Top 10 Christmas Ingredient Trends for 2019

Top 10 Christmas Ingredient Trends for 2019

With the miserable wet weather we’ve had recently, we all need something to look forward to . . . and luckily Christmas isn’t that far away now. I’ve been chatting to my clients Turnips Borough, the fruit and vegetable retailer and wholesaler in Borough Market who supply some of London’s top restaurants (La Gavroche, Alain Ducasse at The Dorchester, and Marcus Waring) about what they predict will be the key trends on our plates this Christmas.

The rise of veganism has only grown stronger this year and that means more households will be planning a plant-based Christmas and restaurants will be offering vegan and vegetarian options at centre stage rather than as an after-thought. It’s not only people going the whole hog with veganism, but more of us are also choosing to reduce our meat consumption and so vegetables will rise in prominence this Christmas.

Although we like to strick to tradition at Chrismas, chefs and home-cooks are looking for new flavours and textures - exploring different varieties and innovative cooking methods to offer a new take on traditional roast potatoes and brussel sprouts.

Here are the predictions from the Foster family at Turnips.

Purple Veg

Whether it’s the Instagram effect of just or just a because we all need a bit of colour in our lives, we’ve seen a growing interest in bold, vibrant and colourful fruit and veg from a rainbow of Chantenay carrots to heritage tomatoes. Purple vegetables are particularly on-trend from purple cauliflowers and brussel sprouts to candy-striped beetroot and purple potatoes. Purple is the hot colour for veg in your Instagram grid this Christmas.

Going nuts

Nuts are no longer relegated to a decorative bowl on the coffee table. Vegans and vegetarians are seeking out natural protein alternatives and nuts are an obvious choice.

Meaty Mushrooms

People are seeking out ‘meaty’ and strong flavoured vegetables to replace meat in their diet. Think beyond bland supermarket button mushrooms to Chicken of the Woods, Beefsteak and Puffballs which have a firm texture and flavour.

Truffles

Long associated with the height of luxury, truffles are the perfect Christmas indulgence and we’re seeing growing interest in the different varieties from the best Perigord truffles to rare White Alba. Truffles have that umami, savoury profile you see in miso and tahini that reflects a shift away from sweet accompaniments. Simply sliced over your Christmas Turkey a truffle adds a touch of decadence to your Christmas lunch.

Exotic Fruit

Out of the UK’s summer fruit season, people are seeking out exotic and unusual fruits from the Southern Hemisphere - chefs and consumers are enjoying the colour and floral flavours of passion fruit, guava and dragon fruit. We’re particularly excited about Mauritius Lychees which are at their best over the festive season.

Oranges are not the only fruit

While we know that clementines and tangerines are in season over the British winter, we’re seeing a growth in the availability and interest in more unusual citrus from cedro and yuzu to bergamot and pomelos. Bergamots are hugely popular with our restaurant customers for it’s highly perfumed flavoured high acidity - it’s the citrus that gives Earl Grey tea its distinct flavour. The sour flesh works well in curds and marmalade while cedro is used for renowned for its peel which is incredible when candied.

Baby Vegetables

Baby leeks were one of the hits of last week - people love them not only as they look pretty on the plate but they’re super tender with an intense flavour. This year we expect the trend of baby vegetables to extend to Rainbow Chantenay carrots and diminutive Piccolo parsnips. Popular in restaurants for some time, baby veg are gaining in popularity with home cooks who enjoy their delicate appearance.

Micro salads and edible flowers

Chefs show no sign of getting bored with micro herbs and edible flowers for decoration. Going back to the popularity of the colour purple, viola flowers are one of our best sellers with their velvety texture, intense purple colour with a lettuce-like flavour. Crimson basil, purple shiso, sweet red batavia lettuce and savoury baby red chard are also perfect for a touch of purple colour to decorate your plate.

Back to our Roots

We’re seeing a return to under-rated roots and chefs are innovating with cooking methods, again putting a twist on the traditional and experimenting with chervil root and parsley root. Parsley root looks similar to parsnips but has a distinct parsley flavour with a hint of celery, it can be eaten raw, used in soups or purées or roasted like parsnips. Chervil root has a slightly sweet, delicate and nutty flavour and has always been popular in France but British chefs are starting to use it more often. Pureed, its creamy white flesh is a great accompaniment to meat or fish or you can roast or even make chips with it.

Get Fermenting

Fermentation is without doubt one of the buzz words of 2019 with much interest in gut health, and there’s no reason to put that on hold over Christmas. Figs are in season now but will be finished by Christmas so we recommend fermenting figs now and serving them on your Christmas cheeseboard. Fermenting is also a great way to deal with leftover fruit and vegetables and avoid fruit waste, when you find that tired cabbage or bag or carrots at the bottom of the fridge, why not have a go at making your own kimchi. It’s easier than you think.