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Steamed Scallops with Garlic & Vermicelli  

Simple steamed sweet scallops served with punchy sauce and delicate noodles is a great way to start your Chinese New Year banquet. SERVES..


Celebrating the Year of the Brown Dog with Jeremy Pang  

Chef Jeremy Pang, founder of School of Wok, comes from a long lineage of passionate cooks and ever hungry eaters, and Chinese New Year..


Matt’s Scallops with Apple and Vanilla Purée

Scallops (like mussels and oysters) are bivalves, which means they have two shells attached by a hinge. There are three edible parts to a..


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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.