Two foodies thrash out the nation's greatest food debates

Pineapple on pizza, custard or cream, and gravy with everything or just on the side: Two foodies thrash out six of the nation’s greatest food debates at the dinner table

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There are two types of people in this world: the kinds who eat the crusts and the kind who leave them.

The people who like dippy ketchup, and the ones who drizzle it all over everything, and don’t even think about telling a smooth-spread fan that chunky peanut butter is better.

So, when the time comes to settle these age-old dinner table debates, at least you know you can always have your own way at Harvester.

With a mouthwatering menu jam-packed with options for every kind of food fan – grill lovers to sweet tooths and veggies to vegans – absolutely everyone is catered for.


Foodies Nicole Trilivas (left) and Becky Freeth (right) thrash out the nation’s greatest dinner table debates

After all, who can argue with an unlimited salad bar?

We know we can’t agree on everything all the time, we asked two foodies to hash out six of the issues that really matter to the nation to see if they can find harmony over their favourite flavours from Harvester.

BLACK PUDDING: YES OR NO?

Becky says: ‘When it comes to cooked breakfasts, go big or go home.’

‘There are certain things that make up a classic cooked breakfast. For me, it’s sausages, beans, eggs and bacon. Then there are the optional extras that turn a good breakfast, into a GREAT one. Like, black pudding, avocado, hash browns. So, if you’re out for breakfast and you’ve already plumped for the hearty, freshly-cooked option then ‘go big, or go home’. It is the most important meal of the day, after all.’

Is black pudding a classic and essential part of the Great British fry up breakfast? 

Nicole says: ‘It’s a no from me.’

‘Personally, I’m not a fan, but that’s the beauty behind Harvester’s unlimited build your own breakfast. From black pudding to vegan sausage—there’s something for everyone.’

CUSTARD OR CREAM?

Becky says: ‘Fluffy cream for the win!’

‘If you’re anything like me, you’re too busy playing musical chairs between the mains and desserts to worry about a piping hot pudding going cold. So, cream is always the safe bet – especially the finger-licking fluffy cream served on top of Harvester’s desserts. That stuff will still taste just as good after a chat at the other side of the table.’

Do you go for cream, ice cream or custard (let’s not even START the hot or cold debate)? 

Nicole says: ‘Why not both?’

‘Why choose between an airy dollop of cream or a ripple of silky smooth custard? I let my dessert dictate the choice on a case-by-case basis. For example, on Harvester’s real dairy ice cream sundaes, the choice is obviously fluffy cream, but on the dark sweet cherry pie, it’s hot custard every single time.’

PINEAPPLE ON PIZZA

Nicole says: ‘Bring it on.’

‘Salty and sweet, pizza and pineapple are the Romeo and Juliet of the food world—everyone wants to keep them apart, but the fact is, they just belong together. Give  this forbidden love a chance.’

Win or Sin? Whether or not pineapple on pizza is acceptable is one of the nation’s big debates

Becky says: ‘It’s a crime against food!’

‘Fruit on pizza should really be a sin – but then we all know how that would end for tomatoes… When it comes to pizza, I’ve always thought it was a crime to put the sweet and juicy taste of pineapple next to savoury ham, especially when you add on mushrooms. Then again, I’ll never say no to gammon and pineapple from Harvester’s char-grill. So, maybe I can be persuaded, Nicole!’

CAULIFLOWER: A CARB SUBSTITUTE OR FIRMLY A VEG

Some view cauliflower as the low fat, low calorie carb substitute we have all be waiting for 

Becky says: ‘Cauliflower’s had a rebrand’

‘Yes, to cauliflower pizza, battered cauliflower, cauliflower rice, cauliflower fritters. All of the above. No, to plain old cauliflower, the boring side veg your mum used to serve at Christmastime. Cauliflower has had a serious rebrand since those days, stepping out of broccoli’s shadow to become the perfect starter, side-dish or guilt-free sub when you’re trying to keep a meal light on the old carbs. The Buffalo Cauliflower starters are so good they could never be bad.’

Nicole says: ‘Don’t turn cauliflower into something it’s not’

‘Poor cauliflower must be going through an identity crisis. Just leave the poor veggie alone. That said, I could possibly make an exception for the Buffalo Cauliflower starter…you try saying no to that garlic mayo dip!’

SWEET POTATO FRIES OR CHIPS?

Becky says: ‘Sweet potato fries are the new go-to’

‘Just when you think you’ve made your mind up on a menu, the waiter pulls out the ‘sweet potato fries?’ card, and you’re like: ‘Yes, bonus option!’ For some reason, it feels healthier and a little more adventurous than bog standard chips, so it’s a total no-brainer. Just make sure the table knows they’re your sweet potato fries. This is not a sharer, guys.’


Chips are the gold standard of potato preparation – but are they bested by their sweet cousin?

Nicole says: ‘Chips are a classic—don’t mess with perfection.’

‘There is a time and place for sweet potato fries, but chips are for any time and any place. Fight me.’

Watch the video below to see what happened when we joined Jordan and Rob having their own dinner table debate at Harvester.

GRAVY BOAT ON THE SIDE, OR SLOSH IT ALL ON TOP?

Becky says: ‘Slop it over EVERYTHING.’

‘Gravy dishes should be swimming in the stuff, I say. None of this, ‘not on the roast potatoes’ craziness. Whether it’s a pie, a rotisserie chicken or a roast dinner, pour the gravy over everything on the plate and don’t spare the steamed veg! Saturate the veggies, if you have to, just make sure there’s enough of Harvester’s speciality chicken gravy to last until the last mouthful.’

Boat or soak? People tend to be in one of two camps when it comes to gravy etiquette 

Nicole says: ‘Keep it separate.’

‘It’s a proven scientific fact* that some foods require more gravy than others—so if you drown your whole plate in gravy, Becky, you’re never going to hit that perfect food-to-gravy ratio. Keep it cute, and keep your gravy on the side.’

(*No, it’s not)

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