The survey of 2,000 British adults took place throughout October 2023 and asked them which festive foods brought back memories of childhood Christmases and why.

Yule log, sprouts, roast turkey and smoked salmon also featured, as well as sausage stuffing, bread sauce, warm sausage rolls, and a big tin of Quality Street.

Top 10

1. Pigs in blankets (53%)
2. Christmas pudding (51%)
3. Homemade mince pies (48%)
4. Sherry trifle (35%)
5. Sprouts (33%)
6. Sausage stuffing (33%)
7. Christmas cake with white royal icing (30%)
8. Chocolate yule log (30%)
9. Warm sausage rolls (24%)
10. Big metal tin of Quality Street (23% 

For almost all of the respondents (97%), their most nostalgic foods were closely linked to memories of spending Christmas Day with their families. Seventy-five percent said that their mother or grandma cooked or baked – with mince pies, Christmas puddings, and Christmas cake being the most common homemade foods.

Stories included:

“Mince pies are my most nostalgic food as we used to make them with our mum at the start of the Christmas holidays from a very young age.”

“Chocolate log, my Nan used to make one every year for dessert (because I don’t like Christmas pud) and now my mum does the same for my kids (and me – I still don’t like Christmas pud).”

“My mum’s stuffing… she always had to make extra as we would always eat it before dinner. Holds lots of family memories Christmas morning all in the kitchen with the Christmas carols on in the background.”

“Pigs in blankets! You only had them on Christmas day so would get excited about having them.”

“I loved my mum’s homemade trifle-  she always and still does add lots of SHERRY. This reminds me of my childhood.”

“Christmas pudding- home made. Used to help mum stir the mixture. Always excited to see find a coin in your bowl on Christmas Day (mum used to collect them beforehand to make sure we all had one (5 children).”

“Pigs in blankets and the light hearted squabbles over them at dinner, it still happens now when we’re all together.”

There were some more unusual nostalgic foods mentioned by some participants, including cheesy brussels sprouts, which were invented when a family member had consumed too much alcohol the day before – and remained a staple thereafter. Dates stuffed with cream cheese, Boxing Day bubble and squeak, Party Rings at the school Christmas party, turkey curry, and salmon sandwiches also got a mention.

“Making memories is top of mind for us this Christmas, as we’ll be closing on Christmas Day for the first time since I took on The Maynard three years ago,” explains owner, Rob Hattersley.

“Losing my grandmother last year made me pause and think about the opportunities that I missed to celebrate Christmas with her. I don’t want my team members to miss making those Christmas memories and traditions with their own families. For many of them, particularly those that have been in hospitality for a long time, this will be the first Christmas Day off that they’ve had in decades. That feels right.”   

Instead, The Maynard will be running an extensive programme of festive events throughout December, including a Christmas Eve lunch called ‘A Taste of Christmas.” The menu will take diners on a nostalgic journey with twists on traditional festive favourites, accompanied by a Grumpah band.

For more information, view the Christmas brochure here: the-maynard.com/wp-content/uploads/2023/08/Christmas-Brochure-2023.pdf.

Artisan Christmas pudding brand, LillyPuds, commissioned the SMPL research into Christmas food and drink trends, which reveals details on Christmas purchasing, planning and eating. 

According to the research, September and October are the most popular times to start planning for Christmas (35% of people), with 53% of men waiting until December to plan for Christmas, compared to 18% of women.

Despite modern ideas and the rise of social media trends, when it comes to Christmas, traditions are important to most people (49% ), with only 4% seeking out new trends or looking for something different each year. Moreover, 37% say it’s essential to have a Christmas pudding every year. 

And, although it’s the meat and potatoes that come out on top for most respondents, Christmas pudding was ranked as top choice for dessert, ahead of mince pies and Chocolate Yule Log. 

“I think it’s because we all love nostalgia and the Christmas table isn’t complete without a Christmas pudding, even if there are other dessert options,” explains Alison Lilly, founder of LillyPuds. 

Alongside Christmas pud, 60% of those surveyed will also buy another dessert, with a chocolate-based pudding being a top choice, with dietary requirements, personal preference and quality ingredients also being key considerations.

According to the data, drawn from 131 respondents, when it comes to Christmas pudding purchasing 37% opt for a thoroughly traditional recipe, whilst 24% choose a subtle twist on the classic.

Although figures show that Christmas pudding sales have fallen across major supermarkets over the last five years, there is increased appetite for more ‘premium’ products and some data even suggests Christmas pudding consumption has actually risen across all generations. In 2018 only 35% of 35-54 year olds were set to eat one, compared to 56% in 2022.

With quality and indulgence still a must-have for the Christmas table, some are suggesting a cost of living crisis may make shoppers more discerning with their spending, but not necessarily spending less. Concludes Alison, “Christmas is the time of year to be nostalgic and, faced with bleak headlines, people do look to food for comfort. Whether that’s leaning into familiar favourites that feel like a warm hug, or harking back to humble childhood favourites. I think that’s why Christmas puddings remain so popular and intrinsic to the celebration, despite the divide between lovers and haters.”

