Our cookbook of the week is Honey & Co. Daily” by Itamar Srulovich and Sarit Packer.
Go to recipes: chilli peas and goats cheese with fried egg on toast, grape and bean salad with fried manouri cheese and herbed chicken burgers.
Sarit Packer and Itamar Srulovich were thinking about beauty, taste and ease when they wrote their fifth cookbook, Honey & Co. Daily (Quadrille, 2026). They took the plunge when, during the uncertainty of the early 2020s, they stumbled upon the space that would become their namesake all-day eatery, minutes from London’s West End.
“We saw this store, which was empty and too big and a little crazy, and we thought, ‘Well, let’s just embrace the craziness and trust that it will be better,'” Packer recalls. “For us it was kind of against all odds to think, ‘Okay, let’s take a new place, but let’s make it happy and…’”
Srulovich completes the thought: “… hospitable. And in a new place, we really wanted to join this idea of this moment of light pleasure in your day.”
Since the opening of the first Honey & Co. in 2012, the couple now own four restaurants in London, including a wine bar and events space. Spreading the Honey & Co ethos Daily for a cookbook seemed right.
“You need to remember joy, you need to remember beautiful things, and it doesn’t have to be a project, and it doesn’t have to be difficult. It can just be something beautiful and easy,” Srulovich says. “That was the spirit of Honey and Co. Daily, and it was very, very well received. And we want the book to do the same job, but in people’s homes.”
The book came together organically as Packer and Srulovich developed cafe recipes. They started cooking at home and soon realized that The Daily Way was their own culinary language, Packer said.
“It’s a little different. It’s not a radical departure from the food we cook. It uses all the flavours, the herbs and the savoriness, and there’s always something fun, something a little surprising, but it’s easy, casual, not demanding, and it all came together quite naturally in the book.”
Taking the structure of a café menu, the book begins with chapters on eggs, soups, sandwiches and salads, which constitute a complete meal, and then moves on to easy dinners, simple cakes and cookies, cocktails and desserts that can be made ahead in a glass, and breads.
Packer and Srulovich wrote more than 100 recipes almost exactly as they did for their chefs, adapting them for home cooking as needed.
Some, like baked chicken thighs, dirty rice and topped focaccia, have four seasonal variations. In fact, Packer and Srulovich pioneered the guiding principle that recipes should take no more than an hour to prepare from start to finish, with a goal of 30 minutes.
The result is everyday food made from affordable ingredients. “It’s all about little tricks. Little ways to make food a little more interesting and fun,” says Packer. “We just wanted to bring a little joy and lightness back into it.”
Accompanying chilli peas and goats cheese with scrambled eggs on toast – recipe on the cover of Honey & Co. Daily captures the essence of the book, says Srulovich.
“It comes together so quickly and is so delicious. It’s more than the sum of its parts,” he adds. “You come home, you slice the bread, you put it in the toaster, you do something with peas, you fry an egg, dinner is ready, and it’s so satisfying. It’s such a perfect moment. That’s what I want to show everyone. That’s what this book wants to give you, so enjoy it.”
CHILI PEA AND GOAT CHEESE WITH FRONT ON Toast
Serves: 2 for an easy brunch using just one pan
For the chili:
200 g (7 oz) frozen peas (or fresh peas, depending on season)
1 teaspoon salt
2 tablespoons olive oil
3-4 green onions (scallions), finely chopped (30g/1oz)
2 cloves garlic, peeled and finely chopped
1 small bunch basil, leaves peeled (about 15 g/1/2 oz)
1/2 teaspoon mild chili flakes (Aleppo or Pul Bieber), plus more for serving
For eggs on toast:
2 thick slices toasted rye sourdough (or other bread of your choice)
100 g (3 1/2 oz) soft goat cheese (or ricotta if you prefer)
2 eggs
A little olive oil for frying
Flaked sea salt (kosher salt) and freshly ground black pepper.
Step 1
Add 400 ml (14 fl oz) water to the pan and bring to the boil. Add the peas and salt, cook for 3 minutes, then drain and set aside.
Step 2
Return the pan to the heat and add the olive oil, green onions and garlic. Fry for 1-2 minutes, then add the drained peas, basil and chilli flakes, stir well and break up some of the peas.
Step 3
Spread the toast generously with goat cheese and top each slice with warm peas.
Step 4
Return the pan to the heat, add a little olive oil and crack the eggs. Season well with salt and pepper and cook to your liking.
