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Privacy NoticeWhether it’s something you drizzle over your morning porridge or add to your afternoon cup of tea, honey is an easy way of bringing some natural sweetness to everyday dishes. But far from being a mere addition to the mix, the versatile ingredient can become the centrepiece of a range of meals and is the perfect summertime ingredient thanks to those busy bees collecting pollen and nectar from parks, heathland and gardens. From cakes to chicken to crumbly desserts, honey is ideal for both sweet and savoury dishes alike. So, here’s four delicious recipes that are simply bursting with flavour… Honey and lemon polenta cake MAKES 10-12 SLICES
Honey and lemon polenta cake is a delightful afternoon snack
(Image: Clive Shalice)
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Get exclusive celebrity stories and fabulous photoshoots straight to your inbox with OK!’s daily newsletter. Ingredients For the cake 200g soft unsalted butter (plus some for greasing the tin) 200g caster sugar 200g ground almonds 100g fine polenta 1 1⁄2 tsp baking powder 3 large free range eggs Zest of 2 lemons (save the juice for the syrup) For the syrup Juice of 2 lemons 1 tbsp of icing sugar 4 tbsp honey Method Line the base of a 23cm springform cake tin with baking parchment and grease its sides lightly with butter. Preheat the oven to 180oC/160oC fan/gas mark 4. Beat the butter and sugar until light and whipped. Mix together the almonds, polenta and baking powder in a separate bowl. Add the almond and polenta mixture to the sugar and butter a few tablespoons at a time, followed by 1 egg, continuously beating. Alternate dry ingredients and eggs, until it’s all combined. Add the lemon zest and beat into the mixture. Scrape the mixture into the prepared tin and bake in the oven for about 40 minutes, until the cake is golden and is coming away slightly from the sides of the tin. Remove from the oven to a wire cooling rack, but leave it in the tin. To make the syrup, heat the lemon juice, icing sugar and honey in a smallish saucepan. Boil for a minute, until the icing sugar has dissolved, then remove from the heat and allow to cool for a few minutes. Pour the warm syrup over the cake and allow it to soak in. Leave to completely cool before taking it out of the tin. Honey and soy roast chicken SERVES 4
Honey and soy roast chicken is full of flavour
(Image: Clive Shalice)
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Four delicious picnic recipes to take your alfresco adventures to the next level
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Whip up four sweet and seasonal puddings with a bunch of ripe summer rhubarb
Ingredients 3 tbsp soy sauce 4 tbsp honey 1 tbsp oil 2 cloves garlic, crushed 1 tbsp ginger paste 2 tsp chilli flakes 8 skin-on chicken thighs 1 lime, cut into wedges to serve A handful of watercress (optional) Method Mix the soy sauce, honey, oil, garlic, ginger paste and chilli flakes in a bowl. Pour over the chicken thighs and leave to marinate for an hour. Preheat the oven to 200oC/180oC fan/gas mark 6. Add the chicken with all the marinade into a roasting tin, skin-side up. Cook for 45 mins until cooked through and the skin is crispy. Serve with the lime wedges and watercress, if using. Honey and roast peaches with amaretti crumb SERVES 4
Honey and roast peaches with amaretti crumb makes for a light dessert
(Image: Clive Shalice)
Ingredients 4 large ripe peaches 25g butter Zest of 1 lemon, plus 2 tbsp juice 4 tbsp clear honey 150ml double cream 2 tsp caster sugar 2 tbsp mascarpone 1 tbsp amaretto liqueur 4 small amaretti biscuits Method Preheat the oven to 200oC/180oC fan/gas mark 6. Halve and stone the peaches and place cut-side up in a shallow baking dish. Dot the butter into the cavities. Sprinkle with the lemon zest then drizzle with the lemon juice and honey. Bake for 15-20 minutes until the peaches are tender and beginning to colour around the edges. Add the cream, sugar and mascarpone to a bowl and pour over the amaretto liqueur. Whip into soft peaks. Place the amaretti biscuits into a ziplock freezer bag and bash with a rolling pin into large crumbs To serve, place the warm peaches on serving plates and drizzle with the cooking juices. Spoon the cream on top and scatter with the amaretti crumb. Goat’s cheese and honey roasted fig filo tarts SERVES 4
Goat’s cheese and honey roasted fig filo tarts are a summer delicacy
(Image: Clive Shalice)
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Ingredients 2 large ripe figs 2 tbsp honey A drizzle of olive oil, plus 1 tbsp Sea salt and freshly milled black pepper 1 large red onion, finely sliced 2 tbsp balsamic vinegar 1⁄2 tbsp brown sugar 50g butter, melted for brushing 4 large filo pastry sheets 125g goat’s cheese, crumbled Method Heat the oven to 200oC/180oC fan/gas mark 6. Cut the stems off the figs and slice into quarters. Place them in a small, shallow baking dish, drizzle with the honey and oil, and season well with sea salt and freshly milled black pepper. Bake for 10-15 minutes, until soft and starting to caramelise. Once cooked, remove and set aside. Meanwhile, add the oil and sliced red onion to a small frying pan and sauté. After a couple of minutes, add the balsamic vinegar and brown sugar, stir and continue to cook for 3-4 minutes until soft and translucent. Brush a deep-holed muffin tin with a little butter. Cut each filo sheet into quarters (roughly 20cm squares). Brush the cut filo sheets with the remaining butter, then layer and rotate them in the muffin tin, gently pressing into the base of the muffin tin to shape. Fill the filo tarts with the red onion and crumbled goat’s cheese and top with a piece of baked fig. Return to the oven and bake for 5-10 minutes until the filo pastry is golden and cooked through and the goat’s cheese is melting. For all the latest lifestyle news, sign up to our daily newsletter here. Story SavedYou can find this story in My Bookmarks.Or by navigating to the user icon in the top right.Follow OK! MagazineFacebookTwitterCommentMore OnFood
