the big food trends for autumn

“MANY WELL-KNOWN CHEFS ARE CHANGING TO A HEALTHIER FOCUS AND ARE APPLYING MEATCOOKING TECHNIQUES TO VEGETABLES, SUCH AS PULLED JACKFRUIT AS A SUBSTITUTE FOR PULLED PORK. MEANWHILE, NUT, SEED AND LENTIL FLOUR IS BEING USED IN BAKING, AND SEAWEED IN PASTA.”

SUSI RICHARDS, HEAD OF PRODUCT DEVELOPMENT, SAINSBURY’S

“WE’RE LAUNCHING DETROIT PIZZA, WHICH HAS A LIGHT, SUPER-CRISPY BASE AND BOLD FLAVOURED TOPPINGS. AS SRI LANKA IS A POPULAR DESTINATION WE’VE ADDED TO OUR TASTE COLLECTION OF SOUTH EAST ASIAN MEALS WITH A KING PRAWN CURRY; THERE ARE ALSO GREAT THAI DISHES SUCH AS CHICKEN JUNGLE CURRY.” cathy chaPman, food director, m&s