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~ A Fine and Dandy Day ~

"Today, I'll be showing you how to make a traditional old Irish recipe; Dandelion honey. This is a great alternative also for vegans. Let's forage some wild dandelions together and make a batch to drizzle on cheese on toast, porridge, yogurt, or in tea. It's so versatile and absolutely scrumptious!

We'll also pop into the studio, and get another order ready for the National Gallery of Ireland.

Hope you enjoy this video, and please remember to hit the like and subscribe button for free, as this really helps the growth of my channel and allows me to continue to make content for everyone to enjoy." – Gillian x

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Dandelion Honey

100g freshly foraged dandelion flowers
3 slices of organic lemon
2 slices of organic orange
350ml of fresh water
Tea spoon of pectin or add an apple while cooking
300g organic cane sugar

After picking the dandelions, shake gently to remove any critters and pluck off the petals into a sieve. Wash well with fresh water. Place the washed petals into a bowl and add freshly boiled water, and pour over the petals. Allow to sit overnight to infuse. The following day, strain the infusion through a muslin cloth. Add this liquid to a pot, then add your lemon, some orange, pectin (or a chopped apple) and sugar. Bring to the boil, then turn down the heat and allow to simmer until a thick jam-like texture forms. Take off the heat and allow to cool a little before pouring into a sterilised jar. Enjoy on hot toast, a spoonful in tea, drizzled over a cheese board, or on top of porridge.

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