Our eating has changed in the last decade. Now grains and pulses combined with a variety of vegetables don't have to be 'sides' to meat or fish, but are regarded as a main course.
Moreover, the range of uncommon ingredients we eat and we creatively combine - dried fruits, seeds and nuts in savoury dishes; pomegranate seeds and molasses in salads, specific varieties of chillies and spices in soups, risotto and pasta - has grown, making food more interesting and inventive.
