Food fashions come and go – so what ingredients are trending this year and how can you use them in your own cooking?
Chris Greenstock, head chef at The Three Horseshoes in Madingley, shares his five favourites
1. Tahini (sesame seed paste)
We always use tahini for hummus dishes as part of our mezze appetisers. Currently it’s a red pepper hummus, next month will be a butterbean one. But it’s also great in salad dressings, adding an amazing savoury note, particularly if the dressing is fruit based
2. Smoked paprika (‘pimenton’ in Spain)
We offer it with oysters and sardines, but it’s also a flavourful (though not overpowering) part of any rub for barbecued meat. It’s particularly good in a pasta dish with cauliflower, parmesan and sage.
Everyone knows how ‘in’ they are – every supermarket seems to have taken them on. They add colour, texture and the subtlest sweetness to salads (particularly if couscous is involved), but are also brilliant sprinkled on simple sweets like cheesecake.
Ok, so it’s not exactly new but kale is back in vogue and for good reason. The tiny leaves add texture and peppery flavour in salads; the bigger ones can take (and do need) fiercer treatment, so wok-frying is ideal. Kale carries spicy ingredients really well, whereas other leaves may get drowned out.
5. PX Sherry
Yes it’s a drink, but poured on vanilla ice cream it’s an excellent pudding. You can drizzle it on or around any steamed pudding too, for extra punch and pizazz.
The Three Horseshoes at Madingley is a picturesque thatched pub and restaurant, which serves a menu based on fresh, seasonal ingredients.