Celebrate brighter evenings with a refresh of your recipe repertoire. Try something new with our guide to 2026’s most exciting flavours, plus fill your basket with spring’s must-have buys.

Flavour forward

Who knew the people of Wales went so wild for a pickle? In our recent flavour survey, we found Welsh foodies are most excited to try Picklish recipes this year. Find out how to add some big pickle energy to your recipe repertoire in 2026 with our video tips.

Find your flavour

ON YOUR RADAR

Michelin-quality marinades, on a Monday

Gymkhana’s jars of joy give you the same exquisite, Michelin-starred flavours as its restaurant, without having to leave the house. Whip up creamy chicken butter masala or another of our stellar shortcut Gymkhana recipes.

Cook perfect Indian food in a flash

DINNER TONIGHT

Fattoush full of flavour

A case study in fricy deliciousness – a small dose of Ottolenghi’s pomegranate and rose harissa paste takes this salad to floral, aromatic heights. It’s one you’ll want to keep in your weeknight arsenal.

Make fattoush-style salad with feta

SIP OF THE WEEK

High on the hills

Made exclusively for Waitrose by one of Austria's top winemakers, this dry white has orchard and tropical fruit flavours, and a hint of spice. It's perfect with seafood or spicy Asian dishes alike.

Shop No.1 Grüner Veltliner

This week on Dish

Dining isn’t always straightforward for comedian Harriet Kemsley, thanks to multiple allergies and an aversion to tomatoes, but she loves Diana Henry’s recipe for golden aubergine with purple sprouting broccoli.

Get the recipe

SHOPPING

Things we're buying this week

SHOPPING

Things we're buying this week

Content producer Marina Rabin shares what’s going into her basket this week

Emily Seaweed Crisps

’“Though they look slightly extraterrestrial, these seaweed crisps are covered in tapioca to create a moreish, prawn cracker-esque crunch. My personal record is eating six bags in one sitting.”

Shop seaweed crisps

Tap Social beers

“Tap Social creates employment and training opportunities for prisoners and prison leavers, but it’s not just social justice that tastes good. Their hazy pale ale has a delicious pineapple muffin flavour, while the IPA is juicy and tropical.”

Shop Tap Social

Ottolenghi Madagascan Vanilla & Miso Caramel Ice Cream

“This is a fixture in my freezer – the addictive miso-salted caramel combo makes it hard to resist eating the whole tub. If I’m feeling particularly posh, I’ll douse it in coffee for a sweet-umami affogato.”

Shop Vanilla & Miso Caramel Ice Cream

Good Phats Organic British-Grass Fed Ghee

“Ghee is a clarified butter that’s beloved in Indian cooking for adding depth of flavour. Use it anywhere you’d normally reach for butter or oil to add a butterscotch-like richness.”

Shop Good Phats Ghee

IN MY BASKET

Cooks' Ingredients Makrut Lime Leaves are Lucy Battersby's spring hero

Waitrose Food’s food editor loves using these citrussy leaves in everything from puds to marinades. Try them in these spicy prawn tacos with rhubarb & scotch bonnet salsa.

“The beautiful, citrussy fragrance that makrut lime leaves give off during cooking is magical. I love adding them to creamy desserts, allowing their perfume to infuse into the mixture to give a fresh, zingy yet subtle flavour. Makrut lime leaves are used a lot in South East Asian cuisine, where they are often added to savoury curries, soups and marinades.”

Shop Cooks' Ingredients Makrut Lime Leaves

Pages and pages of flavour

Waitrose’s April celebration of all things flavour continues over in this month’s issue of Food magazine – pick up a free copy in store with a My Waitrose card.

Join the club