2019’s essential ingredients

2019 is well and truly upon us and with it comes a whole host of ingredients which are set to hit our plates and set our kitchens alight! 2018 was characterised by healthy eating, plant-based cuisine and mocktails as the heath train showed no signs of letting up. 2019 will see that trend continue, but with a slightly more grown

up approach to ethical and sustainable cuisine and a focus on quality over quantity.

The rise of Aquafaba

Aquafaba, the viscous water in which chickpeas have been cooked (trust me, it’s better than it sounds) is something we can expect to see on more menus as the rise of veganism continues. Due to its ability to mimic the properties of egg whites in cooking, aquafaba can be used as a direct replacement for eggs in many dishes including meringues and marshmallows.


As more people move away from animal products, we can expect these handy alternatives to fill the gaps and ensure more people are able to enjoy dishes regardless of their dietary requirements

British foraged foods

The British countryside and coastline is home to some of the best produce in the world and alongside the healthy eating revolution, an appreciation of British products is sweeping the UK. Whether it be the hugely popular samphire, Welsh Laverbread made from seaweed or elderflower for tonics and cordials, the British woodlands, coastlines and fields are abound with fantastic produce. If you’re keen to have a go at foraging for yourself, check out this article on responsible foraging first.

Low and no alcohol drinks

It’s a well-documented fact that we Brits like a tipple or two. However, statistics are showing that drinking alcohol is on the decline as the importance of being healthy increases. This however, doesn’t mean that we’re putting down the pints and going cold turkey altogether.

Those looking for an alcoholic beverage however are looking to cut down on quantity without compromising on quality. This means looking towards more premium or small batch beverages and enjoying them in smaller quantities, or cutting the alcohol altogether and sampling one of the many non-alcoholic alternative available today.

You’d be forgiven for thinking the mocktail scene was limited to the virgin Mary or an orange juice and cranberry, however the non-alcoholic spirits market has exploded in recent years giving rise to such classics as Seedlip or Ceder’s; all the fun, without the hangover!

By Martin Levy, head food finder at London-based catering company, Absolute Taste

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