FOODLOVER magazine


Coconut Pancakes with Passion Fruit Curd

This recipe will make more passion fruit curd than you need, but this a good thing; simply store leftovers in a jar in the fridge for..


Quails Eggs with Dips

  So simple but utterly delicious, these quails eggs are perfect for serving as a canapé with drinks or part of a mezze board. SERVES..


Blueberry Cream Scones         

These beautiful buttermilk scones and crumbly and creamy. With a hint of sweet blueberry they a delicious with lashings of clotted cream...


Tomato Gazpacho Shots

Gazpacho is perfect as a starter or for a picnic on a hot summer’s day or served in shot glasses as a ‘canape’, possibly with a..


Ancient Grain Bread  

An unleavened, gluten-free loaf with aromatic toasty flavours, this bread is packed with energy and nutritional value. MAKES 1 LOAF  100g..


Grilled salad of Courgette, Radicchio & Mozzarella  

This is a good substantial vegetarian lunch, full of flavour and a great way to use up surplus vegetables.    SERVES 2  1 courgette..


Leftover Cheese Homity Pie   

Homity pie tastes best cold so it makes a great buffet or picnic food. A traditional West Country dish, homity pie dates back to the Land..


Radish Leaf Soup with Caraway  

A great thrifty use of the leaves as well as the radish, and a simple recipe to make too.      SERVES 4  1 onion, thinly sliced   3..


Beach Bar Grilled Octopus  

When it comes to eating octopus, less is more. We think it tastes best served in tapas-sized portions.     SERVES 4–6  1kg octopus..


Bánh Mi, Tilapia, Turmeric, Ginger, Dill, Turnip & Spring Onions  

The steamed spring onions really shine in this dish and work well with the fish and turmeric. Bánh Mi is a really cool little bread which..

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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.