Local Honey

When I set off on an adventure, whether in Pea Green Boat with a Pony (inflation) on my hip, or plastic filled wallet in breast pocket as I sit up high in Truck, often nestled next to me is a jar of Local Honey.

It started a while back, rather than take a bottle of booze – which some wags take as a comment on their cellar and lets be honest the world has changed – or an of the moment bottle of Olive Oil, instead some Honey.

So jars from Somerset, Wiltshire, and Wales have followed me across the country to be used in many ways and certainly drizzled on properly made, on the stove porridge.

In return, I like to pick up a jar from wherever I’ve been, a perfect albeit reminder of people and place.

The one in photo comes from Den, who runs some hives not far from where I am sat right now.

The bees fly across fields, jiggle through hedgerows, apple orchards and English country gardens.

It tastes like a cross between a crisp autumn morning and a soft spring afternoon.

---

For anyone interested, my Porridge recipe is thus*:

75g of Oats.

700ml of Water.

Good Pinch of Salt.

Splash of Milk.

Honey & fruit of choice to top.

*Pre-soaking the oats in water will cut cooking time, but from scratch, my method is quite simple:

Add the Oats to a robust pan, on a mid-heat toast for about 30 seconds before adding the water.

Keep on mid-heat stirring occasionally whilst it comes up to temperature, this takes about 15 minutes and I like to get on with some simple chores about the kitchen and keep an eye on pan.

Once mixture starts to bubble and thicken, continuously stir until just under the right thickness, add salt, stir for a minute, remove from the heat and pop a lid on pan for 5 minutes.

Similar to letting Risotto calm itself, this thickens the Porridge slightly and I find leads to a more luxurious texture. As for the salt, added too early it adds a little bit too much bite to the oats.

Pour mixture in serving bowl, splash of milk around outside, drizzle with honey, top with fruit and eat.