From Japanese flavours to nostalgic desserts: Bring 2022’s hottest food trends to life with these honey-themed recipes from Amanda James
The experts at Rowse Honey are inspiring new ways to pair pollinator-friendly food trends with the wonder that is honey.
It’s the start of a new year, and that means it’s time to start getting excited about all the new foodie trends we’ll be trying out over the next few months. From Japanese flavours and yuzu to bigger breakfasts and nostalgic desserts, there’s plenty to get your teeth sunk into!
To encourage people to think about their diet’s impact on our precious ecosystem, the UK’s favourite honey brand Rowse has teamed up with British food writer and stylist Amanda James to develop six honey-inspired recipes that show off all the wonderfully unique flavours 2022 has to offer. And what’s more, many of the top trends for 2022 are pollinator friendly – which means our buzzing buddies are also in for a treat.
Through its Hives for Lives programme of vital initiatives, which support beekeepers and help replenish vital nectar sources, Rowse’s mission is simple: to save our pollinating pals through the wonder taste that is honey. So, with every squeeze of Rowse honey, you’ll be protecting the bees.
Samantha MacNamara, Senior Brand Manager at Rowse, says: “Bees pollinate around three quarters of the crops that produce the fruit and vegetables we eat, so it’s vital that we keep the world buzzing.
“The six dishes that we have carefully curated all illustrate the intrinsic relationship bees have with our food, while showcasing the diversity of our honeys. What better way to welcome 2022 than to get involved with some of the up-and-coming trends of the year, whilst also doing your part to help out pollinators?”
TREND 1: Japanese flavours & mushrooms
Both these trends are set to take the food industry by storm in 2022, bringing a host of new and exciting flavours to the plate. So why not put them together to create the ultimate toast topper?
The classic combination of mushrooms and umami is a sophisticated yet speedy brunch recipe. Mushrooms are naturally rich in umami, but an added hit of salty umami giving this savoury dish a meatier flavour. Adding a squeeze of earthy Rowse Dark & Rich Honey brings the strong taste of umami to a new level, while adding notes of aniseed and a subtle hint of sweetness to uplift the whole dish.
Umami & mushrooms toast topper with Rowse Dark & Rich Honey
Prep time: 5 minutes. Cooking time: 5 minutes. Serves: 2
- 250g chestnut mushrooms
- 2 large garlic cloves, finely chopped
- A knob of butter, plus extra to spread
- 2 tbsp light soft cheese
- 1 tsp umami paste
- 1 ½ tbsp Rowse Dark & Rich honey
- 2 slices of sourdough bread
- 1 tbsp chives, snipped or spring onions
- Thinly slice the mushrooms and add to a medium size pan with the butter. Fry over a medium heat for 2-3 minutes.
- Add the garlic and cook for a further 1 minute until softened.
- Add the cream cheese, umami paste, 1 tbsp of the dark and rich honey to the pan and cook for another 2 minutes to fully combine. Turn the heat down.
- Toast the sourdough and spread the remaining butter over. Pour over the mushrooms and drizzle with the remaining honey, and top with the chives and black pepper.
TREND 2: Yuzu
Following on from Japanese-inspired cuisine is another Asian delicacy set to create a buzz this year. The yuzu plant not only bears delicious citrus fruit, but its delicate white flowers are pollinated by bees and other insects in the spring.
The yuzu fruit has a sour taste, so isn’t usually eaten straight from the plant, but the tangy citrus juice is a tasty ingredient in both sweet and savoury dishes. If you’re starting 2022 off with a health kick in the kitchen, yuzu juice makes a delicious dressing for a special salad. Adding a squeeze of Rowse Runny Honey will balance the sweet and sour flavours.
Yuzu & Rowse Runny Honey salad dressing
Prep time: 5 minutes. Cooking time: Makes: ½ a jar
- 15ml yuzu or yuzu juice
- 50ml olive oil
- ½ small garlic clove, finely chopped
- ½ tsp fresh ginger, finely chopped
- 30ml Rowse Runny Honey
- 10ml rice vinegar
- 10ml mirin
Add all the ingredients into a small bowl and whisk vigorously until fully incorporated. Dress over salads, seafood, or meat skewers.
TREND 3: BBQ fruit
It’s not what you’d usually expect to be grilling on the barbeque in summer, but BBQ fruit is set to be one of the biggest foodie trends in the warmer months of 2022.
The combination of sweet and savoury is bound to be a new sensation for the tastebuds and swapping out chicken for BBQ fruit fits in with the growing number of us switching to a climatarian diet.
Subtle watermelon – which is pollinated by honey bees – and the spicy kick of Rowse Chilli Fusion honey make an unsuspecting, but delightful pairing.
BBQ Watermelon Skewers with Rowse Chilli Fusion
Prep time: 5 minutes, plus marinating. Cooking time: 10 minutes. Makes: 4
- 1 Watermelon, chopped into cubed
- ½ tsp chilli flakes
- 1 tbsp olive oil
- 3 tbsp Rowse Chilli Fusion Honey
- 1 lime, juiced and zested
- 10g fresh mint, chopped
- Add all the ingredients to a large bowl and toss thoroughly. Add in salt and pepper and toss again.
