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   ![7 New Ways To Use Honey This Season](https://media.sheerluxe.com/tEHs4StB1WR8RcFRnn3g-32Q4jg=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2021%2F11%2Fhoney-recipes-hero-2.jpg?itok=GFcO975N)

  

 

 



 

  STOCKSY/NOEMI HAUSER | CRISSY MITCHELL | DARINA KAPCOCK 

 

 

 

  01 November 2021  

#  7 New Ways To Use Honey This Season  


If you’re into honey then you’ll know it’s not only delicious on toast but also a versatile ingredient. Here, Rowse Honey expert Hanenne Madi explains why it’s so useful – then some top chefs and brands share their favourite seasonal recipes…  


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  STOCKSY/NOEMI HAUSER | CRISSY MITCHELL | DARINA KAPCOCK 

 

 

 

All products on this page have been selected by our editorial team, however we may make commission on some products.

 



 

 

 

 

### Hanenne Madi, [Rowse Honey](https://www.rowsehoney.co.uk/)

**The lighter the colour, the more subtle the flavour.** Lighter varieties of honey are a good starting point for those just delving into the world of honey. These include Acacia honey, which has vanilla back notes. Runny, amber-coloured honey has a mild, caramelly flavour with distinctive, fruity back notes. It’s best drizzled over porridge and squeezed into smoothies. Spreadable honey has a creamy, velvety texture and is delicious spread on toast, crumpets and croissants.   
   
**The darker the colour, the more robust the flavour.** Dark amber-coloured honey generally has an incredibly rich toffee flavour and liquorice back notes. Greek honey is made by bees that forage on trees in Greek forests. With its dark brown colour, this honey is herbal and earthy, and has bold notes of aniseed and malt, and goes perfectly with thick and creamy Greek yogurt or baked in baklava. These darker varieties are an ideal choice for those who prefer a stronger flavour, and are great for baking or cooking savoury meals with.  
   
**If you’re after something showstopping on a cheeseboard**, Acacia honey with cutcomb offers an unusual tasting experience, as you chew on the wax directly sourced from the hive. The beautiful honeycomb structure creates a real focal point in the middle of a table.  
   
**More so than ever, honey is being used in savoury dishes**. That’s why we launched [Rowse Chilli Fusion](https://www.rowsehoney.co.uk/our-honeys/) in October. It’s the perfect ingredient to add a sweet and spicy kick to savoury dishes that benefit from a sweet kick, such as a stir-fry or pizza.  
   
**Inspired? Here are nine autumnal recipes to try…**

 

 

 

 ![](https://media.sheerluxe.com/kEimAWlchBIJXI3847qRlCHwq58=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2021%2F11%2Ftomato-peanut-salad-tamarind-ginger-hey-dressing_0.jpg?itok=IIxokhZ1)

 

 

 

 

 

 

##  Tomato &amp; Peanut Salad With Tamarind, Ginger &amp; Honey Dressing: Sabrina Ghayour, Simply 

 

Serves

 Serves 4-6 

 



Total Time

 20 Minutes 

 



 

 

Ingredients

    1 small red onion, finely chopped  

   2 handfuls of salted peanuts  

   1 small packet of fresh coriander, roughly chopped  

   200g of baby tomatoes, halved  

 



  

 For the dressing:  


   7cm piece of fresh root ginger, peeled and finely grated  

   2 tbsp of olive oil  

   1 heaped tbsp of unsweetened tamarind paste  

   1 tbsp of light soy sauce  

   1 tbsp of clear honey  

   1 pinch of Maldon sea salt flakes  

   Freshly ground black pepper  

 



  

 



Method

 Step 1 

Mix all the dressing ingredients together in a small bowl. Add the onion and leave to soak for about 20 minutes to soften.



 Step 2 

Add the tomatoes, peanuts and coriander to a bowl. Pour over the onion and dressing and mix together well.



 Step 3 

Serve the salad at room temperature.



