Honey-Ginger Glaze for Roasted Vegetables, Paneer or Fish

Proof that an infusion jar belongs beside the stove, not only beside the kettle.

Jar: Honey & Ginger Elixir · 1 tray

Ingredients

• 2 tablespoons Honey & Ginger Elixir
• 1 tablespoon soy sauce (or 1 teaspoon salt and a squeeze of lime)
• 1 teaspoon crushed garlic; a pinch of chilli flakes

Method

1. Whisk everything into a glaze.
2. Brush over roasted vegetables, grilled paneer, chicken or fish in the last five minutes of cooking, so the honey caramelises but never burns.

Last five minutes only — honey burns before it caramelises if it goes in early.

More from our kitchen: The Infusion Kitchen — all five jars and every recipe.