Gen Z Embraces Liver and Tripe More Than Boomers, Says New Food Survey
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Gen Z are using airfryers to breathe new life into classic British grub like liver and onions with a third (32%) declaring modern food too complicated, new research reveals.
Meanwhile, over-60s, who grew up on tripe, are now opting for avocado on toast (79%) – outpacing the so-called health-conscious Gen Z (70%).
The nation’s appetite for classic dishes remains undimmed, the study from Philips has found, with 64% of home cooks regularly enjoying spam – and two out of five (40%) eating kidneys.
Classic British dishes are making a strong comeback to family dinner tables, with Gen Z parents serving up nostalgic favourites to their kids. Liver and onions are part of the revival, with 24% of Gen Z parents cooking it for their children.
In fact, two out of five Gen Z parents (43%) now say they cook classic dishes like corned beef hash for their kids.
Additionally, 38% prepare steak and kidney pie, while one in 10 (16%) are even dishing up tripe and onions to their little ones.
Close to a third (31%) say they regularly improve classic dishes by cooking them in the airfryer, with a similar proportion (32%) insisting it improves their taste.
The study* comes as Philips continues its mission to celebrate all foods, including the old classics, showing how, with care and the right technology, they can be transformed into delicious meals that Brits can truly enjoy.
Philips Airfryer chef, Martin Senders, says: “It’s great to see traditional British dishes making a comeback, with so many Gen Z parents keen to pass these classic meals down to their kids.
“With the help of our Airfryer, these beloved dishes are made even more delicious, enhancing the flavours without losing that nostalgic taste we all love.
“Classics like liver and onion can be quite tricky to get right through traditional cooking methods, but thanks to our innovative RapidAir Technology, you can achieve the perfect crispy texture on the outside while keeping the inside tender and evenly cooked.
“From corned beef hash to liver and onions, it’s all about making these timeless dishes even tastier than we remember – so the next generation can enjoy them too.”
Want to try out a more modern twist on this classic British dish? Foodie and Instagrammer Erash Hancer used his Philips 5000 Series Airfryer and Steamer to share his recipe for a bold, fusion street food take.
Herb-Marinated Liver Bao with Onion Salad, Chips & Gravy
Ingredients
For the Liver:
- 300g lamb or calf liver, sliced
- 1 tsp fresh thyme (or ½ tsp dried)
- ½ tsp salt
- 1 tbsp butter (for finishing)
For the Onion Salad:
- ½ red or pickled onion, thinly sliced
- 1 tsp sumac
- Small handful of fresh parsley, finely chopped
- Zest of ½ lemon
- Pinch of salt
For the Gravy:
- 1 tbsp butter
- 1 tbsp flour
- 200ml beef stock
- Dash of Worcestershire sauce (optional)
- Salt & pepper to taste
To Serve:
- 4–6 premade bao buns
Method
- Marinate the Liver:
Toss liver slices with thyme and salt. Let marinate for 15–30 minutes to absorb flavour.
- Steam the Liver:
Place the liver in the Philips Steam & Fry Airfryer and steam for 7–8 minutes until just cooked through.
- Finish in Butter:
Remove the liver from airfryer and pan-sear in butter for 1–2 minutes per side until browned and rich in flavour.
- Cook the Chips:
Air fry at 200°C for 20–25 minutes, shaking halfway through, until golden and crisp.
- Make the Onion Salad:
Mix sliced onion with sumac, parsley, lemon zest, and a pinch of salt. Set aside to marinate.
- Make the Gravy:
Melt butter in a small saucepan. Stir in flour to make a roux, then slowly whisk in beef stock. Simmer for 5–7 minutes until thickened. Season with Worcestershire sauce, salt, and pepper.
- Steam the Bao Buns:
Add premade bao buns to the Steam & Fry Airfryer and steam for 3–4 minutes until soft and warmed through.
To Serve:
Fill each warm bao bun with slices of buttery liver and a spoonful of tangy onion salad. Serve with crispy chips on the side and a pot of rich gravy for dipping or drizzling.
TOP CLASSIC MEALS GEN Z COOK FOR THEIR KIDS
| 1. | Corned Beef Hash | 43% |
| 2. | Steak and Kidney pie | 38% |
| 3. | Traditional British Trifle | 36% |
| 4. | Liver and Onions | 24% |
| 5. | Tripe and Onions | 16% |
| 6. | Fry-up cooked in dripping | 15% |
| 7. | Spam fritters | 10% |
