12 bbcgoodfood.com APRIL 2020
Veg in cocktails
It’s becoming more common to see vegetables in drinks – and we’re not
just talking about the celery in a bloody mary. Bars across the country are
getting on board with produce- illed tipples; in fact, Bacardi’s 2020 cocktail
trends report showed that 91 per cent of bartenders use veg in cocktails.Trending now
VSichuan cooking
This south-western
Chinese cuisine is
having a moment.
Following the success
of Fuchsia Dunlop’s
The Food of Sichuan,
we’ve noticed more
Sichuan-style dishes
and ingredients on
restaurant menus, sites
and social media feeds.What’s hot in the world of food and drink
VVeg boxes
There’s been a surge in
online searches for fruit
and veg delivery boxes
recently, especially as
we become more aware
of their bene its. These
include convenience, a
decrease in plastic waste,
and the encouragement
of seasonal eating.
VAlternative flours
We’ve spotted a rise
in the popularity of
alternative lours,
including almond,
coconut and rice lours.
This is shown by a spike
in Google searches, as
well as wider availability
in supermarkets.Rhubarb
What is rhubarb?
Despite being commonly
thought of as a fruit,
rhubarb is in fact a
vegetable. It’s a close
relative of sorrel.What to look out for
Maincrop rhubarb, in
season from March to
June, can be tougher
and stringier than
forced rhubarb, which
is available earlier in the
year, between January and
February. Rhubarb leaves
should never be eaten,
as they contain a poison
called oxalic acid.Health bene its
Rhubarb is a good source
of vitamin K and ibre. It
also contains vitamin C.3 THINGS TO KNOW ABOUT&
Use sweet, tangy rhubarb
in our refreshing rhubarb
spritz recipe on page 121.