Fragrant Figs

A timely visit to my parents' place in Sussex, meant I could scrump some of their massive fragrant figs, at optimum ripeness. I took them back to London to have with Greek yoghurt and the wonderfully nutty, toasty Ugandan honey that my Dad gave me ages ago. They made a very special breakfast, accompanied by coffee and enjoyed on the sunny terrace.

Manuka Honey

Have you ever tried Manuka honey from New Zealand? You might have heard about its health benefits (antibacterial and antiviral among other things, for internal and topical use), but it is worth trying for gastronomic reasons - totally different from any other honey.

I've got Styx Apiaries' Organic Manuka Honey. When I first open the jar, I can smell rising bread dough, but sniff closer and the dark furniture polish fragrances typical of forest honey take over, with extra scents that are acidic and of rich vanilla.

The honey is dark and runny, and has kind of a savoury flavour to it, owing to its acidity. It is quite tangy but has a powerful, long-lasting melt-in-the mouth butteryness to it.

Like all honeys, Manuka is suited to particular uses; it is ideal for any meat recipe that includes honey, because it is not too sweet and its flavours compliment meat. Best is on bread from my local wood-fired bakery, with a touch of salty butter. And a cup of tea, of course - yummy.

Styx Apiaries' honey has a high content of active ingredient (UMF +10), and unlike other honeys, Manuka's active ingredient is not destroyed by heat, so you get some goodness from it even if you've used it in cooking. Search online for suppliers.


Manuka plant

Chilies, Cucumbers & Quinces

The Taylors (Biddy's folks) always have a warm and welcoming kitchen, usually with simple, high-quality food on the table. Most veg and fruit is homegrown, bread is freshly baked, and superb (but incredible value) cheese is from the market.

Last time I visited was after a night on the town with Biddy and Maija, so the wholesome food was medicinal as well as delicious. Then I had a long drive home. I arrived back feeling dehydrated and queezy, but had been sent on my way with these lovely vegetables from the Taylors' garden. An absolutely delicious cucumber, tomato, chili and mint salad refreshed and revived me.



A couple of days later, I baked apples with slivers of the Taylors' quinces, adding lemon zest, lemon juice, honey, butter and sloe gin into the mix. Deeelightful with clotted cream, and the quince makes a big difference, transforming sweet 'n sour apples, with its fragrant layers of muskiness.