The 4th to the 11th of May is national honey week so here is a recipe using yes you’ve guessed it honey. Also below are a few top tips from the national honey association for you when using honey in cooking.

1. Remember honey is much sweeter than table sugar! Substitute 100g of
sugar for about 90ml honey. You should also subtract about 50ml of
liquid from a recipe for every 125ml honey used.

2. Take a tip from grandma and run a spoon under a hot tap for stress-free
honey drizzling.

3. Don’t be afraid to experiment with set honey. Thick honey is delicious
combined with cinnamon and poured over natural yoghurt and fresh
fruit. Set honey can be softened simply by standing it in warm water for
an hour or so.

4. Honey is a fantastic base ingredient for marinades, sauces and glazes,
giving a naturally sweet edge to hundreds of sweet and savoury dishes.

5. Try mixing honey and mustard together and brushing over chicken. Grill
until golden brown and enjoy! Simple and delicious.

6. Remember, slightly reduce the temperature of your oven when cooking
with honey, it crisps and browns much faster than sugar.

Grilled salmon marinated with ginger, honey and lime

Ingredients

2 tablespoons olive oil
1 small red chilli, deseeded and finely chopped
1 garlic clove, finely chopped
1” piece fresh root ginger, finely chopped
1 tablespoon clear honey
Finely grated zest and juice of 1 lime
A little low-sodium salt and freshly
ground black pepper
4 salmon fillets
Make the marinade by whisking all the ingredients together in a shallow bowl.
Season to taste with the low-sodium salt and freshly ground black pepper. Put the salmon in the bowl and turn gently to coat with the marinade. Refrigerate for at least 20 minutes or overnight.
Heat the grill. Cook the salmon under the grill for about 2- 3 minutes each side.
Spoon the remaining marinade over the salmon and allow to stand for 2 -3 minutes before serving