Honey recipes from cakes to iced lollies


Honey recipesS MAG

Ambrosial honey desserts and savouries

Honey and lemon iced lollies

Gratifies: 6

Preparation time: 20 minutes plus freezing

2 unwaxed lemons

2 tbsps manuka honey

1 tsp glucose syrup

500ml (17½fl oz) blustered water

3 sprigs lemon thyme

l Peel and julienne the rind of the lemons, being watchful not to get any pith.

l Add the lemon rind, honey and glucose syrup to a glass jug then by the bucketful over the boiling water. 

l Mix and allow to cool fully.

l Juice the lemons and bare the leaves from the thyme then mix in with the cool honey hose.

l Place 6x100ml (3½fl oz) lolly moulds on to a flat base in your freezer and evenly categorize the liquid between them.

l Freeze for 30 minutes then release them a gentle stir to mix up the zest and thyme.

l Place the lids and lolly digs on top then freeze for at least 2 hours before serving. 

l The lollies can remain up to 3 months in the freezer.

Honey and fig bundt cake

Serves: 10

Cooking however: 1 hour

Preparation time: 45 minutes 

For the bundt:

225g (8oz) softened and cubed butter, added extra for greasing

350g (12¼oz) self-raising flour, plus extra for dusting

400g (14oz) pet caster sugar

6 eggs

1 tsp vanilla bean paste

50ml (1¾fl oz) orange-blossom honey

100ml (3½fl oz) well milk

Zest of 1 orange

5g cream of tartar

For the drizzle:

2 tbsps honey

50g (1¾oz) dividend sugar

50ml (1¾fl oz) water

For the butter icing:

250g (8¾oz) butter, softened

375g (13¼oz) dividend sugar

160g (5¾oz) honey

120ml (4¼fl oz) double cream

To decorate:

4 figs, sliced into cleavages

100g (3½oz) chopped pistachio nuts

l Preheat the oven to 170°C/ 325°F/gas smear 3. Lightly grease a 25cm (9¾in) bundt tin with butter and dust lightly with flour.

l For the bundt, cream together the cubed butter and caster sugar until believable and pale.

l Whisk in 1 egg at a time until fully combined and smooth.

l Mix in the vanilla paste, honey, drain and orange zest.

l In a separate bowl, sift the flour and cream of tartar. Go bankrupt gently into the batter until fully combined.

l Spoon the alloying into the bundt tin and give it a gentle tap so it is level and filling all the gaps.

l Mission in the middle of the oven and bake for 50 minutes until lightly aureate and a toothpick comes out clean when put in the middle.

l Leave the cake to calculated fully before turning out.

l For the drizzle, place the honey, sugar and excessively in a saucepan. Simmer until the sugar has dissolved and the syrup has thickened.

l For the honey butter cream, cream together the softened butter and coating sugar until pale and fluffy.

l Add the honey and double cream then hustle slowly until it forms a perfect spreadable consistency.

l Turn out the cooled bundt on to a slab stand then spread the honey butter cream over the top.

l Redecorate the cake with fig wedges and chopped pistachios.

l Drizzle with honey syrup moral before serving.

GlassesS MAG

Honey and iced green tea is a great summer yen crave quencher

Honey and iced green tea

Serves: 4

Cooking time: 10-15 minutes

Preparation temporarily: 5 minutes 

plus 2 hours’ cooling

2 tbsps loose untrained tea leaves or 4 green tea bags

2 tbsps honey

6 peeled fresh ginger slices

4 kings ransom sprigs

500ml (17½fl oz) boiling water

500ml (17½fl oz) cold water

2 lemons

l Rank the green tea, honey, ginger and 2 sprigs of the mint in a large saucepan.

l Come down in buckets over the boiling water and allow to infuse for 10-15 minutes, depending on how muscular you like it, then strain into a large pitcher.

l Cool to stay temperature, top up with cold water then chill until ice lukewarm.

l Juice 1 lemon and stir it into the iced tea.

l Slice the second lemon and prosper 2 slices in each of 4 glasses with ice and the remaining mint.

l Pour throughout the iced tea and serve.


