People always ask me about the 10 ten food trends for the coming year. My prediction is that it's going to be an interesting time with "flexitarian" Cuisine – but more of that in coming weeks - what I have done for you though is put together the top 10 flavour partners for bartlett mitchell for the coming year. 

Here are bartlett mitchell's top 10 tips for wonderful cooking...

1. Ginger & Rhubarb
This spicy sourness complements beautifully rich duck and gives a twist to classic desserts.

2. Roasted Cumin & Chickpeas
A combination to use all year round, the earthy, Middle Eastern flavours of roasted cumin and chickpeas are delicious in more traditional curries and tanginess – great for a spicy houmous with cumin roast lamb.

3. Black Peppercorns & Citrus Fruit
A surprising blend of warm pepper and bitter sweet citrus, for lively fish carpaccios, or stimulating zesty fruit desserts and ice creams.

4. Herbes de Provence & Chorizo
A duo infused with all the heat and arid aromas of the Mediterranean. This pairing harmonises the spice of chorizo with the fragrance of herbes de Provence. The blend brings strength of flavour to simple chicken dishes or salads.

5. Mint & Courgette
Two old favourites with seemingly endless versatility, mint and courgette provide a delicately fresh and fragrant combination in many cuisines from Italy to the Middle East. Great with salads and pasta – refreshingly original recipes.

6. Dill & Beetroot
The distinctive flavours of Northern Europe; familiar, with a hint of intrigue. The sweetness of dill blends perfectly with the earthy beetroot. A perfect combination with salmon – smoked or fresh – and a touch of crème fraiche.

7. Bay leaves & Preserved Lemon
A glorious taste combination from the Mediterranean; tangy and aromatic, which can be used in both sweet and savoury dishes. The duo works well with pan-fried fish or chicken, and will add a new dimension to cakes, sorbet and desserts.

8. Fennel Seeds & Orange
This bitter sweet blend is surprisingly versatile; consider a rich dark chocolate mousse with orange zest and fennel seeds, or a fresh tangy dressing for a halloumi and watercress salad.

9. Caraway & Bitter Greens
A striking balance of distinctive flavours. Caraway tames the bitterness of the greens for hearty chicken dishes and deliciously different accompaniments.

10. Chilli & Edamame
The balance of hot chilli against sweet, fresh edamame is a centuries-old favourite in Asian cuisine which is riding a new wave of popularity in Europe. Use with coriander, ginger and lemongrass, in stir fries or salads for an exciting experience