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Breast of duck with pesto mash
Braeburn apple and frangipane tart
Honey roasted duckling with spiced apple sauce
Mussels in farmhouse cider
Pilgrims original smoked chicken pâté
Vanilla pannacotta with amaretto baked peaches
Baked fillet of seabass with crab risotto cakes and samphire
Grilled courgette, tomato and bean salad with a basil dressing
Grilled lobster with watercress and citrus fruits
Hake on star anise broth
Iced coffee
Boudin blanc
Fish pie
Roast Newlyn-landed cod fillet with a sesame and blue poppy seed crust and razor clams
Asparagus mousse with beetroot purée and beetroot syrup
Chocolate fondant with Baileys ice cream
Pan-fried king scallops with roasted Cornish sardine crostinis and vanilla buerre blanc
Roast saddle of lamb stuffed with asparagus
Baked breast of duck with parsnip and spring onion mash
Bocaddon Farm Veal
Chicken livers with spinach
Dorade with scallops
Lobster pot
Simple hot chocolate fondant
Amaretto custard tarts
Cod on garlic mash with baby leeks
Jono's sticky toffee pudding
Slow-cooked pork cassoulet
Chocolate soufflé
Viv’s luxury fish pie
Pineapple fruit loaf
Pork vindaloo
Roast pheasant with cider, apples and chestnuts
Sweet potato, coconut and red chilli soup
Bloody Mary
Old-fashioned venison
Pan fried pheasant breast with shallots, smoked bacon, mushrooms and port
Home cured salmon with sweet citrus dressing
Lilico’s mussels
Lime cheesecake
Pan fried bass with celeriac bubble and squeak
Plum, damson and almond cake
Syrup sponge with crème Anglaise
Wild Cornish venison wrapped with smoked bacon
Chilled almond and garlic soup with roasted chilli and grapes
Chocolate and raspberry pavlova
Courgette with saffron, pine nuts and raisins
Falmouth Bay Scallops
Panna cotta with balsamic strawberries
Pork belly with chorizo, roast peppers and local cockles
Pig out
Auntie Liz’s Furniss Fairings and lime cheesecake
Salad of spider crab and Cornish Earlies
Hot-smoked lamb shoulder sarnie
Toasted sea bass fillet with ratatouille and salsa verde
Trilogy of guinea fowl with parma ham, spinach and mushroom mousse
Cornish Early potato, asparagus and Yarg salad
Grilled mackerel with mustard sauce and cherry tomato salad
Chocolate mousse with white chocolate foam
Fresh herb grilled chicken
Purple sprouting broccoli with anchovies
Casserole of Cornish Rabbit
Hot cross bun pudding
Hummus
Beef stew and dough-boys
Comfort eating
Latte leaf
Marinated beetroot
Roasted root vegetables
Venison lasagne
Herb crusted Cod with potato, onion and cabbage mash, vegetable medley and homemade tartare sauce.
Baileys chocolate truffle
Christmas Bombe
Coronation turkey and Tom’s egg starter
Hugh’s roast goose breast with roast roots, apple sauce and gravy
Loin of Ruby Country venison
Peppermint creams
Tiffin’s Tosca
Tournedos Rossini
Winter salad of Jerusalem artichokes
Caramelised lemon possett
Dee Goodwin’s Ragout
Great Grandmother's rabbit
Recipes from the Field Kitchen: Squash & lentil soup with chilli and fennel seeds
Riverford's sweetcorn soup with spiced butter
Stuffed autumn partridge wraps
Vanilla baked cheesecake on a hot strawberry compote
Cured wild salmon, Cornish crab and mango cocktail with lemon dressing
Honey jelly, raspberries and clotted cream
Tuscan bread salad with strawberries and strawberry beer vinaigrette
Dark chocolate and cherry torte
Recipes for the Rugrats
Recipes from the Field Kitchen: Jane's grilled courgettes, tomato and bean salad.
Bring out the barbie
Nettle Aloo
Recipes from the Field Kitchen: Jane’s Rhubarb and Strawberry Crumble
Chocolate Eclairs
Turbot with crème fraîche, cherry tomatoes and parmesan from Quayside Fish, Porthleven.
Chops away!
Perfect pancakes
Vegging out
Shaker maker
Grilled Cornish Cod with Sharp’s Atlantic IPA, bacon and cabbage
Pumpkin bread
Pumpkin soup
Roasted pumpkin or squash
Suzanne Pender's Scillonian crab cakes with tarragon butter sauce
Cook it on the barbie: Butterflied mackerel with artichoke and pine nut stuffing
Juicy fruits
Teriyaki marinade
The juciest, easiest strawberry jam
Sugarsnap pea salad with yoghurt dressing
Smoked mackerel risotto with spring onion, basil and whole grain mustard - Serves 4
Braised Lamb Shanks
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