FOODLOVER magazine


Beef Tataki with Ponzu-Style Dressing & Vegetables

A traditional raw Japanese dish, consisting of a centre-cut fillet steak marinated in light soy sauce, mirin, spring onions, garlic and..


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..


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 ..


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  ..


Sweet Potato Gingerbreads  

Think of moist, dark gingerbread and you tend to think of masses of sugar, syrup and treacle. This healthier version cuts the sugar with..


Brazilian Sweet Potato & Red Pepper Curry

Sweet potato is ideal for adding sustenance to a vegetarian curry. Serve with black rice for a nutty taste and firm texture.  SERVES..


Slow Cooked Pasanda Lamb Leg

Leftover curry paste is great to use as a marinade to give a little kick to joints of meat. Try this lamb leg coated in korma paste for a..


Puy Lentil & Sweet Potato Salad  

A great spice-packed salad that makes use of the jar of curry paste lurking in your fridge. SERVES 4 400g cooked, puy lentils 150ml water..


Editor’s Recipe: Red Lentil & Turmeric Dhal 

From editor to reader: Super simple lentil dhal – perfect as a meat-free main or a stunning side to a comforting curry…  SERVES..


Roast Butternut Squash, Spinach & Lentil Dhal 

A hug of a dinner that mixes sweet roast butternut squash with a cosy and comforting lentil dhal. Simple, healthy and minimal ingredients..

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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.