This year saw us stocking up the pantry with some weird and wonderful ingredients. Whether foraged or farm grown, free or fiendishly expensive; from the succulent meat of the Mangalitsa pig – the "Kobe beef of pork" – to the electrifying delight of buzz flowers dropped into cocktails, to whipping up eggless meringues with the magical properties of "Aqua faba," these are the ingredients that got us excited in 2016. Decide what you'll be taking with you through to 2017.
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.