honey T H I S N AT U R A L , G O L D E N S U B STA N C E I S PR I Z E D F O R I T S F L AVO U R A N D M E D I C I N A L PRO PE RT I E S . H E R E ’ S A L L YO U N E E D T O K N OW A B O U T T H E SW E E T, ST I C K Y ST U F F
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When it comes to spreading on toast, crumpets, or stirring into porridge, take your pick of set, clear or raw. For cooking, clear honeys, such as acacia or wildflower, are easier for measuring and pouring.
Most honeys can be stored in the cupboard for up to a year. They crystallise at different rates, but putting the jar in hot water will return it to its liquid state. Crystallisation won’t affect the quality.
Honey can be used in place of sugar in many sweet and savoury dishes – amounts will vary so use a recipe to get the balance right. Try it in baking, such as cakes and muffins, drinks, glazes, marinades and more.
PATRICK ROBINSON, UK OPERATIONS DIRECTOR FOR ROWSE HONEY Tell us a little about Rowse The company was established in 1938 by a beekeeper named Tony Rowse. What began as a hobby at his Oxfordshire home soon became a full-time business. Today our production site in Wallingford employs more than 200 people. We take honey from all over the world and turn it into finished products. Do bees make honey? Honey comes from the nectar of flowering plants. The honeybees remove the nectar a drop at a time and return it to the hive. There, it’s combined with enzymes produced by the worker bees and stored in a structure consisting of hexagonal wax cells, known as honeycomb. Over time, the warm draft caused by all the flapping bee wings turns the nectar into honey. The honeycomb is then removed by beekeepers, who scrape off the wax and extract the honey. What’s the difference between clear and set honeys? Clear honey is gently warmed until all the sugars are dissolved, whereas set honey is produced by churning and chilling to create a soft, smooth finish. Eventually both varieties will return to their natural granulated state. Why has honey remained so popular? For so many reasons: it’s a natural alternative to sugar, it’s versatile and delicious – a little pot of nature, if you like. 14
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For more honey recipes, visit tesco.com/realfood
BAKED RICOTTA PUDDINGS WITH ORANGE AND HONEY POACHED RHUBARB Serves 4 Takes 35 mins Cost per serve £1·32 1 egg 1 x 250g tub ricotta 150g (5oz) mascarpone 1 vanilla pod, seeds scraped out 1 tbsp soft brown sugar 2 tbsp flaked almonds, lightly toasted For the rhubarb 250g (8oz) rhubarb, cut on the diagonal into 2cm (¾in) pieces 1 orange, ½ zested, all juiced 1 tbsp clear honey, plus extra for drizzling
1 Preheat the oven to gas 6, 200°C, fan 180°C. In a medium bowl, beat the egg with an electric whisk. Add the ricotta and mascarpone and continue mixing until smooth. Stir in the vanilla seeds and sugar. 2 Divide the mixture between 4 ramekins. Bake for 20-25 minutes, until lightly golden. 3 Meanwhile, put the rhubarb, orange zest and juice, honey and 3 tbsp water in a medium pan.
Gently bring to the boil, then reduce the heat and simmer for 3-4 minutes, until the rhubarb has softened, but still holds it shape. Remove from the heat and leave to cool a little. 4 To serve, top each pudding with a few pieces of rhubarb. Spoon over a little syrup from the pan, then scatter each with flaked almonds. Drizzle with honey. Each serving contains Energy
1472kJ 354kcal 18%
Fat
Saturates
Sugars
Salt
29g 16g 12g 0·3g 41% 81% 13% 5%
of the reference intake. See page 96. Carbohydrate 13g Protein 12g Fibre 2g
RECIPE LAURA FYFE PHOTOGRAPHY MYLES NEW FOOD STYLING SAL HENLEY PROP STYLING REBECCA NEWPORT Honey is unsuitable for infants age 12 months and under.
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