As consumers travel ever more, a report by Sainsbury’s says our food tastes will become more exotic.

But we will also adopt a make-do-and-mend attitude reminiscent of the 1950s, says the Future of Cooking report.

Here’s a recipe that combines that English standby rhubarb with a more Chinese approach to food.

Pan fried duck with rhubarb and ginger sauce (Serves 4) 4 duck breasts, skin on 4tbsp honey 125g rhubarb, finely chopped 50g dried cherries 1tbsp ground ginger 300ml orange juice 300ml rose wine Pre-heat the oven to 200C, 400°F, Gas Mark 6. Heat a frying pan, add the duck breast, skin side down and fry until the skin is crisp. Transfer to an ovenproof dish, keeping the pan and the fat for later.

Pour two tbsps honey over the duck and roast in the oven for 10-15 minutes, or until cooked to your liking.

Remove the duck from the oven, reserving the juices, and allow to rest for five minutes.

Add the rhubarb, dried cherries and ground ginger to the frying pan that you used to cook the duck and cook for one minute. Remove from the pan and set aside.

Pour the orange juice and wine into the frying pan and bring to the boil for about 10 minutes, reducing the liquid.

Add the juices from the duck and the remaining honey, and bring back to the boil. Reduce to a sauce consistency, then return the rhubarb and cherries back to the pan for one minute.

Serve the cooked duck with the rhubarb, cherries and sauce.