Hot on the heels of the traditional new year health kicks and lockdown (part three) forcing more home cooking, Londoners are adding more plant-based dishes to their diets.
Successful South Korean brand Yondu (yondu.co.uk) – a plant-based seasoning sauce made out of umami-rich vegetables – is capitalising on the demand with the introduction of their product into the UK market for the first time. Available on Amazon and direct from www.yondu.co.uk, the umami seasoning is the perfect accompaniment for those looking to add a quick and easy boost of flavour and balance to vegetable-based dishes.
New Covent Garden Market (www.newcoventgardenmarket.shop/collections/all) – where over 100 wholesale traders supply fresh fruit and vegetables to some of London’s top eateries, saw over 30 of its businesses newly offering home delivery services back in March last year. With initial orders for home delivery in the thousands and visits to the markets’ website up by over 90 per cent at one point, traders including The Menu Partners, Yes Chef and I.A. Harris & Sons have continued to provide veg and fruit boxes direct to consumers ever since.
The Market’s annual Fruit and Vegetable Trends Report 2021, based on qualitative insights from its expert traders, predicted that the demand for doorstep delivery fresh produce boxes will continue throughout 2021 with all-things-green making a huge comeback for those cooking at home. Meanwhile, the report also indicated that the trend for plant-based dishes shows no sign of slowing down with traders highlighting the focus on staying fit and healthy being the driving force behind Londoners reaching for the leafy greens, fruit and vegetables in the bid for a healthier lifestyle.
Yondu is set to become a staple cooking sauce and condiment in British kitchens – regardless of which cuisine is being cooked up, as it strives to help individuals unlock the versatility, colour and ultimately – joy – that cooking with a vegetable centric diet can bring. The 100 per cent plant-based sauce is made from a three-month slow fermentation process of organic, protein-rich soybeans blended with a simmered eight vegetable broth making it unique to the market.
1 Tbsp olive oil, plus a little extra for sauteing
2 Tbsp cooked lentils
1 Tbsp minced shallot
1 Tbsp toasted pine nuts
1 Tbsp Yondu
2 tsp red wine vinegar
½ head of radicchio, quartered, core removed
In a small bowl, combine olive oil, lentils, shallots, pine nuts, Yondu and red wine vinegar.
In a large skillet over high heat with a drop of oil, quickly saute radicchio until barely wilted, for less than one minute.
Remove to a serving platter. Spoon lentil mixture over warm radicchio. Garnish with fresh chives (optional).
Yondu is set to become a staple cooking sauce and condiment in British kitchens – regardless of which cuisine is being cooked up, as it strives to help individuals unlock the versatility, colour and ultimately – joy – that cooking with a vegetable-centric diet can bring.