1 I N G R E D I E N T – 3 WAY S
SWEET AS HONEY Use this sweet nectar in summery dishes from Roopa Gulati, including a vibrant mango salad and zesty ice cream photographs MYLES NEW
T
he best honey I’ve ever tasted was sold by the roadside in the Himalayan foothills. It was poured into an empty rum bottle, the outside of which was already smudged with sticky fingerprints. Dark and syrupy, it was perfumed with heady meadow flowers and superior to any I’ve had since. Most of what we buy in supermarkets is a blend of honeys from several countries, and much cheaper than specialist varieties. But, this is the honey I cook with because it provides a good base for other ingredients. My favourite flavour combination is warm honey with a bit of ground saffron and orange zest – it’s lovely on hot buttered toast. Sometimes I’ll gently heat honey with lemon zest or bruised lemongrass stems and let it steep for a couple of days, then drizzle it over fruit salads. Honey often becomes grainy after it’s been in the cupboard for a while – if this happens, warm the jar (without its lid) for a few seconds in the microwave – any crystals will soon dissolve. You can also put the sealed jar in a jug of hot water.
Roopa Gulati lived in India for 20 years, working as a chef, writer and broadcaster. On her return to the UK, she worked as food editor at UKTV’s Good Food Channel and was a restaurant reviewer for Time Out. Her latest book is India: The World Vegetarian (Bloomsbury Absolute) and she’s currently working on a new title. @ roopagulati @roopagul
34 BBC Good Food Middle East August 2022
