FOODLOVER magazine

10th-13th February: Apprentice Week at Fifteen Cornwall

10th-13th February: Apprentice Week at Fifteen Cornwall

Join Jamie Oliver’s Fifteen Cornwall at lunch time from Tuesday 10th to Friday 13th February for a unique celebration of their..

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The Vegetarian Option: Smoky Leek and Hazelnut Tart

The Vegetarian Option: Smoky Leek and Hazelnut Tart

A rich main course, perfect for the season. This tart will freeze well, but thaw thoroughly before reheating. If using a loose-bottomed..

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Quick, Easy & Dairy Free: Smoked Mackerel Tartare

Quick, Easy & Dairy Free: Smoked Mackerel Tartare

This is a very quick and easy, dairy-free alternative to smoked mackerel pâté. Serve it on the crisp, salt-scattered linseed and rosemary..

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Peas & Brussels Sprouts with Hazelnut & Orange Glaze

Peas & Brussels Sprouts with Hazelnut & Orange Glaze

Orange and hazelnut are classic Christmas flavours. Serves 6 200g prepared Brussels sprouts 400g frozen peas 50g butter 50g hazelnuts,..

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Honey and Hazelnut Ganache Chocolate Cups

Honey and Hazelnut Ganache Chocolate Cups

These come from Peter Alcroft at Dart Marina Hotel & Spa in Dartmouth. Trust us, they are delicious and your guests will be super..

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Gluten Free Recipes: Last-Minute Christmas Fruit Cake

Gluten Free Recipes: Last-Minute Christmas Fruit Cake

This is a great cake to make if you discover at the last minute that you have someone with a wheat allergy visiting for Christmas. As the..

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Great Party Canapés: Crab and Avocado Crostini

Great Party Canapés: Crab and Avocado Crostini

These delicious morsels are easy to assemble and make great canapés. Add extra chilli if you love a fiery kick, or try using prawns or..

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A Delicious Christmas Idea: St Clement’s Roast Lamb

A Delicious Christmas Idea: St Clement’s Roast Lamb

A refreshing alternative to poultry with a festive twist. Serves 8-10 Medium: 25 minutes per 450g/1lb plus 25 minutes Well done: 30..

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Foodlover Magazine
West Country FOODLOVER is a print magazine and news based website offering a foodie's guide of what's hot across the South West. We inspire foodies with great seasonal recipes, competitions, news and events. The magazine and website reach more than 110,000 foodies each issue.