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Daily, including herby chicken burgersMake everyday food from husband-wife duo Itamar Srulovich and Sarit Packer's beloved London dinerLast updated 30 minutes ago Clockwise from left: authors Itamar Srulovich and Sarit Packer, chili peas and goat's cheese with fried egg on toast, grape and bean salad with fried manouri cheese, and herby chicken burgers. PHOTOS BY PATRICIA NIVENOur cookbook of the week is Honey & Co. Daily by Itamar Srulovich and Sarit Packer.Enjoy the latest local, national and international news.Exclusive articles by Conrad Black, Barbara Kay and others. Plus, special edition NP Platformed and First Reading newsletters and virtual events.Unlimited online access to National Post.National Post ePaper, an electronic replica of the print edition to view on any device, share and comment on.Daily puzzles including the New York Times Crossword.Support local journalism.Enjoy the latest local, national and international news.Exclusive articles by Conrad Black, Barbara Kay and others. Plus, special edition NP Platformed and First Reading newsletters and virtual events.Unlimited online access to National Post.National Post ePaper, an electronic replica of the print edition to view on any device, share and comment on.Daily puzzles including the New York Times Crossword.Support local journalism.Create an account or sign in to continue with your reading experience.Access articles from across Canada with one account.Share your thoughts and join the conversation in the comments.Enjoy additional articles per month.Get email updates from your favourite authors.Create an account or sign in to continue with your reading experience.Access articles from across Canada with one accountShare your thoughts and join the conversation in the commentsEnjoy additional articles per monthGet email updates from your favourite authorsSign In or Create an AccountorJump to the recipes: chili peas and goat’s cheese with fried egg on toast, grape and bean salad with fried manouri cheese, and herby chicken burgers.Sarit Packer and Itamar Srulovich had beauty, deliciousness and effortless ease in mind when writing their fifth cookbook, Honey & Co. Daily (Quadrille, 2026). They took a leap of faith when they came across the space that would become their all-day diner of the same name, minutes from London’s West End, during the uncertainty of the early 2020s.“We saw this shop that was empty and a bit too big and a bit crazy, and we thought, ‘Well, let’s just embrace this crazy and believe that it’s going to be better,'” Packer recalls. “It was kind of an against-all-odds thing for us to think, ‘OK, take a new place, but let’s make it happy and…'”Join Laura Brehaut on a weekly food adventure with mouth-watering reads delivered Fridays.By signing up you consent to receive the above newsletter from Postmedia Network Inc.A welcome email is on its way. If you don't see it, please check your junk folder.The next issue of Cook This will soon be in your inbox.We encountered an issue signing you up. Please try againSrulovich completes the thought: “… welcoming. And in the new place, we really wanted to lean into this idea of this moment of easy pleasure in your day.”Since opening the first Honey & Co. restaurant in 2012, the married couple now owns four locations in London, including a wine bar and an events space. Extending the ethos of Honey & Co. Daily to a cookbook felt right.“You need to remember the joy, and you need to remember the beautiful things, and it doesn’t need to be a project, and it doesn’t need to be difficult. It can just be a beautiful, easy thing to do,” says Srulovich. “This 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 took shape organically as Packer and Srulovich developed the recipes for the café. They began making the dishes at home, and soon realized that “the Daily way” was its own culinary language, says Packer.“It’s slightly different. It’s not a massive departure from the food we do. It’s using all the flavours and the herbs and the zing, and there’s always something fun there, something a bit surprising, but it’s easy, and it’s casual, and it’s not demanding, and it came together into a book quite naturally.” Honey & Co. Daily is Itamar Srulovich and Sarit Packer’s fifth cookbook. Photo by QuadrilleTaking its structure from the café menu, the book begins with chapters on eggs, soups, sandwiches and salads that are a whole meal, before moving into uncomplicated dinners, simple cakes and cookies, cocktails and desserts that can be made ahead in a glass, and breads.Packer and Srulovich wrote the 100-plus recipes almost exactly as they did for their chefs, adapting where necessary for a home kitchen.Some of them, such as baked chicken thighs, dirty rice and topped focaccia, have four seasonal variations. And for all, for the first time, Packer and Srulovich adopted the guiding principle that recipes should take no longer than an hour to prepare, start to finish, with 30 minutes the aim.The result is everyday food with achievable ingredients. “It’s all about little tricks. Little ways to make your food a bit more interesting and a bit more fun,” says Packer. “We just wanted to return the joy to it a bit and the ease.”The accompanying chili peas and goat’s cheese with fried eggs on toast — Honey & Co. Daily’s cover recipe — encapsulates the essence of the book, says Srulovich.