Flavoured honey
So incredibly easy to prepare and they look fab stacked on a kitchen counter. Make a few bottles of flavoured honey to keep the kitchen pantry well stocked and to give away as edible gifts
Makes 1 bottle
Difficulty level: Easy
Duration: 10 mins
INGREDIENTS
500g (1 bottle) badger-friendly honey
OR peel of 1 lemon
OR 4 – 5 slices fresh ginger
OR 3 – 4 red chillies, split
OR 5 stalks fresh rosemary
OR 6 stalks fresh thyme
METHOD
- This is so easy: simply decant the honey into a sterilised glass jar, choose one herb or spice of your choice from the suggestions listed above and add it to the honey.
- Seal the bottle with a tight-fitting lid and store for 2 weeks before using to allow the flavours to infuse.
Spiced honey pork belly with crispy dill potatoes
Ingredients
- 700g pork belly
- Maldon Sea Salt and freshly ground black pepper, to taste
GLAZE
- 60ml (¼ cup) red chilli-flavoured
- honey (see ‘Flavoured honey’ recipe below)
- 5ml (1 tsp) dried chilli flakes
- juice of 1 lime
- 5ml (1 tsp) fresh thyme leaves
DILL SMASHED POTATOES
- 15 baby potatoes, parboiled, skin on
- 45ml (3 tbsp) olive oil
- Maldon Sea Salt and freshly ground black pepper, to taste
- 45ml (3 tbsp) fresh dill, chopped
- wholegrain mustard, to serve
Instructions
Preheat the oven to 200°C. Pat the pork belly dry with paper towel and score the skin.
Season well with Maldon Sea Salt and freshly ground black pepper – salt helps to create a crispy crackling. Place on a baking tray and roast in the preheated oven, 20 – 25 minutes.
For the glaze, combine the honey, chilli flakes, lime juice, thyme leaves and seasoning.
Remove the pork from the oven and carefully drain some of the excess fat from the baking tray. Pour the honey glaze over the pork and return to a 180°C oven until the crackling is super-crisp and the pork cooked through, 25 – 30 minutes.
While the pork is cooking, smash the potatoes, place on a baking tray, drizzle with oil and season well. Bake in a 180 – 200°C oven until golden and crisp, about 30 minutes. Scatter with dill just before serving.
Serve the pork with crispy dill potatoes and lots of wholegrain mustard.
