Chocolate Honey Ganache

Makes 450ml


130g double cream

170g honey (we used Bean & Bramble)

225g 70% dark chocolate, finely chopped

15g salted butter


Bring cream and honey just to boiling point, remove from heat and add the chocolate and butter.  Leave for a couple of minutes then stir well.

Serving suggestions

Stir through soft ice cream and freeze.
Drizzle over strawberries or bananas.
Use as part of a knickerbocker glory.

Leave until cool but still spreadable and use to ice cakes. This will generously cover a 33cm x 23cm traybake.

Gluten Free Nut Bars


130g almonds

65g walnuts

65g dates

65g unsweetened shredded coconut

1 tsp vanilla

130g runny honey (we used Floral)


Heat oven to Fan 170°C

Chop nuts and dates and add to a mixing bowl with all other ingredients.

Mix well.

Spoon into a lined 8inch square tin and bake for 16-20 minutes.

Leave to cool and decorate with chocolate if you wish.

You can use any nuts you like and substitute dates for soft dried apricots.

Carrot & Chilli Soup

Serves 4


25g butter

3 spring onions, sliced

500g carrots, roughly chopped

2 tsp runny honey (we used Borage)

Big pinch of dried chilli flakes (add more later if you are a chilli-head)

3 bay leaves

1.5ltrs vegetable stock

Juice of half a lemon

Sea salt and black pepper to taste

Sour cream or yoghurt (we used yoghurt), a few coriander leaves, honey and bacon bits to serve


Melt the butter in a large pan, add the spring onions and cook until starting to soften.

Add the carrots, honey, chilli and bay leaves and cook for 3 minutes.

Add the stock, bring to the boil and simmer for 30 minutes.

Blitz the soup, add the lemon juice and season to taste.

Bring back to simmer if necessary, then ladle into bowls.

Carefully place some blobs of yoghurt, the coriander leaves and bacon on top of the soup, before adding a small drizzle of honey over the bacon.

After Dinner Brownie


150g butter

150g 70% dark chocolate

150g honey (we used Woodland)

3 large eggs

75g plain flour

75g cocoa

¾ tsp baking powder

50g white chocolate chips

50g milk chocolate chips


Heat oven to Fan 170°C

Melt the butter and dark chocolate over a low heat and leave to cool for 5 minutes.

Beat in the honey and then the eggs.

Sift in the flour, cocoa and baking powder and stir.

Stir through the mix of chocolate chips.

Pour the mixture into a lined 8″ square tin.

Bake for 13 minutes, check, and if it has a slight wobble remove from oven and leave to cool. If not, keep cooking and check every 60 seconds.

When cool, cut into small squares.

To make this version less chocolatey use 150g flour and no cocoa.

Pork, Ginger & Honey Stir Fry

Serves 2


250g/9oz pork tenderloin, cut into small bite sized pieces

3 garlic cloves, chopped

1 – 2″ ginger root, peeled and finely chopped – depends how big a ginger-head you are!

75g baby corn, sliced in half lengthways

75g mange tout

1 green pepper, deseeded and sliced

2 tsp cornflour

1 dstsp runny honey (we used Late Summer)

2 tbsp soy sauce

1 tbsp sunflower or rape seed oil

2 nests medium egg noodles

1 dstsp toasted sesame seeds (it really is worth going to the trouble of toasting the seeds)


Cook the noodles according the the instructions.

While the noodles are cooking, mix the cornflour with 1 tbsp cold water, then stir in the honey and soy sauce.

Heat the oil in a hot wok. Add the pork and cook until browned all over (2-3 minutes).

Add the garlic, ginger and vegetables, and cook for another couple of minutes.

Reduce the heat, and stir in the honey and soy mixture – stirring continuously while it thickens.

Drain and divide the noodles between two warmed bowls, top with the pork and vegetables.

Sprinkle with the toasted sesame seeds.


Rocky Road


125g butter

300g dark chocolate 70-75%

50ml honey (we used Soft Set)

250g Lotus biscuits or whatever you prefer

125g mini marshmallows


Melt butter, chopped chocolate and honey in a saucepan over a low heat until glossy.  Leave for 15 minutes to cool.

Bash biscuits in a bag and add to chocolate mixture with the marshmallows.

Spoon into a tin/dish approx 9” square lined with foil.

Refrigerate and enjoy.

Jackie’s Dressing


100ml olive oil

1 finely chopped large red chilli (you choose the heat)

1 lemon zested and juiced

75g walnuts, pecans or hazelnuts, chopped

2 tbsp runny honey (we used Borage)

Fresh mint, shredded


Combine all ingredients bar the mint, and shake well.  Add shredded mint, salt and pepper to taste. If making ahead of time, add the mint no more than an hour before serving.

This is delicious as a salad dressing, coating warm new potatoes, accompanying a red cabbage ‘steak’ or drizzled over a warm chicken breast and green beans.

Chocolate Flapjack


200g honey (we used Soft Set)

200g butter

150g granulated sugar

50g chopped dark chocolate

400g oats


Heat oven to Fan 170°C

Melt butter, honey, sugar and dark chocolate over a low heat, stir in oats and mix well.

Put mixture into a lined 9 x 9 tin and bake for 22 minutes.


If you want a crispier flapjack cook for another 3-5 minutes.

For more of a chocolate hit, once the flapjack is cooled drizzle over melted chocolate.

