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Honey adds a sweet, velvety touch to all kinds of foods.  Here are some ideas to make the most of this delicious, natural ingredient.

Honeyed Magret

This is a beeautiful way to cook a magret of duck. Score the duck fat (not the meat) and place it skin side down in a dry skillet or frying pan over high heat for two minutes to release the fat. Turn the heat down to medium. After about five minutes, turn the duck over and leave to cook for another five minutes. If you like your duck well done, give it longer on both sides. We think this recipe is best when the skin has lost nearly all its fat and you are left with a layer of crispy skin, so you may like to cook the fat side a little more. Now for the special bit, drizzle with runny honey and serve.

Squash Tarte Tatin

Blue Honey Ciabatta

For this you will need a couple of slices of ciabatta, olive oil, rocket and Roquefort or similar type blue cheese. Oil the ciabatta and grill on both sides (or you can toast it and rub olive oil in afterwards). Top the bread with rocket, the crumbled cheese and drizzle with honey.

 

Squash Tarte Tatin

For this, think Halloween tarte tatin! Slice the squash, baste with olive oil and a pinch of salt. Bake in a single layer for 15 minutes until still firm but golden in colour. Heat 2tbsp runny honey with 40g golden caster sugar and 1tbsp of water in a pan and stir until you have a caramel. Add 40g butter, ½ tsp nutmeg, 2 tsp ground cinnamon and 2 tbsp of honey and cook until a dark caramel colour. With care, pour this mixture into an ovenproof, circular tin. Add the sliced squash (this will be the top so try to make a neat pattern). Cover with either make your own puff pastry or use the shop bought variety and tuck in the edges.   Cook at 180°C for 20 to 30 minutes. Turn out onto a plate and serve with cream or custard.

 

Sweet ‘n Spicy Chorizo

Use extra strong chorizo, slice it into chunks and fry in a little oil until cooked through. Place in a bowl and drizzle with honey. Serve with cocktail sticks and voila! Stupendous!

Porridge brunch

For an unusual touch, add honey and a splash of whisky to a bowl of porridge and serve with cream or ice cream

Honey with porridge

You will find a comprehensive list of online and international, regional and organic suppliers of food and drink throughout Gironde, Dordogne, Lot et Garonne, Lot, Gers, Tarn et Garonne and north Haute Garonne in our business directory pages under Food and Drink.

Images: Shutterstock

First published in the September/October issue of The Local Buzz