Clear honey is often easier to use for cooking because it’s easier to pour. Use honey as a sweetener to replace sugar in desserts, drinks and baking: it has a particular affinity with milk products such as yoghurt and cheese. You can also use honey as a flavouring in ice cream, but be aware that it freezes at a lower temperature than ordinary sugar: this will affect the texture slightly but by using a combination of honey and sugar you can overcome this problem.
In savoury dishes, use honey as the basis of a sticky marinade for pork or chicken, but be careful once it goes in the oven because honey burns relatively quickly. One tip is to drain off the marinade before cooking, then pour it over the food halfway through cooking for a beautifully lacquered finish. Honey also makes a delicious glaze for roast pork, sausages or parsnips. Heat destroys some of the quality of good honeys, so it is better to use specialist honeys in uncooked foods in which you can taste the difference.