Founded by Alison Lilly and based in Suffolk, LillyPuds lovingly creates traditional Christmas puddings that deliver on taste for a perfect end to a classic festive feast. The extensive range includes Christmas puddings to suit all tastes, from the classic and award-winning Traditional to Gluten Free, Nut Free, Vegan, Figgy Pudding and Plum Puddings, all suitable for vegetarians. And for those that seek a second pudding on Christmas day, LillyPuds also produces a range of sponge puddings and sauces including Chocolate, Sticky Toffee, Saucy Lemon and Zingy Ginger Sponge.

LillyPuds’ range is available from Amazon, independent retailers nationwide, and online at www.lillypuds.co.uk

The UK’s current eating habits are in desperate need of improvement. Four out of five of the top risk factors for death and disability in the UK are now diet related¹ . The impact of poor diets is placing immense strain on our healthcare system and reducing our workforce’s productivity. Poor diet often starts in childhood and stays for life – 80% of UK kids aren’t eating enough vegetables with almost a third (29%) of primary school aged kids eating less than one portion of veg a day.²  While Veg Power’s award-winning Eat Them to Defeat Them  campaign, in partnership with ITV, has successfully encouraged children to give veg a try, more support for parents/carers is critical. Veg Power’s latest research shows that parents who eat more veg and create a positive food culture in their home are nearly twice as likely to have children who eat more veg, try new veg and see vegetables as fun – this runs equally true across all household income brackets.³ 

Veg Power’s six years of experience and unparalleled insight identified that families are struggling with different aspects of feeding their kids. To ensure Simply Veg is relevant to all families, regardless of their veg eating struggles, a diverse panel of experts were brought together. By offering a unique and holistic approach to improving families’ diets, the campaign moves beyond traditional public health campaigns and focuses on the wider issues. These include creating a positive food environment within the home, how to gently engage kids, understanding your children’s natural taste and sensory preferences, effective role modelling and what to do when your kids just say “no”. In addition, advice aimed specifically at families with neurodiverse children has been included, developed with support from a specialist dietitian.

Commenting on the launch of Simply Veg, Dan Parker, Chief Executive, Veg Power, said, “For the first time, UK families have a public health campaign that recognises there are many potential issues that can impact on a family’s ability to eat healthily. Through our work over the last six years we have gained a deep understanding of the complexities of feeding a family and have developed this campaign so that it caters for all, no matter what their particular struggle may be. We have to recognise that feeding a family is hard work with parents facing many challenges including the cost of food and a fear of rejection and waste particularly when trying something new.  We have rallied an outstanding group with a diverse range of expertise working together to create solutions squarely founded in the best science, deeply sympathetic to people’s lives and full of the joy of family, fun and food.  We are confident that our approach will make the good choices, the exciting choices making a much needed and important contribution to improving our nation’s diet and ultimately, our nation’s health.”

Dr Laura Wyness, Registered Nutritionist and member of the expert panel said: “The evidence is clear, within the UK our diets are having a huge impact on our health, healthcare system and productivity. We desperately need to improve the current situation and support families to feed their children so that it creates life-long healthy eating habits. Bringing together a diverse range of experts to tackle this issue in an innovative way is an exciting and important step towards making a real difference.”

Hugh Fearnley-Whittingstall, one of Veg Power’s founders and special advisers said: “If traditional public health campaigns are not having the impact necessary to help change the current eating habits in this country, we need to rethink our approach. Simply Veg recognises that feeding a family is hard work, with parents facing many challenges including the cost of food and a fear of rejection and waste, particularly when trying out new foods at home. Veg Power has been looking at the many aspects of feeding a family in a healthy way, helping to support parental role modelling and developing positive food cultures within the home. I believe that through this powerful work our team has created a brilliant campaign that can offer help and hope to millions of families in the UK.”

As part of Simply Veg, a comprehensive manual ‘How to Get Your Kids to Eat More Veg – A Simple Guide to a Tricky Task’  has been developed with more in depth content including videos and fun activities including engaging content from Shaun the Sheep and the creative genius of Aardman, available on the www.simplyveg.org.uk  website. The manual is currently being piloted with 3,000 families in the London Borough of Lambeth.

Using research from the Civil Aviation Authority, The Cookaway found the top three most visited European countries amongst British tourists and the most popular region in each based on airport data. We’ve then sourced an authentic local recipe for each region so you can whip them up at home to have a taste of Europe from your own kitchen.

3. Ireland
 
Coming in third place is Ireland, with a total of 10,307,583 UK passengers in 2022. It’s easy to see why the country is so popular amongst Brits — Ireland is known for its picturesque landscape and quaint, cosy pubs, and is just a short flight or ferry ride away. From getting a pint of Guinness in Dublin to catching waves along the coastline, there are plenty of activities to enjoy across the country.

Of course, UK travellers visit Ireland for a wide range of reasons. According to Tourism Ireland, 50% of tourists from the UK visit for a holiday, while the remainder visit for a range of other reasons, from business trips to seeing family. But no matter the reason for a trip to Ireland, local food is one thing all visitors can enjoy.

