'In our bumper Christmas issue, we’re getting stuck into the main event on p.13 and finding out why it’s important to support higher welfare suppliers when planning this year’s roast. We wave goodbye to soggy sprouts in favour of super side dishes and we say hello to some fabulous new ideas for festive stuffing.

In our Field to Plate segment winter root veg is on the menu and we explore the nation’s love affair with North American cranberries. We also have plenty of ideas for Boxing Day buffets (p.52) and a foodie gift guide to provide inspiration for this year's Christmas list. 

We’re embracing ‘modern rustic’ interior design trends on p.46 and catching up with Cornish textile designer Helen Round (p.50) to find out more about her brand new festive linens range. We’ve also given the traditional mince pie a modern makeover (p.60) and dedicated a whole feature to showstopper Christmas cakes…'

Understandably this is such an unprecedented and uncertain time for us all, so it feels a little strange to say that this issue is one for celebration. However FOODLOVER is 8 years old this month and so we’re marking the occasion with a simply gorgeous birthday cake masterclass, including some top tips for creating a professional-looking cake in your own kitchen!
 
It’s Spring! And one small silver lining to these strange times is that it’s giving many of us a chance to reconnect with our families and the opportunity to enjoy mealtimes together – even if it’s digitally. Whether you’re all cooking together or simply cooking for one, as usual there are plenty of seasonal spring favourites and inspiration for something new, including pasta bakes, pesto’s and some Easter bakes for Little Cooks. There’s also expert advice on the importance of gut health along with some healthy, nutritional meals you can make in minutes. Plus, much more!

I am so excited to share my first issue of FOODLOVER with you all! I’ve lived in Dorset for all of my adult life so I've had the chance to sample plenty of drinks and great local grub from across the West Country.
In this issue we find out how to create an authentic Lebanese feast filled with sumptuous aromatic flavours and gorgeous fresh ingredients. We’ll take a look at seasonal veggies, leeks and purple sprouting broccoli, and how they add colour and texture to a variety of dishes. We get to grips with using cooking alternatives in our dairy-free feature and we’ll explore the versatility of nuts with some luxurious nut butter recipes.
Turning our thoughts to Easter already we’ve included some totally tempting chocolate recipes and ideas to make with mum in our Mother’s Day Little Cooks special. We also speak to a local baker and mother about the importance of passing on cooking skills to the next generation, topped off with a recipe for her fabulous Zesty Lemon Cake.
Enjoy!
Alex

'It’s Christmas! The only time of year when it’s perfectly acceptable to scoff mince pies all day, warm up our wine and eat back-to-back roast dinners... We’re getting festivities off to a bang this issue, with a round-up of West Country Christmas events and our favourite foodie decorations to adorn the tree. In our lead feature, we’re examining the pièce de résistance of the Christmas table, with several tempting alternatives to the traditional turkey centrepiece. Sprouts, chestnuts and cavolo nero get a delicious makeover in this issue’s Field to Plate segment and we’re getting crafty in the kitchen making our own edible gifts!

This issue, we’re getting stuck into Autumn with a lead feature filled with delicious comfort food. There’s everything from chunky homemade soups to warm salads and more ideas for using mushrooms than you can shake a wooden spoon at! 
Our Field to Plate segment is brimming with ideas inspired by our lakes and orchards, with dishes made from apples, mallard duck and juicy plums. We chat to Malcolm Church from The Bear & Blacksmith pub to learn more about his commitment to serving only the freshest local produce from his own fields; and we also learn how to make our own healthy sauerkraut and savoury jams.

We hope you feel inspired by our lead feature on Shoreline Feasting this month. We’ll show you how to create dishes in homage to our munificent coastlines, with everything from fragrant curry to home-smoked fish. No doubt this month’s cover recipe will have caught your eye too. The traditional Cornish Stargazy Pie is both a feast for your eyes  and for your belly. 

In our field to plate segment, we’ll be getting to grips with three of our favourite ingredients: juicy pears, versatile figs and earthy beetroot. We also learn some fascinating facts about the brown hare from the West Country’s very own Tim Maddens.

This issue, we’re channeling Latin American vibes with a lead feature dedicated to Mexican and South American cuisine (think spicy roast chicken and plenty of tasty tacos). In our field to plate segment we’re getting acquainted with heritage tomatoes, rustling up some delicious mackerel dishes and discovering a myriad of uses for raspberries (p.23).  

We’re exploring the rise of beer culture over on p.36, as we chat to two talented West Country brewers and check out some novel uses for beer in everyday cooking. I’m hoping you’ll feel inspired to adopt your own hens after reading my interview with The British Hen Welfare Trust (p.48) and we’re feeling nostalgic on p.48 with some retro summer recipes... 

