Tag: honey

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The Taste Test: Honey

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Honey is one of those things that I always have in the cupboard, but haven’t ever really thought about that much. I sometimes have it on toast, drizzled over baked goats’ cheese, or use it in baking. It’s great in tea with lemon and fresh ginger. I use it in salad dressings. But I’ve never been too discerning about what brand I buy.

This was an interesting test, and tricky in a way, because there are so many different types of honey. So many. Different flowers, different fruits, different sets and consistencies. I have avoided set honey and manuka honey for the sake of consistency, but I am aware that the samples don’t exactly correlate. Some of them are based on specific flowers and so on. But it’s really tricky to find six different samples of exactly the same breed of honey, so just go with me on this.

As before, I feel I need a rambling disclaimer: obviously, I am doing this in my kitchen and not in a lab and I am not a scientist. These are the opinions of one person – that said, one person who has been trained to taste for quality. Also, the products used in this series are just examples – obviously each supermarket has, say, eight or nine different types of honey or whatever the product may be, and I’m not going to try every single one because what am I, made of money?

Finally, I should highlight that I tasted all the products blind, and at the time of tasting and making my notes I didn’t know which product came from which shop. I sat in one room while my glamorous assistant (er, my husband), prepared the samples in another. Any notes added regarding packaging and so on were only done after blind tasting, when I learned which who had made product A, B, C, D, or E.

The Blind Taste Test: Honey

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Honey
per 100g
£
kcal
fat
carb
fibre
protein
salt
Sainsbury’s
0.29
329
0.5
81.5
0.5
0.5
0.03
Waitrose
1.17
307
0
76.4
0
0.4
0.03
Rowse
0.84
329
0.5
81.5
0.5
0.5
0.03
Aldi – Everyday Essentials
0.29
328
0.5
82
0.5
0.5
0.01
Wilkin & Sons
1.51
355
0
86
0
0
0
Hilltop Honey
1.76
333
0.5
83
0.5
0.5
0.02
Tesco Finest
0.88
326
0.1
81.0
0.1
0.5
0.01

A – Rowse – 6/10

  • A deep amber colour. Fairly thin, very runny. Doesn’t smell like anything other than generic honey. Tastes quite floral – nice depth of flavour, not just pure sugar on the palate.

B – Aldi – 5/10

  • Lighter, a pale gold. Thicker and more viscous than A. Tastes sweet – generically sugary rather than carrying a specific flavour.

C – Wilkin & Sons – 7/10

  • A pale yellow gold. Much thicker than A or B, really coats a spoon. A interesting, complex scent. Sweet, but with an interesting flavour – elements of citrus. Enjoyable to eat.

D – Hilltop Honey – 7/10

  • The palest honey by far, almost clear. Medium thickness. Great taste. A bitter backnote against the sweetness, which gives it a complex and rounded flavour.

E – Tesco Finest – 3/10

  • One of the darkest, a rich orange. Thick, clinging to the spoon. A very distinctive taste, which I personally did not like. What I thought was an odd and unpleasant flavour – a sourness.

F – Sainsbury’s – 7/10

  • Mid golden colour. Quite thin. Smells lovely. Quite a lot of flavour – a floral taste.

G – Waitrose – 3/10

  • One of the darkest and thickest samples – really clings to a spoon. An odd smell and taste, which I found really quite unpleasant.

Conclusions

E (Tesco) and G (Waitrose) were notably different to all of the other samples. The rest were all subtly different from each other, but enjoyable in their own ways. All of those would be fine for eating, using in baking, or anything you might choose to use honey for. This might be one of those matters of personal taste – I’m not sure if any of these were objectively bad – but I certainly wouldn’t buy samples E or G again. They had an incredibly strong taste and smell, and I can’t imagine what I would use them for.

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Blackberry and Pistachio Frozen Yoghurt

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I know, I know, I used blackberry and pistachio together in a recipe last month. And I also put pistachios in pretty much absolutely everything. I’ve mentioned before that I go through food obsessions and phases, and poor James has to put up with eating the same things over and over until I get bored and move onto something else. Basically, purple and green is just where it’s at with me right now, I’m afraid, so that’s what you get. Frozen yoghurt.

I never picked fruit as a child, living mainly in London and lacking that sort of bucolic rural upbringing, and so it never really occurred to me to do so as an adult until recently. A couple of summers ago, I was walking the dog of a dear friend who was temporarily immobile, post-surgery, and stumbled across the most incredible treasure-trove of untouched, heavy-ripe blackberries, just across the river from where our boat is moored.

It was part of our neighbouring nature reserve, and the plants had grown so high and wild that they’d formed winding paths through the field down to the river, each lined with dripping, plump fruit. We’re not in blackberry season yet – although it’s been so warm that perhaps it will come early this year – but when the time is right I am going to find my way back there again and gather a few tubs of berries to freeze for the colder months. Frozen yoghurt is only one of a thousand things to do with them.

Of course, you can buy perfectly lovely frozen fruit from the supermarket, but it makes me feel outdoorsy and practical to try and pick it myself occasionally. In reality, I am the least outdoorsy person you are likely to ever meet.

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Anyway, we had what passes for a heat-wave in these parts last week (three full days of heat, anyone in an actual hot country is laughing at us right now), and all we really wanted to eat was ice cream. But I don’t have an ice cream maker. And I’m kind of too impatient for all that setting, stirring, setting thing you have to do with a no-churn recipe. So instead, I give you frozen yoghurt. It’s an incredibly simple recipe (as was last week’s actually – clearly I am getting lazy). It’s healthy-ish. But also nice, promise. You could legitimately have this for breakfast. I did have this for breakfast.

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Notes:

Obviously, you can make this with just about anything you like. I think raspberry and almond or blueberry and pecan would also be delicious, but hey, throw whatever you’ve got in the cupboards or the freezer in there and go wild. You could also stir through chocolate chips, crumbled biscuit, fudge pieces, cereal… That’s the beauty of frozen yoghurt. It’s adaptable.

Ingredients:

300g frozen blackberries
50g pistachios
200g Greek yoghurt (I like the proper, thick, full fat stuff, but whatever you prefer will be fine)
2-4 tbsp honey (adjust to taste)

Method:

  1. Either get your blackberries out of the freezer ten minutes before you want to make this, or whack them in the microwave for 30 seconds or a minute to soften them up – some blenders (mine included) will struggle with absolutely rock hard frozen fruit. Pop your pistachios in a dry pan on a medium heat to toast for around 5 minutes – keep shaking them around now and then to make sure they don’t burn.
  2. Put your blackberries, yoghurt, and honey in a blender and blitz until smooth and thick. Taste, adjust honey if needed.
  3. Chop your pistachios roughly and serve the frozen yoghurt sprinkled with chopped nuts, and some whole blackberries if you like.