FOODLOVER magazine

From Field to Plate: Sprouts

From Field to Plate: Sprouts

Love them or hate them? Sprouts: the divisive Christmas vegetable Small, green and sometimes referred to as ‘fairy cabbages’, in a..

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A Veggie Pudding: Squash, Lemon & Almond Muffins

A Veggie Pudding: Squash, Lemon & Almond Muffins

Sneak some veg in when the little ones aren’t looking! Makes 12 300g squash, peeled & diced weight 125g unsalted butter, softened at..

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20 Prestigious Awards for West Country Butcher

20 Prestigious Awards for West Country Butcher

Pylle butcher, Jon Thorner’s, walked away with the prestigious Diamond award for their Honey and Clove ham, at the Q Guild Smithfield..

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Hassle Free Christmas Pudding Mould

Hassle Free Christmas Pudding Mould

The Masterclass pudding mould is the perfect pan for cooking all sorts of sweet or savoury steamed puddings. There’s no need to tie a lid..

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Cornish Restaurants Get StreetSmart

Cornish Restaurants Get StreetSmart

Restaurants throughout Cornwall are preparing to get StreetSmart this winter, in an annual drive to raise funds for three local charities...

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Andy Fussel on Christmas Markets

Andy Fussel on Christmas Markets

As I write, the clocks are still to go back, but there are other milestones that have been passed already, and they all point to Christmas...

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Seasonal Recipe Ideas: Green Thai Squash Curry

Seasonal Recipe Ideas: Green Thai Squash Curry

Squash soaks up all the delicious flavours in this easy recipe. Serves 4 Oil for frying, eg. sunflower 1 onion or 2 shallots, finely sliced..

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Devon Cheese Producer Wins Three Gold Awards

Devon Cheese Producer Wins Three Gold Awards

Leading traditional clothbound Cheddar producer, Quickes, is celebrating winning three gold medals for their Mature, Extra Mature and..

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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.