Cupboard staples and how to use them: Honey

5^th June 2020

Rosamund Kelby

Rosamund Kelby

5 June 2020

Most of us have a jar of honey lurking somewhere in the kitchen cupboards, whether it’s pride of place, ready for our morning sugar hit, or at the back, gathering dust since being bought as a souvenir seven years ago. But aside from the obvious breakfast potential – in smoothies, porridge, baked into your granola or spread liberally on toast – there are many ways to get creative with nature’s golden gift. It doesn’t matter if you picked it up in Greece, bought it in a Welsh farm shop or found it on the shelf in Sainsbury’s: these recipes will fit the bill.

Lorraine Pascale’s Honey Soy-Glazed Salmon with Sesame & Ginger Noodles & Stir-Fried Bok Choy

Honey is quite a common ingredient in Chinese cookery, but if you’re willing to venture beyond the obvious option of honey chicken and the ever-popular teriyaki sauce, the rewards can be even greater. Lorraine Pascale’s honey soy-glazed salmon with sesame & ginger noodles & stir-fried bok choy is a perfect example of Asian flavours at their finest: fresh, fragrant and perfect for a summer evening. Alternatively, herbivores could give Easy Cheesy Vegetarian’s Sticky Soy Aubergine a try.

The Cooking Foodie’s Fig and Goat’s Cheese Salad

You may have used honey in a dressing before, but perhaps not in a dish as exotic as this. The Cooking Foodie’s fig and goat’s cheese salad is a happy marriage of sweet and savoury, packing the perfect balance of fruity and tangy notes. Watch this quick video recipe to upgrade your lunch whilst working from home.

Cassie Best’s Raspberry Honey Flapjacks

Of course, honey also works wonders in cakes and bakes, especially as a natural alternative to golden syrup or treacle. Cassie Best’s raspberry honey flapjacks require only five long-life ingredients; the recipe uses frozen raspberries so you can make them at any time of year, but if you are growing your own in the garden, you might want to throw in the fresh variety instead.

The Body Coach’s Yoghurt Bark

For an even easier fruity treat that’s light on calories, try Joe Wicks’s yoghurt bark. The fitness guru recommends this as a perfect post-workout snack, but it’s equally enjoyable at any time of day, especially when the sun is out. You can use fat-free Greek yoghurt if you are watching your waistline, and the toppings can be changed according to taste or what you have in the cupboard. The bark goes well with a mixture of fruit, nuts and crunchy granola.

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Jamie Oliver’s Hasselback Potatoes with Gorgonzola and Honey

Anyone wanting to promote their roasties need look no further than Jamie Oliver’s hasselback potatoes with gorgonzola and honey. As well as being one of the most beautiful ways to present the lowly spud, the hasselback technique makes for a beautifully crisp and buttery side. The addition of rosemary, creamy cheese and sweet honey make this a plate that would be at home with any roast dinner, and incredibly hard to refuse.

Cafe Delite’s Easy Honey Garlic Chicken

There’s little more satisfying than a well-seasoned crispy chicken skin, and Cafe Delite’s honey garlic chicken makes for a great weekend dish. Check out their video for your Friday night fix.

Cookie and Kate’s Healthy Banana Bread

Sometimes we associate honey with indulgence, but that doesn’t mean it can’t be healthy too. Cookie and Kate’s banana bread combines whole wheat flour with the natural sweetness of ripe bananas to create something which is as wholesome as it is tasty. It’s a great way of using up old fruit, and when you run out of honey, you can also sub in maple syrup.

Gridiron’s English Honey Tart

Fans of treacle tart may be tempted by Gridiron’s honey tart. The London restaurant’s twist on the traditional dessert still uses syrup and treacle, but the hit of honey and the fresh zing of orange and lemon zest would make it a sumptuous addition to any dinner party or the star of any picnic in the park.

Rosamund Kelby