FOODLOVER magazine

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Caramelised Parsnip Tarte Tatin

  This savoury tarte tatin makes an impressive vegetarian main, or pairs beautifully with roast venison, pork or beef.   SERVES..

11/30/2017

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

Grilled Halloumi & Apricot Skewers with Tomato Relish 

From editor to reader: make the most of the barbecue season with these halloumi and grilled apricot skewers. They’re a great alternative..

08/15/2017

Kerala Cauliflower Curry

Cauliflower makes a fantastic vegetarian curry ingredient, as its gentle flavour allows for all the spices to infuse, so every bite is as..

05/18/2017

Courgette, Black Bean & Corn Enchiladas

This Mexican-inspired vegetarian feast will satisfy even the hungriest of appetites. Make the enchilada sauce in advance and have a quick..

05/17/2017

Making Veg the Centrepiece with Riverford’s Guy Watson

Guy Watsons talks spring greens, seasonality and how to place rightful emphasis on vegetables. Swiftly approaching the most fruitful time..

05/16/2017

Vegan Mushroom & Lentil Burgers

This burger is a simple mix of mushrooms and lentils and sneak in some kale, capers and pumpkin seeds. A great vegan alternative to have..

05/15/2017

Great for New Year’s Eve: Courgette Festive Candles

A delicious vegetarian and gluten free option. Makes 12 – 14 1 large courgette (approx 200g), straight if possible 45g cream cheese or..

12/29/2014

The Healthy Option: Sin-Free Squash & Pepper Stacks

This delicious recipe can be suitable for vegans as well. Serves 4 175g Camargue red rice 2 tbsp light olive oil 150g red onion, finely..

12/29/2014

Celeriac, Leek, Chestnut and Cranberry Pies

In issue 25 Rachel Demuth talks about the Christmas vegetarian option, in which she shared this great recipe. This dish can be vegan if..

12/05/2014
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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.