Food Trends

Restaurant delivery has transformed the way we eat, bringing greater convenience, more choice and restaurant-quality dishes into our homes. From busy weeknight dinners to relaxed gatherings with friends, we explore how food delivery has changed our dining habits and why it has become part of everyday life.

Baked beans, mayonnaise and even coleslaw – people put some surprisingly strange things on a Sunday roast. We look at 10 weird roast dinner sides people genuinely eat, starting with a Yorkshire favourite I refuse to accept is weird.

Expand your culinary horizons with 15 global ingredients every home cook should know. From Korean gochujang and Japanese miso to Moroccan preserved lemons and Middle Eastern za’atar, discover what they are, how they taste and the dishes they’re most commonly used in.

Would you put crisps on your ice cream? Chefs say the sweet and salty combination could be the easiest way to elevate your favourite summer dessert.

Consumers are increasingly choosing wellness drinks over sugary alternatives. Here’s why matcha continues to grow in popularity.

From high street menus to viral TikTok recipes, pickles are having a moment. And leading the charge? Crispy, golden “frickles”—deep-fried (or air-fried) pickles that deliver the perfect balance of crunch, tang, and indulgence.

Collagen is having a moment — and it’s not hard to see why. From glowing skin to joint support, it’s become one of the most talked-about nutrients in the wellness space. In fact, Google searches for “collagen benefits” have risen by 31% over the past quarter, with more people than ever looking for ways to boost their intake.

We’ll spend £3 on a protein bar without thinking twice. Add powders, supplements, and “wellness” snacks to our baskets. Chase trends, track macros, and convince ourselves that better nutrition must come at a higher price.

For years, it sat quietly in supermarket fridges, associated more with outdated diet plans than modern cooking. But lately, something unexpected has happened — cottage cheese is back, and it’s everywhere.

Every spring the same thing happens. My social feeds fill with bright green pesto, glossy pasta dishes and chefs wandering through woodlands blagging us they are out there daily, foraging….ok chef, ok.