Chilli Honey

• 360 g runny honey
• 2–3 tablespoons chilli flakes, depending how hot you like it
• pinch

Pour the honey into a small saucepan. Add the chilli flakes and a generous pinch of salt. Warm gently on a medium heat. As soon as it begins to simmer, turn off the heat and stir in the cider vinegar. Pour into sterilised jars. Stored in a cool, dark place, this will keep for months – no need to refrigerate.