Dhruv, who founded his own British artisanal charcuterie producer Tempus Foods, tells The Daily Mail: ‘There is always way too much food on the board, which means no one really finishes any of it and it goes into the bin, what a waste,’ he says.

‘And I really wish people would stop making those charcuterie roses using wine glasses.

‘Those wine glasses never end up being washed properly and then you’re sitting there sipping your wine and wondering why it smells like salami.’

Not everything needs a blanket

Liliane Nguyen, co-founder of vodka brand Mothaibasaid pigs in blankets have become trendified after noticing an unsettling number of foods ‘in blankets’.

‘Today alone I’ve seen mozzarella sticks in blankets, halloumi in blankets, mac and cheese bites in blankets, vegetables in blankets,’ she complains.

‘Sainsbury’s has pickles in blankets and a pig in blankets-stuffed whole chicken.

‘I love pigs in blankets but not everything needs a blanket.

‘Some of the supermarkets are even doing it as a crisp flavour.’

Put hot honey on hiatus

Dhruv and Chef Jonathan Hope of Scottish miso and shoyu brewery Slow Sauce both balk at the thought of hot honey making its way into any Christmas foods.

Hot honey has been around for some time, but over the last year, it began creeping into all manner of foods as it became trendy on social media.

‘I hate it when I order a classic pepperoni pizza and it comes slathered in hot honey, it makes everything so sickly,’ Dhruv says.

Jonathan points out that most mass-produced hot honey usually doesn’t undergo the long fermentation process that made the product popular in the first place.

‘The hot honey you often find on the shelves is just honey that’s had some chilli flakes in it – real hot honey is fermented with fresh chilli, sometimes even garlic and onions to impart even flavour.

‘The end result is sweet yet fiery, a combination that isn’t sickly at all,’ Jono explains.

Miso isn’t a must-have

Jonathan is also less than impressed with mass-produced miso honey or butter products, which often have very low miso content or use poor quality miso.

Fermented foods like miso and kimchi have only become popular this year, and while Jonathan is quick to point out that good quality ferments are worth investing in, these specific products often aren’t.

‘Lots of supermarkets will just use a tiny amount or low-quality miso so they can slap the word on their packaging and charge extra,’ he says.

If you do want miso butter, Jonathan encourages people to make their own using the best miso they can afford because ‘it makes a huge difference and you can adjust it to your liking’.

Avoid the air-fryer

Britons went mad for air fryers in 2022 and this adoration for the kitchen appliance has only continued to rise – and with it, the proliferation of food made specifically for it.

But

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