Food writer and beekeeper Amy Newsome shares versatile ways to use honey in these inventive recipes
Recipes AMY NEWSOME
Honeyed chipotle lamb tacos
One of my favourite things about Mexican cooking is that the ingredients work hard in a relaxed, unpretentious way, providing flavour, colour and impressive chemistry. The apple cider vinegar in the marinade tenderises the meat. Plan ahead and marinate overnight for the greatest effect – your taste buds will thank you.
SERVES 4 | PREP 30 MINS PLUS MARINATING COOK 2 HRS 30 MINS | EASY
750g boned lamb leg, cut into big chunks
1 onion, sliced
2 tsp chipotle paste
2 tbsp tupelo honey (see buying guide on page 36)
2 tbsp flavourless oil
16 small corn tortillas
½ lime
MARINADE
1 tsp coriander seeds, toasted
1 tsp cumin seeds, toasted
2 tsp dried Mexican oregano
4 garlic cloves, peeled
2½ tbsp chipotle paste
2 tsp achiote paste
100ml apple cider vinegar
GARNISHES TO SERVE
guacamole or avocado slices
coriander leaves
finely chopped white onion
lightly pickled radishes (see cook’s note)
Tajín seasoning
1 Combine the dry marinade ingredients and 1 tsp of salt with a pestle and mortar, then add the garlic and pastes, and pound before adding the vinegar to loosen. Rub the marinade over the lamb chunks, thoroughly coating them, and refrigerate, covered, for eight to 24 hrs.
2 Heat the oven to 160C/140C fan/gas 3. Spread the onion slices over the base of a roasting tray small enough to fit the lamb chunks snugly. Put the lamb on top of the onions and tightly cover the tray with foil. Roast for 2 hrs. Stir together the chipotle paste, honey and oil. Remove the lamb from the oven and stir through the chipotle mixture, being careful not to break up the lamb chunks. Return to the oven, uncovered, for 10-15 mins or until nicely browned.
3 While the lamb is browning, heat a dry frying pan over a high heat and warm the tortillas on each side until fragrant and slightly charred. Keep warm and soft inside a couple of kitchen towels until ready to serve.
4 Stir the lamb and onions, breaking up the lamb a little into smaller pieces, and squeeze over the lime. Serve spooned into the tortillas, with the garnishes piled on top.
PER SERVING 629 kcals | fat 23.9G saturates 6.7G | carbs 57.6G | sugars 12.3G fibre 7.1G | protein 42.4G | salt 2G
Cook’s note
Top and finely slice a bunch of radishes, ideally using a mandoline. Submerge in equal parts cider vinegar and sugar, and marinate in the fridge for 30 mins–1 hr.
Harissa hazelnut beetroot with raw cavolo and dilly red peppers
SERVES 4 | PREP 20 MINS | COOK 55 MINS EASY | V GF
500g beetroot, trimmed, scrubbed and halved
sunflower oil
250g greek yogurt
½ garlic clove, grated
few glugs of extra-virgin olive oil
bunch of dill,
