FOODLOVER magazine


Barbecues Côte de Beof

The trick for getting this dish right lies in preparing ahead and getting your barbecue nice and hot.    SERVES 4  700g côte de..


Broad Bean Fritters  

These simple fritters make a good vegetarian main course, but you could also serve smaller ones as starters or canapés for a summer..


Chicken Burgers with Maple-chipotle Mayonnaise & Pickled Cucumber  

These burgers feels fresh and different, and it’s on the healthy side as far as burgers go. You could make it even lighter by ditching..


Low & Slow Shredded Beef Brisket 

This tender beef brisket is slow cooked, shred and served in soft rolls with caramelised sweet onions. Great for a barbecue gathering. ..


Potato Pakora Burgers

An Indian twist on the regular veggie burger, these spiced potato patties are coated in a gram flour batter and cooked until the outside is..


Thai Turkey Burgers in Wholemeal Baps  

The vibrant flavours of Thailand help to make these lean turkey burgers tasty and succulent. Paired with coriander mayonnaise, this is an..


Blue Cheese Beef Burger with Celery & Radish Salsa 

Not much beats a burger night at home; topped with creamy blue cheese and sweet caramelised shallots, the crisp salsa cuts through the..


Eton Mess Layer Dessert

In this pretty version of Eton mess, no stirring creates some enticing layers in the bowl. Another beautiful summer dessert that is sure..


Chocolate Cherry Pavlova 

If you want an easy showstopper at the end of a meal, this Chocolate Cherry Pavlova is for you. Easy to make, get ahead in advance and..


Speedy Steamed Globes with Wild Garlic Butter 

Halving your artichokes before steaming helps them cook more evenly and makes them cook much faster.   SERVES 2–4  2 globe artichokes ..

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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.