Westcountry FOODLOVER
- Home
- Westcountry FOODLOVER
FOODLOVER is the West Country's only home cooking magazine The magazine even includes a children’s section in every issue.
Designed to inspire an audience passionate about quality cuisine, seasonal local produce and entertaining. For those who like to cook, eat out and be creative with food our features are aimed to encourage support of the West Country producers through chefs’ interviews and tips, seasonal produce ‘from the field to the plate’, recipe ideas, entertaining at home, foodie events, farmers’ market shopping trips and more.
03/01/2024
PAPRIKA JACKFRUIT WITH CRUSHED WINTER VEGETABLES, BRUSSELS SPORUT LEAVES AND VEGETABLE CRISPS- Kick off the new year with this delicious vegetarian recipe!
🔗 https://bit.ly/46ZjA4S
02/01/2024
CHINESE EGG DROP SOUP- Fancy something light this January after all the festivities? This classic Chinese dish is quick and easy to make and is packed with protein and flavour. 🔗 https://bit.ly/3RDlFiq
01/01/2024
Happy New Years from the team at Foodlover ✨ 🎆 🥂
31/12/2023
CHOCOLATE SHARD CAKE- This Chocolate shard cake is a showstopping dessert for you to serve to your guests this New Years Eve ✨
Discover the recipe 🔗 https://bit.ly/47QGbln
30/12/2023
SLOE GIN POMEGRANATE FIZZ- Celebrating New Years this weekend? Why not try this delicious cocktail? 🍸
Ingredients:
100ml sloe gin
75ml pomegranate juice
25ml lemon juice
40ml sugar syrup
2 egg whites
50ml champagne
Method:
1. Place the sloe gin, pomegranate juice, lemon juice, sugar syrup and egg white in a shaker and shake vigorously for 15 seconds. Then add ice to the shaker and shake again for 30 seconds until it feels cold.
2. Strain into the coupe glass and then top with champagne. The egg white fill form on top. Garnish with a rosemary sprig and some pomegranate seeds.
28/12/2023
LEFTOVER TURKEY & SPROUT TIKKA MASALA- This recipe is the ideal way to feed a crowd whilst using your festive leftovers. Packed full of flavour and gentle spice, this curry will blow any boxing day buffet out the water.
🔗 https://bit.ly/3Np81gF
27/12/2023
AIR FRYER SPROUT AND BUTTER BEAN BOWL- Air fryer sprouts are so tasty (you can get a very similar effect by roasting, but air fryers use a lot less energy). They go sweet, nutty and soft yet crunchy. We've paired them with butter beans here, which pop and crisp up wonderfully in an air fryer, as well as sweet apple and creamy, salty cheese. The result is a wonderful combo of flavours and textures.
Ingredients:
300g Brussels sprouts
Olive oil
400g tin butter beans (or try chickpeas or cannelleni beans)
1 apple (or pear)
1 lemon
60g feta (stilton would also be great)
Handful chopped parsley
1. Cut the very bottom off the sprouts, peel away any rough outer leaves and halve them. Add them to your air fryer tray with 1 tbsp olive oil, salt and pepper.
2. Cook at 190°C for 5 minutes.
3. Drain your butter beans and pat them dry with kitchen paper. After the sprouts have had 5 minutes, add the beans to the air fryer, with a dash more olive oil. Shake and cook for 10 minutes.
4. Chop the apple into small pieces. Chop the parsley, stalks and all.
5. Once done, add your apple to the sprout mix, squeeze in the juice of the lemon and add more seasoning to taste. Shake to mix.
6. Plate up and crumble over the feta and sprinkle over the parsley.
26/12/2023
BOXING DAY PICKLE PIE- This pickle pie is the perfect recipe to try this boxing day! 🔗 https://bit.ly/3tdGqIa
25/12/2023
Merry Christmas from the team at Foodlover! 🎄🌟🎅
24/12/2023
HONEY GARLIC BAKED CAMEMBERT WITH HERBED NEW POTATOES- This recipe takes the sharing board to a whole new level. Unctuous molten camembert kissed with honey and garlic makes the perfect cloak for herbed potatoes and punchy cornichons. Throw crunchy baguette into the mix and you’ll be fighting your friends and family for the last scoop.