We’ve got a jam-packed issue for you this month with more recipes and foodie ideas than you can shake a stick at! In our lead feature we’re going back to basics and exploring dishes that unite food and flame. We learn how to cook directly onto coals and create sweet and savoury dishes with the use of homemade firepits and barbecues.  

Meanwhile, natures larder is bursting at the seams in our Field to Plate segment (p.23). Kyle Wotton shares his top tips for cooking with English roses and Guy Singh-Watson explains why we should all be embracing the wonders of aubergine.   

If your calendar is looking pretty sparse at the moment, fear not. Our Foodie Festival Guide on page 36 should provide you with ample inspiration for things to do throughout the West Country this summer. We talk to Chef Liam Finnegan about his upcoming FEAST Festival at The Castle, Taunton, and we get the lowdown on what exciting events are happening near you. 

This issue we’re making the most of the warmer weather by heading out into the garden and making dishes with homegrown herbs and edible flowers (p.11).  
In our Field to Plate segment, we’re tucking into dishes made with fresh mint, luscious apricots and British beef (p25). Chef Tom Browning shares his recipe for the ultimate beef sarnie (p.33) and we roundup some quick and easy midweek meals to keep hungry bellies from rumbling (p.54).   
It’s English Wine Week this month, so we’re taking a look at some of the award-winning West Country vineyards that are doing their bit to put England on the map (p.40). We’re also examining one of the nation’s favourite drinks over on p.46 with our guide to British tea culture.   

'This month, we’re celebrating the best of British produce and recipes. We learn how to cook the ultimate roast dinner, discover five unique uses for clotted cream and find out how British rum is causing a buzz here in the West Country.  

In our Field to Plate segment, we’re foraging for wild garlic and serving up tempting dishes like crab mac n cheese and rhubarb semifreddo. It’s UK Coffee Week at the end of the month and we catch up with a South West coffee roasters that are doing their bit to take your cup of joe to the next level.  

Elsewhere in the magazine, we’re firing up the pizza oven early this year, getting stuck into some eggcellent Easter crafts, and finding out how to make marzipan from scratch.'

We’re diving into the tantalizing flavours of East Asian cuisine this issue, as we take a look at easy to replicate recipes and store cupboard essentials to get you started at home. Vicki Mayrick examines the rising popularity of edible seaweeds and we’ve got the lowdown on crafting the perfect bowl of Vietnamese phở.  

In our Field to Plate segment, we’re enjoying dishes made from colourful leeks and delicate haddock. We’re also exploring the culinary uses of the humble dandelion with help from expert forager, John Wright, and veggie blogger Kate Hackworthy.  

Elsewhere in the mag, school’s in session on p. 40, as we check out some of the more unusual cookery courses that the West Country has to offer. It’s Mother’s Day on Sunday 31st March and we’ve rounded up some of our favourite recipes and gifts to put a smile on mum’s face (p.46). We’re making the most of British Pie Week with some unique twists on the traditional dish (p.50); and Barbora Ormend finds out what all the fuss is over overnight oats (p.58). 

We’re getting 2019 off to the right start in our New Year issue; offering up healthy recipes for the mind, body and soul. We chat to two prominent free-from foodies, learn how to brew our own kombucha tea and enjoy wholesome dishes that will rejuvenate you after the excesses of Christmas. Meanwhile, in our Field to Plate segment (p.24) we’re taking a look at three marvelous winter ingredients: venison, potatoes, and celeriac.  

Elsewhere in the magazine, we’ve got healthy breakfast ideas to make early mornings more bearable (p.42), comfort food for long winter evenings (p.47) and a guide to mastering the art of baking shortbread at home (p.52). Last, but certainly not least, little cooks are joining in the fun with some seriously tasty smoothies and a fun way to get their 5-a-day... 

Autumn is a glorious time of year. A time for taking stock and for drawing a breath. It’s also one of the most marvellous seasons in the kitchen. The Autumn larder is a riot of colour and earthy flavours. In our Field to Plate feature we’re celebrating the British squash and discovering the wonders of wild mushrooms. Meanwhile, game season has begun and across the West Country feathered and furred game is being gathered from moors, fields and forests.

In our lead feature this issue, we’re learning how to use spices to enhance and preserve our dishes and speaking to experts to understand how spices can be beneficial to our health. Elsewhere in the magazine, we’re finding out what’s involved in hosting your own RLNI Fish Supper, we’re making our Christmas puddings early and Little Cooks are busy creating spooky Halloween treats.

This year is skipping by and already we are in September with another seasonal change on the horizon.
 
In our Field to Plate feature  we are celebrating the sweetcorn season as well as also reviving some long-forgotten gems in the form of archaic fruits: mulberries, damsons and quinces are all on the menu. Our lead feature this month looks at teatime traybakes, exploring the sweet variety, perfect for afternoon tea, as well as the savoury one-pan wonders that make midweek dinners a breeze. Easy, full-flavoured batch cooking without the workload. 

