Method

• 1.
  There are no exact quantities for this, it’s best if you use raw honey for fermenting. Peeled garlic cloves are perhaps the most popular thing to put into honey, if you have fruit with some bruising or soft spots, chop those bits off, slice the rest up and add to a jar of honey. A few slices of nectarine for example, into a tiny jar, covered in honey, lidded and nurtured will bring flavour and a life extension of the fruit. Every evening for about a week, tip the jar over, onto its lid, and then again upright the next day and so on. The honey will slowly begin to get runnier, and then fizzy – when it gets fizzy ‘burp’ it by opening and closing the jar super quickly. I use this ferment to pour over yoghurt, or mix with a soda as cordial, drizzle over porridge, haloumi or a soft blue or a dry hard cheese. My favourite fruits are nectarines, peaches and blackberries, pomegranate or persimmons. Chillies or ginger – separate or together – are fabulous like this too, as well as garlic and nigella seeds, and great for a sweet marinade or to drizzle on carrots with butter, noodles, rice, dumplings or stir-fried anything.