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As we look ahead to 2026, the food landscape is evolving driven by health trends, cultural fusion, emotional connection and shifting consumer behaviours.

This guide unpacks 10 powerful trends and what they mean for your business.

Bisto Roast Turkey & Gammon with Stuffing 

A traditional festive roast for with Paxo stuffing, pigs in blankets, crisp roasties and plenty of rich Bisto gravy

Serves 10

Ingredients
·        100g Paxo Sage & Onion stuffing mix

·        250ml boiling water (for the stuffing)

·        10 chipolata sausages 

·        5 slices streaky bacon (halved)

·        1.25kg turkey breast joint

·        1.25kg gammon joint

·        1.25kg potatoes, peeled and cut into large dice

·        oil (for roasting potatoes)

·        75g Bisto Gluten Free Gravy Granules

·        6 litre boiling water (for the gravy)

·        Seasonal vegetables to serve

·        Salt and black pepper, to taste

Method
1.     Preheat the oven to 180°C / 350°F / Gas Mark 4.

2.     Make the stuffing: Place the Paxo mix in a bowl, add 250ml boiling water, stir and leave for 5 minutes. Stir again, allow to cool slightly, then shape into 10 even balls. Set aside.

3.     Prepare the pigs-in-blanket: Wrap each chipolata in half a slice of streaky bacon (so each sausage is half-covered). Place on a tray and reserve.

4.     Roast the joints: Wrap the turkey and gammon loosely in foil (or leave uncovered for a more browned finish — see tip). Put both in the oven and roast until each reaches a safe core temperature of 75°C. Keep warm and rest before carving. (Cooking time will vary by weight — use a probe thermometer to confirm.)

5.     Parboil the potatoes: Meanwhile, parboil the diced potatoes in lightly salted water for 12–15 minutes. Drain well and allow to steam dry.

6.     Roast the potatoes: Toss the parboiled potatoes in the oil, season, spread in a shallow roasting tray and roast for 40–45 minutes (turning once) until golden and crisp.

7.     Cook stuffing & pigs-in-blanket: Place the stuffing balls on a baking tray and bake for 20–25 minutes until heated through and lightly golden. Add the pigs-in-blanket to the oven for 20–25 minutes as well, until the bacon is crisp and sausages reach 75°C core temperature.

8.     Make the gravy: Whisk 50 g Bisto Gluten Free Gravy Granules into 600 ml boiling water, return to the heat and simmer briefly, whisking, until thickened and smooth. Taste and season.

9.     Carve & serve: Slice the rested turkey and gammon. Serve with stuffing balls, pigs-in-blanket, roast potatoes, seasonal vegetables and plenty of gravy

Christmas Trifle

A festive showstopper Christmas Trifle for 10, layering McDougalls Orange Jelly, Bird’s Custard, whipped cream and gingerbread for a modern twist on tradition using trusted store-cupboard heroes

Serves 10

Ingredients
·        80g McDougalls NAS Vegan Orange Jelly 

·        400ml water

·        300ml mulled wine 

·        100g fresh cranberries, lightly crushed

·        5 clementines peeled and segmented

·        50g Bird’s Custard Powder

·        600 ml milk

·        500 ml double cream

·        25g icing sugar 

·        150g gingerbread biscuits, crushed, plus extra for serving 

·        Candied orange peel or candied cranberries (optional)

·        10 small mint or clementine leaves

Method
1.     Bring the water and mulled wine to the and boiling Stir the jelly until dissolved.

2.     Divide the cranberries and clementine segments between10 glasses then cover with the jelly Chill until fully set (approx. 1 hours).

3.     Whisk the Bird’s Custard Powder with 25g sugar and 100ml of cold milk to paste a paste. 

4.     Heat 500ml milk and bring to a gentle simmer. Whisk in the custard paste. 

5.     Cool quickly (cover to avoid skin forming) and refrigerate until needed.

6.     In a chilled bowl, combine double cream and icing sugar, whip to medium firm peaks soft enough to pipe but stable. Transfer to a piping bag and chill until required.

7.     Pipe a rosette of the fresh cream on top of each custard layer. Sprinkles crushed gingerbread add a few pieces of candied peel or cranberries, and finish with a small mint or clementine leaf.

Paxo Christmas Wrap with Cranberry Dipping Gravy

The ultimate on-the-go festive favourite – a Paxo Christmas Wrap with turkey, stuffing, pigs in blankets and cranberry-gravy dip

Serves 10

Ingredients
1.5L prepared Bisto Gluten Free Gravy 

300g cranberry sauce
10 wraps
150g carrot, grated
150g red cabbage, shredded
800g cooked turkey
250g cooked Paxo Sage & Onion Stuffing
300g Cooked chipolatas wrapped in bacon (sliced)

Method
1. Mix the gravy with the cranberry sauce to make a gravy dressing, then spread this onto the wraps. Reserve the rest for the dipping pots. 
2. Mix together the red cabbage and carrot and place a spoonful of this mix on top of the gravy dressing.
3. Top with the cooked turkey, stuffing, and sausages in bacon.
4. Roll up and serve with side of dipping gravy. 

Our ever-expanding Chefs’ Selections range offers customers a collection of over 300 fridge, freezer and store cupboard essentials to help you create delicious dishes and tempting menus.

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