Honey is a wonderfully versatile store-cupboard staple, and I always seem to have about three different types on the go at any one time. It’s typically a squeezy bottle to bake with, a jar for sweetening teas and yoghurt, and something a little fancier and more complex to enjoy drizzled on buttered toast or with cheese.
Honey shouldn’t just be “sweet”, though. Its taste, colour and viscosity are shaped by a range of factors – from the season it was harvested and the location, to the pollen of the plants nearby. Many cheaper options blend honey from more than one country, whereas single-origin honey is clearly labelled and typically has more distinctive, layered flavours specific to where it was produced. I’ll happily be adding a few of these into my rotation, so much so that I sense a honey-themed dinner party is on the way.
