As with wine and olive oil, the nuances of a honey depend on environment, in this case the dominant flora in the area of the hive, say heather of lavender. Where relevant, I’ve suggested particular honeys to use in these recipes but, as a guide, the light varieties, such as acacia, clover or orange blossom, combine well with the similarly delicate and aromatic flavours, such as vanilla, mild dairy and hints of citrus. Robustly flavored honeys – heather, chestnut or buckwheat, for example – will add heft and depth to a dressing or glaze, so marry them with the bolder flavours of chilli and spice, garlic, roast meats and strong cheese recipes.
Rye grain and barley porridge with spiced apples and bee pollen
Rye grain and barley porridge with spiced apples and bee pollen
This warming, wholesome porridge is dairy-free, but it can be made with cow’s milk and butter, if preferred. If you forget to soak the rye grains, simply simmer them in water for ten minutes before proceeding. Serves 4 Ingreedients:
125g rye grains125g barley flakes50g jumbo rolled oats600ml unsweetened almond milkA generous pinch of sea salt15g coconut butter2 firm eating apples, such as a Cox or Orange Pippin, cored and sliced½ tsp ground cinnamon2 tbsp honey, plus extra to serve2 tsp bee pollen
Method:
Fennel, Caerphilly and chestnut salad with a honey dressing
Fennel, Caerphilly and chestnut salad with a honey dressing
This is a delightful salad of crisp, salty, sweet and hot contrasts, made with bold chestnut honey. Feel free to substitute a similar cheese, such as Berkswell, Parmesan or hard goat’s cheese, for the Caerphilly, but make sure it is free of animal rennet if serving vegetarians. Serves 4 Ingredients: For the dressing:
2 tbsp chestnut honey1 tsp Dijon mustard2 tbsp lemon juiceSalt and black pepper6 tbsp olive oil
For the salad:
2 tbsp walnut halves2 fennel bulbs, trimmed and halved, any fronds chopped and reserved2 tbsp olive oil180g cooked chestnuts (vacuum-packed is fine), roughly chopped½ tsp dried chilli flakes1 tbsp chestnut honeyLarge handful of rocket leaves120g Caerphilly cheese, shaved or finely sliced
Method:
Griddled Vietnamese-style pork patties with lemongrass, honey and sticky rice
Griddled Vietnamese-style pork patties with lemongrass, honey and sticky rice
Incredibly simple to make, these aromatic patties with sticky rice and fragrant herb salad are wonderfully evocative of the bustling streets of Vietnam. Nuoc cham is a zippy dressing and dipping sauce that’s widely used in traditional dishes. Serves 4 Ingredients:
250g Thai sticky rice2 garlic cloves, peeled and finely chopped1 red chilli, deseeded and finely chopped2 lemongrass stalks, ends trimmed, outer layers removed and soft inner finely choppedThumb-size piece of fresh ginger, peeled and finely chopped3 ½ tbsp mild honey4 tbsp fish sauce600g pork mince Juice of 1 lime3 tbsp rice wine vinegarLarge handful mint Large handful coriander1 tbsp groundnut oil½ cucumber, sliced150g bean sprouts60g roasted cashews, crushed
Method:
Roast chicken with thyme, garlic, lemon and honey
Roast chicken with thyme, garlic, lemon and honey
This deeply savory dish with its honey – and lemon –spiked gravy and sticky vegetables, served on a bed of soft polenta with steamed winter greens, makes a delicious and satisfying kitchen supper. Serves 4 Ingredients:
2 large lemons; 1 zested and juiced and 1 sliced2 garlic cloves, peeled and crushed4 sprigs thyme, leaves stripped and chopped, plus extra to serve3 tbsp honey2 tbsp olive oil2kg chickenHandful of small shallots, peeled300g baby carrots, scrubbed, tops left on300g baby parsnips, scrubbed and trimmedSalt and black pepper200ml chicken stock
Dark chocolate mousse with honeycomb and crushed hazelnut praline
Dark chocolate mousse with honeycomb and crushed hazelnut praline
This exceptionally intense, dairy-free chocolate mousse is made with just a handful of simple ingredients, layered in glasses with a salty-sweet nut praline. The result: a rich, sophisticated pudding that’s perfect for a dinner party. Serves 6 Ingredients: For the praline:
Sunflower oil, for greasing100g blanched hazelnuts2 tbsp light brown sugar2 tbsp honeyA large pinch of fine salt
For the mousse:
300g of 70% dark chocolateLarge pinch of fine salt2 tbsp runny honey2 tsp vanilla bean paste or vanilla extract100g honeycomb, broken into pieces
Honey, orange and rhubarb shrub cocktail
Honey, orange and rhubarb shrub cocktail
A shrub is a fruit and sugar syrup, perfect as a fragrant cocktail base. Here, the sugar component is honey and the fruit is shocking-pink rhubarb with a hint of orange. Top up with sparkling water, ice and perhaps a shot of bourbon, if you like. Makes 10-12 servings Ingredients:
400g rhubarb, trimmed and roughly chopped150g blossom honey½ vanilla bean300ml freshly-squeezed orange juiceIce cubes and sparkling water, to top upBourbon, optionalRhubarb shavings and pared orange peel, to decorate
