Hisense and professional chef, Doug Crampton, curate a bespoke, three-course menu to recreate at homeContributed by: PA Media Press CentresLogoHisense LogoImagesStarter, Gin Cured Salmon with rhubarb, pickled ginger and sour creamMain Course, Beef Steak ‘Bourguignon’ with Fondant potato, truffle cauliflower puree and wild mushroomsDessert, Yorkshire Rhubarb & Custard Choux Bun with caramelized white chocolateTagsValentines DayRecipes