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Juliet Sear’s top food trends for 2023

You might have seen them, you might have heard about them - but have you tasted them? Juliet Sear’s in the kitchen whipping up the hottest recipes for 2023 - including everything from pizza toast, to overnight weetabix. Sit back and feast your eyes on this! 

Juliet sear’s top food trends for 2023

Juliet's Pizza Toast

Serves 1


2-3 fresh Tomatoes

Salt / pepper for seasoning

White Sourdough

A little olive oil

Garlic (optional)

Fresh mozzarella


Marinara sauce

Grated parmesan

A few Basil leaves to serve


1. Drizzle sliced tomatoes with a little lemon and olive oil and season with salt and pepper

2. Brush sourdough with oil or butter if you prefer and toast, griddle or air-fry to crisp. (If you want it garlicky, you can rub a clove of garlic over the toast)

3. Top with mozzarella and with the slices of tomatoes (you can add any toppings you like including pepperoni, salami, prosciutto, mushroom or olives etc)

4. Drizzle with a little olive oil or truffle oil (if you want to be true to the original TikTok by Hailey Bieber)

5. Bake for about 10-12 mins until the cheese is bubbling

6. Warm the marinara sauce and spoon over the toast, add a little parmesan or Italian hard cheese and sprinkle with oregano

7. Bake for a further 5 mins and serve with fresh basil to garnish

Juliet's Green Goddess Salad

Serves 4-6


For the salad:

1 small head green cabbage

1 large cucumber, finely diced

4-5 spring onions

For the dressing:

Juice of 2 lemons (approx. 90ml)

100ml olive oil

40ml apple cider vinegar

2 cloves garlic

Small piece of fresh ginger

1 small shallot

1 medium fresh and ripe avocado

Small bunch of chives or spring onion tops

30g pistachios, cashews or nuts of your choice

Handful of fresh basil leaves (around 12g)

Large handful fresh spinach (around 30g)

20g nutritional yeast

A little sea salt to taste


1. Make the salad dressing in a food processor or with a hand blender until smooth and creamy.

2. Chop the salad base ingredients, very finely shredded and chopped cabbage (or iceberg lettuce if you prefer) and finely chopped spring onions and cucumber.

3. Spoon/pour the dressing into the bowl and coat over the salad with 2 spoons/servers to toss.

4. Serve on it’s own or loaded onto corn tortilla chips.

Juliet's Smashed Potatoes

Serves any amount you desire


Small skin on potatoes

Olive oil





1. Preheat the oven to 180c fan / gas 4

2. Boil the potatoes in salted water until cooked through

3. Drain for a few minutes until no longer steaming

4. Melt the butter and mix with oil and minced garlic

5. Toss the potatoes in about half of the oil mix

6. Place into a large parchment lined baking tray and press/smash down. A glass works best but you could easily use a fork or potato masher.

7. Brush over/pour over the rest of the oil mix

8. Cook for about 30 mins for a light golden result, or for a really crunchy potato cook 50 mins until dark golden and super crispy.

Juliet's Overnight Weetabix

Serves 1


Banoffee Flavour

2 x wheat biscuits

125ml milk

2-3 tsp caramel/salted caramel sauce

1x banana or a handful of strawberries

150g greek yoghurt

2 pecans

Berry Flavour

2 x wheat biscuits

125ml milk




150g greek yoghurt

Vanilla extract



1. Crush up the wheat biscuits and place into your chosen pot/dish

2. Pour over milk and press down with a spoon to create a base

3. Add a drizzle of caramel or whatever topping you like (other great options are jam, Biscoff, Nutella and peanut butter)

4. Add a layer of sliced banana or strawberries

5. Mix in vanilla or honey/maple syrup with the yoghurt, spoon on top and smooth over

6. Finish off by topping with banana, nuts or berries of your choice and a drizzle of sauce, cover and chill overnight. This will keep for 2-3 days.

Spicy Rosé

Serves 1


Rosé wine

Chopped jalapenos or red chillies

Ice cubes


1. Take your favourite bottle of Rosé and pour over ice in a large wine glass

2. Slice up some jalapenos or red chillies (depending on your desired spice level) and add 4-5 slices to give the wine a kick

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