6 Recipes Highlighting the Honey Flavour Trend

Recipes by Charlotte Langley. Follow her on Instagram, TikTok and YouTube.

Honey Turmeric Tonic

Ingredients

• 1 cup water
• 1 tbsp fresh grated ginger
• 1 tbsp fresh grated turmeric (or 1 tsp ground)
• 2 tbsp honey
• Juice of 1 lemon
• Pinch of sea salt

Directions

1. Simmer water with ginger and turmeric for 5 minutes.
2. Strain the mixture to remove the ginger and turmeric.
3. Stir in honey, lemon juice, and salt.
4. Serve chilled or over ice.

Crispy Halloumi with Hot Honey Drizzle

Ingredients

• Halloumi cheese, sliced
• Honey
• Chili flakes
• Fresh mint leaves, for garnish
• Pomegranate seeds, for garnish

Directions

1. Pan-sear the sliced halloumi until golden and crispy on both sides.
2. Gently warm the honey with chili flakes to make hot honey.
3. Arrange the crispy halloumi on a serving plate.
4. Drizzle the hot honey over the halloumi.
5. Garnish with fresh mint leaves and pomegranate seeds.
6. Serve immediately.

Honey Saffron Chicken Thighs

Ingredients

• 8 bone-in, skin-on chicken thighs
• 2 tablespoons honey
• 1/4 teaspoon saffron threads
• 2 tablespoons warm water
• 4 cloves garlic, minced
• 1 teaspoon lemon zest
• 2 tablespoons olive oil
• 1 teaspoon salt

Directions

1. Prepare Saffron: Steep saffron threads in warm water for at least 15 minutes to extract color and flavor.
2. Make Marinade: In a bowl, combine 1 tablespoon honey, half of the saffron water, garlic, lemon zest, olive oil, and salt.
3. Marinate Chicken: Marinate chicken thighs in the mixture for at least 2 hours, or preferably overnight, in the refrigerator.
4. Preheat Oven: Preheat oven to 400°F (200°C).
5. Roast Chicken: Arrange chicken thighs in a single layer on a baking sheet. Roast for 30 minutes.
6. Baste and Caramelize: Combine remaining honey and saffron water. Baste the chicken with the honey-saffron mixture. Continue roasting for another 5-10 minutes, or until chicken is cooked through and caramelized, reaching an internal temperature of 165°F (74°C).
7. Rest: Let the chicken rest for 5 minutes before serving.

Honey Chili Crisp Butter

Ingredients

• ½ cup softened butter
• 2 tablespoons chili crisp
• 1 tablespoon honey

Directions

1. In a mixing bowl, combine the softened butter, chili crisp, and honey.
2. Mix until well combined.
3. Serve immediately or chill for later use.

Smoky Honey BBQ Pulled Jackfruit

Ingredients

• 2 (20-ounce) cans young green jackfruit in water or brine, drained and rinsed
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup tomato paste
• 1/2 cup apple cider vinegar
• 1/4 cup honey
• 2 tablespoons smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Hamburger buns, for serving
• Coleslaw, for serving

Directions

1. Shred the jackfruit: Use your fingers or two forks to pull apart the jackfruit into shreds, removing and discarding any tough core pieces.
2. Sauté aromatics: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Make BBQ sauce: Stir in the tomato paste, apple cider vinegar, honey, smoked paprika, salt, and pepper. Mix well to combine.
4. Simmer jackfruit: Add the shredded jackfruit to the skillet and stir to coat it evenly with the BBQ sauce. Bring the mixture to a simmer, then reduce the heat to low. Cook, stirring occasionally, for 20-25 minutes, or until the sauce has reduced and thickened and the jackfruit is sticky and coated in the sauce.
5. Serve: Serve the smoky honey BBQ pulled jackfruit on hamburger buns topped with coleslaw.

Honey Cardamom Cake

Ingredients

For the Yogurt Cake:

• 3 large eggs
• ¾ cup honey
• ¾ cup plain yogurt (whole milk or Greek yogurt)
• ½ cup vegetable oil
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 teaspoon ground cardamom

For the Yogurt-Honey Frosting:

• 1 cup plain Greek yogurt (full-fat)
• 2-4 tablespoons honey (adjust to taste)

For Garnish:

• Edible rose petals

Directions

Prepare the Yogurt Cake Batter:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan (or line with parchment paper) or an 8-inch square pan.
2. In a large mixing bowl, whisk together the eggs and honey until well combined and slightly lightened in color.
3. Add the yogurt and vegetable oil to the egg mixture. Whisk until smooth.
4. In a separate bowl, whisk together the flour, baking powder, salt, and ground cardamom.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

Bake the Cake:

1. Pour the batter into the prepared cake pan and spread evenly.
2. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
3. Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.

Make the Yogurt-Honey Frosting:

1. In a bowl, combine the Greek yogurt and honey.
2. Start with 2 tablespoons of honey and add more to taste, depending on your desired level of sweetness.
3. Mix well until smooth and creamy.

Frost and Garnish:

1. Once the cake is completely cool, spread the yogurt-honey frosting evenly over the top.
2. Garnish with edible rose petals.
3. Slice and serve. The cake can be stored in the refrigerator.