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Coming Soon to a Table Near You...

2015 was a year of food highs and lows. It began with duffin hysteria, followed by kale crisp mania, and finished with many asking if we’d reached peak pulled pork. Rachel Walker goes out on a limb to predict what we’ll be eating (and drinking) in 2016


1 Lots more butter

Sorry, marge, butter is back! A recent British Medical Journal (BMJ) paper suggested that butter wasn’t so bad for us after all, giving us the green light to hit the proper yellow stuff again.

In the constant race for foodie one-upmanship, there are now artisanal butters ranging from St Helen’s goat’s butter from Yorkshire, to Fen Farm’s cultured butter made from raw milk in Suffolk, and the celebrated Ôgolden rolls’ of handmade Abernethy from Northern Ireland, the butter favoured by chefs such as Marcus Wareing and Heston Blumenthal.

A resurgence in DIY butters is nigh too, it seems. Trish Deseine’s new book Home: Recipes from Ireland (Hachette Cuisine) has a recipe for pickled butter, and the latest mega-tome by famed Swedish chef Magnus Nilsson, The Nordic Cookbook (Phaidon) includes reduced curds and whey made with cultured milk.

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About delicious. Magazine

Tuck into the January issue of Delicious – it’s packed with comforting recipes including Nigel Slater’s warming wonders, three-ways with meatballs, main-meal soups, Alpine recipes for mountainous appetites and a heartwarming mac ‘n’ cheese. Plus, there are great no-faff midweek meals, lighter recipes for the new year and foolproof guides to perfect Yorkshire puds, sourdough bread and pork wontons – satisfaction guaranteed.