Quick ideas
Hot honey
Our polytunnels are brimming with chillies in late summer, making it the perfect time to make hot honey – a sweet, spicy condiment that is gorgeous used in salad dressings, or drizzled on everything from avocado toast to pizza, roasted veg, corn on the cob and so much more. This will make 1 small jar.
Cook's notes
You can use any chillies. We used a mix of red and jalapeno, and you can use more or less depending on how hot you like things. Leaving the chillies in will also mean it continues to get hotter as time goes on.
Ingredients
- 200g honey
- 1 jalapeno chilli, finely sliced
- 1 small or ½ medium-large red chilli, finely sliced
- 1 tbsp apple cider vinegar (or red wine vinegar)
Method
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Step 1
Add the honey and chilli to a saucepan and heat on a low heat. Bring up to a simmer, then turn the heat off. Stir in the vinegar.
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Step 2
Let the honey sit for 10-15 minutes. Taste test and see if it’s at your desired spice level. If you don’t want it to get any hotter, strain the honey through a clean sieve into a clean jar. Alternatively, leave the chilli in if you’re happy for it to get a bit hotter.
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Step 3
As we’re using fresh chillies, store in the fridge and use within a couple of weeks.