INGREDIENT NOTES: Try to use good quality honey if you can – it’s the star ingredient so you want it to shine. I love using Mānuka honey. You can vary the level of heat here depending on what you prefer. Add more chilli if you like things spicy, or reduce the amount if you’re worried about it being too spicy. Honey is sweet so it can take a good amount of spice, and I promise this version isn’t super spicy. Replace the lemon juice with apple cider vinegar, white wine vinegar, rice vinegar or lime juice and you can make it vegan by using maple syrup in place of honey.

STORAGE INSTRUCTIONS: The hot honey will keep for months in sterilised jars (here’s how to sterilise glass jars easily), stored at room temperature and it makes a wonderful gift (perfect for the holidays!). Once open, store it in the fridge. Make sure you always use a clean spoon when using it to avoid cross-contamination (this will make the honey last longer). If you don’t have sterilised jars, store it in the fridge. 

SERVING SUGGESTIONS: There are SO many ways you can use hot honey. Drizzle it over pan-fried halloumi (you could use it in my honey and harissa glazed halloumi or sweet chilli halloumi), make hot honey fried chicken sandwiches, drizzle it over baked feta, pizza, poke bowls, grilled cheese or pancakes…the possibilities are genuinely endless and it’s a very versatile sauce to have on hand.