Over half regularly eat the same meals each week – with the likes of pizza, roasts and spaghetti Bolognese making up the bulk of the nation’s diet
Pizza, roasts and spaghetti Bolognese top the list of 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.
“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 chimed in: “It’s a complete myth that meals without dairy or meat lack taste. Nowadays there is an incredible array of substitutes. You can’t tell the difference.”
To celebrate the art of plant-based cooking, Simon has concocted a delightful ‘NOMO Creamy Choc & Raspberry Trifle. ‘ He emphasized the art 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:
Trifles are so easy to flex-up. In the NOMO Chocolate & Raspberry trifle I created, I used fruit juice and agar agar to make a perfect jelly. I replaced regular milk with coconut milk and added creamy chocolate to the custard.
CHOCOLATE BROWNIES:
The key to a good brownie is soft and gooey underneath, but a bit crunchy on top. Demerara sugar to finish off your free-from brownie will make that happen.
CRUMBLE:
Combine a solid vegan spread with flour and demerara sugar for a super crunchy and rich vegan topping.
STICKY TOFFEE PUDDING:
Vegan STP is delicious. A no-dairy but plant-based spread and milk make a softer pud but no less delicious.
PIZZA:
There are some fabulous vegan cheese substitutes. However, you don’t need cheese to make a great pizza. Try pizza sauce, red onion, capers, olives, basil, and a sprinkle of chilli flakes for a great alternative.
ROAST DINNER:
Such a simple swap this one: use olive oil to roast your potatoes. A simple nut roast with mushrooms and lentils is delicious and veggie gravy using caramelised onions and strong veg stock as a base is heavenly.
SPAG BOL:
I regularly swap out mince for finely chopped chestnut mushrooms to make a super tasty vegan spag bol.
CHICKEN CURRY:
Shredded oyster mushrooms have a similar texture to chicken when cooked. They also work brilliantly in your fave curry. Get lots of heat into them on the stove and they crisp up a bit.
