To set our pulses racing, we've challenged Phil Vickery to cook up a selection of aphrodisiac foods into an amorous feast.
The selection will feature the top 10 aphrodisiac foods in the world and Phil will need to use them all to make the three courses that won't fail to put pips in your piquillo pepper.
Figs with salmon
4 ripe figs
150g salmon fillet, cut into cubes
For the glaze
125ml red wine
Half a fish stock cube
2 tbsp balsamic vinegar
2 tbsp olive oil
2 tsp caster sugar
1 tbsp chopped fresh dill
Cut slits in the tops of the figs
Place all the glaze ingredients into a pan, season and simmer until you have a thick glaze
Grill the figs under a hot grill until soft. Arrange on a plate and open out.
Pan fry the salmon in a hot pan, skin side up, for 2-3 minutes. Turn over and take off the heat straight away and leave to stand for 15 minutes in a warm place.
Arrange between the figs and drizzle over the red wine glaze
Asparagus with basil hollandaise
300g asparagus spears
For the Hollandaise sauce
4 egg yolks
100 ml white wine
50 ml white wine vinegar
1 tsp crushed white peppercorns
2 small shallots , optional
1 stick celery, finely chopped
150g unsalted butter, melted
Half a lemon
2 tbsp chopped fresh basil
Salt and pepper
To make the Hollandaise sauce, place the wine, vinegar, water, peppercorns, shallots and celery in a pan and simmer rapidly until reduced to half the original volume
Put the egg yolks in a large bowl over a pan of simmering water, gently pour on the reduction, whisking all the time, until it thickens
Take off the heat and whisk in the melted butter. Add a dash of lemon juice, check the seasoning and stir in chopped basil.
Using a peeler, remove the skin from the bottom of the asparagus spears
Cook the asparagus on a hot griddle pan, drizzled with a little olive oil and season with salt and pepper. Arrange on a plate and pour the basil hollandaise over the top.
Steak with tarragon and red wine butter and onion rings
2 fillet steaks
For the tarragon butter
Half an onion
Half a tsp cracked black pepper
150ml red wine
Half a beef stock cube
1 tbsp chopped fresh thyme