This issue also celebrates National Fitness Day and Sourdough September whilst Little Cooks get sticky preserving the last of the summer fruits into jammy bakes.

Summer has finally arrived FOODLOVERs so we’re cracking open a cold beer and firing up the barbecue once again. Burgers are on the menu this month, with a whole array of mouth-watering recipes and a look into the world of craft beer.

Our Field to Plate feature is bursting with seasonal recipes for sweet cherries, sour gooseberries and beautiful globe artichokes. 

We have also enlisted help from the experts to talk us through a summer steak guide and a meringue masterclass, just in time for your summer hosting.

Grab your knives, forks, barbecue tongs and burger buns FOODLOVERs, it’s time to tuck in - it’s going to be a scorcher!  

Helen Upshall

Editor

Whether we are blessed with the weather or not, us Brits can’t deny our love to eat al fresco, and the humble picnic remains ever popular on a sunny afternoon. In this issue we have pulled together our favourite picnic recipes from easily transported loaf sandwiches, to super sweet picnic puddings, sure to bring the sun out.

In our sunny Field to Plate feature we champion carrots and greens beans, as well as the under-celebrated, but culinary staple, chicken. We also look at foraging for elderflower - a plant that can be so easily discovered in our flourishing hedgerows.

June also celebrates World Milk Day, marks the start of the BBQ season and we have some scrumptious cheesecake and curd recipes to tantalise those tastebuds.

So once again, grab your wooden knives and forks for this FOODLOVERs picnic special – it’s that time again to tuck in!

With Spring in the air we have a jam-packed issue for your this May. Starting with a culinary trip to the Middle East, we explore the heady spices and aromatic ingredients found in this part of the world, covering everything from tagines to hummus. 

In our Field to Plate feature we celebrate British Tomato Week along with marking the start of the season for spring greens and broad beans with a whole variety of recipes.

Food waste is our hot topic this month along with cooking on fire, exploring the world of global breads and saying cheers to English Wine Week. 

So with over 40 great recipes and advice from the foodie industry’s experts, grab your knives and forks FOODLOVERs – it’s once again time to tuck in!      

Helen Upshall

Editor

We start this issue with our heads in the spice cupboard getting to grips with the culinary world of curry. With the help of the experts, we cover everything from creating curry at home to spicy sides. 

This month we also look at seasonal sweet potato, broccoli and spinach in Field to Plate, as well as celebrating British Beef Week with the help of Ladies in Beef.

Put the kettle on as we raise a cup to National Tea Day too, exploring the power of herbal teas whilst also championing our more traditional British brews.

With classic hero cake recipes, a nod to the world of veganism and super spring soups, this issue really has something for everyone.

Helen Upshall

Editor

With the weather remaining chilly outside we are all looking for warmth and comfort in the kitchen. Whether as a hearty dinner, speedy snack or a piping hot pud, we have plenty of pie recipes to satisfy both the stomach and soul. In our Field to Plate feature this month we are looking at the super veggies of recent years; cauliflower and kale, as well as the seasonally beautiful rhubarb. 

In addition, we celebrate National Butchers' Week with some inspiration for delicious roasting joints to feed friends and family over the holidays, as well as a masterclass on tempering chocolate, just in time for Easter. 

Helen Upshall

Editor

Happy new year, did you have a nice break? See below for the new year mag, if you could. Could you also do the social banners that you did last month for me please? Thanks ever so...

The new year symbolises fresh beginnings and in this issue we are shaking up your 'wake-up' routine with inspiration for brilliant nutrition-packed breakfasts and brunches.

At the height of winter we are a little sparse on the ground, but that doesn't mean our seasonal produce is lacking in flavour. In Field to Plate we explore the beauty of leeks, swedes and turnips as well as learning all about the jewels of our winter seas, oysters.

Not to mention celebrating Chinese New Year, revealing midweek meal hacks and also super healthy snacking. Another belly-full issue to help you forget your January blues.  


Helen Upshall

Editor

With the festive period nearly upon us, you might think it's time to start talking turkey, but this year FOODLOVER is doing traditional with a twist. From alternative Christmas dinner centrepieces like rolled lamb and stunning beef rib to turkey en croute, we have all the Christmas crowd-pleasers along with the ultimate meat cooking guide for stress-free hosting.
 
We have some brilliantly easy sweet and savoury canapé ideas to keep you out of the kitchen and topping up glasses. Marry them with some of our Christmas cocktails and you really will be the ultimate festive host.
 
Not forgetting the usual Field to Plate feature bursting with seasonal delights, hints and tips on using up your leftovers this festive period and how to create the ultimate cosy Christmas taking inspiration for Nordic ambience of 'Hygge'.  
 
