Do you ‘nduja? If so, then you’ll love its Spanish cousin sobrassada. A delicacy from Mallorca, this spicy salami paste is made from a mix of ground pork and paprika, which gives it its distinctive red colour and spicy chorizo-like taste. The soft sausage can be spread on flatbread, tossed through pasta or added to soups and stews. Across Spain you can find it in sandwiches topped with soft cheese and honey.

Yes whey! At long last, the burrata bubble has finally burst and in its place we’re seeing a resurgence in ricotta. While certainly not a new ingredient by any means, top restaurants are developing a newfound appreciation for this often-overlooked cheese. Chefs are leaning in to its delicate sweet, tangy flavours and serving it solo, with just olive oil and crusty bread on the side.

The lid is slowly but surely closing on the anchovy tin. Rather than export those expensive cans of conservas, chefs are pickling their own local seafood from scratch. Escabeche is one of the easiest ways to preserve fish, with the technique commonly used in Spain, Italy, France, and beyond. The simple dish combines seafood such as mussels, sardines, octopus and mackerel with an acidic marinade of vinegar and olive oil with various herbs and spices.

With meat prices going up, chefs are looking at under-utilised cuts to deliver big flavour without the matching price tag. The new star of the steak menu is rump cap – a thin roast from the top of the sirloin coated in a creamy cap of fat that protects the beef while cooking, keeping it flavourful and moist. Chefs are adding the juicy slabs to their steak menus, while home cooks will find it the perfect size to roast at home.

The soft serve has moved beyond the local McDonald’s, with top restaurants now embracing this nostalgic frozen treat. For many adults, it brings back memories of summer holidays and trips to the beach. Yes, it’s dreamy and delicious but behind-the-scenes it’s also easy and affordable to make. Flavours go beyond the classic vanilla to include exotic fruits and savoury ingredients.

Following the spike in sea urchin, abalone is also inching its way up the food trends chain. While the thought of eating a large sea snail may not sound appetising to some, this gastronomic gastropod is prized for its chewy texture and buttery taste. Particularly revered in Chinese and Japanese cuisine, abalone is also being found on contemporary menus where it’s typically barbecued or sauteed in butter.

The latest food trend comes to you hot off the (sandwich) press. Say bonjour to the tartine, the fancy French cousin of the smashed avo and grilled cheese. Turns out, pressing your bread together is so passé. The chic way to eat your sandwich is open-faced with all the fillings on show. Whether you call it a tartine, crostini or smørrebrød, there’s no topping this tasty snack.

Say jell-o to the surprise new food trend of 2023. The wibbly, wobbly dessert of your childhood has had a grown-up makeover with restaurants putting fancy twists on the retro fave. In place of the lurid lime or port wine flavours, you can expect to see jiggly lemon and orange palate cleansers or beautifully moulded and layered desserts that will have you quivering with excitement. It’s even bouncing over into savoury foods, with dashi , quince and tomato jelly already appearing on top menus.