WHEN TV AND SOFA ARE CALLINGÉ

Chocolate, cardamom and caramel tear-apart bread

RECIPES AND FOOD STYLING REBECCA WOOLLARD PHOTOGRAPHS KATE WHITAKER STYLING DAVINA PERKINS

Cheer-up february.

Beef fillet and madeira béarnaise open sandwiches

Once the heady days of the grand Valentine’s gesture are over and you settle into a more comfortable routine, you may start to think there’s nothing nicer than snuggling up on the sofa, sharing a plate of good food and a bottle of wine and watching something engrossing on TV.

These recipes are perfect for those occasions, when you want to do more than just open a bag of popcorn but still need something that can be eaten with your fingers. And you can scale up the recipes if you’re having a group sofa-fest.

What you watch is up to you, of course, but we’ve included some of our favourites in case you need some ideas. REBECCA WOOLLARD, FOOD EDITOR

SUSY ATKINS’ WINE PICKS

A bottle of cool pale ale rocks with the chips, though a bright, fresh Chilean sauvignon blanc would do too. The rich beef fillet needs a soft, silky red, perhaps a beaujolais (see p69) or pinot noir. Spanish albarino – refreshing and elegant – is the white that wins with the crab croquetas, and for both the sweet dishes chill a sweet, golden moscatel de valencia.

Crispy chips with chilli salsa and cheese

SERVES 2. HANDS-ON TIME 25 MIN, OVEN TIME 35-45 MIN, PLUS SOAKING

MAKE AHEAD

The salsa will keep in the fridge for around 48 hours. You’ll have more than you need, so keep the rest to dollop over meat and fish, or stir into yogurt as a dip or to use as a salad dressing.

FOOD TEAM’S TIP

Soaking the chips in salted water (step 1) helps to draw out the starch and season them all the way through, giving fluffier, more flavourful chips.

• 2 large baking potatoes, peeled

• 3 tbsp salt

• 3 tbsp sunflower oil

• 75g mix mozzarella and mature cheddar, grated (block mozzarella works best)

FOR THE CHILLI SALSA

• 1 tsp cumin seeds

• 1 tsp coriander seeds

• 1 shallot, finely chopped

• 2½ tbsp red wine vinegar

• Large pinch sugar

• 25g bunch fresh mint, leaves picked

• 25g bunch fresh coriander, leaves picked

• 25g bunch fresh flatleaf parsley, leaves picked

• 1 green chilli, deseeded if you like, roughly chopped

• 1 tbsp olive oil 1

1 Slice the potatoes into thin chips, then put in a bowl with the salt and cover with cold water. Soak for 1 hour, then drain and pat dry using kitchen paper. While they’re soaking, heat the oven to 200°C/180°C fan/gas 6.

2 Heat the oil in your largest roasting tin (it’s important not to crowd the chips) for 3-4 minutes until smoking. Add the chips and turn to coat in the oil, then cook in the oven for 30-35 minutes, turning occasionally (don’t worry if they break up a little when turned – it just adds to their crispiness), until crisp and golden.