Boost your sex life

Want to make things a bit more exciting between the sheets and really boost your sex life? Check out these tasty recipes from Pascal Aussignac. The recipes inspired a menu that was served at a match.com pop-up Aphrodisiac Café this summer. They’re the perfect option for a romantic meal or special occasion this week – the oysters are our fave!

Gull’s eggs with fregola, wild asparagus and samphire

‘Eggs are recognised the world over as one of the most beautiful symbols of fertility, and while some will assume it is its shape that gives asparagus its aphrodisiac appeal, this vegetable of desire is actually packed with libido-boosting power,’ says Amy.

Ingredients

(Serves 4)

200g fregola pasta

100g fresh or frozen peas

30g butter

4 seagulls’ eggs

1dsp vinegar

1tbsp olive oil

200g fresh samphire, washed and stalk ends trimmed

1 bunch wild asparagus or thin-stemmed asparagus (sprue)

1 bunch fresh chives, chopped

1tbsp truffle oil

1-2tbsp fresh dulse seaweed or wakame, chopped (optional)

Sea salt and freshly ground black pepper

Method

1. Boil the pasta in plenty of salted water for 10 minutes, then drain and set aside

2. Boil the peas for 3-5 minutes until tender, then drain, reserving some of the water. Tip the peas into a food processer with half the butter and a little of the water and blend to a smooth sauce. For a velvety texture, you can rub the purée through the sieve with the back of a ladle. Set aside.

3. Boil the eggs in simmering water with the vinegar. Time for 1½  minutes from when the water returns to the boil. Drain and place in a large bowl of cold water for a few minutes, then peel.

4. Heat the olive oil in a frying pan and sauté the samphire and asparagus until just wilted but still crisp, 2-3 minutes.

5. Heat the remaining butter in another frying pan and when hot toss in the cooked pasta plus the chopped chives and truffle oil. Toss into the greens (with some dulse or wakame if you have any), season and mix well.

6. Divide the mixture between four warmed plates, place a halved egg on top and dribble the pea sauce around. Serve immediately.