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and then transfer to a baking sheet. Brush with butter and bake for 20 – 25 minutes until crisp, golden and cooked through.
    5. Meanwhile, peel the carrot and cut into very thin sticks, or coarsely grate. Trim the courgette (zucchini) and cut or grate in the same way. Trim the leek, slice in half lengthwise, and run under water to flush out any trapped earth. Shake well to remove excess water and then shred finely. Set aside.
    6. Five minutes before the sea bass is cooked, melt the remaining butter and stir-fry the prepared vegetables for 2 – 3 minutes until just tender.
    7. To serve, divide the shredded vegetables between two warmed serving plates and season. Top each pile of vegetables with a parcel of fish and serve with wedges of lemon to squeeze over.
     
    Cook's note: to save even more time, look out for packs of ready-cut courgette and carrot ‘en julienne’ in your local supermarket.
    TIRAMISU HEARTS
     
    This traditional Italian dish was introduced to the Princess by an Italian chef who came to Kensington Palace from the world-famous Cipriani Hotel in Venice. It immediately became a favourite and for a while it seemed that everyone who came to lunch had tiramisu for pudding, long before this dessert became widely known outside Italy.
    Serves: 2
     
    Preparation time: 20 minutes plus chilling
    No cooking
200g/7oz piece chocolate marble cake
1 tbsp cold, strong black coffee
4 tbsp brandy
200g/7oz tub medium-fat soft cheese
1 tsp vanilla essence
1 tbsp icing sugar
1 ripe mini mango
2 tsp cocoa powder
While chocolate shavings and cape gooseberries to decorate
     
    1. Line a 19 cm/7in square tin with clear wrap so that it overhangs the sides of the tin. Thinly slice the marble cake to fit the tin and press the slices side by side into the base of the tin. Mix the coffee with 2 tbsp brandy and sprinkle all over the cake.
    2. In a mixing bowl, beat the soft cheese with the vanilla essence. Sift the icing sugar into the bowl and carefully mix.
    3. Pile the cheese mixture on top of the soaked cake and spread evenly. Cover and chill for 30 minutes.
    4. Meanwhile, peel the mango and slice down either side of the smooth, flat central stone. Chop the flesh and then place in a food processor or blender with the remaining brandy. Blend until smooth. Transfer to small bowl, cover and chill until required.
    5. Carefully remove the cheese-covered coke from the tin by pulling up the clear wrap. Using a 7cm/3in heart-shaped cutter, stamp out four shapes from the cake.
    6. Using a palette knife, lift each heart off the clear wrap and then slack one heart on top of another to make two thicker hearts. Dust the tops with a little cocoa.
    7. Transfer each to o serving plate, decorate with white chocolate shavings, dust with more cocoa and serve with the mango coulis spooned around and cape gooseberries on the side.
    Cook's note: don't waste the trimmings, they'll make a treat for the next day! To make chocolate shavings, melt the chocolate of your choice and spread it thickly on a board. Allow to set in the fridge and then remove and allow to reach room temperature. Using a cheese slicer, ‘shave’ off pieces of chocolate and place in the fridge until required.
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    APHRODISIAC FOODS
    If you're planning a romantic meal for your loved one, then you might just be interested in choosing foods which are regarded as having aphrodisiac qualities. I am including a few suggestions for you to try:
    SHELLFISH —the most commonly known aphrodisiac, with oysters and lobsters being top of the shellfish hot list.
    CAVIAR —it is easy to eat and digest, and is perfect served with champagne.
    SPICES —especially vanilla and cardamom.
    TRUFFLES, FIGS AND POMEGRANATES —the latter reputedly being a fertility symbol.
    CHOCOLATE —Casanova recommended this as an aphrodisiac!
    NUTS —The Queen of Sheba favoured pistachio nuts as an aphrodisiac. And the Greeks and Romans scattered walnuts at marriage ceremonies and burned hazel torches as symbols of