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.
Buy issues online, delivered straight to your door, from Mags Direct!
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!
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!
Time to impress people with some clever cooking. By clever, we mean the dishes you can make without too much effort or kitchen time, that also looks mighty impressive. What's not to love about that concept? We also focus on rice, and all it's wonders with cuisines round the world. And to go with that, knock up a curry and you have yourself the perfect Friday night!
Or as we like to call it, the Fabruary issue. Time to get on the oven, get making some pastry (or cheating with some simper pies) and settling into some comforting pies and bakes for the post-Christmas-oh-why-is-it-still-so-cold month of February.
This month we brought you the wonders of slow cooker, whether you have a specialised cooker, or not. Then bake up some beautiful breads for friends and loved one. And for dessert? Ooey, gooey caramel. Time to let out the belt buckle...