Chef Brain: Episode 6 Aphrodisiac vs. Aphrodisiac

February 1, 2018
by Rebecca Down Eat

    Roses are red, violets are blue, this week on Chef Brain, we’re cooking for YOU…

    Whilst most of us here at HelloFresh are keen advocates for the age-old adage “the way to someone’s heart is through their stomach”, it was interesting to find out that we weren’t the only ones in a recent survey we carried out. With Valentines Day fast approaching, this week’s episode of Chef Brain saw Patrick and Nicola turn up the heat when they turned five mystery aphrodisiac ingredients into a show-stopping dish.

    In just thirty minutes – the same amount of time it takes to create a standard HelloFresh recipe – Patrick and Nicola were asked to create a romantic recipe with five ingredients that are rarely seen together: pumpkin seeds, dark chocolate, chilli, figs and salmon. Although these ingredients are well-known for their ability to set hearts racing, the judges weren’t totally convinced by the chef’s ‘creative’ licence. 

    Watch this episode to find out who had Cupid on their side…

    Nicola’s Semi-Middle Eastern Salmon


    • Pumpkin seeds
    • Dark chocolate
    • 1 Red Chilli, finely chopped
    • 4 Figs, finely chopped
    • 1 Salmon filet
    • Hummus, 3 tbsp
    • Flat Leaf Parsley, small bunch
    • Cauliflower, chopped into florets


    1. Pre-heat the oven to 220 degrees.
    2. Chop the cauliflower into florets, season with olive oil and a little salt and bake for 15 minutes, or until golden.
    3. Finely chop the chili and figs and add to the cauliflower after the cauliflower has been baking for 5 minutes.
    4. Toast pumpkin seeds in dry non-stick frying pan until they begin to pop – watch them carefully as they can burn easily!
    5. Bake salmon in the oven at 220 degrees for about ten minutes.
    6. Time to plate up! Spread a good amount of hummus onto your plate and place the golden cauliflower on top of it. Serve alongside the salmon and top with finely chopped parsley. Yum!

    Patrick’s Seductive Salmon Spaghetti & Red Hot Chocolate Fig Brittle


    • Pumpkin seeds
    • Dark chocolate
    • Chilli
    • Figs
    • Salmon Fillets
    • Double cream
    • Spaghetti
    • Tinned Tomatoes


    1. Pre-heat the oven to 220 degrees.
    2. Rub the salmon with olive oil and salt and pepper. Cook salmon on the top shelf for 10 mins.
    3. Meanwhile, melt the chocolate over a bain-marie.
    4. Toast off the pumpkin seeds and add half to the chocolate. Chop up the fig and add half to the chocolate.
    5. Pour the chocolate onto greased baking paper. Top with pumpkin seeds, very finely diced chilli, fig and sea salt. Put in the Freezer to go hard.
    6. Next, fry a bit of chilli in olive oil and add the tinned tomatoes. Bubble down until thick then add salt and pepper and double cream. Cook spaghetti in a boiling pan of water (8-10 mins) until al dente).
    7. Remove salmon from the oven and flake it up with a fork. Add salmon flakes into the tomato sauce along with the spaghetti and toss together.
    8. Serve with more salmon flakes on top and the chocolate, with a hammer, on the side.

    Top Tips

    TIP #1: Spaghetti can be an aphrodisiac.

     TIP #2: Figs are fertilised by wasps.

    TIP #3: Montezuma drank 50 cups of chocolate a day.

    TIP #4A: The way to Patrick’s heart is through his stomach.

    TIP #4B: But not Nicola’s.

    TIP #5: Salt brings up the boiling point of water.

    TIP #6: Count on 100g of pasta per person.

    TIP #7: Don’t eat this dish if you’re on a date

    TIP #8: Hammers aren’t great for couples.

    Staying in or going out? Shucking oysters or spicing things up with a curry? Our survey reveals what’ll get the UK feeling romantic this Valentine’s Day…

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