FOODLOVER magazine

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Moroccan Turmeric Beef & Squash Stew with Lemon Spinach Couscous 

Even without a tagine, create this authentic Middle Eastern stew packed full of tender beef and aromatic spices. Serve with Lemon and..

05/09/2018

Traditional Cornish Scones 

Scones are the easiest baking treat you could possibly enjoy, so why not try this traditional Cornish recipe.  MAKES 12  500g plain..

05/02/2018

Caramelised Carrot, Coriander & Cashew Soup 

For those days when you just need a bit of comfort, even in spring this is the perfect soup. Velvety and filling, this soup is balanced..

04/29/2018

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..

04/26/2018

A Cut Above the Rest… 

Making most of beef in its raw form. In the South West, we are lucky enough to have some of the best beef farmers in the country. Head..

04/24/2018

Big up your breakfast bowl with Yeo Valley 

We can’t knock the pot and spoon approach when the alarm goes off late, but showing your breakfast a little love can be a great way of..

01/12/2018

Rudolph Pancakes  

Ideal for a festive brunch with the kids, try making these reindeer pancakes this festive period… MAKES 4   FOR THE PANCAKES  ..

12/27/2017

Turkey Samosas

Turkey leftovers don’t need to be boring – these turkey samosas are a really crowd-please and ideal for you post-christmas..

12/16/2017

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
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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.