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Sarah's Honey Hacks

LEMON & HONEY DRIZZLE CAKE

Ingredients

  • margarine 115g
  • zest of a lemon
  • caster sugar 100g
  • runny honey 70g
  • 2 medium eggs
  • self-raising flour 170g
  • 3 tbsp milk

Drizzle

  • icing sugar 75g
  • juice of a lemon
  • 1 tbsp honey

Method

  1. You will need a loaf tin and a 2lb non-stick loaf tin cake liner.
  2. Cream together the stork (or butter), lemon zest and sugar in a large mixing bowl.
  3. Next whisk in the eggs followed by the honey, don’t worry if it looks like it has split. Then sift in the flour, and mix together. Loosen the batter with the milk.
  4. Place the batter in your non-stick cake liner/loaf tin, and transfer to the middle of a cold oven and immediately set to 160c. Bake for 45 minutes or until a skewer comes out clean.
  5. Meanwhile mix the drizzle ingredients together just before the cake is due out of the oven.
  6. Remove the loaf tin from the oven, keeping the cake in its tin, pierce the loaf all over with a skewer, then pour over the drizzle while it’s still hot. This will ensure the syrup is absorbed much better, and baste any syrup that pools at the edges.
  7. Allow to cool completely before serving. That’s the only difficult part!

CHICKEN TENDERS WITH HOT HONEY

Ingredients

Chicken Tenders

  • chicken breasts/mini fillets 800g
  • 3 tbsp oil
  • 1 tsp salt
  • 1 tsp paprika,
  • 1/2 tsp dried oregano
  • 1/2 tsp ground black pepper
  • 1/2 tsp garlic granules
  • 1/2 tsp onion granules
  • 2 large eggs
  • 200-250g cornflakes, crushed
  • oil spray for cooking

Hot Honey

  • 6 tbsp honey
  • 1 tsp dried red chilli flakes
  • juice of a lime
  • pinch of salt and pepper, to taste
  • 1 tsp white wine vinegar

Method

  1. First we’ll prep the chicken. If using mini fillets remove any sinew by cutting it out. If using breasts, lay out flat on your board and slice into 1 and a half cm thick strips along the length – about the thickness of a finger. Place in a bowl.
  2. Drizzle the oil over the chicken and sprinkle over the spices: paprika, oregano, salt, pepper and the garlic & onion granules if using. Mix and ensure all of the chicken pieces are evenly coated. You can add a squeeze of lime juice should you wish too. Set aside.
  3. To make the hot honey, place all of the ingredients (apart from the vinegar) in a small saucepan and heat through for a couple of minutes on a low heat, stirring constantly. Remove from the heat, and stir in the vinegar.
  4. Prepare two bowls for dredging, one filled with the beaten eggs the other with the crushed cornflakes. Dip each of the chicken pieces first in the beaten eggs, then cover in crushed cornflakes. Place on a large plate ready to be air fried.
  5. Air fry in batches at 200c for 8 minutes (it may take a little longer if using mini fillets depending on their thickness), spraying each batch with cooking oil and turning at the halfway point.
  6. Serve your chicken tenders with a generous drizzle of hot honey and your choice of salad and potato wedges/French fries.

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