Skip to main content
A Magazine for

Honey

by Now Then Sheffield

Recipe by Ros Arksey
Makes 9

50g grated courgette
100g caster sugar
75ml clear honey
75ml olive oil
2 eggs
250g plain flour
1 tsp baking soda
¼ tsp baking powder
½ tsp salt
½ tsp ground cinnamon
1 orange (zest and 3 tbsps juice)
1 tbsp crushed sunflower seeds for sprinkling (optional)

Preheat your oven to 165°C (fan assisted) or 180°C (conventional). Add the dry ingredients into a bowl and gently stir together, then add the wet ingredients - honey, eggs, oil and courgette. Fold everything together so it’s mixed well, but be careful not to over-mix as this will make the muffins dense. Divide the mixture between muffin cases so they are all about three-quarters full. If you have any, sprinkle some crushed sunflower seeds over the top.

Bake in the oven for 25 minutes. Check the muffins are cooked by inserting a skewer into the centre. It will come out clean if they are done. Take the muffins out of the tray and leave to cool.

|

Recipe by Sophie Godwin
Serves 2

Marinated in a sticky honey glaze then roasted in the oven, these chicken thighs have all the characteristics of a good barbecue done inside. With their crispy charred skin and super succulent meat, this is the type of food that invites you to eat with your hands. Nothing can beat a real barbie, but these chicken thighs offer that same sense of summer and are perfect for a mid-week dinner.

4 chicken thighs, skin on
1 tbsp Sheffield honey or local equivalent
1 tbsp wholegrain mustard
1 tbsp black peppercorns
2 cloves of garlic
1 lemon (juice and zest)
Sea salt (to taste)

Begin by making your marinade. Roughly grind your peppercorns with a pestle and mortar. Add your garlic cloves, muddling them together with the peppercorns to form a coarse paste. Next add your honey, mustard, lemon juice and zest, stirring well to form the marinade. Pour this over the chicken thighs and massage the meat to make sure it is completely covered in the glaze. Sprinkle over some sea salt and leave to marinate in the fridge for at least half an hour.

Whilst the chicken is marinating, pre-heat your oven to 200°C. Once you are ready to eat, pop the thighs with all of the liquid into a baking dish and roast in the oven for 40-45 minutes. Serve with all the juices and a homemade potato salad.

)
by Now Then Sheffield

Next article in issue 76

Sound Rock Your Age

I’m always astounded when I hear the likes of Fleetwood Mac’s Christine McVie and Pink Floyd’s Roger Waters still touring, traipsing the wor…

I’m always astounded when I hear the likes of Fleetwood Mac’s Christine McVie and Pink Floyd’s Roger Waters still touring, traipsing the wor

More Food

Celebrating the seasons

Make the best of what’s around you this winter harvest – our tips on how to prepare and cook in-season fruit and veg.

Independent Food Festivities

Yes, ‘Christmas is going to be different this year,’ but Sheffield’s independent traders and producers are up to the challenge. Here are some choice picks for festive food and drink.

Connecting people through baking

Sheaf Community Bakery are passionate about growing local, promoting food equality and baking great heritage breads. Jonny from SCB told us more about the non-profit venture started in Heeley.

Food in Film

Film has long celebrated food, from the passion and craft of making to the joy of eating. The Showroom Cinema’s Young Audiences Coordinator, Linnea Pettersson, shares her favourites.

Growing a Community

Food charity Green City Action share how community growing connects people, improves wellbeing and helps us to develop our communities.

More Food