FOODLOVER magazine

Cleansing Japanese Miso Potato & Chicken Broth

Cleansing Japanese Miso Potato & Chicken Broth

SERVES 2   300g fluffy potatoes (such as Maris Piper), finely diced (0.5 cm pieces)  1 litre water  1 lemon, peel removed using..

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Here’s your chance to judge at The FEAST Food Festival

Here’s your chance to judge at The FEAST Food Festival

FEAST Food & Drink Festival begins this year with a very special kitchen competition between top chefs Chris & James Tanner and The..

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The Magic of Miso

The Magic of Miso

Just one ingredient with a whole pack of mouthwatering recipes in its repertoire…  WORDS BY BARBORA ORMEROD  “If you’re a curious..

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Baked Miso Cod, Mushrooms & Sprouts

Baked Miso Cod, Mushrooms & Sprouts

SERVES 4  250g baby mushrooms (button or chestnut), cut the larger ones in halves or quarters  200g brussel sprouts  3 tbsp miso paste..

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The Wonders of Fruit in Savoury Cooking

The Wonders of Fruit in Savoury Cooking

Words by Katy Hofstede-Smith    Fruit in savoury dishes is nothing new; some of the all-time classics perfectly marry meat and fruit,..

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Win: A 12 Month Subscription To The Devilled Egg Online Cookery School

Win: A 12 Month Subscription To The Devilled Egg Online Cookery School

Gain access to an online kitchen academy designed to help anyone master the art of home cooking at their own pace. Helping to..

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MASTER CLASSIC PUDDING SKILLS AND FLAVOUR COMBINATIONS

MASTER CLASSIC PUDDING SKILLS AND FLAVOUR COMBINATIONS

We all love the classic puddings but sometimes need to be inspired to give them a little twist. From adding exotic fruits to..

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NO PAN, NO HOB, NO HASSLE

NO PAN, NO HOB, NO HASSLE

What better way to get your 5 a day than to take all your favourite ingredients and easily transform them into a tasty soup, with..

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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.