Burnt Honey Pots de Crème, Anise Roasted Apricots, Pine Nut Brittle

Hello, and welcome to Newsletter No 30 here on Substack! Thank you for stopping by. If you are already subscribed - THANK YOU! Seeing so many of you read my newsletter each week means the world to me! And if you are not yet a subscriber, hit the link below if you are interested in recipes as well as tips and tricks to make the most of our increasingly eclectic pantries and a good dose of my at times random musings about all things food!

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“Burning” the honey caramelises it so the flavour is more complex – nutty, with a hint of bitterness to offset the sweetness. (Helen Goh)

There have been quite a few new subscribers here over the last few days, so if you are reading this and you are one of them, you might want to head here for my Intro post for a little bit of background about myself and what to expect from this newslet…