Spiced honey

This is a Berta favourite and came about when experimenting with dishes for a honey sagra - we discovered that adding spices to the honey gave it a fantastic savoury element.

• makes

  100ml

• prep

  5 minutes

• cook

  5 minutes

• difficulty

  Easy

Ingredients

• 100 ml honey
• 30 ml water
• ½ tsp black peppercorns
• 1 tsp fennel seeds
• 1 bay leaf
• 1 sprig of rosemary
• 1 piece of lemon peel

Instructions

In a small saucepan add the honey, water spices and peel. Bring it to the boil, lower the heat and simmer for 5 minutes. Let it sit until it cools to room temperature, allowing all the flavours to infuse. At this stage you can strain the honey into a jar but if you don’t mind a few stray herbs, I’d let them sit in the honey.

Photographs by Benito Martin. Styling by Jerrie-Joy Redman-Lloyd.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.