1 INGREDIENT – 3 WAYS SWEET AS HONEY

Use this sweet nectar in summery dishes from Roopa Gulati, including a vibrant mango salad and zesty ice cream 

- Roopa Gulati

The best honey I’ve ever tasted was sold by the roadside in the Himalayan foothills. It was poured into an empty rum bottle, the outside of which was already smudged with sticky fingerprints. Dark and syrupy, it was perfumed with heady meadow flowers and superior to any I’ve had since.

Most of what we buy in supermarkets is a blend of honeys from several countries, and much cheaper than specialist varieties. But, this is the honey I cook with because it provides a good base for other ingredients. My favourite flavour combination is warm honey with a bit of ground saffron and orange zest – it’s lovely on hot buttered toast. Sometimes I’ll gently heat honey with lemon zest or bruised lemongrass stems and let it steep for a couple of days, then drizzle it over fruit salads.

Honey often becomes grainy after it’s been in the cupboard for a while – if this happens, warm the jar (without its lid) for a few seconds in the microwave – any crystals will soon dissolve. You can also put the sealed jar in a jug of hot water.

Honey & soy chicken

Caramelised honey, darkened with soy sauce, is the base marinade for this crowd-pleasing dish. It’s great for family meals, buffets and picnics, too. I often make an extra batch for the freezer – first put the chicken thighs on a tray lined with baking parchment to stop them from sticking, and once frozen, transfer to a bag where they will keep for at least three months.