Ingredients:
1 Whole Camembert
1 tbsp Olive Oil
Pinch of Flaky Salt
Pinch of Cracked Black Pepper
2 tbsp Warm Honey
3 Cloves Garlic, Peeled
Few Sprigs Fresh Rosemary
200g Boiled New Potatoes
1 tbsp Fresh Parsley, Chopped
1 tbsp Olive Oil
Cornichons and baguette slices to serve.
Method:
1. Preheat the oven to 170°C. Unwrap the camembert, retaining the wooden box it comes in. Score a cross hatch on the top of the rind and place on a small baking tray.
2. Brush the top with the olive oil and stud the garlic cloves and rosemary at intersections of the crosshatch. Sprinkle with salt and cracked black pepper and bake for 10 minutes.
3. Drizzle with the warm honey then bake for 3-5 minutes more.
4. Meanwhile, mix the potatoes with the olive oil and herbs.
5. Serve the cheese on a beautiful platter with the potatoes, cornichons, and crusty baguette.
23/12/2023
AINSLEY’S CHRISTMAS SNOW DOME- This is an impressive looking dessert that’s a cross between an Italian zuccotto and a baked Alaska. It takes a little time but is simple to make and great for using up leftover Christmas pudding. ✨
See this delicious recipe 🔗 https://bit.ly/3GAOqpX
22/12/2023
ORANGE EGGNOG FROZEN CHEESECAKE- For the finale of a festive feast, there’s nothing more satisfying than a slice of cool and creamy frozen cheesecake. Spiked with rum, spice, and orange, this is the only way to slide into the evening, stomach and soul sated.
See the recipe 🔗 https://bit.ly/3uWwxzn
21/12/2023
CLEMENTINES POACHED IN MULLED WINE- You can make these a few days ahead of time if you like; the longer they store, the more the clementines soak up the flavour. You don’t have to serve them as individual portions – you could use them to top a pavlova-sized meringue as a centrepiece dessert.
🔗 https://bit.ly/48d83zZ
19/12/2023
GINGER BEER PEARS, CITRUS CURD AND BROWN SUGAR MERINGUE- Extravagantly sweet, creamy and spiced, this dessert is a feast for the senses and it’s a truly blissful treat for your Christmas occasion. ✨
See recipe 🔗 https://bit.ly/3RbMxos
17/12/2023
VEGAN CHRISTMAS PAVLOVA WREATH- An impressively simple but deliciously vegan Christmas dessert for you to try! 🔗 https://bit.ly/3NlPotG
16/12/2023
The Christmas season is upon us, so head over to our website and browse our delicious Christmas recipes 🔗 http://bit.ly/3QXyVOM 🎄🌟🎅
15/12/2023
ROAST DUCK WITH A PEACH BOURBON GLAZE- Nothing sings of a celebration more than a golden roast duck. The crowning glory of any festive table, a peach & bourbon glaze adds a little decadence to this recipe. Taking time to brine the duck yields the most tender of meat, hidden beneath beautifully crisp skin.
🔗 https://bit.ly/3GFkFEg
13/12/2023
SNOWY FESTIVE FIR TREES- These Snowy Festive Fir Trees are the perfect homemade gift to make this Christmas 🎄
See recipe 🔗 https://bit.ly/470JTHP
12/12/2023
GLISTENING AVOCADO EN CROÛTE- we invite you to explore a culinary experience that goes beyond traditional recipes – by incorporating avocados into your Christmas cooking, you can transform your holiday menu into a flavourful yet nutritious delight.
🔗 https://bit.ly/41ea0Ki
11/12/2023
BACON BUTTERNUT BLACKBERRY BITES-
Ingredients:
400g butternut squash
1 tbsp olive oil
12 rashers streaky bacon, halved lengthways to make 24 strips
24 blackberries
12 sage leaves, halved
1 tbsp maple syrup
Method:
1. Preheat the oven to 200C/fan180C/gas mark 6. Peel, deseed and cut the butternut squash into 24 cubes about 5cm square. Place in a roasting tin, drizzle with olive oil, season with salt and pepper and roast for around 20 minutes until just tender. Remove from the oven and cool slightly.
2. Place a blackberry on top of each cube with a piece of sage and wrap with a strip of bacon tucking the join underneath. Return to the oven for 10 minutes until the bacon is golden. Remove from the oven and immediately drizzle with the maple syrup. Serve with cocktail sticks.
Tip: If you want to get ahead, cool the butternut squash completely at the end of step 1, then complete the making in step 2, cover and chill for up to 12 hours before cooking for 10-15 minutes until the bacon is golden and everything is hot.