Step 5
Top each mound of chili snap peas with a fried egg, sprinkle with more chili flakes and serve immediately.
GRAPE AND BEAN SALAD WITH FRIED MANOURI CHEESE
Serves: 4
700 g (1 lb 9 oz) can cooked white beans
2 tablespoons olive oil
1 red onion, peeled, halved and thinly sliced (about 120-130g/4-4 1/2oz)
250g (9oz) grapes, washed (if large, cut in half)
1 teaspoon flaky sea salt (kosher salt) plus more to finish
1 teaspoon chilli flakes (ideally Pulbiber or Aleppo, or a pinch of regular ones) plus a little more to finish
3 tablespoons sherry vinegar
170g (6oz) round manouri cheese, sliced (or use sliced halloumi)
Several sprigs of fresh mint, leaves picked and roughly chopped (about 10 g/1/4 oz)
2 heads of chicory (red endive), leaves broken off from stem
Step 1
Place the beans in a colander, rinse with plenty of hot water, drain and place in a large bowl.
Step 2
Heat the olive oil in a frying pan over high heat, add the onion slices and cook for about 2 minutes until they begin to soften. Add grapes, salt, chili flakes and stir. Cook for about 1 minute, then add vinegar to the pan and bring to a boil. Remove from heat and pour contents over beans. Mix well.
Step 3
Return the pan to the heat and add the cheese pieces, frying until golden and warm, about 2 minutes on each side.
Step 4
Add the chopped mint and endive to the beans, toss, then divide among four serving bowls. Top each quarter with fried manuri and sprinkle with chilli flakes and sea salt. Serve warm.
HERBIE CHICKEN BURGERS
Does: 2
For burgers:
250 g (9 oz) minced chicken
20 g (3/4 oz) grated Parmesan
1/2 small bunch dill, finely chopped (10 g/1/4 oz)
1/2 small bunch basil, finely chopped (10 g/1/4 oz)
1 clove garlic, peeled and minced
3-4 onions (green onions), very finely chopped
1/2 teaspoon freshly ground black pepper
Zest of 1 unwaxed lemon
1 teaspoon flaky sea salt
40 g (1 1/2 oz) breadcrumbs
Olive oil for shaping and frying.
For service:
2 hamburger buns
2 tablespoons labneh (recipe follows) or thick yogurt
2 teaspoons chilli jam (or sweet chilli sauce)
1 tomato, chopped
Some flake sea salt (kosher salt)
Step 1
Place all hamburger ingredients in a large bowl and mix well. If you have a meat grinder at home, you can simply run all the ingredients (including the ground chicken) through it without having to chop the herbs or green onions.
Step 2
Rub your palms with a little olive oil, then use your hands to form the mixture into two hamburgers, each about 180 g (6 1/2 oz). They should be about 8-9cm (3 1/4-3 1/2″) wide and about 2cm (3/4″) thick. Place in the refrigerator to cool for at least an hour. They can be made up to a day in advance.
Step 3
Preheat the oven to 200°C fan (220°C/425°F/gas mark 7).
Step 4
Heat a little olive oil in an ovenproof skillet over medium heat. Place the burgers in the pan and cook for 2 minutes on each side, then place the entire pan in the oven for 7 minutes.
Step 5
Cut the hamburger buns horizontally to separate the top and bottom halves. Place them in the oven to warm through for about a minute, then divide among plates.
Step 6
Spoon a tablespoon of labneh onto the cut surface of the base half of each bun, then spread with the chilli jam. Top with hot burgers, finishing with tomato slices and a sprinkling of sea salt. Place tops of hamburger buns and serve hot.
LABNE
Does: about 200 g (7 oz)
350 g (12 oz) full-fat yoghurt
100 g (3 1/2 oz) sour cream
Juice of 1/2 lemon (about 2 tbsp)
1 tablespoon olive oil
1/4 teaspoon salt
1 small clove garlic, peeled and minced
Step 1
Mix everything together until well combined. Place in a sieve lined with muslin or a clean linen tea towel and set over a bowl to drain overnight at room temperature.
Step 2
Once the water has drained, carefully remove the labneh from the cloth and place in an airtight container, then store in the refrigerator for up to 2 weeks.
Recipes and images taken from Honey & Co magazine. Daily by Itamar Srulovich and Sarit Packer (Quadrille, April 2026). Photo ©Patricia Niven.
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