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As the rise of Technology has progressed, people have seen a large increase in the development of apps that you can download onto your phone, specifically set out with the task of delivering food straight to your door. These apps are hugely popular with Deliveroo, to Just Eat and Uber EATs. Since Deliveroo has started, it has reached out to around 6 million customers and delivers food from over 10,000 restaurants. These numbers reflect the sedentary stance people are taking towards food in this modern age, with Deliveroo’s reported value sitting at a very comfortable $2 billion dollars.(Expandedramblings)

With companies providing lovely food  to your door,  companies are also offering meals that come unprepared and ready to be made by the customer. Without having to leave their home buy the ingredients and find a recipe that they enjoy. This way of cooking is stress free, provides the client with healthy and easily made food  that also teaches them how to cook good food. This market has really taken off with HelloFresh and Mindful Chef both doing very well.  HelloFresh has apparently 33% of the US meal-kit market suggesting its popularity.(Expandedramblings)

Both these types of deliveries are becoming more and more popular as people become too lazy to leave the house in search of good food. There is such a broad choice in the food market, with food being something that people almost feel emotionally attached to what they are consuming. There  is also more of a desire to try something new and possibly move away from the same company every time, whether its HelloFresh or Deliveroo to UberEats or Mindful Chef.

The food marketing done nowadays is moving away from television adverts and moving more towards social media campaigns. Hellmans for example, has teamed up with start up restaurants to both promote the small business and Hellman’s mayonnaise. I saw the advert which promoted the restaurants food as well as the Hellman’s mayonnaise.  The hashtag #realfoodtour was promoting both Mayonnaise and the small businesses. This type of marketing campaign has deemed very successful as it not only shows people how to combine the condiment to certain foods it also shows the support that Hellmans has for much smaller companies that would likely benefit from its inclusion within the campaign.

Developments in technology have also impacted making food without the need of people anymore. Moley robotics has developed the world’s first robotic kitchen, with robotic hands doing the cooking. Recipes are uploaded on to the system and then the food is prepared without the need to do anything. Although this is far off from becoming a mod con for everyone the concept is there and could become our future, with no need to even pick up a kitchen appliance or tool.

Below is my next recipe, a seafood stir fry that does not disappoint –


  • 1 X  Mixed Vegetable stir fry (can be bought from any supermarket)
  • 2 X Udon noodles
  • 1 X Frozen prawns
  • 1 X Squid rings
  • Garlic finely chopped
  • Chilli Flakes
  • Coconut milk 1 can

Method –

  1.  Heat frying pan or wok if you have one, add coconut oil to the hot pan followed by the frozen prawns, they should sizzle as they hit the hot oil. At this point also add a pinch of chilli flakes if you prefer a hot stir fry although be careful as the chilli will become hotter the earlier you add it.
  2. Sprinkle in the diced garlic and ensure the prawns cook through until they are pink. Add some of the coconut milk and simmer for another minute.
  3. Add the vegetables and stir through ensuring that the heat evenly spreads throughout the food, at this point add the squid rings which are precooked and need to be heated up within the mix
  4. One could add a premade stirfry sauce at this point. they are usually very flavourful, with a range of different options from black bean to sweet chili, as well as original chinese stir fry sauce.
  5. Add the noodles, if you like the noodles slightly crispy, turn up the heat and stir the noodles for 30 seconds or so to crisp up the noodles.
  6. Serve straight after cooking with some additional coconut milk if the chilli is too hot, I always find it adds a little extra flavour.