Skip to main content

Anniversary Inspiration: Super Simple Anniversary Meal Recipes

Written By Abi McSherry
Wednesday 22 Jun 2016 07:53

If you’ve decided not to venture out to a restaurant on your wedding anniversary this year, why not prepare a delicious three-course anniversary meal for your other half?

All that slaving away in the kitchen surely counts as an anniversary gift, right? Okay, maybe not… Still, even if you’ll need to buy a wedding anniversary gift too, this great anniversary idea will earn you some major brownie points. And it doesn’t even need to be complicated. In fact, we’ve been on the hunt for the simplest anniversary meal recipes we can find to inspire you!

Set the mood for your evening with a first course made with love…

Starter: Love Dumplings

What will you need?

  • 200g raw peeled prawns, from sustainable sources
  • 1 large shallot
  • 2 cloves of garlic
  • 4 spring onions
  • ½ a bunch of fresh coriander
  • 16 round dumpling wrappers
  • 100g glass noodles
  • 1 tablespoon unsalted peanuts
  • 1 soft lettuce
  • A few sprigs of fresh basil
  • Lingham’s chilli sauce
  • Dipping Sauce

  • 1 fresh red chilli
  • 1 lime
  • 4 tablespoons caster sugar
  • 4 tablespoons fish sauce

1To make the dipping sauce, finely chop the chilli then add two tablespoons of lime juice, sugar, fish sauce and eight tablespoons of water.

2Grab a dish for dunking in and pour half in. Save the rest to drizzle over your lettuce, herb and noodle salad.

3Next, finally chop the prawns, shallot, garlic, coriander leaves and spring onions, keeping the white and green parts separate.

4In a bowl, mix the prawns, shallot, garlic, coriander, the whites of the spring onions, lots of black pepper and a pinch of sea salt.

5Add a teaspoon of filling into the middle of each of your wrappers. Brush the edges of each wrapper with water, fold them in half and pinch the edges together to secure.

6Steam the dumplings for five minutes then fry the base until crispy. Cook the noodles according to the packet instructions. Toast the peanuts in a dry frying pan then crush.

7Pop the lettuce and herb leaves with the glass noodles on your plates. Pour the sauce and peanuts on top.

8Serve the dumplings sprinkled with the sliced green part of the spring onions, with bowls of dipping sauce and chilli sauce on the side.

Keep the main course light to save room for a delicious desert…

Main course: Sticky Fig Lamb Cutlets With Warm Bean And Couscous Salad

What will you need?

  • 100g couscous
  • Trimmed lean 7-rack of lamb
  • 2tbsp olive oil
  • 200g pack green bean stem ends trimmed
  • 4 tbsp fig jam mixed with 1-2 tbsp water
  • 2 tbsp balsamic vinegar
  • ½ small red onion thinly sliced
  • 5 halved cherry tomatoes
  • Zest and juice ½ lemon
  • Torn mint leaves

1Heat a frying pan and bring a small saucepan of water to the boil.

2Put the couscous in a bowl with 100ml boiling water from the kettle.

3Cut between the lamb bones so you have 7 trimmed lamb cutlets.

4Rub oil and seasoning onto each cutlet.

5Cook the green beans in the boiling water for 4 mins, then drain.

6 Cook the lamb in the frying pan for 3 mins each side, brushing with the fig jam as they cook.

7Add vinegar in the final 1 min of cooking, transfer the lamb to a plate and leave to rest. Bubble any remaining juices in the pan until sticky.

8 Mix the couscous with the beans, red onion, tomatoes, lemon zest and juice, the torn mint and the remaining oil.

9 Divide the salad between 2 plates and top with the lamb cutlets. Drizzle over the remaining sticky juices from the pan and scatter over a few whole mint leaves.

Finally, opt for a simple classic sweet treat for your third course…

Desert: Tiramisu

What will you need?

  • 1 tbsp sugar
  • ½ cup espresso
  • 1 tbsp dark rum
  • 14 ladyfingers
  • 2 pints vanilla ice cream

1Dissolve the sugar in the espresso, add the rum, then chill.

2One at a time, dip the ladyfingers into the espresso and arrange them in the bottom of an 8-by-8-inch baking pan.

3Scoop the ice cream into the bowl of an electric mixer and beat with a paddle attachment until it's soft but still holds its shape (about two minutes).

4Spread over the ladyfingers to form a smooth surface.

5Freeze until firm, about 2 hours or overnight (if overnight, wrap in plastic to prevent freezer burn).

6 Let soften slightly before scooping into bowls to serve.