Video: Magic in the kitchen: Gordon’s honeycomb

I’ve been wanting to do this recipe for a long time now.

Once again, I was reminded of why I love cooking so much.

There is something so festive about the golden colour of the honeycomb and the magical way in which it comes to be, bubbling like something out of a Harry Potter Potions lesson that while I was cooking it, I found myself thinking of Nigella and how she would describe it with her  wonderful prose. Indeed she has a very similar recipe which she poetically calls Hokey Pokey (hocus pocus?) but this, alas, is not hers. This is Gordon’s. It is moments like this which remind me of why I am a chef, not that I need reminding very often. It is quite telling that a lot of job specs for chef jobs actually ask for someone who has fun in the kitchen. And it makes all the sense in the world for cooking is a passion, being a chef is something you either are or you aren’t. This is not just a job, it is something some lucky ones are born with.

 

Gordon’s honeycomb

 

Makes 400g

 

75g clear honey

140g liquid glucose

400g sugar

5 tbsp water

2 tbsp baking soda (bicarbonate of soda)

 

1. For the honeycomb: Line a shallow baking tray with parchment paper. Place the honey, liquid glucose, water and sugar in a large heavy-based saucepan and heat gently, stirring occasionally until the sugar dissolves. Increase the heat and cook until the mixture starts to turn a light golden colour. Mix in the baking soda. The mixture will erupt into a foaming mass. Pour immediately into the prepared baking tray.

 

2. Leave to cool, then place in the fridge to set. This takes approx 6-10 mins. Break up with the end of a rolling pin and store in an airtight jar if not using immediately.

 

For an even more festive touch, I dipped the tips in chocolate.

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