09/12/2023
EDEN MILL PEACH COBBLER WITH GIN & LIME CREAM- An autumnal classic with a twist, the cobbler’s filling is infused with Eden Mill’s Amarone Red Wine Cask Aged Gin, which complements the sweet peaches.
A crunchy and golden topping and gin and lime infused cream makes this warming dessert a hit with the adults around the table. 🔗 https://bit.ly/3t87loQ
08/12/2023
NUTELLA SNOWFLAKE- If you’re looking for a showstopper dessert to wow your guests during winter, then you’re in the right place! ❄️
🔗 https://bit.ly/3t6bREf
07/12/2023
MUSHROOM RAGU WITH PARSNIP & CARROT MASH- All the lovely earthy flavours of mushrooms, in a rich and smoky sauce. Spoon it over the vibrant, healthy parsnip and carrot mash for the perfect dish to make your belly happy. The mushroom ragù is also delicious with pasta or crispy potatoes, should you make it again (which we hope you’ll want to).
See recipe 🔗 https://bit.ly/46vUuKN
06/12/2023
GIVEAWAY ✨ THREE COPIES OF STIR CRAZY 🍜 Want to get a copy Stir Crazy? Click here 🔗 https://bit.ly/47oXXfu
Stir Crazy is a collection of Ching’s favourite 100 Stir Fry recipes perfect for busy home cooks who want quick, easy, healthy meals every day of the week.
Stir-frying is one of the quickest and easiest ways to cook – and one of the healthiest, using little oil and retaining more nutrients than many other methods. It also requires very little eq…
04/12/2023
MINI BERRY MINCE PIES- Mixing fresh berries into mincemeat makes it deliciously tangy and extra juicy! Serve these to your guests warm and dusted with icing sugar.
See recipe 🔗 https://bit.ly/40RDZaC
03/12/2023
PERFECT ROAST DUCK- want to make the perfect roast duck this Christmas? Click here 🔗 https://bit.ly/46opDj7
02/12/2023
CRANBERRY CHILLI JAM, ROSEMARY AND CAMEMBERT POTATO BAKE- Sweet and spicy jam helps cut through the ooey, gooey, cheesy richness of baked camembert and the crispy but creamy rosemary potatoes are the perfect vessel for them both.
🔗 https://bit.ly/3sWuQku
01/12/2023
MISO BUTTER PRAWN POPPADOM- The perfect party dish to kick off December 🎄
Ingredients:
1 bag mini poppadom
1 pack king prawns
30g butter
1tbsp miso from The Wasabi Company
1 clove garlic, minced
1 jar of The Wasabi Company Yuzu Mayonnaise
Red Yuzu Kosho from The Wasabi Company
Yuzu Furikake from The Wasabi Company
Method:
1. In a pan, heat the butter, miso and garlic together. Add the prawns and cook, tossing them in the butter for a couple of minutes each side, until cooked through.
2. To assemble, start with a mini poppadom and add 1tsp Yuzu Mayonnaise in the bottom, then lay the cooked prawn on top.
3. Using a small spoon, add a small amount of Red Yuzu Kosho to each prawn – approximately 1/2tsp and sprinkle with a little furikake.
4. Serve immediately and enjoy warm.
30/11/2023
Christmas Pudding Still Top Dessert According to New Research. An age-old tradition, and a stalwart for Christmas dinner, the humble Christmas pudding remains the most popular sweet option for the festive table, according to research.
Read more 🔗 https://bit.ly/3Re6FYs
Address
Alerts
Be the first to know and let us send you an email when Westcountry FOODLOVER posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.
Contact The Business
Send a message to Westcountry FOODLOVER:
Videos
Happy New Years
Happy New Years from the team at Foodlover ✨ 🎆 🥂
Enter our competitons now
Enter our competitons now You can enter here - foodlovermagazine.com/category/competitions
Enter now to win this amazing meat bundle from The Dorset Meat Company 2 x 750G GRASS FED COTE DE BOEUF, TOULOUSE SAUSAGES AND BEARNAISE SAUCE TOTAL RETAIL VALUE = £92.70 https://bit.ly/44lsPw5
Last chance to enter our competitons
Last chance to enter our competitons Click here now - foodlovermagazine.com/category/competitions
Holding a Coronation Tea Party?
