What To Cook In Autumn

What To Cook In Autumn. Delicious Recipes.

Look At Easy And Healthy Autumn Recipes. Photos And Videos. From Sweet to Salty.

Over the last year, we've seen a wide range of food and drink trends reflecting changing attitudes towards health, community and the environment. We've seen a brunch boom, buddha bowls aplenty and of course, the avocado craze.

It seems 2018 is set to be a year of even more adventurous veggie and vegan cuisine while the rise of hyper-local cooking and exciting advances in technology take a firmer hold on British food culture. Wondering what to expect from the future of food and drink?

With fermenting, pickling and preserving reaching the mainstream, our panel agree that gut health is set to be a big food trend for 2018. This includes probiotics like kimchi, miso and kefir and prebiotics such as onions, garlic and other alliums.

Want to learn more about preserving food and the health benefits of doing so? Take a look at our digestive health hub for all the latest recipes and research.

To make the cauliflower puree, roughly chop the cauliflower and place in a pan. Add the cream, milk and butter, on a medium heat on the hob cook through. Then strain and blend to a smooth puree consistency

Black ingredients (a welcome antidote to garish technicolour unicorn foods) needn’t be scary and chances are, you’ve already tried most of them before. Black rice? Check. Black beans? Check. Blackberries? Check. Charcoal ice cream? Ok maybe not but don’t be put off – this amazing ingredient is easy to cook with and is guaranteed to wow your dinner party guests.

Ferment everything and wack it in a jar. This is undoubtedly the go-to trend of 2018, but now vegetables and fruit have been picked, and you are wondering what to do with all the leftovers, maybe it is time to grab some nice looking specimen jars and line up a collection of tasty treats in your cold storage.

If you don’t fancy the concept of starter cultures and messing around with brine, just pickling some vegetables and create some acidic treats to spice up a plate.

Just as people don’t want to necessarily down pints on a visit to the pub anymore, the move towards health-conscious drinking and eating is a trend that will not go away, and that boozers must get to grips with.

Add to the list we’ve already made coconut bites, dried fruits, date bars – and basically anything low in fat and sugar and high in protein. You will have the gym bunnies coming to the pub with their mates reaching deep into their wallets.

The trend for boozy food shows no sign of letting up, and the most popular option is to wack some alcohol in a sauce or dip – as well as adding to cooking juices and batters.

People love it when they can see on the menu a specific local or premium brand has been used in a sauce or recipe, so make sure to tell everyone what type of bourbon you have put on your barbecue sauce, or which ale is in a steak and kidney pie.

Again, another trend which has been going for a couple of years, but is still a winner, and it is certainly one which pubs should be able to cash-in on with their traditional dishes.

People are looking for that childhood favourite, like the Battenburg cake above, or something which reminds them of a certain time and place in their lives.

Maybe it’s time to get down that old cookbook from the 1970s or 1980s and do a bit of a Delia in the kitchen.