Two London Honey Recipes
Two Recipes
Made Using Our London Honeys
In celebration of our annual London honey harvest, we've teamed up with acclaimed chef, Éric Chavot, and the team at MOB Kitchen, Bermondsey to create two delicious dishes using our Royal Albert Hall and Bermondsey London Honeys.
FOOD | RECIPE
Courgette & Halloumi Fritters with Bermondsey Honey | MOB Kitchen
This moreish, mouth-watering recipe has been specially made by MOB Kitchen in Bermondsey using our very own Bermondsey London Honey - harvested from the rooftop of White Cube, Bermondsey.
Ingredients
200g Courgettes
150g Halloumi
1 Red Onion
Handful of Parsley
Handful of Dill
70g Self-raising Flour
1 Egg
Pinch of Chilli Powder
4 Tbsp Fortnum & Mason Bermondsey Honey
100g Greek Yoghurt
1/2 Cucumber
Salt and Pepper
Vegetable Oil
Method
STEP 1
STEP 2
Coarsely grate your halloumi, dice your red onion and roughly chop your parsley and dill.
STEP 3
In a large bowl, add your courgette, halloumi, red onion, chopped parsley and dill, flour, egg, chilli powder, 2 tbsp honey, salt and pepper. Stir to combine with a wooden spoon until you have a very thick batter.
STEP 4
In a large frying pan, heat a good glug of vegetable oil over a medium-high heat. Take a scoop of your batter with a metal spoon and shape into a quenelle with a second spoon - it should be shaped like a small rugby ball. Gently lower into the oil and fry for a few minutes on each side until crisp and golden, turning to ensure the fritters cook evenly.
STEP 5
Whilst your fritters fry, make your dip. Grate your cucumber and squeeze out the excess liquid. Add to a small bowl along with your yoghurt and a pinch of salt, then stir to combine.
STEP 5
Place your fritters on a plate and drizzle with honey. Serve with your dip.
FOOD | RECIPE
Pain d'epices with Royal Albert Hall Honey | Éric Chavot
Acclaimed chef Éric Chavot has crafted this sweet, fragrant recipe for pain d'epices (spice bread) using our very own Royal Albert Hall Honey - harvested from hives on the roof of the world-famous Royal Albert Hall.
Ingredients
Honey Syrup
400g Fortnum & Mason Royal Albert Hall Honey
250g Golden Caster Sugar
150g Butter
400g Water
Zest of 1 Orange
Zest of 1 Lemon
60g Finely Diced Orange Confit
50g Pernod
5g Spice Mix, 5 Spices
Dry Mix
450g T45 Flour
100g Rye Flour
40g Baking Powder
100g Flaked Almonds, Lightly Toasted
Method
Honey Syrup
STEP 1
Combine the water, butter, golden caster sugar and honey in a bowl to make a syrup.
STEP 2
Bring to a gentle boil and then remove from the heat.
STEP 3
When tepid, add the orange and lemon zest, orange confit, spices and Pernod.
Leave to stipe overnight.
STEP 4
Dry Mix
STEP 1
Lightly crush the flaked almonds once toasted.
STEP 2
Mix all of the dry goods. Then, form a well and gently pour the honey syrup into the same bowl while stirring gently but firmly. Do not overwork the batter. Cover with cling film when done and leave to rest for 2 to 3 hours ( I personally leave it to mature overnight).
STEP 3
Pour the mixture into a pre-lined, butter greased, flour dusted cake tin and bake for 10 minutes at 180°C then turn your oven down to 140°C and leave it for about 45 minutes, or until it is golden brown.
STEP 3
When baked, remove from the oven and leave to rest on a cooling rack. Remove it from the rack when it reaches room temperature and serve with a smear of butter and a drizzle of honey.