New year, new cuisine: food trends to look out for in 2017

This year’s list of hottest ingredients

With 2016 firmly in our rearview mirror, it’s time to set our sights what’s ahead. Looking to keep with your foodie know-how? Fill your shopping basket with the following:

Cauliflower

Creeping up on menus and possibly even set to replace kale in the veggie food stakes, this member of the cruciferous family is rich in vitamins and believed to contain a natural source of antioxidants; eat it mashed, raw, with rice or as a side. See what we mean with this cauliflower and garlic mash with crispy caper and walnut crumbs, these cauliflower steaks with pumpkin purée and tahini butter or a gorgeous (and gluten-free!) pizza with a cauliflower crust.

Yogurt

Calcium and potassium-rich yogurt is only set to increase in popularity as many consumers have started using it in new and interesting ways; as a substitute for butter in cakes, as spreads for a lighter sandwich and in salad dressings for a lower fat option. Yeo Valley’s organic offerings are coming out on top in the dairy wars and they’re also exclusive to Spinneys. With a range of flavours (salted caramel, anyone?) and products, including bio-live yogurts that are good for the tummy, we can expect great things from Britain’s favourite dairy brand.

Tacos

With a growing presence on Instagram – almost four million posts for #tacos – this traditional Mexican staple is due for a rise in popularity. Don’t feel you need to stick to the typical meat fillings though (although if you do, mini cured beef tacos with tomato, lime and coriander slaw are delicious) – curried sea bass tacos with passion fruit, mango and nectarine slaw are bound to excite party guests.

Sea vegetables

Paul Morgan, Spinneys’ fruit and vegetable buyer, is expecting seaweed (in particular) to shimmy its way onto our plates. It might not look the most appetizing but it’s a low GI food, is high in fibre and a brilliant source of iodine and antioxidants – definitely a winner with us. Try it in a delicious seaweed miso soup or guacamole topped with seaweed pesto.

Golden milk

In addition to sea vegetables, Paul Morgan has fresh turmeric on his watch list this year. Try in curries, marinades and even to add a hint of spice to smoothies! Golden milk gets its name from the colour of the spice, and is a healthy, sugar-free alternative to coffee or hot chocolate thanks to its anti-inflammatory properties which stem from the curcumin, a key ingredient. To make, put peppercorns, cloves and cardamom seeds in a pestle and mortar and crush. Heat some milk with fresh turmeric and ginger; once the mixture has cooled to a drinkable temperature, strain it into a mug adding cinnamon or honey to sweeten if necessary.

Wheatgrass

According to our fruit and vegetable eyes and ears Paul, this ingredient is juicing its way into 2017 at full speed. As well as providing a natural energy boost, protein-rich wheatgrass is packed with antioxidants and is also a great source of vitamins A, C and E. While most of us will be familiar with seeing (and drinking) wheatgrass in juiced form, Paul reckons we should be on the lookout for other ways to put this green source of goodness to use.

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