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MORE than half of Brits eat the same meals every week, with roast dinners, pizzas, and spaghetti Bolognese most frequently rustled up.
A poll of 2,000 adults revealed 44 per cent are ‘bored’ of the mealtime merry-go-round but lack inspiration for new dishes to cook.
Four in 10 (43 per cent) would be more likely to try new recipes if they were easy to make[/caption]
More than half of Brits eat the same meals every week, with roast dinners, pizzas, and spaghetti Bolognese most frequently rustled up[/caption]
Four in 10 (43 per cent) would be more likely to try new recipes if they were easy to make, while 29 per cent would be driven by their desire to mix up the same old routine.
While 53 per cent describe themselves as carnivores, just seven per cent are vegetarian and only two per cent are vegan.
That said, 63 per cent said they are open to a ‘flexitarian diet’ where vegan and free-from alternatives are occasionally used instead of meat and dairy.
Other frequently devoured meals on a weekly basis included chicken curry, fish and chips, as well as shepherd’s or cottage pie.
The research was commissioned by NOMO, which has teamed up with Sunday Brunch chef Simon Rimmer to mark its fourth year of Flexi-Feb.
It encourages the nation to inject variety into their meal repertoires by introducing substitutes from the free-from aisle or adding whole foods, like lentils, which help to reduce meat and dairy intake.
Tara Stevens, from the vegan and free-from chocolate brand, 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.
“It can help people to cut back on meat and dairy intake whilst offering inspiration to experiment with the dishes they’ve become a little bored of from the mealtime rut.”
The study also found that despite 64 per cent consuming meat-based dishes all the time, with an average of eight meals a week containing meat, 47 per cent would be happy to switch things up if they tasted the same without meat or dairy in them.
And 23 per cent would be more inclined to try something new if it helped them to reach their health goals.
But 49 per cent of all respondents would be keen to challenge themselves to ‘Flexi February’ – with those open to switching two meals to become flexi each week.
Simon Rimmer, who has developed a ‘NOMO Creamy Choc and Raspberry Trifle’ to mark the month, said: “It is a complete myth that meals and desserts without meat and dairy lack taste.
“Nowadays there is an incredible array of substitutes – which are unbelievably good.
“You cannot tell the difference, yet many Brits don’t give them a chance, when they should.
“The research has shown many of us are lacking inspiration – but a quick trip down the free-from aisle is one of the easiest ways to vary dinners and desserts by tweaking the classics to make them a little more interesting without losing out on taste and flavour.
“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.”
TOP 10 MOST COMMONLY EATEN DINNERS, ACCORDING TO BRITS
- Pizza
- Roast dinner
- Spaghetti Bolognese
- Chicken curry
- Fish and chips
- Shepherd’s pie/ Cottage pie
- Sausage and mash
- Chilli con carne
- Lasagna
- Chicken stir fry
SIMON’S TOP TIPS TO ADD VARIETY TO SOME OF BRITAIN’S FAVOURITE MEALS AND DESSERTS:
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.
Celebrity chef Simon Rimmer celebrates Flexi Feb with a showstopper trifle that was created with NOMO plant based chocolate and other alternatives[/caption]
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