When it comes to cuisine, Ireland is a country known for its warming, hearty dishes which are perfect for brisk autumn and winter days. Many dishes are meat-based with plenty of root vegetables. There is also a variety of fresh fish to enjoy across the country, as well as classic Irish soda bread. In terms of sweet foods, Barmbrack is a sweet and tasty currant-filled cake, most often enjoyed on Halloween.

The top three Irish regions based on airport data are:

County Dublin: 7,753,057 passengers in 2022
County Cork: 1,140,197 passengers in 2022
County Clare: 634,418 passengers in 2022

A County Dublin recipe: Dublin coddle

A classic Irish recipe from County Dublin is the Dublin coddle. A warming Irish hotpot from Dublin, this dish consists of a variety of meat and veg. While the dish traditionally just consisted of potatoes, vegetables, and small scraps of pork, over the years recipes have evolved to make meat a more prominent part of the dish. Whether you’ve visited County Dublin as a tourist or you were born in Ireland and looking for a taste of home, this classic home-cooked coddle recipe is sure to hit the spot.

You’ll need the following ingredients to make six portions of this dish:

450g pork sausages
250g bacon, cut into pieces
900g potatoes, peeled and cubed
2 large onions, thinly sliced
2-3 carrots, peeled and cubed
475ml beef or vegetable broth
1 teaspoon dried thyme
Salt and pepper, to taste
Chopped fresh parsley, for garnish

Try out the dish for yourself with the Dublin coddle recipe below:

Preheat your oven to 175°C.
Cook the pork sausages in a large frying pan over medium heat until they are browned on all sides. Remove and set aside, then use the same pan to cook the bacon pieces until they are crisp. Remove the bacon and drain on paper towels.
In the same pan again, add the sliced onions and sauté them until they are soft and slightly caramelized.
In a large oven-safe casserole dish, start layering the ingredients. Begin with a layer of potatoes, followed by a layer of sliced carrots. Sprinkle some dried thyme, salt, and pepper over the vegetables.
Cut the cooked sausages into smaller pieces and layer them on top of the vegetables, then add the cooked bacon pieces.
Spread the sautéed onions evenly over the sausages and bacon.
Continue layering with the remaining potatoes and carrots. Sprinkle with more dried thyme, salt, and pepper.
Pour the beef or vegetable broth over the layered ingredients. The liquid should come about halfway up the casserole dish. Add more broth as needed.
Cover the casserole dish with a lid or foil and place it in the preheated oven. Bake for about 1.5 to 2 hours, or until the vegetables are tender and flavourful.
Once the coddle is cooked, remove it from the oven. Garnish with chopped fresh parsley and serve alongside a thick slice of soda bread.

2. Italy

 
Italy comes just above Ireland as the second most visited European country by British tourists based on airport data, with 11,870,216 passengers in 2022. From big, bustling cities to peaceful, traditional Italian villages, there is something for everyone here. The country is full of both natural and manmade beauty, with stunning coastlines and lakes, picturesque mountains, and a variety of striking architecture to marvel at.

Of course one of the main selling points for Italy amongst tourists across the globe is the delicious cuisine. While the country came second in our research of the most visited European destinations amongst Brits, it came first in JustEat’s study on the UK’s most loved cuisine. From classic dishes we all know and love like Pizza Margherita, lasagne, cacio e pepe, and gelato, to the lesser-known foods to try for the first time, like fonduta con tartufi (fondue with truffles) and tortellini e brodo (simply tortellini in broth), there is plenty for a food lover to enjoy here. 

The top three Italian regions based on airport data are:

Lombardy: 2,950,407 passengers in 2022
Lazio: 2,231,303 passengers in 2022
Veneto: 1,739,039 passengers in 2022

The recipe: Risotto alla Milanese
Lombard cuisine takes influence from a combination of wider regions, including both Northern and Central Italy, as well as neighbouring countries like Switzerland. Lombardy is known especially for delicious and hearty rice dishes, as well as a variety of cheeses, the most popular of which is Gorgonzola.

Risotto alla Milanese is a staple Lombard dish, originating from the largest city in Lombardy and the second-most populous city in Italy, Milan. Its exact origins are unknown, but many claim the recipe can be traced back to the 17th century, during the construction of the world-famous Duomo cathedral. Sometimes known as saffron risotto by English speakers, the simple but tasty meal consists of Arborio rice, Parmigiano-Reggiano cheese, white wine, and saffron which gives the dish its distinct vivid yellow colour.