- Leave to marinade for at least 30 minutes in the fridge.
- Fire up the BBQ or grill to get very hot. Evenly add the cubed watermelons onto skewers and pop on the grill to cook and char the edges, turning regularly until evenly cooked. You can even add an extra squeeze of chilli honey once cooked for a spicy kick.
TREND 4: Hibiscus
Edible flowers were all the rage in 2021, adorning the tables of stars and social media influencers around the globe, but there’s one in particular that’s set to make a buzz this year – hibiscus.
Large, vibrant hibiscus flowers look bee-autiful in the garden and are also popular with pollinators at the end of summer. Why not grow it in your garden to help feed the bees, and then use the flowers in your very own kitchen?
Hibiscus also helps towards a healthy immune system as it contains plenty of antioxidants. With notes of cranberry and forest fruits, it’s also slightly tart. That’s why a squeeze of Rowse Acacia honey, which has light, floral notes, helps to sweeten the drink.
Hibiscus and Rowse Acacia Honey Shrub
Prep time: 5 minutes. Cooking time: 5 minutes. Makes: 300ml of syrup
- ½ tsp pomegranate molasses
- 1 fresh lime, juiced and zested
- 20ml Rowse Acacia Honey
- 1 tbsp Apple cider vinegar
- Hibiscus tonic water, to top up
- Pomegranate seeds
- Hibiscus flowers
- (Optional) 50ml vodka if you want a boozy hit
- Add all the molasses, lime, apple cider vinegar and a squeeze of Rowse Acacia honey other than the hibiscus tonic water and ice to a pan with 100ml of water. Bring to a low simmer and leave for 2-3 minutes until starting to thicken. This is your pomegranate syrup.
- Take off the heat and pop in the fridge to cool completely.
- Add handfuls of ice to two glasses and serve with one part the pomegranate syrup to three parts hibiscus tonic water, stir to fully combine. Add the vodka now too, if using.
- Top with pomegranate seeds, hibiscus flowers and mint.
TREND 5: Bigger, better breakfasts
News flash: we’re spending more and more time on our breakfast prep, as a result of lockdowns and WFH. While porridge with a squeeze of your favourite Rowse honey is quick and easy, it may not be as exciting as trying something new. Creativity in the kitchen inspires all six of our predicted 2022 food trends, but it really comes into play at breakfast time.
Why not experiment with some of the surprising ingredients that bees pollinate? It’s not just the fruit for our bee-loved blueberry muffins and orange juice that they help bring to our plate – pollinating insects bring us nuts such as almonds and improve the quality of coffee crops.
These sunflower seed oat muffins with a squeeze of Rowse Greek honey have a natural, almost herbal flavour. The deep malty, earthy flavour of this honey works harmoniously in partnership with the milder, nutty taste of sunflower seeds and oats.
Rowse Greek Honey and Sunflower Seed Oat Muffins
Prep time: 10 minutes. Cooking time: 20 minutes plus cooling. Makes: 12
- 200g Scottish oats
- 80g Rowse Greek honey, plus extra to drizzle
- 200g unsalted butter
- 1 large egg
- 100g self-raising flour, sifted
- 30g sunflower seeds
- 1 large cooking apples, roughly chopped
- Preheat the oven to 170C fan/190C and line a 12-hole muffin tin with paper cases.
- Add the oats, honey, and butter to a large pan. Melt together over a medium-low heat for 3-4 minutes until fully combined.
- Take off the heat and add to a mixing bowl. Whisk in the egg and stir through the flour, sunflower seeds, and apples.
- Pour into the prepared paper cases and pop into the oven to cook for 20 minutes until turning golden.
- Serve with extra sunflower seeds and a squeeze of honey on top.
TREND 6: Nostalgic desserts
The final of our food trends is a blast from the past: nostalgic desserts. From social media to fashion, we’ve all been re-visiting and reminiscing over the past few years. So, why not also bring our childhood curiosity back into the kitchen?
Did you ever think that Angel Delight could make a dessert worthy of a dinner party? This super sweet and speedy dessert is complete with a little twist – a squeeze of Rowse Acacia honey to give slightly floral notes to the sweetness of this cheesecake.
Honey and Angel Delight Cheesecake pots
Prep time: 10 minutes, plus chilling. Cooking time: Makes: 2
- 150g digestive biscuits
- 30g unsalted butter
- ½ sachet of Angel Delight (30g)
- 150ml whole milk
- 20g Rowse Acacia Honey, plus extra to serve
- 200g full fat thick Greek yogurt
- Chopped nuts, to serve
- Blitz the digestive biscuits in a food processor until they resemble fine breadcrumbs. Pour in the melted butter and blitz again to combine. Add to your jars and gently cement and push down to flatten.
- In a jug or bowl, combine the Angel Delight and milk, and whisk until smooth.
- Pour the Angel Delight mixture over the biscuit bases of the jars and pop in the fridge to set for at least 15 minutes.
- Once set, top with Greek yogurt, chopped nuts and a squeeze of extra honey. Enjoy!