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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

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

Seafood Chowder

This one-pot wonder couldn’t be simpler – wholesome and comforting, this aromatic chowder is full of flavour and beautiful..

10/13/2017

Mini Lemon Drizzle Cakes  

  Perfect for a little sweet, mid-week pick-you-up, these zesty miniature loaves are ideal for afternoon tea or even dessert MAKES..

10/04/2017

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..

09/13/2017

Radish Bombs

Radish Bombs are an easy place to start when it comes to exploring fermentation for the first time. This recipe is brilliantly fiery..

08/22/2017

Smoky Corn & Avocado Mexican Bites 

The perfect little bites to keep your guests entertained whilst you warm up the barbecue. They also make a great side for..

08/21/2017

Cheese-stuffed baby plum tomatoes

Try these cheese-stuffed baby plum tomatoes with your summer harvest – perfect accompaniment to mezze boards and sharing platters.  ..

08/20/2017

Samphire & Prawns with Butter & Mace   

Salty samphire and plump prawns all tied together in the aromatics of a mace butter. A definite dish to try during the samphire season...

08/18/2017
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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.