Kippers fell out of favour along with flares after the 70s — but the breakfast staple is making a comeback.

Waitrose reports an increase in sales over the past year.

Now, more than ever, retro foods are top of our shopping lists.

Morgan Griffiths, of trends agency thefoodpeople, says we are digging out gran’s old cookbooks to learn how to reduce our waste – and even politics is shaping the way we shop.

Brexit has seen a focus on people returning to traditional foods such as rhubarb, as they fear price rises,” he added.

“We’re seeing a resurgence in boiling bones to make broth. And there is a vegetable butcher in Harrods who shows ways of using parts of veg we used to throw away.”

So what other old-fashioned foods are coming back in vogue?

Angel Delight

Angel Delight is a big hit with Simon Cowell

 

It is alleged to be Simon Cowell’s favourite food – and now sales of the pudding are on the up after it was relaunched last year in ready-to-eat pots.

Sales surged 30 per cent in the six months to January last year.

Rhubarb

Rhubarb has been used in a lot of modern gins

The drinks industry using this vegetable to flavour gins has boosted its popularity.

Warner Edwards created one of the first rhubarb gins and saw sales rise 355 per cent in a year.

Supermarkets have recorded a 350 per cent increase in people searching for rhubarb products online.

And industry experts believe part of its popularity is because people want to buy British ingredients.

Sweets

Retro sweets such as parma violets have risen in sales

Retro sweets are taking a bigger bite of the confectionery market.

Sales of lemon sherbets have soared by 176 per cent to £4million, rhubarb and custard are up 99.4 per cent to £3.9million, and sales of parma violets and pear drops have doubled to £1.26million and £1.4million respectively.

Gareth Davey, of insight firm Kantar, said: “The younger population have been brought up on sweeter flavours, so when they choose retro products, it tends to be things like sherbets.”

Bone broth

Bone broth has went down a treat with Hollywood actor Gwyneth Paltrow

Thanks to Hollywood star Gwyneth Paltrow hailing it as “winter’s miracle detox drink”, bone broth is back in favour.

Salma Hayek is also a fan. She said: “I think it is very good to keep yourself young.”

And Halle Berry swears by it. She said: “You can go to the butcher and get bones for free. Boil them for 24 hours and drink the broth. It’s so full of collagen it’s crazy.”

BOOSH bone broths, launching in Ocado, have already been simmered for more than 16 hours.

SodaStream

SodaStream's have become an item for the conscious soft-drink drinker

Young buyers are ever more aware of how their choices impact on the environment and that has led to a rise in SodaStream sales.

They fizzy drinks makers are more eco-friendly than buying ready-made varieties as the bottles can be re-used.

Marketing expert Annette D’Abreo said: “Sustainability, plastic reduction and carbon footprint are hot topics.”

As an added bonus, soft drinks lovers get the thrill of firing fizz-giving CO2 into their freshly made favourite tipple.

Semolina

Semolina has full of vitamin B and zero fat

 

Health food enthusiasts love the fact that semolina is rich in dietary fibres and vitamin B and has zero fat.

It also digests slowly – which helps to reduce food cravings, making you feel fuller for longer.

Offal

They were all the rage in Victorian times and last year Waitrose re-introduced sweetbreads back to its shelves.

The classic dish – made from throat and pancreas glands – has given the forgotten cut of meat a hip millennial makeover with the help of top chef Heston Blumenthal.

Other types of offal, such as tripe, heart and tongue, are flying off butchers’ trays, thanks to their low cost and high vitamin content.

Fondue

Fondue was a big favourite in the 70s

Another 70s favourite was fondue – and it’s back, big time.

According to an Oxford University study, the fondue’s potential as a sharing dish and conversation piece is part of the attraction.

Researchers also considered whether the fact the comfort dish comes from Switzerland, a small thriving nation outside the EU, also appeals to those with post-Brexit fears.