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Quails Eggs with Dips

  So simple but utterly delicious, these quails eggs are perfect for serving as a canapé with drinks or part of a mezze board. SERVES..


Blueberry Cream Scones         

These beautiful buttermilk scones and crumbly and creamy. With a hint of sweet blueberry they a delicious with lashings of clotted cream...


Warm Quinoa Salad with Roasted Veg & Cherry Tomatoes

Try this on-trend salad, made with cooked quinoa and roasted vegetables, with luscious British cherry tomatoes and a lively lemon..


Moroccan Turmeric Beef & Squash Stew with Lemon Spinach Couscous 

Even without a tagine, create this authentic Middle Eastern stew packed full of tender beef and aromatic spices. Serve with Lemon and..


Traditional Cornish Scones 

Scones are the easiest baking treat you could possibly enjoy, so why not try this traditional Cornish recipe.  MAKES 12  500g plain..


Caramelised Carrot, Coriander & Cashew Soup 

For those days when you just need a bit of comfort, even in spring this is the perfect soup. Velvety and filling, this soup is balanced..


Beef Tataki with Ponzu-Style Dressing & Vegetables

A traditional raw Japanese dish, consisting of a centre-cut fillet steak marinated in light soy sauce, mirin, spring onions, garlic and..


A Cut Above the Rest… 

Making most of beef in its raw form. In the South West, we are lucky enough to have some of the best beef farmers in the country. Head..


Big up your breakfast bowl with Yeo Valley 

We can’t knock the pot and spoon approach when the alarm goes off late, but showing your breakfast a little love can be a great way of..


Rudolph Pancakes  

Ideal for a festive brunch with the kids, try making these reindeer pancakes this festive period… MAKES 4   FOR THE PANCAKES  ..

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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.