To make six portions of this dish, gather the following ingredients:

400g Arborio rice
1 medium onion, finely chopped
2 cloves garlic, minced
100g unsalted butter
90ml dry white wine
1.2 litres chicken or vegetable stock, warm
½ teaspoon saffron threads
100g Parmigiano-Reggiano, grated
Salt and pepper to taste
Olive oil, for cooking
Chopped fresh parsley for garnish

Follow the recipe below to give this dish a go:

In a small bowl, dissolve the saffron threads in a couple of tablespoons of warm stock. Set this aside to infuse.
In a large pan, heat a drizzle of olive oil and 30g of butter over medium heat. Add the chopped onion and cook until translucent — this should take around 3-4 minutes. Then add the minced garlic and cook for a further 1-2 minutes until fragrant.
Add the Arborio rice to the pan and stir to coat it with the butter and onion mixture. Cook for about 2 minutes until the rice becomes slightly translucent around the edges.
Deglaze by pouring in the white wine and cook until the liquid is mostly absorbed by the rice, stirring frequently.
Begin adding the warm stock to the rice one ladleful at a time. Stir continuously and allow the liquid to be fully absorbed before adding more. After adding a few ladlefuls of stock, add the saffron-infused liquid.
Continue adding stock and stirring for about 18-20 minutes, or until the rice is creamy and cooked al dente.
Once the rice is cooked, stir in the remaining butter and grated Parmigiano-Reggiano. If the risotto is too thick, you can add a bit more warm stock to reach your desired consistency.
Season with salt and pepper to taste and serve the dish up, garnishing with chopped fresh parsley.

1. Spain
 

 
Coming in first place by a landslide is Spain, with a staggering 36,896,287 UK passengers in 2022. A longstanding popular destination amongst UK tourists, Spain is one of our go-to sunny beach getaway destinations. But it isn’t just a choice of long, sandy beaches that the country has to offer — from sprawling national parks and picturesque mountain ranges to cities rich in culture and history, every type of tourist is catered for here.

When it comes to cuisine, Spain is perhaps best known for tapas and paella. However, the country has even more delicious dishes to offer, from savoury classics like Adobo chicken to sweet, decedent treats like leche frita (fried milk). Spain is a large country and takes inspiration from a diverse range of influences, including Europe, Africa, and South America. Each region has its own unique cuisine, as the brains behind our delicious Spanish recipes, Claire Hutchings, points out: “Andalucía produces the best sherry and olive oil; Valencia is famous for its rice dishes like Paella; Murcia grows amazing vegetables, and Pais Vasco is the place for seafood and tapas.” From Andalusian gazpacho to Valencian paella, she has created a variety of recipes taking inspiration from across the country, each of which are “loud, vibrant and bursting with flavour.“

The top three Spanish regions based on airport data are:

Canary Islands: 10,029,880 passengers in 2022
Balearic Islands: 7,434,619 passengers in 2022
Andalusia: 5,572,261 passengers in 2022

A Canarian recipe: Ropa Vieja
Due to its geographic location, Canarian dishes are heavily influenced by both Spanish and North African cuisines. Many of the meals are meat or fish-based, and stews are one of the region’s most common dishes. The local cuisine is all about making the most of a few fresh, simple ingredients to get the most out of a dish.

Ropa Vieja is a traditional, flavourful beef, chickpea, and vegetable stew from the Canary Islands. The name “ropa vieja” translates to “old clothes” in Spanish, as the shredded beef and variety of colourful vegetables resemble a pile of old, tattered clothes.

To make six portions of this dish, you’ll need the following ingredients:

400g beef flank steak
400g chicken
400g tin of chickpeas in water
1kg potatoes, diced
1 large onion, finely chopped
1 green bell pepper, thinly sliced
2 medium tomatoes, diced
4 cloves of garlic, minced
3 tablespoons olive oil
1 teaspoon sweet paprika
1 teaspoon ground thyme
1 teaspoon ground coriander
½ teaspoon ground black pepper
1 bay leaf
470ml chicken or beef stock
230ml dry white wine
Salt to taste
Chopped fresh coriander or parsley for garnish

Follow the steps below to enjoy a taste of the Canary Islands from your own kitchen:

In a large casserole dish, add the chicken, beef, and drained chickpeas, cover with water, and leave on a simmer until the meat is cooked through.
Once cooked, drain the meat and chickpeas, reserving a cup of the liquid, then shred the meat.
In the same casserole dish, heat up three tablespoons of olive oil and add the meat at a high heat.
After five minutes, add the chickpeas to the dish, and keep cooking at a high heat until the meat starts to brown and crisp up.
Remove the meat and chickpeas from the dish and set aside.
Back to the casserole dish, add a splash or two of the reserved liquid and pop in your bell pepper, onion, and tomatoes and sauté for a few minutes until they’re almost cooked.
Add the minced garlic and sauté for a minute or two more.
Once the vegetables are sautéed, add the stock to the dish along with the spices, bay leaf, white wine, meat, and chickpeas. Leave to simmer.
While the dish is simmering, fry your diced potatoes.
Once cooked, add your fried potatoes to the casserole dish, mix well, and serve your delicious ropa vieja with a garnishing of fresh chopped coriander or parsley.
Tips for enjoying holiday cuisine at home
One of the most important things to do when whipping up authentic international cuisine is to carefully source your ingredients. Using the highest quality produce is important in many countries, and some cuisines use very specific ingredients in their dishes. For example, in Italian cuisine San Marzano tomatoes are a crucial part of many recipes and cannot be substituted with any other type.

For more tips to enjoy holiday cuisines at home visit www.thecookaway.com

One fun way to enjoy this trend can be sharing it with a friend, or by hosting your own Girl Dinner get-together. To help you turn your easy solo meal into a shared experience, Bottled & Boxed have put together a few tips for pairing drinks with your Girl Dinner.

