The summer trends hotlist … tomato ketchup’s got competition

Guardian journalism is independent. We earn a commission if you buy something through an affiliate link. Learn more. From savoury pastries and chilled reds to cherry overload, discover what’s fresh and what’s become just a bit stale Savoury millefeuilles (above)Elegant savouries are all the rage on menus right now, for example, at Planque, which has a chanterelle and radicchio millefeuille with comte sauce. Think fancy deconstructed vol-au-vents with modern gastronomic flair. MisugaruThe roasted Korean multi-grain powder, which mixes ingredients like toasted rice, barley, millet, and sesame seeds, adds a moreish, nutty, malty creaminess to baking. Also delicious as a drink. Smacked cucumber ketchup at The Mulwray in Soho, London; pickled onion ketchup from Epicuriosity; kimchi ketchup from Chimac; gherkin relish from Halen Mon – the essential condiment for all discerning barbecues this summer. Chicago tavern-style pizzaA super-thin, square cut base with toppings such as Italian sausage, Chicago-style sweet tomato sauce, pepperoni and pickles. Try it at Short Road Pizza, east London, on Tuesdays only. Brasserie boozersBlurring the line where raucous boozers meet Gallic brasse