 



 

 

 

 

 

 

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 ![](https://media.sheerluxe.com/4aDnc18msAk4SgXu9OHCyRh2KKU=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2021%2F11%2Fkorean-style-roast-salmon-sweet-spicy-potatoestem-broccoli_0.jpg?itok=H2fFOW7v)

 

 

 

 

 

 

##  Korean-Style Roast Salmon, Sweet &amp; Spicy Potatoes &amp; Tenderstem Broccoli: Alan Rosenthal, Foolproof One-Pot: 60 Simple and Satisfying Recipes 

 

Serves

 Serves 4 

 



Total Time

 1 Hour 

 



 

 

Ingredients

    3 tbsp of gochujang chilli paste  

   2 tbsp of honey  

   1 tbsp of vegetable oil  

   600g of new potatoes, halved  

   200g of tenderstem broccoli  

   4 x 125g salmon fillets  

   1 tsp of toasted sesame oil  

   1½ tsp of black sesame seeds (or white, or a mix)  

   2 spring onions, finely sliced  

   1 tbsp of dark soy sauce  

   Sea salt  

 



  

 



Method

 Step 1 

Heat the oven to 200°C/Gas Mark 6. Crumple a roughly 35cm square piece of non-stick baking parchment into a ball. Open it out and use it to line your wide shallow pot.



 Step 2 

In a small bowl, mix together the gochujang, soy sauce, honey and vegetable oil to create a marinade. Pour all but 2 tablespoons into a large bowl and add the potatoes, tossing them in the sauce to ensure they are all evenly covered. Now transfer the potatoes to the lined pot. Pop it in the oven and cook for 45 minutes, giving them a mix once or twice during that time.



 Step 3 

Meanwhile, use the same large bowl and toss in the broccoli and the remaining marinade. Coat well and set to one side.



 Step 4 

Just before the potatoes are ready, rub the salmon fillets with the toasted sesame oil and sprinkle them with salt. Once the potatoes have been cooking for 45 minutes, take the pot out of the oven. Nestle the broccoli among the potatoes and rest the salmon fillets on top of the other ingredients, flesh-side up. Sprinkle the sesame seeds on top. Pop back in the oven for 10-12 minutes or until the salmon is cooked to your liking.



 Step 5 

Sprinkle with the spring onions over and serve.



 



 

 

 

 

 

 

Visit [Waterstones.com](https://www.awin1.com/cread.php?awinmid=3787&awinaffid=69421&ued=https%3A%2F%2Fwww.waterstones.com%2Fbook%2Ffoolproof-one-pot%2Falan-rosenthal%2F9781787135949)

 

 

 

 ![](https://media.sheerluxe.com/aZhtDcZhJ-OMTtM7PcpPiaLy-fc=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2021%2F11%2Fjames-martins-drambuie-apple-tarte-tatin-unbran-and-portrait_0.jpg?itok=UOkodTlX)

 

 

 

 

 

 

##  Drambuie Apple Tarte Tatin: James Martin 

 

Serves

 Serves 6-8 

 



Total Time

 1 Hour 

 



 

 

Ingredients

    200g of all-butter puff pastry  

   250g of caster sugar  

   125g of butter  

   50ml of Drambuie  

   8 pink lady apples, peeled and cored  

 



  

 To serve:  


   200ml of double cream  

   2 tbsp of icing sugar  

   4 tbsp of Drambuie  

   1 vanilla pod  

 



  

 



Method

 Step 1 

Preheat the oven to 200°C.



 Step 2 

Melt the sugar and butter in a non-stick pan, once melted keep on a medium heat and add the apples, cooked and keep turning the apples for 20 minutes until nicely caramelised, this will take time, but it is the most important part of making a good tarte tatin. Be careful not to damage or break up the apples.



 Step 3 

Add the Drambuie and leave to cool slightly before adding to the oven dish with half of the caramel.



 Step 4 

Roll the puff pastry to about 3-4mm thick and cut into a circle 1-inch larger than the dish your apples are to be cooked in.



 Step 5 

Put the pastry on top of the apples, tuck the edges in and bake in the oven for 30 minutes.



 Step 6 

Remove from the oven and cool slightly before turning out onto a serving plate.



 Step 7 

Mix the cream with the icing sugar, Drambuie and vanilla pod seeds and place in a serving jug.



 Step 8 

To serve, warm the remaining caramel and brush over the tarte tatin and serve warm.



