Harry Styles and new girlfriend Tess Ward ‘bonded over their love of food’ – and here are the recipes that could have won him over

THEY say the way to a man's heart is through is stomach, and now hoards of 1D fans are wishing they'd thought of that sooner.

The Sun exclusively revealed on Tuesday that boy band heartthrob Harry Styles is dating chef and author Tess Ward.

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The pair were introduced through mutual friends and it seems Tess' foodie vocation got Harry's attention.

A source said: "As soon as Harry met Tess there was an instant spark between them. They really bonded over their mutual love of quirky fashion and food – and things turned romantic quickly."

Tess has previously worked with Fabulous, so we went back to look at some of the recipes that could have won over the world's most hotly demanded man's heart...

Rosemary and orange roast chicken sharer salad

5

Serves 4

Prep time 20 minutes

Cooking time 50 minutes

Cals 613

Sat fat 8g

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*2 garlic cloves, peeled and crushed

*4 sprigs rosemary

*1tsp grated orange zest

*3tbsp olive oil

*4 chicken legs, skin on

*100g sourdough, crusts removed, torn into 3cm pieces
*2tbsp apple cider vinegar

*1tsp honey

*30g currants

*150g rocket

*30g walnuts, toasted

1 Preheat the oven to 220°C/200°C fan/gas mark 7. Put the garlic, rosemary and orange zest in a pestle and mortar with 1tsp each of salt and black pepper. Mash together, slowly drizzling in the olive oil to make a fragrant rub for the chicken.

2 Put the chicken on a baking tray large enough for the legs to fit with room around the sides for the bread. Massage the rub all over the meat, then roast in the oven for 25 minutes.

3 Turn the heat down to 180°C/160°C fan/gas mark 4. Remove the chicken from the oven and add the bread to the same baking tray, turning and basting it in the juices. Transfer the bread to a new baking tray and cook in the oven for 15-20 minutes or until golden. At the same time, return the chicken to the oven for a further 15 minutes or until the meat is cooked through (check the juices run clear). Remove from the oven and set aside to cool slightly.

4 Put the vinegar and honey plus half the currants in a large bowl and whisk together with any juices from the chicken baking tray.

5 When the chicken is cool enough to handle but still warm, pull the flesh off the bones and tear into rough pieces. Place in a large bowl with the bread and rocket. Drizzle over the dressing and mix well. Spread the dressed chicken, bread and leaves on to a large platter. Scatter over the walnuts and remaining currants, and dig in!

Spiced rhubarb pancakes

5

Serves 4

Prep time 20 minutes

Cooking time 25 minutes

Cals 497

Sat fat 5g

For the compote

*400g rhubarb, chopped into 2in lengths

*4 cardamom pods

*1 vanilla pod

*1tsp orange zest

*¹/₂tsp cinnamon

*6-8tbsp honey

For the pancakes

*175g buttermilk or plain yoghurt

*2 medium eggs

*3tbsp honey

*¹/₂tsp ground cardamom

*75ml almond milk

*175g white spelt flour

*25g cornflour

*1tsp bicarbonate of soda

*Butter, for frying

*50g flaked almonds, toasted

*Plain yoghurt, to serve

1 Put the rhubarb into a pan with 120ml water and all the other compote ingredients except the honey. Bring to a simmer, reduce the heat and cook for 15-20 minutes or until the rhubarb is tender and you get a thick sauce. Take off the heat, discard the pods and sweeten the compote with honey.

2 To make the pancakes, beat the buttermilk or yoghurt in a bowl with the eggs, honey, cardamom and almond milk. Stir in the flours and bicarbonate of soda with a pinch of salt and mix until smooth.

3 Lightly butter a hot frying pan and spoon in dollops of batter – aim for 12 pancakes, each 8-10cm in diameter. Cook until the edge is set but the centre is still a little runny, then flip over with a spatula. Cook the other side until the middle domes slightly, remove with a spatula and repeat with the remaining mixture.

4 Serve the pancakes with the rhubarb compote and finish with a scattering of toasted almonds and a dollop of yoghurt.

Red lentil and spinach dahl

5

Serves 4

Prep time 5 minutes

Cooking time 1 hour

Cals 291

Sat fat 1g

*250g red lentils

*2tbsp olive oil

*1 onion, thinly sliced

*6cm-piece ginger, peeled and finely grated

*4 cloves garlic, crushed

*¹/₂tsp garam masala

*¹/₂tsp ground coriander

*¹/₂tsp ground turmeric

*1tsp salt

*200g chopped tinned tomatoes

*100g baby leaf spinach

*Juice ¹/₂ lemon

*Handful fresh coriander

1 Rinse the red lentils in a sieve until the water runs clear, then transfer to a large, lidded saucepan. Add 600ml cold water, bring to the boil over a medium-high heat, then cover and simmer for 30-40 minutes without stirring. The lentils should be tender once fully cooked.

2 Meanwhile, put the oil in another saucepan over a low heat, add the onion and cook for 10 minutes until it turns translucent. Add the ginger and garlic, then continue cooking for 2-3 minutes. Add the garam masala, ground coriander, turmeric and salt, and stir well. Pour in the tomatoes and cover. Cook the sauce for a further 10 minutes, then remove the lid and stir through the spinach a handful at a time.

3 Add the lentils using a straining spoon, then pour in their cooking water a little at a time until you get a good consistency – you want it thick and pourable, but runny enough for a side serving of rice to soak up any excess juices. Season with salt and pepper and squeeze over a little lemon juice. Serve with steamed rice and a scattering of coriander.

Lamb chops with quinoa tabbouleh

5

Serves 4

Prep time 15 minutes, plus 2 hours marinating

Cooking time 20 minutes

Cals 941

Sat fat 24g

For the lamb chop cure

*¹/₂ red onion

*2 cloves garlic

*1 red chilli, seeds removed

*3tsp sea salt

*1tbsp olive oil

*8 lamb chops

For the quinoa tabbouleh

*300g uncooked quinoa

*50g flat-leaf parsley, finely chopped

*25g mint, finely chopped

*4 plum tomatoes, halved, seeds removed and finely chopped

*4tbsp extra virgin olive oil

*4tbsp lemon juice

*Pinch sea salt

To serve

*1tbsp Greek yoghurt

*2tsp sumac

*Extra virgin olive oil, for drizzling

1 To make the lamb chop cure, blend together all the ingredients, apart from the oil and lamb chops, until you get a smooth purée, adding a little water to loosen the mixture if necessary. Cover the chops in the cure and marinate for 2 hours to tenderise the meat.

2 While the lamb is marinating, cook the quinoa by adding it to a small saucepan and covering with 2.5cm cold water. Bring to the boil, then turn the heat down to low, put the lid on and leave to cook for 15 minutes.

3 Once the chops have marinated, wipe off the cure and pat them dry with kitchen roll. Brush each chop on both sides with the olive oil, heat
a griddle pan over a high flame and cook for 1-1¹/₂ minutes on each side. Once cooked, set aside on a warm plate to rest for 5 minutes.

4 When the quinoa is cooked, ensure there is no water left in the bottom of the pan. Leave it to cool for 15 minutes, then place in a large bowl
with the herbs and chopped tomato.

5 In a different bowl, whisk together the extra virgin olive oil, lemon juice and a generous pinch of sea salt. Pour this over the quinoa
tabbouleh, then mix to combine. Serve on a large platter with the lamb chops on top and a dollop of Greek yoghurt, a dusting of sumac and
a drizzle of oil.