Grilled Salmon & Warm Salad

Serves 2


1 dstsp runny honey (we used Cold Pressed Heather*)

Zest and juice of 1 lemon

2 tsp grainy mustard

2 skinless salmon fillets

2 tsp sunflower or rapeseed oil

150g cooked beetroot (not in vinegar), diced not too small

1/2″ fresh ginger, finely chopped

8 spring onions, sliced not too small

125g ready to eat Puy lentils – or cook your own ahead of time

75g chopped walnuts

Small handful of basil leaves

2 big handfuls rocket leaves

*Our Cold Pressed Heather honey is thixotropic. This means that whilst it might be almost gel-like in the jar, it becomes runny when stirred.


Mix the honey, mustard, lemon juice and zest in a bowl.

Line a baking tray with foil and turn the grill on to hot.

Heat the oil in a wok and cook the beetroot, ginger and spring onions.

Brush the salmon with the dressing, put in baking tray and grill for about 3 minutes.

Turn the salmon over, brush the underside with dressing, and grill for a further 3 minutes or until cooked.

Add the cooked lentils and walnuts to the wok, and cook for a couple of minutes, adding a splash of water or white wine if necessary.

Toss the lentil mix, basil and rocket in the remaining dressing.

Put in a warmed bowl, and serve with the salmon on top.

Pea & Asparagus Soup

Serves 4


460g trimmed weight of asparagus, chopped

300g frozen peas

2 shallots or 1 sweet white onion, chopped

750ml stock


Put all the above in a saucepan and simmer until all vegetables are soft.

Blitz and add the following to taste:

Fresh shredded mint
Fresh lemon juice
Salt and Pepper

To serve

Pour into warmed bowls and add according to taste:

Chunks of Feta, Halloumi or Mozzarella

Fresh mint

Drizzle some runny honey (we used Sea Lavender)

Honey Buns

Ingredients for the buns/cake

265g honey (we used Summer Blossom)

225g butter

85g soft brown sugar

3 large eggs

300g self raising flour

For the drizzle

50g sifted icing sugar

4 tsp honey

1 tsp hot water


Heat oven to Fan 170°C

Melt the honey, butter and sugar over a low heat, turn up and boil for one minute. Leave to cool.

Whisk in 3 beaten eggs and sift in the flour.

Pour into muffin cases or an 8” lined round tin.

Bake for 25 minutes if you are making buns or 50 minutes for a large cake.

These are suggested timings based on an Aga baking oven, you may need to check and adapt the timings to suit your oven.

Honey Drizzle

Mix the ingredients together and drizzle over cooled buns/cake.

Chicken, Beans & Baby Spuds

Serves 2


100ml chicken stock

2 tbsp natural yoghurt or crème fraîche (we used yoghurt)

1 tbsp grainy mustard

2 garlic cloves, crushed

4 skin-on chicken drumsticks and thighs

200g small potatoes

100g green beans

1 tbsp runny honey (we used Borage)

Small handful of tarragon, coriander or basil, chopped or torn (we used coriander)


Heat oven to 200°C / 180°C fan / Gas Mark 6.

Place chicken, skin side up, in a roasting tray just big enough to hold the chicken and vegetables.

Mix the stock, yoghurt/crème fraîche, mustard and garlic with a pinch of salt and a few grinds of black pepper.

Slot the vegetables around the chicken pieces and pour over the stock mixture.

Drizzle the honey over the top.

Cook for 20 minutes, then check to see if the chicken is ‘catching’ and if necessary, cover with foil. Return to the oven for another 20-25 minutes until the chicken is cooked through and the potatoes are tender.

Scatter the herbs over the top and serve.



Fruit Brownie


100ml sloe gin, brandy or port

100g dried fruit of your choice – sliced dates are great, but mixed fruit works equally well

85g runny honey (we used Mid Summer)

225g butter

150g 70-75% dark chocolate

175g 50-55% dark chocolate

50g plain flour

25g cocoa

½ tsp cinnamon and ½ grated nutmeg

Pinch ground cloves

350g caster sugar

5 eggs


Soak fruit overnight in the alcohol, or put in a bowl and microwave for 90 seconds and let rest for 2 hours.

Melt butter, honey and chopped chocolate over a low heat until melted and glossy, let it cool for 10 minutes.

Whisk eggs and sugar.

Add chocolate mix to the eggs and stir, add soaked fruit and stir, sieve in flour, cocoa and spices and mix well.

Pour into a lined 13” x 9” (33cm x 23cm) tin.

Bake in a preheated oven at 170 degrees for approx 25 minutes, checking after 15 minutes. It needs to look glossy with a slight wobble.

Eat warm or refrigerate for at least 2 hours when the brownies will be even fudgier.

Honey Shortbread


90g soft butter

100g set honey (we used Spring Blossom)

35g caster sugar

100g plain flour

70g cornflour

Method 1

Heat oven to Fan 160°C

Cream butter, honey and sugar well – a good 5 minutes in the mixer.

Add in both flours being careful not to overmix.  Wrap in cling film and chill for 15 minutes.

Roll out on a well floured surface and cut into biscuits – prick the biscuits to stop them rising.

Place on a lined baking tray and bake for 10-12 minutes.

Method 2

Heat oven to Fan 160°C

Place all ingredients into a mixer and mix until it just comes to ball.

Continue as method 1 from ‘wrap in clingfilm’.


Method 1 gives a shorter more buttery biscuit with more snap.


Makes approximately 26 biscuits – depends on cutter size.