I think honey, a natural miracle we take for granted in a world overflowing with refined sugars, deserves a little celebration, and this week's star recipe, a gloriously sticky cake, does it in style. Serve with a dollop of heavenly iced honey nougat – and don't forget to raise a honeyed peach co*cktail to those hard-working bees.
And while we're on the subject, those same bees need our help – populations are in decline. Without them, not only will there be no more honey, but not much in the way of fruit and veg either, as honey bees are thought to be responsible for more than 80% of pollination in this country. Seek out local honey producers for these recipes, and to find out more, visit friendsofthehoneybee.co.uk for information on everything from planting a bee-friendly garden to funding research into the problem.
A celebration honey cake
Jewish people traditionally eat honey and apples to celebrate the New Year. This moist, sticky cake has been made even more celebratory by the addition of a little brandy and dried fruit, and it gets better after a few days. That's if you can leave it!
RuthJandSarahN, veggischmooze.blogspot.com, via GuardianWitness
Serves 10-12
225g plain flour
¾ tsp bicarbonate of soda
1 tsp ground cinnamon or mixed spice
1½ tsp ground ginger
120g butter or dairy-free margarine
80g honey
60g golden syrup
120g fairtrade soft brown sugar
125g dried fruit of your choice
Zest and half the juice of 1 unwaxed lemon
100g chopped pecans/pistachios (optional)
2 organic free-range eggs
4 tbsp milk or soya milk
2-3 tbsp brandy (optional)
1 Heat the oven to 170C/335F/gas mark 3-4 and line a 20cm cake tin.
2 Sift the flour, bicarb and spices together in a large bowl. Put the butter or margarine, honey, golden syrup and sugar in a medium saucepan and melt together over a gentle heat, then leave to cool.
3 Stir the dried fruit, the grated zest of the lemon and the juice of half the lemon into the pan, plus the chopped nuts if using. In a separate jug beat the eggs with the milk and the brandy, ifusing.
4 Once the mixture in the pan is cool, combine it with the egg, then quickly add it to the bowl of flour. Mix briefly, just until there are no lumps of flour, then pour into the prepared tin and place in the middle of the oven. Bake for about 1 hour and 5 minutes or until firm on top.
5 Cool in the tin for about 20 minutes, then turn out on to a wire rack and leave to cool completely.
Caviar of aubergines with honey and rosemary
This really is a taste of Provence; I make it whenever aubergines are plentiful and in season, and I buy jars of it when in France to bring home for adding to soups and vegetable lasagne. The honey gives a sweetness that counteracts any bitterness from the aubergines. Serve on toasts as a canape or as a dip; it keeps well in sterilised jars.
leftoverliz via GuardianWitness
Makes 1 small bowl
2 large aubergines
4 stalks rosemary
4 tbsp olive oil
4 dessertspoons honey
2 garlic cloves, well minced
2 pinches each of salt and pepper
1 Heat the oven to 180C/350F/gas mark 4. Halve the aubergines lengthways and cut criss-crosses in the flesh. Lay a stick of rosemary on each half.
2 Mix together half the honey and oil plus the garlic and seasoning and then pour it over the aubergines. Roast for 30-45 minutes in the oven until the aubergines are completely tender.
3 Remove the rosemary, scoop out the flesh and blitz in a blender with the rest of the oil and honey to make it unctuous. Season to taste.
Nougat glacé
I learned this recipe peering over the shoulder of my friend and favourite cook, Val. The secret, of course, is in the lavender honey: perfumed and rich, but not cloyingly sweet, I'd be genuinely impressed if someone identified it as the mystery ingredient that makes this dessert so special. If you can't find it, try other variations until you discover the realthing. Adding to the thrill of this dessert's luscious taste and texture is that it's dead easy. No special equipment required, other than a hand-held or standing mixer, a bowl and a freezer compartment large enough to accommodate it.
