SWEET AS HONEY
The best honey I’ve ever tasted was sold by the roadside in the Himalayan foothills. It was poured into an empty rum bottle, the outside of which was already smudged with sticky fingerprints. Dark and syrupy, it was perfumed with heady meadow flowers and superior to any I’ve had since.
Most of what we buy in supermarkets is a blend of honeys from several countries, and much cheaper than specialist varieties. But, this is the honey I cook with because it provides a good base for other ingredients. My favourite flavour combination is warm honey with a bit of ground saffron and orange zest – it’s lovely on hot buttered toast. Sometimes I’ll gently heat honey with lemon zest or bruised lemongrass stems