 



 

 

 

 

 

 

Visit [Drambuie.com](https://www.drambuie.com/)

 

 

 

 

 ![](https://media.sheerluxe.com/KHXLsHyqbURgMQsHskSoqVtAo8E=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2021%2F11%2Fgroovy-food-company-baked-feta-recipe_0.jpg?itok=LN_5PXZQ)

 

 

 

 

 

 

##  Baked Feta With Honey, Chilli &amp; Parsley: The Groovy Food Company 

 

Serves

 Serves 4 

 



Total Time

 20 Minutes 

 



 

 

Ingredients

    200g of feta  

   2 tbsp of honey  

   1 glug of olive oil  

   1 banana shallot, finely sliced  

   1 pinch of chilli flakes  

   2 garlic flatbreads  

   1 handful of chopped fresh parsley  

 



  

 



Method

 Step 1 

Heat the oven to 200°C/180°C Fan/Gas Mark 6. Put a large piece of foil on the work surface and cover with a same size piece of non-stick baking paper. Put the whole pack of feta on top, drizzle over the honey, a glug of olive oil and season with salt and pepper.



 Step 2 

Add the shallot and a good pinch of chilli flakes. Fold up the foil and paper around the feta to form a parcel, scrunch to seal, then put on a baking tray with the flatbreads. Bake for 15 minutes, then remove the tray from the oven and put the flatbreads on a board (keep warm).



 Step 3 

Heat the grill to high, then grill the feta parcel on the tray for a few more minutes. Unwrap and serve the feta in its paper, scattered with a handful of chopped fresh parsley with the flatbreads.



 



 

 

 

 

 

 

Visit [GroovyFood.co.uk](https://www.groovyfood.co.uk/)

 

 

 

 ![](https://media.sheerluxe.com/BFft2Wk_GzdYVTJYhRLIx7eYO_Y=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2021%2F11%2Fsarah-hemsley-honey-tart_0.jpg?itok=9aNbjjoe)

 

 

 

 

 

 

##  Honey Mascarpone Tart With Pistachio &amp; Fresh Figs: Sarah Hemsley, A Slow Gathering 

 

Serves

 Serves 8-12 

 



Total Time

 1 Hour  Plus chilling time  

 



 

 

Ingredients

 For the pastry:  


   100g of ground pistachio nuts  

   250g of plain flour  

   200g of chilled butter, cubed  

   2 heaped tbsp of icing sugar  

   1 egg, lightly beaten  

   1 pinch of sea salt  

 



  

 For the filling:  


   200g of mascarpone cheese  

   350ml of double cream  

   4 tbsp of icing sugar  

   1 tbsp of honey  

   1 tsp of vanilla extract or vanilla bean paste  

 



  

 For the topping:  


   300g of ​fresh figs  

   1 handful of pistachios, coarsely chopped  

   1 drizzle of honey  

 



  

 



Method

 Step 1 

Make the pastry. In a food processor, blitz the pistachios with a tablespoon of flour until coarsely ground. Add the remaining flour, icing sugar and salt with the chilled butter and blitz until the butter has been incorporated into the flour and resembles coarse sand. Add the egg a little at a time (you may not need all the egg) and pulse until a soft dough is formed. Flatten the dough into a disc and wrap in greaseproof paper and place in the fridge to chill for an hour.



 Step 2 

When chilled, roll out the pastry dough on a lightly floured surface. Press into the flan or pie dish, patching together any cracks in the pastry. Prick the base with a fork and using a sharp knife, trim the edges of the pastry to line up with the top of the tart tin. Place in the fridge to chill for 20 minutes.



 Step 3 

Preheat the oven to 180ºC.



 Step 4 

Remove the tart crust from the fridge and line with parchment paper or tin foil and fill with ceramic baking beans or dried beans/lentils. Bake in the oven for 20 minutes or so, then carefully remove the paper/foil and the beans and bake for a further ten minutes, until the crust looks golden and crisp. Remove from the oven and allow to cool in the tin.



 Step 5 

While the pastry is cooling, make the filling. Whisk the mascarpone in a food mixer or by hand until smooth. In a separate clean bowl whisk the double cream with the vanilla until soft and thick.



 Step 6 

Fold the whipped cream into the mascarpone with the icing sugar and the honey. Once the pastry is completely cool to the touch, spoon the mascarpone cream into the pastry case while still in the tin. Fill to the top and gently smooth over the surface.



