft crust. The Russian dressing is not mandatory – just a slick of mustard will still make a delicious sandwich. You can just buy jarred sauerkraut if you’d rather. To make a proper fermented sauerkraut, see my recipe here.

Prep 10 min
Pickle 1 hr
Cook 5 min
Makes 2

For the quick sauerkraut
1 bulb fennel (200g)
200g white cabbage
1 good pinch flaky salt
1 tsp fennel seeds
1 tsp caraway seeds
1 tsp juniper berries

For the Russian dressing
2 tbsp mayonnaise
2 tbsp ketchup
½ tbsp vinegar, from the pickle jar
1 tbsp horseradish sauce
1 pinch salt

Mixing all the dressing ingredients together, and taste for seasoning, adding a little black pepper if needed (you shouldn’t need any more salt).

When you are nearly ready to eat, start on the sandwich. Put a pan on a high heat with a little oil, and slice the tofu into four 15mm pieces. Season, and fry until crisp – about two minutes on both sides. When one side has crisped up, flip and top it with the emmental. Leave the cheese to melt slightly, then flip it over on to the cheese side for 15 seconds.

Meanwhile, spread the mustard on half the bread slices, and lay the pickles and sauerkraut on top. When the cheese has melted, and while it’s still piping hot, add the tofu, then take the other slices of bread, spread with Russian dressing, flip and press down on the filling. Cut in half and serve with a napkin.

Cherry and chocolate ice-cream sundaes

Serve these in tall frosted glasses with long sundae spoons (for digging right to the bottom of the glass), if you have them. Vegans can use a vegan ice-cream and swap the honey and butter in the sauce for golden syrup and vegan butter. Any unused chocolate sauce keeps well in the fridge and can be reheated at a moment’s notice (or eaten cold by the spoonful).

4 scoops vanilla or chocolate ice-cream (or a mixture)
50g nuts (I like pecans, almonds and hazelnuts)

For the cherry sauce
150g frozen cherries
1 tbsp maple syrup

For the chocolate sauce
8 tbsp honey
6 tbsp unsalted butter
8 tbsp cocoa powder
2 tsp amaretto or kirsch (optional)

Reduce the cherries until the juice becomes thick, but not too sticky (it will thicken more as it cools).

Once the honey and butter have melted, stir in the cocoa to make a thick, glossy sauce, add the booze, if you are using it, then take off the heat.

Toast the nuts in a dry pan, then chop them finely.

Scoop the ice-cream into glasses or bowls, alternating with a little of the chocolate sauce, then the cherry sauce, followed by more chocolate, and finish with a sprinkling of nuts.