Merry Christmas FOODLOVERs!

Comfort foods are back on the menu this issue making the most of the autumnal harvest. In Field to Plate this month we look at the beauty of onions and pears, whilst also introducing the idea of autumnal lamb and making the most of the apple glut.  

We also celebrate the British farming industry with a look back at the History of Food and Farming in the South West as well as celebrating both 'Goatober' and World Vegan Month.

This month we celebrate our 50th issue of FOODLOVER magazine with a magazine packed full, as always, with delicious recipes, cookery tips and tricks and the hottest foodie news. 

From technical cakes and bakes and September’s seasonal offerings, to Organic September and National Bacon Day, we really do have something for everyone. 

Field to Plate covers everything from earthy blackberries and beetroots to awesome aubergines as well as casting our nets a little further afield looking at seasonal sardines.

The West Country is looking glorious and so is the summer produce. This issue is brimming with ripe fruits and seashore specialities from apricots and blackcurrants to samphire and sole. 

The summer isn’t complete without a party or two so we’ve got some great entertaining ideas for hosting friends and family over the sunny months - from nautical-themed fun to fiery fiesta feasts. 

We talk to the experts on best utilising and preserving the summer gluts of fruit and vegetable as well as exploring the world of fermentation. Not to mention the usual delicious recipes, kitchen tips and brilliant producers.

It’s nearly the summer season so we're starting this issue with a healthy approach exploring the world of superfoods and salads in our ‘Feel Good Summer’ feature. We then whisk you off on a culinary tour around the Mediterranean to discover delicious fish recipes as well as classic sauces and perfect pizzas. Strawberries, peas and sea bass are on the seasonal menu in Field to Plate, with mackerel and radishes in prime season too. 

In amongst delicious dishes and recipe inspiration we have a guide to getting out and about on a summer foodie break and with a little wet weather inevitable, follow our rainy day guide to keep you occupied come rain or shine.  

Late spring is an exciting time of year, and our May issue praises the beautiful bounty on offer. We celebrate Vegetarian Week with show-stopping vegetarian recipes and get excited by seasonal asparagus and new potatoes in Field to Plate. We talk to the experts who guide us through cracking crab and lobster at home, as well as cooking white fish for a fabulous dinner party. Along with wedding food and kitchen design trends, this issue is packed full of foodie news, competitions and the new editor’s favourite picks.   

Happy birthday to us! 

April marks FOODLOVER's fifth anniversary, which is why we kick off issue 46 with a guide to planning the perfect celebration party with a seasonal twist! We're also taking a look back at the food trends of the last five years - but we're looking to the future too. Our West Country events guide highlights some of the great food and drink events taking place across the South West throughout 2017 - there's plenty to get excited about. You'll also find a guide to Easter baking, as well as a feature focusing on some of spring's finest ingredients - happy reading!

Celebrating local, and dreaming of warmer weather...

This month we're urging readers to make the most of their local butcher to mark National Butchers' Week, which celebrates the amazing work they do. We're also embracing the versatility and stunning flavours of fresh herbs, as well as giving you suggestions as to how to enjoy authentic Moroccan flavours in the comfort of your own home. You'll find a feature on the benefits of including good quality dairy in our diets, ideas for new ways to enjoy tea and coffee, and a guide to South West farmers' markets - a great way to support local producers, reduce food miles and discover some truly fantastic ingredients!

Happy New Year FOODLOVERS! It’s time to start planning for a brand new foodie
year…

Whether you’re looking to cut back or try something different this New Year, you'll find plenty to enjoy. There's a guide to slimming down your favourite recipes as well as great tips and recipes for those who are making the switch to a dairy- or gluten-free diet. You'll also find suggestions for hearty, homemade winter soups, as well as inspiration for Shrove Tuesday and Valentine's Day, which are just around the corner. Finally, if you're looking to get away from it all, we've rounded up some ideas for great winter breaks to refresh and revive you for the year to come!

Christmas is on its way!

Welcome to the season of gift shopping (or making), Christmas parties and all of the fantastic food that comes with Christmas celebrations! In this issue, we share plenty of cocktail and canapé ideas to help your party to go with a bang,
as well as a round up of some great local gift suggestions - and plenty that you can make yourself too. There's a guide to Christmas markets and events, tips for stress-free Christmas hosting and suggestions for festive leftovers - and if
you're looking to do things a little differently this year, you'll also find plenty of Christmas recipes that take their inspiration from all over the globe. Merry Christmas!

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The West Country's home cooking companion. Filled with seasonal recipes, local producer features, competitions, foodie shopping and more.Couscous salads are a great way to cook with what you already have: this Middle Eastern-style salad is packed full of flavour.  ..

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