Iconic TV chef praises maple syrup in savoury dishes

From legendary cookbooks such as ‘How to Eat’ to a multitude of popular TV series, Nigella Lawson is considered a pioneer. Lawson is now advising Brits to experiment with maple syrup in marinades for pork spare ribs and bone-in chicken thighs.

Noted for her indulgent recipes that appeal to ‘have-a-go’ home cooks, perhaps it is no surprise that Lawson recently penned an entire article in the Financial Times on how to get the most from maple syrup in the kitchen.

Remembering that she used to view sweet ingredients in savoury dishes as something of a ‘faux pas’, the best-selling author and TV personality has confessed to going ‘full circle’.

She wrote:

“The exquisite properties of maple syrup are most usefully and profitably employed in the savoury kitchen. Resist the impulse to cook maple syrup until all nuance disappears and only sweetness remains, and allow it to bring its smoky, almost umami depth to the fore.”

Maple syrup bacon is one of the most well-known sweet-savoury recipes involving maple syrup, and is particularly enjoyed across the pond.

It requires mixing a glaze that combines natural maple syrup, brown sugar and cayenne pepper in a small bowl. The bacon is then brushed with half of the mixture. It is baked for 15 to 25 minutes, before the remaining syrup mixture is brushed on. The bacon remains in the oven until it is dark, sticky and crispy.

Maple syrup bacon is often enjoyed with pancakes, waffles and French toast, or in an English breakfast with eggs and hashbrowns.