The faddy eater column is ending not with a bang, not even a whimper, but an unlikely concoction of dairy and Coca-Cola

Reishi, boletus, cordyceps and lion’s mane may sound like something you would take to clear up a patch of eczema – but now the fungi are appearing in snacks

Anyone who is anyone is juicing celery at the moment – and it’s all down to one man’s enthusiasm

This strange and slightly acidic fusion may shape up to be the next Michelin-starred trend, but after 150 years, the rich delights of Tommy K taste better with fish fingers and chips

The crunchy, sweet squash – an official Pinterest food trend for 2019 – is versatile enough to work in stews and soups, be baked with cheese or star in a salad

It’s back in fashion for the first time since Mrs Beeton’s era, but chefs have been using it for decades – and have some handy tips on how to get the best out of it

A small but steady movement of chefs is already having a go at turning kitchen waste into something new, the most appealing of which is savoury ice-cream

Dropping one of these into even the cheapest bubbly is an act of liquid vandalism

One Japanese restaurant goes through hundreds of prawns a day – now it is serving the heads with beer

The thrice-risen Italian favourite is now a seasonal staple in the UK. But can new fanciful flavours beat the golden, fruit-studded classic?

Among the many claimed benefits of these latest super seeds are weight loss, blood sugar control and flu prevention. It’s just a case of finding a pleasurable way to consume them

It may not be the next avocado, but this hybrid of lime, lemon and grapefruit tastes nice, once you have got your head around it

While it doesn’t have the most appetising name, the bakery’s sustainable new loaf more than makes up for it in taste

This gelato is the ‘affordable’ way to sample such a decadent flavour and it’s so rich that one scoop is plenty

You spray it on to your drink to make it taste of something else – but while it should be wonderful, it is just confused

The trend for pairing booze and breakfast seems unusual – and likely to get you sacked. But in certain settings, with certain foods, it starts to make sense

Fresh, salty and creamily opulent, this rust-coloured paste, known in Japan as uni, is a meal I’ll remember for the rest of my life

At just £2.49, this ready meal is a dinner, bowl and cutlery in one – and comes with a side of Britishness and nostalgia

This takes a dish so perfect that dismantling it feels like making a collage out of the Birth of Venus. But the artery-clogging result is delicious