Prepare your chillies: Wash and dry the fresh red chillies. Slice them thinly into rounds. You can leave the seeds in for extra heat or remove some if you prefer a milder result.

Combine ingredients: In a small, heavy-bottomed saucepan, combine the 250g of runny honey, the sliced fresh chillies, and the 1 teaspoon of dried chilli flakes.

Warm gently: Place the saucepan over a low to medium-low heat. Let the mixture warm up, stirring occasionally with a wooden spoon or spatula. You'll see small bubbles start to form around the edges, but do not let it come to a rolling boil. What works best for me is keeping the heat low enough that it's just barely simmering.

Infuse the honey: Keep the honey at this gentle heat for 5-7 minutes. This is where the magic happens, as the honey thins out slightly and takes on all the flavour and heat from the chillies. The mixture will become incredibly fragrant.

Add vinegar and salt: Remove the saucepan from the heat. Stir in the 1 tablespoon of apple cider vinegar and the pinch of sea salt. The vinegar will add a slight tang that balances the sweetness perfectly.

Steep for flavour: Let the honey sit in the pan, off the heat, for at least 15-20 minutes. This steeping period allows the flavours to meld and deepen even further.

Strain (optional): If you prefer a smooth, clear hot honey, pour it through a fine-mesh sieve into a clean, sterilised jar. Use a spatula to press gently on the chillies to extract all the honey. For a more rustic look and a honey that will continue to get spicier over time, you can leave the chillies and flakes in.

Store: Seal the jar and let the honey cool completely to room temperature. It will thicken back up as it cools.