PANTRYFLEX

On the jar: Ironyard Honey And Mint

simmer · dressing

★ STARRED KITCHENPrep 5 minCook 15 min

Ironyard Honey and Mint

Independent adaptation of a publicly published Nigel Haworth recipe. Not affiliated with, sponsored by, or endorsed by Nigel Haworth.

Honey And Mint from a starred kitchen.

Ratio

Ratio by volume: Red Wine Vinegar 50 ml, Honey 5 ml, Mint 15 ml, Olive Oil 40 ml
Red Wine Vinegar 50 mlHoney 5 mlMint 15 mlOlive Oil 40 ml

Ingredients

  • Red Wine Vinegar — 50ml of L'Estornel vinegar
  • Honey — 1 tsp heather blossom honey (5 ml)
  • Shallot — 12g of shallots, finely chopped
  • Mint — 1 tbsp of fresh mint, cut chiffonade (15 ml)
  • Olive Oil — 40ml of extra virgin olive oil
  • Salt — salt, to season (2 g)
  • Pepper — pepper, to season (0.5 g)

Method

  1. Pour to the lines in order (bottom → top): Red Wine Vinegar, Honey, Mint, Olive Oil.
  2. Add: Shallot, Salt, Pepper.
  3. Cap the jar and shake until combined.
  4. Pour into a cold pan and bring to a gentle simmer. The jar stays off the stove — cool leftovers to warm-to-touch before they go back in the glass.

Keep this recipe

Tonight you'll cook it. The jar remembers it.

You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake cold, tip it into your pan. The jar measures; the stove finishes.

3 kitchens · 3 stars · 0 national awards

Put it on a jar Build it as a gift ▸

First run is small.

Leave an email and we’ll hold a jar with this recipe on it.

Provenance

Nigel Haworth works in Modern British / Lancashire at Northcote; credentials include Michelin 1* (Northcote, Langho, 1996-2018).

Originally published as Honey and Mint Dressing.

Adapted from a Nigel Haworth recipe (Nigel Haworth / Great British Chefs (sous vide mutton loin)).

More from this kitchen

FAQ

Can this go in a shake jar?

Yes — with one pan. Its liquids pour to the printed fill-lines and shake cold; the mix then goes into a pan to simmer. The jar itself never touches heat.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Nigel Haworth / Great British Chefs (sous vide mutton loin) (published as “Honey and Mint Dressing”). Full citation lives in Provenance.

Add to a jar