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An umami-rich, salty honey glaze with a deliciously layered flavour profile. If you can’t get hold of British dried kelp use store bought kombu which will be a lot stronger in flavour.

Creation by Liam Dillon, The Boat*, Lichfield, UK.

Makes 1l.

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Allergens and dietary requirements

  • Celery
  • Sulphite

Ingredients

500
g
honey
75
g
kelp, dehydrated
240
g
chicken stock
400
g
chicken stock, well reduced
10
g
black peppercorns
10
g
coriander seeds
1
pieces
lemon, zest
5
g
allspice
10
g
mushrooms, dehydrated

Scale recipe

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