Step up to the plate: The food trends of 2015

Prawn cocktails are to food what flares were to fashion.

Waldorf salad and double denim, black forest gateau and brown suits – all good in their time but date quickly when you look back.

Unless you're tuned in to that kind of thing, you don't realise how trend driven food is. But even in our own homes as we graduate from the chip pan to the wok, we're adhering to the laws of food fashion.

This year is set to be no different. We've tapped in to the up-and-coming foodie trends to get your palette prepared for 2015. So pop down your pesto and quick-step away from the quinoa – here's what's set to be hot out of the kitchen.

l Our vegetable of the year is the small and peppery radish. Usually relegated to the occasional salad, the underused and super delicious root veg is delicious when baked alongside carrots and parsnips, and is perfect made into chips. They're low on carbs (not that we're counting), so if you're looking for something a little bit lighter than a potato, radish is your new best friend. Chuck a handful in a stirfry for a crunchy bite. Radical!

l Every man and his dog has been a cupcake connoisseur of late. Fancy frostings and complex refinement has taken the lowly baked treat and turned it into a piece of fine art, with brides swapping the traditional wedding cake for stacks of the tiny treats. Well, things are set to change. Prepare for your friends to set up their own little cookie baking business on Facebook – goodbye cupcakes, now flat is all that.

l Viva España! Forget your faithful Indian, your cherished Chinese and your pizza and pasta; Spanish food is the dish of the day. Think rich sauces, vibrant colours, tasty spices and fresh poultry and seafood. Invest in a paella pan and it'll be the best decision you make all year. Maybe you'll want to defy the trend, but once you tuck in to that homely, fluffy goodness you'll forget how uncool it is to be cool. Mmm . . . smoked paprika!

l You'll be pleased to hear that villain diets are out. We're turning our noses up at eating regimes that say bread is a definite no-no and you daren't clap eyes on carbs. This year, it's not about good and bad foods, hero snacks and super-villains. It's about eating well and in moderation. Don't be ashamed to have a little bit of what you fancy, just make sure your diet is balanced and that you're getting enough exercise. Food is feel-good, don't deprive yourself, just stay balanced.

l It's great to eat local, and regionally sourced food feels like the right choice when it comes to grocery shopping. But, nutrients wise, it's better to eat what's seasonal rather than what's local. It's a constant battle between what's more environmentally friendly (which needs the fewer miles in a truck to reach you) and what's more nutritious. This year, we're focusing more on putting the best food possible in our bodies. Shop British, and shop for what's good right now.

l Enough about food for now, here's the good stuff: cocktails. Snazzy, super-fangled 10 ingredient drinks with sparklers served in posh glasses are done. Instead, we're looking at an uprising of simple and delicious drinks with three or fewer ingredients. James Bond's favourite, a classic Martini, is a great choice – a simple gin and vermouth served with an olive. Shaken or stirred, that's up to you. Ours is an old fashioned Old Fashioned, please.

l It's a sad fact, but one that can't be ignored; honey, we have a problem. Bees are on the decline, and until we turn things around and start taking better care of our countryside, they'll soon be disappearing. As a tasty alternative, maple syrup can be used for sweet treats. Help save the bees by buying organic foods and using organic products in your own garden. Every little helps.

l We've got maple syrup for sweetness, but sour tastes are going to feature heavily in eateries this year. Everything from drinks, puddings and sauces are set to receive a little kick, so stock up on vinegar and mustard to prepare your own dishes from the tangy trend. Make your own pickled shallots or throw a handful of jalapeños in your burrito. Get zingy and stay ahead of the culinary curve!

l Seeds can be a great source of protein, fibre and omega-3 fatty acids. A surprisingly good source of these comes in the form of hemp seeds. We know what you're thinking, but no, it's not that kind of hemp – you're not at risk of any weird effects. In fact, the nutty and tasty seeds can be sprinkled into porridge or over a salad to add a different dynamic. Perfect for vegetarians and vegans, this one.

l Fruit yoghurts are so two-thousand-and-late. Bizarre as it may sound, vegetable yoghurts are going to take over this year, if you're brave enough to suspend your belief and give it a whirl. Beet, carrot, parsnip and other root veg make for particularly tasty tidbits, with tomato complementing the creaminess beautifully. Sounds a bit strange as we're so used to strawberry, but veg yoghurt is on the up. Mark our words and grab a spoon!