We start this issue with our heads in the spice cupboard, getting to grips with the culinary world of curry. With the help of the experts, we cover everything from creating curry at home to spicy sides.
This month we also look at seasonal sweet potato, broccoli and spinach in our Field to Plate feature, as well as celebrating British Beef Week with the help of Ladies in Beef. Put the kettle on as we raise a cup to National Tea Day too, exploring the power of herbal teas whilst also championing our more traditional British brews. With classic hero cake recipes, a nod to the world of veganism and super spring soups, this issue really has something for everyone.
With the weather remaining chilly outside we are all looking for warmth and comfort in the kitchen. Whether as a hearty dinner, speedy snack or a piping hot pud, we have plenty of pie recipes to satisfy both the stomach and soul. In our Field to Plate feature this month we are looking at the super veggies of recent years; cauliflower and kale, as well as the seasonally beautiful rhubarb.
In addition, we celebrate National Butchers’ Week with some inspiration for delicious roasting joints to feed friends and family over the holidays as well as a masterclass on tempering chocolate just in time for Easter.
The new year symbolises fresh beginnings and in this issue we are shaking up your ‘wake-up’ routine with inspiration for brilliant nutrition-packed breakfasts and brunches.
At the height of winter we are a little sparse on the ground, but that doesn’t mean our seasonal produce is lacking in flavour. In Field to Plate we explore the beauty of leeks, swedes and turnips as well as learning all about the jewels of our winter seas, oysters.
Not to mention celebrating Chinese New Year, revealing midweek meal hacks and also super healthy snacking. Another belly-full issue to help you forget your January blues.
With the festive period nearly upon us, you might think it’s time to start talking turkey, but this year FOODLOVER is doing traditional with a twist. From alternative Christmas dinner centrepieces like rolled lamb and stunning beef rib to turkey en croute, we have all the Christmas crowd-pleasers along with the ultimate meat cooking guide for stress-free hosting.
We have some brilliantly easy sweet and savoury canapé ideas to keep you out of the kitchen and topping up glasses. Marry them with some of our Christmas cocktails and you really will be the ultimate festive host. Not forgetting the usual Field to Plate feature bursting with seasonal delights, hints and tips on using up your leftovers this festive period and how to create the ultimate cosy Christmas, taking inspiration for Nordic ambience of ‘Hygge’.
Merry Christmas FOODLOVERs!
Comfort foods are back on the menu this issue making the most of the autumnal harvest. In Field to Plate this month we look at the beauty of onions and pears, whilst also introducing the idea of autumnal lamb and making the most of the apple glut. We also celebrate the British farming industry with a look back at the History of Food and Farming in the South West as well as celebrating both ‘Goatober’ and World Vegan Month.”
This month we celebrate our 50th issue of FOODLOVER magazine with a magazine packed full, as always, with delicious recipes, cookery tips and tricks and the hottest foodie news. From technical cakes and bakes and September’s seasonal offerings, to Organic September and National Bacon Day, we really do have something for everyone. Field to Plate covers everything from earthy blackberries and beetroots to awesome aubergines as well as casting our nets a little further afield looking at seasonal sardines.
The West Country is looking glorious and so is the summer produce. This issue is brimming with ripe fruits and seashore specialities from apricots and blackcurrants to samphire and sole.
The summer isn’t complete without a party or two so we’ve got some great entertaining ideas for hosting friends and family over the sunny months – from nautical-themed fun to fiery fiesta feasts.
We talk to the experts on best utilising and preserving the summer gluts of fruit and vegetable as well as exploring the world of fermentation. Not to mention the usual delicious recipes, kitchen tips and brilliant producers.
It’s nearly the summer season so we’re starting this issue with a healthy approach exploring the world of superfoods and salads in our ‘Feel Good Summer’ feature. We then whisk you off on a culinary tour around the Mediterranean to discover delicious fish recipes as well as classic sauces and perfect pizzas. Strawberries, peas and sea bass are on the seasonal menu in Field to Plate, with mackerel and radishes in prime season too.
In amongst delicious dishes and recipe inspiration we have a guide to getting out and about on a summer foodie break and with a little wet weather inevitable, follow our rainy day guide to keep you occupied come rain or shine.
Late spring is an exciting time of year, and our May issue praises the beautiful bounty on offer. We celebrate Vegetarian Week with show-stopping vegetarian recipes and get excited by seasonal asparagus and new potatoes in Field to Plate. We talk to the experts who guide us through cracking crab and lobster at home, as well as cooking white fish for a fabulous dinner party. Along with wedding food and kitchen design trends, this issue is packed full of foodie news, competitions and the new editor’s favourite picks.
Happy birthday to us!
April marks FOODLOVER’s fifth anniversary, which is why we kick off issue 46 with a guide to planning the perfect celebration party with a seasonal twist! We’re also taking a look back at the food trends of the last five years – but we’re looking to the future too. Our West Country events guide highlights some of the great food and drink events taking place across the South West throughout 2017 – there’s plenty to get excited about. You’ll also find a guide to Easter baking, as well as a feature focusing on some of spring’s finest ingredients – happy reading!
Celebrating local, and dreaming of warmer weather…
This month we’re urging readers to make the most of their local butcher to mark National Butchers’ Week, which celebrates the amazing work they do. We’re also embracing the versatility and stunning flavours of fresh herbs, as well as giving you suggestions as to how to enjoy authentic Moroccan flavours in the comfort of your own home. You’ll find a feature on the benefits of including good quality dairy in our diets, ideas for new ways to enjoy tea and coffee, and a guide to South West farmers’ markets – a great way to support local producers, reduce food miles and discover some truly fantastic ingredients!
Happy New Year FOODLOVERS! It’s time to start planning for a brand new foodie
Whether you’re looking to cut back or try something different this New Year, you’ll find plenty to enjoy. There’s a guide to slimming down your favourite recipes as well as great tips and recipes for those who are making the switch to a dairy- or gluten-free diet. You’ll also find suggestions for hearty, homemade winter soups, as well as inspiration for Shrove Tuesday and Valentine’s Day, which are just around the corner. Finally, if you’re looking to get away from it all, we’ve rounded up some ideas for great winter breaks to refresh and revive you for the year to come!
Christmas is on its way!
Welcome to the season of gift shopping (or making), Christmas parties and all of the fantastic food that comes with Christmas celebrations! In this issue, we share plenty of cocktail and canapé ideas to help your party to go with a bang, as well as a round up of some great local gift suggestions – and plenty that you can make yourself too. There’s a guide to Christmas markets and events, tips for stress-free Christmas hosting and suggestions for festive leftovers – and if you’re looking to do things a little differently this year, you’ll also find plenty of Christmas recipes that take their inspiration from all over the globe. Merry Christmas!
It’s time to embrace the autumn!
It’s the time of year when cold weather food starts to come to the fore: think stews, curries, pies, roasts and, of course, great Bonfire Night treats! In this issue we have plenty of ideas for Bonfire Night parties, along with National Curry Week and Diwali celebrations. We’re also starting to prepare for Christmas, cooking with seasonal mussels, and learning some top cake decorating tips…