Girl dinner drinks pairings: Picky tea
Perhaps the most common type of Girl Dinner is what’s sometimes known in the UK as a ‘picky tea’, a collection of cold foods arranged on a plate similar to European charcuterie, antipasti, or mezze. Expect to see platters with cold cuts or cured meats, breads, crisps, cheeses, olives, pickles, and chopped raw vegetables like cucumber or tomato.

For the perfect pairing, try to match the origin of your beverage to the cuisine. For example, if your picky tea includes Italian meats and cheeses, choose an Italian wine. However, due to the high salt content of these kinds of dishes, you’ll likely want drinks that are on the sweeter side such as an Aperol spritz or bellini to complement these flavours.

Girl dinner drinks pairings: Side dishes
Another common Girl Dinner theme is meals that are made up of side dishes — small portions of different hot or cold foods. This is similar to the concept of tapas, where you’ll typically order three or four little dishes to enjoy while drinking in a bar, rather than eating a complete meal. Tapas is commonly enjoyed alongside Spanish beers and wines, and a homemade sangria would be a fun pairing for this Girl Dinner.

To make sangria, simply mix a 750ml bottle of red wine with a 500ml bottle of lemonade (or tonic water if you prefer a dryer taste) and a splash of brandy. Then, add whatever chopped fresh fruits you have to hand — apples, strawberries, peaches, and pears are popular choices. This drink is designed to be shared, so it’s ideal for a Girl Dinner get-together.

Girl dinner drinks pairings: Cheese and carbs
One of the fundamental principles of Girl Dinner is that whatever you prepare is comforting and soothing to the soul, rather than inherently nutritious. That may be one of the reasons why so many Girl Dinners are predominantly cheese and carbohydrate based, such as macaroni cheese or mozzarella dippers. Though best enjoyed in moderation, these kinds of foods can actually boost your serotonin, so they’re the perfect occasional treat for when you need a pick-me-up!

To cut through the creaminess and richness of a cheesy Girl Dinner, a sour or sharp drink is best. Good options include a dry white wine, a strong cider, or even a tangy bloody Mary. A bloody Mary — which is mostly tomato juice — would also serve as a useful way to get some vitamins in alongside your cheese and carbs.

Article by Bottled & Boxed

The UK’s leading producer of Wagyu beef, Warrendale Wagyu, has revealed its latest product, Wagyu Sausages. The new addition to its range will launch in 200 Waitrose stores this Wednesday (4^th October) in what is thought to be the only Wagyu beef sausage in major supermarkets.

The gourmet sausage launch follows six months of rigorous product development to introduce a beef sausage with the best taste and texture possible. The new sausages are available in Original and Horseradish, made of 90% and 86% premium British Wagyu Beef. They are both gluten and dairy free.

Yorkshire-based Warrendale Wagyu was founded on an unwavering commitment to supply chain transparency, product quality and consistency. The team works in partnership with a 750-strong collective of farmers to rear herds of a Wagyu cross dairy cattle breed known as F1 Wagyu. The brand has been running its unique business model to produce high quality marbled Wagyu beef since 2017. They now supply to Waitrose, premium restaurants including Hakkasan and Ivy Asia and online to meat lovers across Britain.

Tom Richardson, Managing Director of Warrendale Wagyu says:

“At Warrendale, we’re passionate about Wagyu and want to find new ways for people to enjoy it. We’re very proud of the new Wagyu Sausage. Care has been taken at every step to make sure the taste, texture and traceability are the best they can be.”

The launch comes just in time for comfort food season with the new Wagyu Sausages here to upgrade autumn/winter meals.

John Topham, Chef at one of Yorkshire’s finest restaurants, the Alice Hawthorn said: “I’m a big fan of the new Warrendale Wagyu sausage. It’s an elegant sausage with a rich, smooth and beefy taste. The perfect choice for a toad-in-the-hole with beer caramelised onion gravy.”

Krystina Houghton, sausage buyer at Waitrose, said: “We’re really excited to be adding these British wagyu sausages into our range. Not only are they packed full of incredible umami flavours, but they are made with British beef so it’s fantastic to see more support for our farmers.

“The sausages will be perfect for those looking to add something delicious to their Bonfire Night get-togethers at home and will make a great addition to warming meals during the winter months.”

Wagyu Sausages, Original and Horseradish, will be sold exclusively in Waitrose stores, Waitrose online and at www.warrendale-wagyu.co.uk. The RRP is £5.99 for a 400g pack of six, with an introductory offer of 25% off from Wednesday 4^th October.

Chef and head of recipe development at plant-based recipe box subscription service Grubby, Fergus Smithers, says, “Catering for guests with dietary restrictions can sometimes feel like a challenge, but offering delicious options for people following a plant-based diet is much simpler than you think and can even be easier and tastier than cooking meat!” 

Fergus’ easy steps for hosting a meat-free barbecue include: 

• Experiment with different plant-based proteins and how to barbecue them 
• Make your own marinades and sauces
• Use seasonal produce
• Don’t forget the sides
• Offer a variety of dips and spreads

Experiment with different plant-based proteins

“The secret to a successful vegan BBQ is offering a variety of options for your guests. While veggie burgers and hot dogs are classic choices, but let’s be honest, they can get boring after a while. 

