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Westcountry FOODLOVER

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.

01/05/2024

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

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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

HERBY RICOTTA, PEAR & PISTACHIO FLATBREADS from @riverford These are bursting with Middle Eastern flavours and colours, and a beautiful way to remind yourself that pears are not just for pudding. To make this recipe we used pre-made flatbreads, but you can try making your own – there are many great recipes online. You'll need (makes 4): 250g ricotta 1 garlic clove, peeled & finely gated 2 tbsp olive oil 30g mixed fresh herbs (i.e. mint, parsley, chives), finely chopped juice & zest of 1 lemon 4 flatbreads 4 pears 40g pistachios, roughly chopped pomegranate molasses or balsamic vinegar Step 1 In a bowl, mix the ricotta, garlic, olive oil, herbs and lemon juice. Season with salt. Set aside. Step 2 Halve and core the pears. Thinly slice them (if you like, try keeping the bottom intact to create a fan, like in the picture). Step 3 Heat a large, dry frying pan over a medium-high heat. Brush a little oil on the flatbread and heat for 15 seconds on each side, until it crisps and colours a little. Step 4 Spread the ricotta mix on the flatbreads. Top with the pears, sprinkle over pistachios, and drizzle the pomegranate molasses on top. #LiveLifeontheVeg

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

Have you entered yet? Head to the competition page on our website foodlovermagazine.com/competitions/win-a-fredas-peanut-butter-triple-gift-pack

Tomato and Basil butter from @riverford Yummy 🤤

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