The season's changing and as it does, so does our taste in food. Suddenly we need something more substantial than a slice of watermelon and a probiotic kale smoothie for lunch; suddenly we need smoke and salt and sugar and substance. So what should you be looking out for this Autumn and Winter?
The lust for all things barbeque has gone south, Deep South in fact. This is a trend that has managed to permeate the entire country like hickory smoke. Even the pub next door is managing to serve pulled pork rolls, so you know it's one that's going to stick. Look out for riffs on gumbo, rye and bourbon cocktails, corn every which way but loose and the inevitable grits. Aficionados will be found hotly debating wet vs dry rubs - you may give them a wide berth.
Another food trend that has taken the capital by storm is Korean but it's yet to gain proper ground outside the city, perhaps because of the difficulty of sourcing the ingredients (or persuading those not in the know of the deliciousness of kimchi - not an easy sell in a country that likes to think of chips as one of its seven a day). However, we predict that most cities will be boasting a Korean BBQ by the end of next year and it's just the thing to see you through the colder months, caveman-gathering-round-fire-style. (STOP PRESS: A new Korean restaurant has just opened in Leeds.)
Alternatives are a hot new thang and they're everywhere. Forget lamb, beef, pork and so on - think goat, elk, bison and even meat substitutes. Coeliacs are getting an easier time of it, but the rest of us should have a gander at wheat alternatives too: freekeh, chia, flaxseed, buckwheat - they're all much better for us than traditional carbohydrates and they taste good too. And don't think you're safe if you stick to a junk food diet - kale chips were just the start of it. We're getting into Ohso probiotic bars, kale ice lollies, chia pods and egg-white crisps. Y. U. M.
Talking of healthy, the raw food movement is gathering pace. But that's just the start of it: vegetables will be EVERYWHERE. From Sat Bains and his candied carrot and celeriac bread and butter pudding to avocadoes in every chocolate pudding in the land, you will not escape. And getting your seven-a-day has never been easier...
Even though the economy is picking up, austerity cooking will persist, mainly thanks to the popularity of Jack Monroe and her ilk. You may be cooking more cheaply and enjoying it, or you may be glad never to see another lentil again, but either way the cheaper cuts of meat, pulses and grains and seasonal veg will still dominate the home cooking scene.
It's a hearty menu for the colder months, so get your coat and get out and seek 'em out. It's feelgood food time.
