FOODLOVER magazine

French-Style Shiitake ‘Snails’ 

French-Style Shiitake ‘Snails’ 

Extremely nutritious and satisfying all the same, mushrooms are a great meat-alternative. This vegan recipe is a super brunch or light..

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Asian Mushroom Burgers with Crispy Shallots  

Asian Mushroom Burgers with Crispy Shallots  

Utterly succulent and satisfying but totally meat-free, these asian-style mushroom burgers with crispy shallots are sure to impress both..

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The Magic of Mushrooms 

The Magic of Mushrooms 

From Chestnut to Chanterelles, Portobello to Porcini, fabulous fungi really do pack a nutritional punch…  Words written by Jennifer..

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Grab Your Granola  

Grab Your Granola  

Make breakfast a breeze with ‘on-the-go’ granola…  Granola is a great breakfast to make a home. Bake up a batch at the weekend..

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Big up your breakfast bowl with Yeo Valley 

Big up your breakfast bowl with Yeo Valley 

We can’t knock the pot and spoon approach when the alarm goes off late, but showing your breakfast a little love can be a great way of..

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Nordic-spiced Porridge

Nordic-spiced Porridge

Try making a large batch and storing it in a kilner jar. In the morning, simply add a handful of porridge mix and some milk to the..

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All about the oat… 

All about the oat… 

…brilliant for breakfast, brunch, lunch or even dinner. The mighty oat has been eaten for centuries, and with its nutritional..

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Chai-spiced Date & Walnut Porridge

Chai-spiced Date & Walnut Porridge

This nurturing bowl of warming spices is a satisfying way to start your day.   SERVES 4   200 g rolled oats   1 tbsp finely grated..

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RECIPES: Featured recipes from across the West Country

FEATURES: Whats on across the South West

 

COMPETITIONS: Competitions from West Country FOODLOVER Magazine

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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, website and newsletter reach more than 128,000 foodies each issue.