FOODLOVER magazine


Blackberry, Kale & Roasted Garlic Bruschetta  

These superfood ingredients may not seem like an obvious mix to serve with toast but the slight bitterness of the kale and earthy flavour..


Aubergine & Harissa Hummus  

Traditionally, aubergines would have been cooked in the dying embers of an open fire or barbecue for the most wonderful smoky flavour...


Barbecued Mackerel with Tomatoes & Onions  

This recipe is full of Mediterranean flavours and is easy to prepare in advance, ready to be placed on the barbecue and cooked.   ..


Chocolate & Fig Gateau

Support Macmillan Cancer’s World’s Biggest Coffee Morning this September with this deliciously decadent yet gluten-free..


Maple Bacon Cake  

If you love salted caramel, you’ll love this. The unusual addition of bacon adds explosions of salty goodness intensifying the chocolatey..


Pulled Rabbit & Morel Ravioli  

Rabbit is such a great meat and bang in season – lean, flavoursome and low in cholesterol, it is the perfect versatile game choice. ..


Grilled Sardines with Fennel, Asparagus & Olive Salad  

We’re holding on tight to the summer vibes with these beautifully seasonal grilled sardines and fresh fennel, asparagus and olive..


Crushed Carrot Salad with Crispy Spiced Chickpeas & Kefir Dressing   

This is a salad in a loose sense of the word. Rather it is the coming together of plenty of complementary elements. SERVES 2   40g flaked..


Slow Roasted Lamb Shoulder with Flageolet Beans & Samphire  

Samphire is not just an accompaniment to fish but its savoury, salty tendencies is ideal alongside richer meats such as lamb. SERVES..


Don’t Miss Out’ Mocktails 

The non-alcoholic, family-friendly party drinks full of summer flavours that won’t have you missing out on the fun  COOL..

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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.