Tofu, tempeh, and seitan are all high-protein options that can be marinated and grilled for a delicious smoky flavour. Jackfruit is another great option that can be used as a meat substitute in dishes like pulled “pork” sandwiches or tacos.” 

How to barbecue tofu, tempeh and seitan 

Do: 

• Press tofu, tempeh and seitan before grilling to remove excess moisture and create a firmer texture, perfect for mimicking burgers. 
• Marinate it for at least half an hour before grilling to pack it with flavour and prevent it from drying out. 
• Oil the barbecue grill well to stop it from sticking. 
• Do cook until golden brown with a slightly crispy texture. About 5-6 minutes on each side. 

Don’t: 

• Flip it too much whilst cooking. Doing this will cause it to break apart. 
• Don’t smother it in marinade or sauce. It will cause flare-ups on the grill, meaning it will cook quickly and likely burn. 

How to barbecue jackfruit 

Do: 

• Use young green jackfruit. It won’t be too sweet and makes a great pulled-pork substitute. 
• Marinate or season it for at least half an hour before grilling to pack it with flavour and prevent it from drying out. 
• Cook until it’s charred and has a slightly crispy texture. It should take about 10 minutes, depending on the grill’s heat and the jackfruit’s thickness. 

Don’t: 

• Overcook your jackfruit. It will become tough and dry. 
• Add thick sauces like barbecue sauce before cooking. For something like jackfruit pulled pork, it’s better to add it after cooking to prevent it from drying out and burning. 

Make your own marinades and sauces

“One of the best ways to add flavour to grilled veggies and plant-based proteins is by making your own marinades and sauces. Experiment with different flavour combinations using fresh herbs, spices, and citrus. 

For example, a simple marinade of olive oil, lemon juice, garlic, and oregano can be used to flavour grilled vegetables or tofu. You can also make your own BBQ sauce using tomato paste, molasses, vinegar, and spices.” 

Use seasonal produce

“One of the benefits of hosting a meat-free BBQ is that you can take advantage of fresh seasonal produce. Courgettes, fennel and asparagus can be sliced and grilled with a little olive oil and salt for a simple and delicious side dish. Aubergines can also be stuffed with flavourful quinoa or rice filling and grilled until tender.” 

Don’t forget the sides

“While the focus of a BBQ is often on the grill, your guests will appreciate some tasty sides to round out the meal. Grilled or roasted new potatoes can be seasoned with herbs and spices, and a fresh seasonal salad is a great way to balance out the heavier grilled items.” 

Offer a variety of dips and spreads

“Dips and spreads are a great way to add flavour to grilled veggies and plant-based proteins. You can offer classic dips like hummus or guacamole or try something new, like a white bean dip or a roasted red pepper spread. Serve with fresh raw veggies or pita chips for dipping.” 

Make your own veggie burgers

“While shop-bought veggie burgers are convenient, you’ll be able to pack way more flavour in by making your own. There are countless recipes online for homemade veggie burgers using ingredients like beans, lentils, quinoa, and veggies. You can also experiment with different spices and flavourings to create your own signature burger. Top them with some vegan cheese or plant-based bacon, and you’re on to a winner.” 

Grill fruit for dessert

“Grilled fruit is a delicious and healthy way to end a meal. Pineapple, peaches, and watermelon are all great options for grilling. There’s also the classic banana stuffed with chocolate (just make sure it’s vegan) wrapped in foil and grilled for a few minutes. Serve with a dollop of coconut cream or a scoop of vegan ice cream for a sweet and refreshing dessert.” 

Grill pizza

“Grilled pizza is a fun and unique option and a great way to get your guests involved. You can use a pre-made vegan crust or make your own dough, and then add your favourite toppings like tomato sauce, vegan cheese, grilled veggies, and fresh herbs. Grill until the crust is crispy and the cheese is melted.” 

Make your own veggie kebabs

“Veggie kebabs are a colourful and tasty option. You can use a variety of veggies like cherry tomatoes, peppers, onions, mushrooms, and courgettes and marinate them in a tasty sauce before grilling.” 

Try a DIY taco bar

“If you want to do something a bit different than the classic BBQ options, a DIY taco bar is a good start, allowing you to get most of the prep done beforehand. Try fillings like grilled veggies, black beans, tofu, and jackfruit and then provide toppings like tomato salsa, guacamole, pico de gallo, shredded lettuce, and vegan cheese. Serve with soft or hard taco shells, and let your guests build their own.” 

It is Christmas party season – and for many Brits this means a month of indulgence and hangovers.  
 
Getting together, being with friends and cringing at colleagues can leave many of us feeling a little worse for wear the next day, so we need to be prepared.  
 
Whilst clearly there isn’t a cure for hangovers, certain foods and drinks may help to ease some of the side-effects which can include dehydration, nausea, headaches, and fatigue. 
 
