When it comes to cuisine, do you know your snooty food trends?

We'd only just got our heads round the concept of the cronut (a croissant-meets-doughnut hybrid) when the original creator announced a "new" way to consume milk and cookies – a milk shot in a cookie glass. But whatever happened to the mantra 'if it ain’t broke, don’t fix it?'

 

For those who don’t want to splurge on the latest food fads, we’ve come up with some clever ways to re-create them at home. Put your money away and read our tips for ripping off the latest food trends, on the cheap.

 

Cronut

Who needs to travel to New York to visit Dominique Ansel’s bakery when you can easily stuff your face with a doughnut and a croissant at the same time? Not only will you save money on the flight to America, but it's a great excuse to eat a doughnut AND and croissant. Now, excuse us while we try and work through this insane sugar high.

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Cronut

Ken Hawkins / CC BY-SA 2.0 / Flickr: khawkins04 and Kim / CC BY-SA 2.0 / Flickr: thegirlsny

 

Milk cookie shot

This is the new hybrid creation from the very same New York-based Frenchman Dominique Ansel. But seriously, why do you need a cookie cup? Our recommendation is to shove a load of cookies in a glass filled with milk. We think the result will be the same, non?

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Ramen burgers

Ramen burgers shot to popularity in 2013 when a food market in Brooklyn, New York replaced the bread bun with noodles. But who needs to wait in a ridiculous queue to try one of these creations? Whip up some Super Noodles from the back of your cupboard, wrap them around a burger and hey presto – you’re now part of the food elite.

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Urban foraging

When done properly, urban foraging means top chefs (OK, their assistants) dive into hedges to source free-growing plants and foods to use as ingredients in their dishes. However, we can all play this game by using the office fridge as a hunting ground and scavenging for leftovers that we can re-home at teatime.

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Urban foraging

Kai Hendry / CC BY-SA 2.0 / Flickr: hendry

 

Food v food

The concept of trendy London restaurant Burger and Lobster is limiting your choice to two delicious things. That’s easy to do for any meal. So for breakfast it’s cereal v toast, for lunch it’s sandwiches v soup and for dinner it’s take-out v eating in. Conceptual eating at its best.

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Deconstructed

Top chef Massimo Bottura took inspiration from a lemon tart that fell on the floor to make his signature deconstructed dish. The Italian commissioned customised "cracked" plates and whacked his homage to the dropped dish on the menu of his three Michelin star restaurant Osteria Francescana under the name of "Oops, I dropped the lemon tart". Start a food fight and then serve the results to authentically copy this food trend at home.

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Foam

If you want to make your home cooking look really posh, adding a dollop of foam is the height of fashion. Show off at home by topping off your meal with a few soap suds from the pile of dirty dishes in the kitchen. It may not taste nice but it will make you look ever so chic.

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Dry ice

A favourite of underage discos nationwide, a bit of dry ice adds instant couture to your dish. Just nip down the local school hall this Friday night and fill up a few plastic bottles for the next dinner party you are throwing. When it comes to the big night, whack the mist in a bowl under a few strawberry Mivvis and watch your friends jaws drop to the floor. (We’re kidding. Don’t do this at home.)

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