Sunday Brunch chef’s 4 simple swaps that ensure that the identical meals do not get boring
Pizza, roast dinners and spaghetti Bolognese are the most frequently cooked meals in the UK, with over half of Brits admitting they eat the same dishes on a weekly basis
Pizza, roasts and spaghetti Bolognese are the most frequently cooked dishes in Britain, with over half of Brits eating the same meals each week. Other popular weekly staples include chicken curry, fish and chips, and shepherd’s or cottage pie.
A survey of 2,000 adults found that 44% of those who regularly eat the same thing each week are ‘bored’, but lack the inspiration to try something new.
However, almost half (49%) of respondents expressed interest in challenging themselves to ‘Flexi February’, a month-long initiative encouraging a ‘flexitarian diet’ – substituting meat and dairy for vegan or free-from options.
The study revealed that 23% would be more inclined to experiment with new recipes if it helped them achieve their health goals. Furthermore, a significant 47% said they would be willing to change their diet if their meals tasted the same without meat or dairy.
The research was commissioned by NOMO, which has partnered with Sunday Brunch chef Simon Rimmer to celebrate its fourth year of Flexi-Feb.
This annual event encourages the nation to diversify their meal plans by introducing substitutes from the free-from aisle or adding whole foods, like lentils, to reduce meat and dairy intake.
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“The vast majority of those polled regularly eat meat and dairy,” Tara Stevens, from NOMO, said, “but it doesn’t mean you can’t mix up a few meals a week to become more flexi.”
“We’re all about inspiring people to try free-from alternatives or introduce whole foods into the meals they prepare,” she added. Celebrity chef Simon Rimmer also added that ‘it’s a complete myth’ meals without dairy or meat lack taste.
“Nowadays there is an incredible array of substitutes,” he pointed out. “You can’t tell the difference, yet many Brits don’t give them a chance.”
He highlighted the importance of simple swaps: “It’s all about simple changes and you’ll be surprised at how much this can refresh familiar favourites it’s as simple as using lentils in a Bolognese or using coconut milk in a trifle.”
Simon’s top tips to add variety:
Trifle: When it comes to trifles, Simon suggests shaking things up a bit. In the NOMO Chocolate & Raspberry trifle he created, he used fruit juice alongside agar agar for the perfect jelly consistency. Coconut milk was his go-to replacement for regular milk, giving the custard a creamy, chocolatey twist.
Chocolate Brownies: For rich and gooey chocolate brownies with a satisfying crunch, Simon recommends a sprinkle of Demerara sugar on top to achieve that perfect texture contrast.
Crumble: Combine solid vegan spread with flour and Demerara sugar to get that super crunchy, indulgent vegan crumble topping.
Sticky toffee pudding: For those who can’t resist a sticky toffee pudding, there’s good news – vegan STP is a thing and according to Simon, it’s absolutely delicious. By swapping dairy for plant-based spreads and milk, you’ll end up with a softer pud that’s just as tasty.
Pizza: When it comes to pizza, there are plenty of vegan cheese substitutes available, but you don’t need cheese to make a fantastic pizza. A combination of pizza sauce, red onion, capers, olives, basil, and a sprinkle of chilli flakes makes for a great alternative.
Roast Dinner: For a roast dinner, simply use olive oil to roast your potatoes. A straightforward nut roast with mushrooms and lentils is delightful, and vegetable gravy made with caramelised onions and robust vegetable stock is heavenly.
Spaghetti Bolognese: Simon often substitutes mince with finely chopped chestnut mushrooms to create a mouth-watering vegan spag bol.
Chicken curry: Shredded oyster mushrooms have a similar texture to chicken when cooked and they work wonderfully in your favourite curry. Give them a good sizzle on the stove and they’ll crisp up nicely.
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