The mighty berry is an ideal hangover food says Dr Emma Derbyshire, Public Health Nutritionist and adviser to British Berry Growers. Here are her five reasons why:  
 
1. Berries have a high-water content.1 For example, raw raspberries, blueberries, and strawberries are around 84-91% water. Alcohol is a known diuretic meaning that it contributes to water losses (increased urination). Water from foods, including berries can help to replenish some of these lost fluids. 

2. Brimming with vitamin C. A cup of strawberries provides around 85mg vitamin C – more than double the daily recommendation for vitamin C (set at 40 mg/day for UK adults). Vitamin C is known to help reduce tiredness and fatigue and aid the functions of the immune system. 

3. Blueberry antioxidants. Blueberries are renowned for their antioxidant profile (substances that prevent oxidation and types of cell damage).2 Alcohol can reduce levels of antioxidants and switch the body into a state of oxidative stress. So, eating foods containing antioxidants such as berries may help to restore this balance. 

4. Good for the gut. Berries are abundant in polyphenols which have been found to help alleviate inflammation in the gut.3 So, if you are feeling a bit bloated after an evening of indulgences, berries could be an excellent food to turn to. 

5. Naturally sweet and juicy. Berries are naturally sweet and juicy helping to give you a natural pick-me-up. They can be blended into a smoothie with some natural yoghurt, tablespoon of oats and squeeze of honey to help give you some next day get up and go. 
 
Dr Emma Derbyshire advisor to Love Fresh Berries commented: “Berries are a great food to turn to after a night out. Naturally sweet and juicy, easy to integrate into your ‘morning after’ breakfast or smoothie and brimming with polyphenols and vitamin C”. 

Here are some go-to hangover help recipes from Love Fresh Berries

The figures, from savoury cracker brand Jacob’s, found that British adults are each binning an average of £405-worth of food every year – around 13% of all the food they purchase.  Across the UK, this is equivalent to £412m-worth of food being thrown out every week – or a staggering £21 billion per year.  

To highlight how much food households waste every year and encourage Brits to be more resourceful, Jacob’s has created a 4.5m tall giant fridge on London’s Southbank filled with the most commonly wasted food items. The brand, which draws on over 160 years’ worth of baking expertise to create the ultimate crackers that can be paired with a host of toppings, will also be partnering with food waste charity FareShare, the UK’s largest charity fighting food waste and hunger, to donate 40,000 meals over the next year to support the charity’s network of nearly 9,500 charities and community organisations across the UK.

Brits ‘forced’ to buy larger amounts than they need 

One of the key reasons Brits buy food knowing it will end up in the bin is because they feel ‘forced’ to buy items or packets of food that are larger than they actually need – something highlighted by 29%. This is most likely why 37% say they simply don’t get around to using things before they go off.  However, for some, each item of food is a one hit wonder, with one in five (19%) saying they just don’t bother to eat leftovers and only 17% say they invent recipes based on food they have left over in their fridge.

Many are also not taking simple measures to help them reduce their waste. Nearly 4 in 10 (39%) don’t make a shopping list before going to the supermarket whilst 40% say they don’t even check what they actually need before heading out to do the food shop. 

Brits’ attempts to be more environmentally friendly backfire

In some cases, Brits are trying to be healthier or more environmentally friendly, only for their well-meaning plans to backfire and lead to more waste. Four in ten (42%) say they buy foods that are better for the planet – such as meat alternatives – only to end up throwing them away because they don’t like them as much as what they usually get. Meanwhile nearly as many (41%) say they buy salad and fruit with the intention of being healthy, but in the end don’t eat all of it. 

What gets thrown out the most? 

The research found that fruit and vegetables are the items that are most frequently thrown away. The top ten items that Brits bin are: 

• Salad bags (30%)
• Carrots (26%) 
• Potatoes (24%) 
• Oranges (22%) 
• Lettuce (20%) 
• Apples (15%)
• Grapes (12%) 
• Cucumber (9%)  
• Blueberries (7%) 
• Cream (6%) 

Children making food waste harder to avoid 

Parents within the research highlighted the specific issues young ones pose when it comes to food waste. Three in ten (30%) say that they waste more food since having children – perhaps down to nearly half (47%) saying their kids often decide they don’t actually want what they’ve asked for. Meanwhile, flinging food also contributes to waste according to 28% of parents.

Brits want to do more 

Brits know they need to up their game when it comes to reducing food waste, now more than ever; 43% say they need to be more resourceful due to the cost of living crisis, meanwhile four in ten (41%) highlight wanting to benefit the environment, as well as their finances. 

In order to inspire Brits to be more resourceful with their food, Jacob’s has teamed up with Olympic champion, Greg Rutherford and Susie Verrill, parents to three young children, as well as sustainable chef Martyn Odell. The humongous, 4.5m tall Jacob’s Giant Fridge will double as a kitchen for Martyn to work his magic in, where he will be creating recipes from the most commonly-wasted items.

