Elderflower and Hazelnut Honey

This is a wonderful way of making ordinary honey into something really special. The elderflowers, in season in May and June, infuse the honey with their magically scented flavour and the finely chopped, toasted hazelnuts give both taste and an exciting texture.


  • 1 kg (2 lb) set honey
  • 3–4 clean-looking elderflower heads
  • 50 g (2 oz) toasted skinned hazelnuts, finely chopped


Spoon the honey into a saucepan. Shake the elderflower heads over the pan so the flowers drop in, pulling off the ones which don’t drop off easily. Heat gently, stirring, until just beginning to bubble, then remove from the heat, cover and leave to infuse for at least 1 hour.

Reheat the honey until just bubbling, then pour through a strainer into clean, dry, hot jars, stirring some chopped hazelnuts into each jar. When cool, cover tightly and store for at least 2 weeks before using. The hazelnuts will rise to the top of the jar while the honey is cooling so when it begins to set again, stir to redistribute them.