“It comes together so quickly, and it’s so delicious. It’s so much more than the sum of its parts,” he adds. “You come home, you slice the bread, you put it in the toaster, you do your pea thing, you fry the egg, dinner is there, and it is so satisfying. It’s just such a perfect moment. This is what I want to project to everyone. This is what this book wants to give you, so enjoy it.” “It’s so much more than the sum of its parts,” Itamar Srulovich says of the cover dish, chili peas and goat’s cheese with fried egg on toast. Photo by Patricia NivenServes: 2 for a light brunch, using just one panFor the chili peas: 200 g (7 oz) frozen peas (or fresh peas, in season) 1 tsp salt 2 tbsp olive oil 3-4 spring onions (scallions), finely sliced (30 g/1 oz) 2 garlic cloves, peeled and finely sliced 1 small bunch of basil, leaves picked (about 15 g/1/2 oz) 1/2 tsp mild chili flakes (Aleppo or pul biber), plus more to serveFor the eggs on toast: 2 thick slices of toasted dark rye sourdough (or other bread of your choice) 100 g (3 1/2 oz) soft goat’s cheese (or ricotta, if you prefer) 2 eggs A drizzle of olive oil, for frying Flaky sea salt (kosher salt) and freshly ground black pepperAdd 400 mL (14 fl oz) of water to a frying pan and bring to the boil. Add the peas and salt, boil for 3 minutes, then drain and set aside.Return the frying pan to the heat and add the olive oil, spring onion and garlic. Sauté for 1-2 minutes, then add the drained peas, basil and chili flakes, mixing well to combine and break up some of the peas.Spread the toast generously with goat’s cheese and top each slice with warm peas.Return the frying pan to the heat again, add a drizzle of olive oil and crack the eggs in. Season well with salt and pepper and cook to your preference.Top each mound of chili peas with a fried egg, sprinkle with more chili flakes, and serve straight away. “We have a little sort of bean obsession, especially the nice-quality beans that you get in a jar,” Itamar Srulovich says of the inspiration for this grape and bean salad with fried manouri (or halloumi) cheese. Photo by Patricia NivenServes: 4700 g (1 lb 9 oz) jar of cooked white beans 2 tbsp olive oil 1 red onion, peeled, halved and cut into thin wedges (about 120-130 g/4-4 1/2 oz) 250 g (9 oz) grapes, washed (halved if they are large) 1 tsp flaky sea salt (kosher salt), plus more to finish 1 tsp chili flakes (ideally pul biber or Aleppo, or a pinch of regular ones), plus more to finish 3 tbsp sherry vinegar 170 g (6 oz) round manouri cheese, cut into chunks (or use sliced halloumi) A few sprigs of fresh mint, leaves picked and roughly chopped (about 10 g/1/4 oz) 2 heads of chicory (red endive), leaves broken off the stemEmpty the beans into a colander, rinse with plenty of hot water, drain and transfer to a large mixing bowl.Heat the olive oil in a frying pan on a high heat, add the onion wedges and fry for about 2 minutes until they just start to soften. Add the grapes, the salt and chili flakes and toss together. Cook for about 1 minute, then add the vinegar to the pan and bring to the boil. Remove from the heat and pour the contents over the beans. Stir well to coat.Return the frying pan to the heat and add the cheese chunks, frying for about 2 minutes on each side until golden and warm.Add the chopped mint and chicory to the beans, toss to combine, then divide between four serving plates. Top each with a quarter of the fried manouri and a sprinkle of chili flakes and sea salt. Serve warm. “You put loads of herbs in it, so it’s really fresh and zingy, and then you can load it up with whatever you want to,” Sarit Packer says of these herby chicken burgers. Photo by Patricia NivenMakes: 2For the burgers: 250 g (9 oz) ground chicken 20 g (3/4 oz) grated Parmesan 1/2 small bunch of dill, finely chopped (10 g/1/4 oz) 1/2 small bunch of basil, finely chopped (10 g/1/4 oz) 1 garlic clove, peeled and minced 3-4 spring onions (scallions), very finely sliced 1/2 tsp freshly ground black pepper Zest of 1 unwaxed lemon 1 tsp flaky sea salt 40 g (1 1/2 oz) breadcrumbs Olive oil, for shaping and fryingTo serve: 2 burger buns 2 tbsp labneh (recipe follows) or thick yogurt 2 tsp chili jam (or sweet chili sauce) 1 tomato, sliced A little flaky sea salt (kosher salt)Put all the burger ingredients in a large bowl and mix together really well. If you have a mincer at home, you could just put all the ingredients (including the chicken mince) through it to combine, in which case you wouldn’t need to chop the herbs or spring onion.Rub your palms with a little olive oil, then use your hands to shape the mixture into two burgers, each about 180 g (6 1/2 oz). They should be about 8-9 cm (3 1/4-3 1/2 in) wide and about 2 cm (3/4 in) thick. Set in the fridge to chill for at least an hour. These can be made up to a day in advance of cooking.Heat your oven to 200C convection (220C/425F/gas mark 7).Heat a little drizzle of olive oil in an ovenproof frying pan on a medium heat. Place the burgers in the pan and cook for 2 minutes on each side, then pop the whole frying pan into the oven for 7 minutes.Cut the burger buns horizontally to split the top and bottom halves apart. Pop them into the oven to warm up for about a minute, then remove to serving plates.Spread a tablespoon of labneh over the cut surface of the base half of each bun, then spread with chili jam. Put the hot burgers on top, finishing with slices of tomato and a sprinkle of sea salt. Place the burger bun tops on and serve hot.Makes: about 200 g (7 oz)350 g (12 oz) full-fat yogurt 100 g (3 1/2 oz) sour cream Juice of 1/2 lemon (about 2 tbsp) 1 tbsp olive oil 1/4 tsp salt 1 small garlic clove, peeled and mincedMix everything together until well combined. Tip into a sieve lined with some muslin or a clean linen tea towel and set over a bowl to drain overnight at room temperature.Once drained, carefully remove the labneh from the cloth and transfer to an airtight container, then store in the fridge for up to 2 weeks.Recipes and images excerpted from Honey & Co. Daily by Itamar Srulovich and Sarit Packer (Quadrille, April 2026). Photography ©Patricia Niven.Our website is the place for the latest breaking news, exclusive scoops, longreads and provocative commentary. Please bookmark nationalpost.com and sign up for our cookbook and recipe newsletter, Cook This, here. 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