 Step 7 

Place in the fridge for at least 4 hours and preferably overnight. When chilled, or just before serving, remove the tart from the fridge and carefully remove from the tin, placing on a serving plate.



 Step 8 

Chop the figs into quarters or slices and position in the centre of the tart. Drizzle a spoonful of runny honey over the figs. Roughly chop a handful of pistachios and scatter over the top.



 Step 9 

Serve immediately, adding more figs and another drizzle of honey to each individual slice if desired. The tart should keep well for a couple of days if stored in the fridge.



 



 

 

 

 

 

 

Visit [RobertWelch.com](https://www.robertwelch.com/)

 

 

 

 ![](https://media.sheerluxe.com/f0ZYrO69tMrqVPeEYQI3p7lSGFY=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2021%2F11%2Fspiced-honey-mustard-grilled-aubergine-mozzoes-and-basi_0.jpg?itok=z_bUSVPZ)

 

 

 

 

 

 

##  Spiced Honey Mustard Aubergine With Mozzarella, Tomatoes &amp; Basil: Tracklements 

 

Serves

 Serves 2 

 



Total Time

 30 Minutes 

 



 

 

Ingredients

    2 aubergines  

   Olive oil  

   Salt &amp; pepper  

   4 tsp of spiced honey mustard  

   16 cherry tomatoes  

   1 mozzarella ball  

   1 handful of basil  

   1 drizzle of balsamic glaze  

 



  

 



Method

 Step 1 

Preheat the oven to 200°C/Gas Mark 6.



 Step 2 

Cut the aubergines in half and score a crosshatch which doesn’t quite go through to the skin. Brush with oil, season and bake for 20 minutes.



 Step 3 

Spread 1 tsp of spiced honey mustard per half, add 4 sliced cherry tomatoes (per half) and top with a couple of slices of mozzarella.



 Step 4 

Bake for a further 5 minutes until the cheese has melted. Grind some pepper on top, add some basil leaves and drizzle with balsamic glaze. Serve with crusty bread and a big green salad.



 



 

 

 

 

 

 

Visit [Tracklements.co.uk](https://www.tracklements.co.uk/)

 

 

 

 ![](https://media.sheerluxe.com/HxBtpfMaY7dvFIrVfu2JKM7NNqo=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2021%2F11%2Fmanchego-honey-cooked-bacon-and-almond-salad_0.jpg?itok=hfY3wO0R)

 

 

 

 

 

 

##  Manchego, Honey Cooked Bacon &amp; Almond Salad: St Lawrence Gold 

 

Serves

 Serves 4 

 



Total Time

 25 Minutes 

 



 

 

Ingredients

    2 fennel bulbs, trimmed and halved, any fronds chopped and reserved  

   50g of rocket leaves or pea shoots  

   120g of manchego cheese, shaved into ribbons  

 



  

 For the dressing:  


   1 tbsp of honey  

   1 tsp of dijon mustard  

   2 tbsp of lemon juice  

   5 tbsp of olive oil  

   1 tbsp of water  

   Salt &amp; black pepper  

 



  

 For the honey-glazed bacon:  


   6 rashers of smoked streaky bacon  

   2 tbsp of honey  

   2 tbsp of blanched almonds  

 



  

 



Method

 Step 1 

Start by making the dressing: whisk the honey, mustard and lemon juice together with a pinch of salt and pepper.



 Step 2 

Slowly add the oil to make a thick dressing.



 Step 3 

Finish by whisking in 1 tbsp water to lighten the consistency.



 Step 4 

Using a sharp knife cut the fennel in half and slice into thin pieces and add to the dressing.



 Step 5 

Lay the bacon rashers flat in a dry frying pan and place it over a medium heat.



 Step 6 

Once the bacon begins to turn golden underneath, turn it over and cook for a couple of minutes more.



 Step 7 

Add the almonds and drizzle with honey, turning them often and cooking for a minute or two more, until deeply caramelised and glazed.



 Step 8 

Combine the sliced fennel with the rocket and any chopped fennel fronds, then toss with a few spoonfuls of dressing, then turn out onto a plate.



 Step 9 

Gently shave the manchego on top of the salad and add the bacon and almonds.



 



 

 

 

 

 

 

Visit [StLawrenceGold.co.uk](https://www.stlawrencegold.co.uk/)

 

 

 

 

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