As the weather turns, this dish brings exactly the kind of warmth and comfort the season calls for. The chicken is baked with a Middle Eastern-inspired spice blend, and honey and walnuts are added for the final 10 minutes. This gives the honey time to glaze and caramelise while the walnuts toast, adding welcome sweetness, crunch, and depth. Butterflying the chicken results in a faster roast and succulent, evenly cooked meat. Alternatively, you could use a whole chicken or leg and thigh pieces, adjusting the cooking time accordingly.
This one-pan dish is aromatic yet light – and simple enough for a week night yet impressive enough for company. Go gently with the saffron to avoid it dominating, but it’s well worth including, along with fenugreek (methi). If fenugreek isn’t available, a small pinch of ground fennel seed with a touch of curry powder gives a similar gentle bitterness and warmth. Fenugreek seeds are exceptionally hard, so buy them ground unless you have...
The British Beekeepers Association (BBKA) is proud to announce the celebration of National Honey Day on 21st October, a nationwide initiative to spotlight the golden goodness of local British honey and the dedicated beekeepers who produce it.
This year’s theme is simple and powerful: Buy Local Honey!
Whether from a neighbourhood beekeeper, farm shop, market stall or independent retailer, choosing local honey supports British bees, biodiversity, livelihoods and the craft of beekeeping.
“We want everyone to experience the joy of tasting the spring and summer through honey. Each jar of local honey tells a unique story - of flowers like hedgerow bramble, clover, heather or lime - and the weather that shaped the season,” said Diane Drinkwater, President of the BBKA.
Despite the UK’s rich beekeeping heritage, only around 14 per cent of the honey consumed domestically is produced here.
This year has been marked by exceptionally hot an...
This ice cream delivers a strong honey flavour and pops of cinnamon from honey and oat crunch clusters running through it. There are a couple of stages to the recipe, but none are difficult, and the end result is absolutely worth it for the kind of pudding that feels homemade in the best way. Whipped cream and egg whites are folded through a custard base, meaning the ice cream stays soft enough to scoop straight from the freezer.
Serves: 8 - 10 Preparation: 50 minutes + freezing
Ingredients
Honey Oat Clusters 80g Whole rolled oats 80g Honey 40g Butter ¼ tsp Salt 2-3 tsp Ground cinnamon
Ice Cream 5 Eggs, medium, separated 150g Honey 375ml Double cream ¼ tsp Salt 1 tsp Vanilla extract or paste
Tip: Use sweet cinnamon (cassia), for a more aromatic cinnamon flavour
Method
To make the oat clusters, melt the butter in a pan on low heat, then stir in 80g honey, ¼ tsp salt, and 2–3 tsp of...
