From Matcha Fatigue to Main Character Vegetables: My Take on 2025
I’m not averse to sharing my opinion; I know, shocker. Many sites are sharing their 2025 food trend hot take. Most of it is fun, some of it’s genuinely interesting, and occasionally I want to step away from the group chat and make myself a snack.
Savoury Cheese Custard for all Seasons
If a sauce can be ‘quiet luxury’, this is definitely it. Kept low and slow on the hob, cream, egg yolks and cheese are coaxed together into a silky emulsion. Choose your cheese according to mood and frankly, this is my MO for most things. Spoon it over whatever vegetables the season is currently offering.
Warm Barley & Roast Vegetable Salad
We all know that whole grains are a healthy inclusion in our diets. The attention and effort to cook with them can seem like a faff but when I do I’m always glad I did. The nuttiness of perfectly cooked grains is as welcome an addition to salads as it is with something juicy and slow-cooked.
Chow Chow Pickle
Traditionally this Appalachian preserve captures the last of the summer harvest. It’s sweet and tangy and is great on sandwiches, with anything grilled and even with hard cheese. Make multiple jars so you can share the bounty with friends.
Crumbled Halloumi, Plum & Tomato Salad
An ideal autumn salad while plums and tomatoes are still on the market and tasty. Of course, halloumi is delicious at any time of the year.
Crisper Clear-out Okonomiyaki
Simple to prepare, this savoury pancake is well loved in Japan and in our household as well. I oftne make this with thick cut bacon but it’s also a fabulous way to use up half a cut, the less-than-stellar spring onions and even broccoli stalk.
Piccalilli
I’m always banging on about how recipes are just templates. I subbed in brown onion, cauliflower and broccolini stalks because it was what I had in the house.
Universal Gravy
Mostly this is a very hands-off recipe and it just happens to be vegan.