Celebrity chef Simon Rimmer celebrates Flexi Feb with a showstopper trifle (Image: Anthony Devlin/PinPep / SWNS)
Pizza, roasts, and spaghetti Bolognese have been crowned as Britain’s go-to dishes, with a staggering number of people tucking into these favourites every single week.
The nation also can’t seem to get enough of chicken curry, fish and chips, and the comforting classics, shepherd’s or cottage pie, leaving them on heavy rotation in households across the UK.
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However in a new poll of 2,000 adults nearly half expressed eagerness to spice up their menus by joining in on ‘Flexi February’, taking a crack at a flexitarian lifestyle by embracing alternatives to meat and dairy.
The research found 23% would be more inclined to try new recipes if it helped them reach their health goals. And a larger 47% said they would be willing to switch things up if their meals tasted the same without meat or dairy in them.
The sutdy was initiated by NOMO, which has partnered with ‘Sunday Brunch’ maestro, Simon Rimmer, to mark it’s fourth annual
Encouraging Brits to diversify their diet during this month-long event, Flexi-Feb aims to promote mixing up meals with free-from products and whole foods like lentils, to help cut back on meat or dairy ingredients.
Celebrity chef Simon Rimmer has teamed up with NOMO (Image: Anthony Devlin/PinPep / SWNS)
Leading the charge, Tara Stevens of NOMO said: “The vast majority of those polled regularly eat meat and dairy 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 stated.
“It’s a complete myth that meals without dairy or meat lack flavour,” said Celebrity chef Simon Rimmer. “Nowadays there is an incredible array of substitutes. You can’t tell the difference, yet many Brits don’t give them a chance.
Simon has whipped up a dairy-free delight, the ‘NOMO Creamy Choc & Raspberry Trifle’, showcasing simple swaps for plant-based pleasure. He added: “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.”
Rimmer shares his insider tricks to shake-up Britains beloved dishes:
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.