Our 10 food trend predictions for 2015

Our home economist, Miriam Nice, stares into her crystal ball to predict the breakout dishes, cuisines and ingredients of 2015...

As 2014 draws to a close, we're already looking ahead well into next year - the food and restaurant scene moves fast and we're riding along on its rapid wave. Intrepid foodie and home economist Miriam Nice has come up with 10 predictions, plus she created brand new recipes so you can try them out yourself. Happy New Year everyone!

Top 10 food trends for 2015... 


PoutineA Canadian import, Poutine is, in its purest form, chips, gravy and cheese curds – serious comfort food. However, we’re starting to see the bar raised with exciting extra toppings such as pulled pork, kimchi or coq au vin.

Try it yourself... Poutine

The new burger

Duck confit burgerThis year we'll be going beyond the beef burger. First we had tiny sliders, then posh burgers. Now we’re putting an entire meal in a brioche bun! Posh burgers are still firmly on trend, but this latest reinvention goes beyond the beef and puts ingredients such as duck, lobster, pork belly, scallops and squid centre stage.

Try it yourself... Duck confit burger

Brinner (breakfast for dinner)

Brinner There simply aren’t enough Saturdays and Sundays to try all those wonderful breakfast and brunch recipes, so they’re making their merry way to our weeknight dinner tables. We predict full English breakfasts, frittatas, or frankly anything with bacon or a poached egg on top will be firm midweek favourites this year.

Try it yourself... Sweetcorn cakes with poached eggs & salsa

Lithuanian food

Lithuanian foodLithuania will be in the news over the new year as it adopts the Euro, so we expect we’ll be hearing more about this Baltic state’s cuisine too. One traditional dish is Cepelinai, which means zeppelin, so-called because of the shape. It’s hearty, delicious and makes a little meat go a very long way.

Try it yourself... Lithuanian cepelinai: Potato dumplings with mushroom sauce & bacon


WafflesWaffles with everything is the order of the day – both sweet and savoury. We think it might be down to Dan Doherty – the head chef at London’s Duck & Waffle restaurant – whose book hit the shelves last year. Here, we’ve gone sweet, slathering waffles in salted caramel sauce – another trend we think will continue to be popular for a good while yet.

Try it yourself... Waffles with banana & salted caramel sauce

Lard makes a comeback

lardy cakeLard – pig fat – fell out of favour after the Second World War and has struggled to get back in our kitchens ever since. Now, however, chefs are raving about the unrivalled crispness it gives to fried or roasted ingredients, its high burning point and the short, flaky texture it adds to bakes. The obvious way to celebrate lard is with a Lardy cake. Traditionally made with or without currants, depending on where you live, our modern version has added richness and sweetness from eggs, milk and a mixture of colourful and delicious dried fruit.

Try it yourself... Lardy cake


ApplesThese flavourful bases for cocktails or non-alcoholic drinks are becoming increasingly popular in bars and restaurants. Similar to cordials, they are usually made from vinegar, fruit and sugar. A drinking vinegar, such as apple cider vinegar, is used to preserve fresh fruit juice and add sharpness, then sugar is added to improve the flavour. Alternatively, the fruit is preserved in sugar, and vinegar is added to cut through the sweetness.

Pudding restaurants

Pudding restaurantsWhole restaurants just serving puddings – as if the trends this year weren’t calorific enough. Still, we’re thrilled at the idea of more dessert choice!

South African specialties 

BobotieBiltong popped up in our trendsetter report back in 2014, and since then other South African specialities have been on our radar. These include bobotie – a baked dish usually made with minced beef or lamb, spices, dried fruit, bread soaked in milk, and a rich milk & egg sauce topping. Also, try Bunny chow – a hollowed-out loaf filled with curry – and Melktert, like a custard tart but with a higher milk content.

Try it yourself... Bobotie


Lobster rollsAt the end of 2014, a number of high-end fast food restaurants opened in London, all specialising in the same main ingredient – lobster! But it's not just confined to London – this New England-inspired trend has proved popular in Norwich, Cardiff and Manchester too.

If you want to create the same experience at home, try our recipe for lobster rolls or Tom Kerridge’s brunch-friendly lobster muffins. For the full effect serve with sides like corn on the cob and some matchstick chips

What would you like to see as a food trend this year? Share your thoughts with us below or Tweet using #gotogoodfood... 

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