Food To Love Magazine
Food to Love, the newest food magazine on the market, is a breath of fresh air running through your cooking life. It brings you beautiful, delicious recipes that are easy to recreate in your own kitchens. If you love the magazine, or know someone who would, why not subscribe today? It will become that monthly delivery that you’ll relish receiving as you know that whatever you choose to cook from the issue, you’re bound to impress.
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Welcome to our super spring issue! We have had the most wonderful time putting this issue together for you and have all made lists of the meals we want to cook for family and friends. Top of that list has to be the gorgeous Lamb Mini Roasts finished off with a light drizzle of anchovy dressing, it’s a dish that is sure to delight all! In the spirit of the season, we’re also considering fresh ingredients such as spinach and passionfruit and finding unique ways to incorporate them at meal times. You’ll want to try making our Spinach & Ginger Dumplings today! Elsewhere in the issue, we’ve got plenty of ideas for those who are enjoying a plant-based diet or who just want to eat less meat – the Sweet Potato and ‘Chorizo’ Tacos are one of our absolute favourites! You’d never know there was no meat in them! If you’re after a real explosion of colour, how about trying out some of the dishes from our Mexican feast and don’t forget that you simply can’t eat Mexican without a traditional Margarita. Well, that’s what we like to tell ourselves at least!
The daffodils are starting to appear, the greenery is returning to the trees – new life is everywhere. And March is the perfect month to celebrate it. We’ve got Easter coming up at the very end of the month (chocolate eggs, here we come!) and before that, Mothering Sunday, a day dedicated to spoiling your mum! On that note, we’ve created some wonderful brunch recipes to give her the best start to her special day and, if you want to give her a heartfelt gift, how about making a batch of our delicious passionfruit shortbread? If you’re really feeling the love this month, try our six-tiered raspberry hazelnut cake – it’s a fabulous centrepiece and serves 20, so gather together everyone you love and celebrate the season with tea and cake.
You don’t have to personally know cupid to feel his presence this month – be it through oversized cards that are covered in hearts and roses or the numerous adverts for engagement rings. You may feel the pressure to go out for dinner, only to be placed in the corner, squashed up against other couples among a sea of red heart-shaped balloons – not very romantic! Why do it? So we’ve got a suggestion for you – forget those reservations, send the kids off to the grandparents, switch off the TV, give social media a miss and turn up the heat in the kitchen. We’ve got some fantastic ideas for meals that are sure to impress and delight but won’t require hours upon hours of labour. And if you just want to indulge yourself, you absolutely should – love yourself, not just those around you!
January is the start of a new year and there’s plenty to look forward to. We’ve waved goodbye to the excesses of the Christmas and New Year period and are seeking hearty food that nourishes body and soul, sweet treats to bring joy to others and exciting new flavour combinations that will spice up weeknight meals. Inside this issue, we bring you sensational slow cooking and stews, low fat family meals that are big on taste and cakes and bakes that are sure to stir up feelings of nostalgia.
What does Christmas mean to you? Hiding presents under the tree? Singing at the top of your voice at carol services with the family? Winter walks with the dog? What makes all these things even better? Why, festive food of course! Inside this issue, we’ve gone big on everything that makes this season so special! Of course, Christmas is all about giving, and what better way to show someone you care than with homemade biscuits and treats. We have plenty of ideas and ways to present them with a flourish! We’ve also got our gift guide featuring some exciting items you’ll probably want to keep for yourself. And why not? You deserve a treat too!
Slow cooked lamb and fragrant spices are the order of the day in our latest issue. Invite friends and family over for cosy suppers and winter get-togethers to enjoy leisurely, hearty meals.
If chocolate makes you happy, flip to our special feature on the sweet stuff and you'll be in heaven!
We love autumn! This season is the perfect time to make the most of nature's harvest and we've plenty of ideas! The walnut & spice cake on the cover would be a fabulous treat at any time of the day.
Ice cream made easy and how to have the best BBQ ever! It's the month for garden parties and entertaining friends and family! Dive in to the latest issue and get inspired.
For sugar-free desserts that are still big on flavour plus meat-free meals that still pack a punch, pick up a copy of the latest issue. We've also got a whole feature dedicated to Latin American food – perfect if you're hosting a summer party!
Let's welcome summer with some delicious tarts and quiches and there's plenty of fantastic ideas for vegans too. With the rise of workers eating 'al desko', isn't it time you thought of a preparing a more exciting packed lunch? Get ready to dive into June!
With ingredients gems like asparagus in our midst, we thought we’d serve up a vegetable-packed issue for you. From new, creative ways with the spears of flavour, to winning vegetable sides to see you through any summer soiree or BBQ. And not forgetting our fruity friends, why not marvel over the simple but delicious ways with fruit this issue? You will want to create all of these top desserts and not just eat fruit straight from the fruit bowl – plus, in mere minutes, you have yourself a pudding to please a crowd. Winner!
Spring is here! Rejoice with lighter, colourful meals. We also show you how to make the most of that rotisserie chicken you've got planned for tonight. And also we should all know how to do it, we dispel the myth of how hard a poached egg can be, and tips on making them perfect every time. Bring on the weekend brunch!