FOODLOVER magazine

Recipes

Cassoulet with Ale

Cassoulet is a traditional French casserole dish that contains a variety of meats and beans. By placing the ingredients in layers, it helps..

11/22/2017

Apple & Potato Rösti with Pan-fried Duck

If you joint a whole duck, you’ll get so much more value for money. You can confit the duck legs, use the raw carcass for stock and then..

11/21/2017

Individual Tomato & Onion Tarte Tatin

An upside-down tart of tomatoes and onions, caramelised with balsamic vinegar and with a layer of crunchy filo.     SERVES 1   200g..

11/19/2017

Mint & Lemon Thyme Lamb Skewers  

Lamb shoulder holds up well on a hot grill and marinating overnight helps tenderise the meat. You could also use leg of lamb. If you have..

11/17/2017

Slow Cooker Maple Pecan Granola   

Not the most typical slow cooker recipe, but fantastic for a comforting breakfast alongside a warm fruit compote and yoghurt.   ..

11/14/2017

Traditional Banoffee Pie

A Pressure cooker makes light work of making the toffee, which is cooked in the condensed milk can – a traditional dessert with the..

11/13/2017

Slow Cooked Brisket of Beef with Beer, Celery & Shallots 

Melt in the mouth beef that’s simply left to cook. The addition of celery, shallots and carrots form the basis of a..

11/10/2017

Celtic Coffee with Pumpkin Pie Cream

Hug in a mug…   Using autumnal flavours of spiced pumpkin, velvety whipped cream, strong coffee and a healthy dash of Irish whiskey..

11/06/2017

Bonfire Fruit  

A simple, rustic dish sure to keep you warm this Bonfire Night. Ben Quinn from Woodfired Canteen loves cooking unconventional sweet dishes..

11/05/2017

Dairy-free Banoffee Pie 

This dairy-free banoffee pie uses dates and coconut cream for the sticky, decadent flavours we associate with this classic dessert. ..

11/03/2017
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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.