FOODLOVER magazine

Recipes

Indulgent Autumn Mac and Cheese

If you head over to The Devilled Egg Online Cookery School you’ll find an extensive library of tried and tested recipes to spark..

10/10/2018

Cognition-Boosting Coconut & Lamb Soup

SERVES 6–8  4 tbsp vegetable oil or ghee  2 onions, thinly sliced  750g or 1kg lamb (leg, rump or shoulder), cut into bite-sized..

10/03/2018

Tuna Buddha Bowl

A fantastic easy-to-follow dish that you can whip up in no time at all after a heavy workout.   SERVES 2    200g new potatoes, cubed ..

09/27/2018

Post Workout Mushroom Salad

Post Workout Mushroom Salad  SERVES 2   2 Portobello mushrooms, sliced  100g butternut squash, cut into thin slices  50g green lentils,..

09/27/2018

Homemade Raspberry Jam

This homemade raspberry jam is great to make in batches and share with friends and family. Just remember that hot jam can be dangerous,..

09/25/2018

MASTERCLASS: Sourdough

Fermentation wizard, Katie Venner, runs Tracebridge Sourdough in Somerset with her husband, Gordon Woodcock, where they teach the secrets..

09/21/2018

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..

09/20/2018

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..

09/19/2018

Blueberry Bread & Butter Pudding 

Rather than cutting the bread into triangles, cut the lemon curd sandwiches into cubes and scattered into the dish with a generous..

09/14/2018

Rhubarb & Custard Slice 

Combine these two classical combinations into this delicious sweet treat perfect for sharing.   SERVES 12   FOR THE BASE   250g..

09/12/2018

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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.