15 mins
Not Too Tricky
makes 2 jars
About the recipe
Spiked with chilli, peppercorns and citrus, this hot honey will really get your tastebuds going. It makes a lovely little edible gift at any time of year, but it’s particularly great on a Christmas cheeseboard when paired with harder cheeses like pecorino, Manchego or a robust Cheddar.
Ingredients
6 dried red chillies (or as many as you dare!)
½ a tablespoon pink peppercorns
2 bay leaves
optional: ½ a lime, clementine or lemon (or a mixture)
2 x 340g jars of runny honey
Method
- Tear up and deseed the dried chillies, then place them in a dry frying pan on a medium heat with the peppercorns and bay leaves. Strip in the citrus zest, if using, and dry toast for 3 minutes, or until smelling fantastic, stirring regularly.
- Remove from the heat, pour in the honey and swirl it around – the residual heat of the pan will help the honey begin to infuse.
- Pour the contents of the pan back into the honey jars. As it cools down, it will continue to infuse (and get even more delicious!). Once it’s completely cool, pop the lids back on and keep in a cool dry place for up to 2 months (if you’re using citrus zest, it’ll last for 1 week in the fridge).
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