FOODLOVER magazine

Celebrating the best of British beef with Ladies in Beef

Celebrating the best of British beef with Ladies in Beef

23 – 30 April 2018  Farming, and particularly beef farming, has long been a man’s game. But with diversity emerging in all areas..

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The Power of Herbal Teas 

The Power of Herbal Teas 

It is unarguable that tea is one of the nation’s favourite drinks, but the world of tea far outreaches the realms of a strong British..

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National Tea Day

National Tea Day

Exploring the fragrant and floral world of the nation’s favourite comfort…      Us Brits can be seen sipping on a brew..

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Florentine Pizza

Florentine Pizza

Try using a wholemeal or mixed grain bread mix for this delicious spinach pizza. Add a pinch of chilli flakes to the passata for an extra..

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8 things you didn’t know about SPINACH…  

8 things you didn’t know about SPINACH…  

Things you might not know about this wonderfully, nutritious, versatile leaf… Words written by Jennifer Rhodes  Nutrient-rich  ..

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Penne Pasta with Purple Sprouting, Pine nuts, Chilli & Lemon

Penne Pasta with Purple Sprouting, Pine nuts, Chilli & Lemon

A go-to recipe right through from early spring to mid-Autumn when purple sprouting broccoli is in season and tender.   SERVES 2–4 ..

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Broccoli or calabrese?   

Broccoli or calabrese?   

Rearing their little green florets in the coming months, we spoke spoke to Jade McKenzie from West Country Fruit Sales about this cute..

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Pecan-studded Sweet Potato Brownies  

Pecan-studded Sweet Potato Brownies  

Sweet potato is a great way to add natural sweetness to bakes and offers the perfect gooey texture needed for a good brownie. MAKES 12  ..

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RECIPES: Featured recipes from across the West Country

 

COMPETITIONS: Competitions from West Country FOODLOVER Magazine

FEATURES: Whats on across the South West

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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.