Make a showstopper for a Coronation Feast! foodlovermagazine.com/baking
WIN A FREE MEMBERSHIP TO THE ROYAL BATH & WEST SHOW! We’re offering you the chance to win a Show Membership for two, which includes entry to all three days of the Show (so you can see all three chefs!), forward area parking, a free Show Programme, and a Members Badge allowing entry to designated Member areas. Enter here - bit.ly/3nkaxdT
WIN A ST PIRANS PASTY HAMPER FROM THE CORNISH FOOD BOX COMPANY It includes all the Cornish produced ingredients you’ll need to make 6 pasties of your very own. There is also a Pasty Recipe Tea Towel with all the instructions you’ll need, as well as a pair of iconic Cornishware Mugs and some Tregothnan tea, so you can make a refreshing brew to accompany your meal. Enter here - bit.ly/3nl5pG5
Baked apples with a crumble filling from @riverfordeastsomerset are like a cosy autumn hug on a plate. Sweet, buttery, spiced and soft. To make (serves 4): For the filling: 50g unsalted butter, softened 50g soft brown sugar 20g jumbo or porridge oats 20g walnuts, chopped 20g raisins, chopped ½ tsp ground cinnamon ¼ tsp ground nutmeg pinch of salt The fruit: 4 large apples apple juice (or use water) Step 1 Preheat oven to 180°C/Gas 4. Mix all the filling ingredients in a bowl. Set aside. Step 2 Core the apples using a paring knife. Now use a small spoon to carefully scoop the seeds out, leaving around 2cm of the bottom intact. Step 3 Stuff each apple with the filling mixture and place them in a baking tray. Pour a little apple juice into the dish to prevent them from drying out. Step 4 Bake for 30-40 minutes or until soft and slightly brown. The time will depend on the size and variety of the apples. Step 5 Serve warm with a drizzle of the cooked apple juice. #LiveLifeontheVeg
This carrot tarte tatin from @riverford looks seriously impressive, but it's actually really simple to make. It's also a good way to use up a glut of onions! You'll need: 8-10 carrots, trimmed & halved lengthwise 2 tbsp honey, plus extra for brushing (or maple syrup) 4 sprigs thyme, leaves stripped from stalks 8 onions (red or white or a mix of both), peeled & sliced 2 tbsp wholegrain mustard 1 tbsp vinegar 1 pack of puff pastry (dairy free for vegan version) 75g goat’s cheese (optional) olive oil Step 1 Preheat oven to 190°C/Gas 5. Place the carrots in a baking tray with a little olive oil, the honey, thyme and salt and pepper. Toss everything and arrange the carrots in a single layer. Bake for 20-25 minutes or until the carrots are just tender. Step 2 Heat a little oil in a large frying pan over a low heat. Add the onions with a good pinch of salt and cook very slowly, stirring occasionally, for 20-25 minutes or until they become soft and golden. Turn off the heat and mix in the mustard and vinegar. Step 3 Brush some honey into a 23-26cm tart tin and arrange the carrots in a single layer with the cut side down. Now add the onion mixture on top and flatten it out with a spoon. Step 4 Roll out the puff pastry and use the tip of a sharp knife to cut out a circle 2cm wider than the tin. Now, place the pastry on top of the onions, tucking in the edges inside. Using the tip of a knife or a fork, poke a few holes in to the pastry and bake for 30-35 minutes or until golden brown and crispy. Step 5 Remove from the oven and leave to cool for a few minutes before carefully inverting the tart onto a serving plate. Crumble over the cheese and garnish with a few thyme leaves before serving. #LiveLifeontheVeg #carrots #vegetarian
Tomato and Basil butter from @riverford Yummy 🤤
Have you read the latest issue online yet? Link in the bio
There are so many foodie festivals happening all over the West Country in the next few months and they really are a great way to try lots of new, different and tasty food and drink! Just make sure you wear something elasticated so you have room to try it all!! 😆
Have you booked your tickets yet? Get them now before it’s too late The Royal Bath & West Show 2022 (Official)
Enter now to win these amazing prizes from Warrens Bakery and The Purbeck Cider Company foodlovermagazine.com/category/competitions
Don't forget to check out our summer issue! Available digitally here https://bit.ly/3CtYopD
Shortcuts
- Address
- Alerts
- Contact The Business
- Videos
- Claim ownership or report listing
-
Want your business to be the top-listed Media Company?
Share