Portia Kamons, London
Serves 8
135g blanched almonds
A pinch of cream of tartar
2 pinches of salt
240ml lavender honey
6 egg whites
480ml whipping cream
2 tsp vanilla extract
1 tsp almond extract
A basin (or large bowl) of iced water
1 Heat the oven to 180C/350F/gas mark 4, and put a large bowl (or the bowl from your stand mixer) in the fridge to chill.
2 Put the almonds in a plastic bag and bash into irregular shapes, breaking each almond into 2-3 pieces. Tip on to a baking tray and bake until just browned at the edges, being careful they don't burn.
3 Put the egg whites in the chilled bowl with the pinch of cream of tartar and 2 pinches of salt and beat, slowly at first, then with increased speed until soft peaks form.
4 Put the honey in a small pan and bring to a steady boil. Boil for a couple of minutes, then take off the heat and pour slowly into the egg whites, beating all the while; this should take a couple of minutes.
5 Put the bowl in iced water and beat for a further 6–8 minutes till cool, then chill in fridge.
6 Beat the cream with the vanilla and almond extracts until it comes to soft peaks. Gently stir a quarter into the chilled meringue, then fold in the remaining mixture. Toss in the almonds, taking care not to deflate.
7 Put in a bowl just big enough to accommodate it, cover tightly with clingfilm and freeze for at least 6 hours: overnight is best.
Honeyed shiro miso pork
Burnishing pork fillet with a mix of golden honey, miso and root ginger is a favourite of mine. The miso gives a savoury yin-yang balance to the sweetness of honey.
justsendsmokesignals via GuardianWitness
Serves 4
400g free-range pork fillet
1 tbsp manuka honey
1 tbsp white, or sweet (shiro) miso paste
1 dessert spoon good quality fresh sesame oil
1 dessert spoon Asian rice wine
A 2cm piece of root ginger, grated
Juice and zest of 1 lime
2 large garlic cloves, chopped
1 Cut the pork into cubes, then combine with all the other ingredients in a bowl and marinate overnight in thefridge.
2 Remove the pork from the fridge half an hour before cooking, then thread on to skewers. Grill until the pork is caramelised but still a little pink in themiddle.
Yoghurt, honey, cardamom and orange-flower water pudding
Yoghurt and honey seem to have a special affinity – that cool, sharp sourness, tempered by fragrant sweetness. Simple to make; orange-blossom water and cardamom enhance the honey's floral notes.
withmustard via GuardianWitness, foodwithmustard.blogspot.co.uk
Serves 4
8 green cardamom pods
250ml semi-skimmed milk
200ml Greek-style yoghurt
4 tbsp honey
3 tsp orange-blossom water
3 gelatine sheets
1 Bruise the cardamom pods using a pestle and mortar. Pour the milk into a saucepan and bring to the boil. Take off the heat immediately and add the cardamom. Ideally leave overnight to steep, but 2-3 hours will give a goodflavour.
2 Mix the yoghurt, honey and orange-blossom water in a large bowl and soak the gelatine in cold water according to packet instructions.
3 Meanwhile, discard the cardamom pods from the pan, bring the milk up to a simmer and then take off the hob. Squeeze out any excess water from the gelatine and stir into the simmering milk. Strain the mixture and allow it to cool.
4 Once cool, pour the milk over the yoghurt mixture, stir thoroughly and transfer to a mould. Cover and refrigerate until set (about 3 hours). Tounmould, place into hot water for less than a minute before turning out on to a serving dish.
Honeyed peach co*cktail
Recently my husband told me off for not eating enough fruit. So I decided to do something about it ... and came up with this co*cktail! Using fresh honey rather than the usual sugar syrup as a natural complement to the fresh peach and lime, I'm sure that, along with the smile it puts on your face, it's actually good for you...
foodforaking via GuardianWitness, foodforaking.co.uk
Makes 1
60ml gin
1 heaped tsp runny honey
½ ripe peach
15ml freshly squeezed lime juice
Ice
1 Place gin, honey, peach and lime juice in a blender and blend until smooth.
2 Fill a co*cktail shaker to halfway with ice and pour in the co*cktail mix. Shake well to thin the mixture.
3 Pass the co*cktail through a tea strainer into a glass to remove any bits and drink!