Greg Rutherford, presenter, dad of three and Olympic champion said: “Whilst most people know me as a long jumper, my most important role is doing my best to be a champion dad. I hate food waste and it’s important to both Susie and I to set a good example to our kids. We all need to think more carefully about the food we buy. When we’re shopping, taking time to think about what we really need and doing a bit of planning about how we can use everything can go a long way. I’m delighted to be working with Martyn, one of the most innovative food waste chefs in the country, to help more Brits understand how they can get more creative with the food in their fridges.”

Food waste disruptor, Martyn Odell, The Lagom Chef said: “I’m passionate about helping people to reduce their food waste and one of the easiest ways to do this is to eat the food you buy and we want to help people do just that! These simple snack ideas using Jacob’s crackers have been created using the most commonly wasted food items, so as to help people use up the food they would otherwise throw away.”

Kate Stokes, Senior Brand Manager, Jacob’s said: “Using up leftovers is a great way to put food to use that otherwise might go into the bin. We were surprised that so many people never try to think of recipes that use up the food they already have, and even more shocked that so many say they just don’t bother eating leftovers at all. That’s why we’re on a mission to encourage Less Waste and More Taste and working with Greg, Susie and Martyn to champion and celebrate resourcefulness.”

Alyson Walsh, Commercial Director at Fareshare added: “We are delighted with our long-term partnership with Jacob’s, whose campaign supports our mission to tackle food waste and divert it to social good. We’re incredibly grateful for their generous donation which will enable us to deliver  up to 40,000 meals to our network of nearly 9,500 charities and community organisations across the UK.”

Using some of the most commonly thrown-away ingredients, Martyn has created three simple-to-make snacks, all delicious topping suggestions to a Jacob’s cracker. Visitors to London’s Southbank today (5th October) are able to sample Martyn’s tasty creations, with the full recipes available to view on the Jacob’s Pinterest page:

• Hummus and leftover salad pesto 
• Cauliflower and broccoli with satay sauce 
• Banoffee pie – cream, banana and caramel 

That is the beauty of food and trying new dishes from a variety of cultures. Other than expanding our typical go-to dishes, food gives people the opportunity to embrace an important aspect of every culture from various places across the world.

From fermented foods to snakes and oddly delicious drinks, the world is bursting with a splendid variety of unusual and interesting cuisines and drinks to try. Here, we discuss six of the most interesting cuisines from a variety of cultures.

1. Fermented duck eggs

While a fermented duck egg may not sound appetising to some, they are considered to be a delicacy to others. Originating hundreds of years ago in rural China, the first case of fermented duck eggs was discovered rather than created.

It’s thought a farmer one day stumbled across a bunch of duck eggs in a pool of muddy water that contained slaked lime – also known as calcium hydroxide. After trying them for himself, he began to replicate his discovery. Since then, they have become a delicacy in numerous places, including Hong Kong, China, and across other parts of Southeast Asia.

2. Chal milk

As for more fermented cuisines from around the world, chal, also known as shubat, is a popular fermented camel milk drink enjoyed in Turkmenistan, Kazakhstan, and Xinjiang in Northwest China. As well as making for a drink with a rather sour taste and striking smell, chal is thought to be a healthy and curative alternative to regular milk. This is due to its bioactive and nutritional ingredients. It also contains α-hydroxy acids, which are effective in treating skin disorders. It contains lactic acid bacteria such as Lactobacillus and Streptococcus, has lower lactose levels than fresh camel milk, and contains yeast.

3. Escamoles

Native to Central Mexico, Escamoles is the formal name for ant caviar. While it might not sound the most appealing dish, it is considered delicious by those who eat it! The ant eggs have a crunchy texture when fried and resemble white corn kernels or pine nuts. Escamoles also work well with a variety of different dishes, including tortillas, tacos, and omelettes.

4. Jibachi senbei

We all enjoy some good old-fashioned organic chocolate occasionally, especially when turned into chocolate chips for cookies. However, Japan has added its own unique twist to the cookie – wasp cookies (jibachi senbei). Made with digger wasps, these cookie/rice cracker snacks have both a sweet and savoury taste, similar to the flavour of burnt raisins.

5. Black pudding

This popular addition to a traditional full English breakfast is something that is not rare to see. Other than being a delicious food that is enjoyed with this breakfast, it is also enjoyed in numerous other places around the world, including the Americas, Africa, Asia, and Europe. Although, some people find the concept behind black pudding to be slightly unusual. After all, who would’ve thought a mix of congealed blood, natural flavourings, suet, and breadcrumbs all stuffed inside a sausage skin would make a delicious treat?

6. Hákarl

Native to Iceland, hákarl is a food made using Somniosidae sharks. The meat itself may not sound too bizarre, but how hákarl became what it is may have your eyebrows raising. Since these sharks have poisonous internal fluids that allow them to survive in extremely cold temperatures, they must first be drained out so that the meat is safe to eat.

To do this, the sharks are buried in a shallow pit below ground and pressed with stones. Then, they’re hung to dry, and tend to be cut into strips to serve. Other than how hákarl is made that is extraordinary, the texture, taste, and smell is thought to be rather unique too – with a texture resembling cheese, a strong fish flavour, and a rich ammonia smell.

So, the next time you travel to a new place, why not try some of these weird and wonderful cuisines for yourself? You never know, you could find a new go-to snack!