ST VALENTINE'S DAY (FEBRUARY 14)

No matter how many times they say they're not bothered about it and that you needn't make a fuss, take no notice, for if there's no card bearing words of undying adoration and a romantic present on the day, you'll get the cold shoulder for the rest of the month.

Forget the chocs and the candlelit dinner and aim for something truly romantic this time, like organising granny or a willing babysitter so you can both take an entire day and night off from the kids, or whisk them off to sexy Barcelona (there are regular flights from Bournemouth to Gerona) for a weekend of culture and caresses. Better still, if you're unhitched, remember it's a Leap Year, so the perfect time for a proposal - even from the girls!

THE BIC WEDDING SHOW (FEBRUARY 1-3)

If your proposal (accompanied by huge diamond ring, of course) is accepted, then the next thing to do is set the date, then get along to this fabulous bridal show, where you'll find everything you need for planning the prefect big day, all under one roof.

The event, now in its 15th year, is bigger than ever and as well as 150 exhibitors the usual invitations, gowns, honeymoon and transport specialists, there are daily fashion shows, a groom's zone (just in case the blokes get bored, bless them), a de-stress zone, competitions and the final of the Bride of the Year Competition.

Opening times: Friday 5pm to 8pm, Saturday 10am to 5pm and Sunday 11am to 4 pm.

0870 111 3000

RATS! CHINESE NEW YEAR (STARTS FEBRUARY 7)

2008 is the Year of the Rat, in the oldest and most important Chinese celebration. For the Spring Festival, commonly known in the West as Chinese New Year, like all Chinese festivals, the date of the New Year is determined by the lunar/solar calendar, rather than our Gregorian calendar, so the date of the holiday varies from late January to mid-February. Preparations for the New Year festival start during the last few days of the last moon with houses thoroughly cleaned, debts repaid, hair cut and new clothes bought. Doors are decorated with vertical scrolls asking for good luck and praising nature.

In many homes incense is burned as a mark of respect to ancestors. On New Year's Eve houses are brightly lit and a large family dinner is served and most people stay up till midnight, when fireworks are lit, to drive away evil spirits.

SHROVE TUESDAY (FEBRUARY 5)

Flipping heck - it's Pancake Day!

The tradition stems from when people were about to start fasting and so would make a one-off meal of the food they had left on the night before they begun. All the ingredients would be ceremoniously wrapped in a pancake and devoured in the hope of staving off hunger.

Today, regardless of the fillings, you need to get the base right first, so here's a recipe for the perfect classic pancake. (makes about 12).

Ingredients: 110g/4oz sifted plain flour, pinch of salt, 2 eggs, 200ml/7floz milk mixed with 75ml/3floz water, 50g/2oz butter. To serve: Caster sugar, lemon juice, lemon wedges Method: Sift the flour and salt into a large mixing bowl holding the sieve high above the bowl for maximum airing. Make a well in the centre and break the eggs into it. Whisk in the eggs, incorporating bits of flour from around the edge as you do so.

Gradually add small quantities of the milk/water mixture, still whisking (any lumps will eventually disappear as you whisk). When all the liquid is added, use a rubber spatula to scrape any stray flour from around the edge into the centre and whisk once more until you have a smooth batter, with the consistency of thin cream.

Melt the butter in a pan. Spoon 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl for greasing the pan, using a wad of kitchen paper to smear it round before making each pancake.

Get the pan really hot, then turn the heat down to medium then add about 2 tbsp of the batter into the hot pan, tip it around to get the pan evenly coated. It only takes about half a minute to cook; lift the edge with a palette knife to see if it's golden and if so, flip the pancake over (go on, have a go!) then slide it onto a plate. Sprinkle with lemon juice and caster sugar and eat!