From nose to tail, the guide to fashionable foodie terms

COOKED up by the foodie generation, they’re the words and phrases that may leave many of a slightly more mature vintage scratching their heads.

Over the last few decades, a gastronomic lexicon has been created to describe our changing eating habits.

And now the BBC’s Good Food magazine has put them into a handy guide to help those who thought life was as simple as a plate of meat and two veg.

For instance, instead of potato peelers, these days cooks have ‘spiralizers’ – and by eating a cheap cut of beef you could inadvertently be part of the ‘nose-to-tail eating’ scene.

Pretty cupcakes are now regarded as ‘unicorn food’, while indulging in meat and fish only a few times a week may classify you as a ‘flexitarian’. Fishing food from supermarket bins, meanwhile, could also render you a ‘freegan’, rather than a down-and-out.

One novel culinary term that is likely to be familiar to almost everyone, though, is the ‘soggy bottom’, made popular by Mary Berry on Bake Off to describe the deleterious effect of underbaking a pastry or pie.

The glossary is to help mark Good Food magazine’s, right, 30th birthday.