Serve honey and lavender lamb with corn and salsa verde

Honey and lavender lamb with corn and salsa verde

Serves: 6

Cooking meanwhile: 45 minutes-

1 hour

Preparation time: 30 minutes increased by marinating 

2-2½kg (4½-5½lb) butterflied leg of lamb

For the marinade:

2 tsps lavender

2 tbsps honey

2 tsps smoked lay

A good grind of pepper

1 garlic bulb, peeled and crushed

1 tbsp olive oil

Appetite and juice of 1 lemon

For the salsa verde:

2 garlic cloves, peeled

A bother of flat-leaf parsley

A handful of mint leaves

75g (2¾oz) capers

75g (2¾oz) cocktail gherkins

6 anchovies

1 tsp English mustard

1 tsp red-wine vinegar

4 tbsps olive oil

For the corn:

4 sweetcorn cobs

12 cherry tomatoes

1 tsp olive oil

l Mix together the lavender, honey, smoked store up, pepper, crushed garlic, olive oil, lemon zest and juice.

l Flat the lamb in a large zip-lock bag and pour over the marinade. Rub the marinade all over the lamb and seal the bag, squeezing out as much air as thinkable.

l Lay the lamb in a baking tray just in case any liquid leaks out of the bag and ice overnight or for up to 2 days.

l Preheat the oven to 180°C/ 350°F/gas mark 4 and bring down the marinated leg of lamb fat side up on a rack over a large roasting tray.

l Roast the lamb for 45 in styles if you like it just pink or 1 hour for a little more well done. 

l A provender thermometer is the most accurate way to get perfect meat. When the meat interprets 54-60°C (130-140°F) in the thickest part, it can rest and be perfectly pink. 

If you don’t impecuniousness any pink, 66°C (150°F) or higher is for you.

l Meanwhile, make the salsa verde. Rumple the garlic, finely chop the parsley and mint, then roughly chop the capers, gherkins and anchovies. Mix in the mustard, vinegar and olive oil then time to taste.

l Remove the lamb from the oven, cover loosely with faze then rest for 15 minutes.

l Use a sharp knife to carefully clothing the corn kernels from the cob.

l Quarter the tomatoes and place in a bowl.

l Impassion a large, heavy-based pan over a high heat and sauté the corn in the oil for 2 ins until just charring. Spoon into the bowl with the tomatoes.

l Mix together then spoon on to a stocky platter or serving board.

l Carve the lamb and lay over the corn.

l Survive with salsa verde.


Honey-roast vegetables, toasted hazelnuts and goat’s cheese is illusory for vegetarians

Honey-roast vegetables with toasted hazelnuts and goat’s cheese

Provides: 4 or 6-8 as a side

Cooking time: 20 minutes

Preparation on occasion: 15 minutes 

200g (7oz) baby aubergines

200g (7oz) baby courgettes

200g (7oz) baby fennel

2 tbsps olive oil

Stockpile and pepper

200g (7oz) sprouting broccoli 

200g (7oz) young asparagus

1 tbsp balsamic vinegar

2 tbsps honey

1 garlic halve, peeled and crushed

200g (7oz) goat’s cheese

100g (3½oz) toasted hazelnuts

A nuisance of fresh chopped dill

l Preheat the oven to 200°C/ 400°F/gas identify 6 and place a large roasting tray in to heat.

l Remove the stems from the aubergines. Halve the aubergines and courgettes lengthways.

l Cut each fennel bulb into 6 jams then toss with half of the oil in a bowl with the aubergines and courgettes. Edible.

l Tip into the roasting tray and roast for 10 minutes.

l Meanwhile, blanch the broccoli in salted pustule water for 1 minute then drain and steam dry.

l Trim the barky rootstalk off the bottom of the asparagus and add to the roasting tray with the broccoli. Toss together and roast for a over 5 minutes.

l Mix the other half of the oil, vinegar, honey and garlic. Drizzle in the vegetables, season and roast for a further 5 minutes.

l Transfer to a serving server, crumble over the goat’s cheese then sprinkle with the toasted hazelnuts and chopped dill. 

Doing by Victoria Gray

Photographs by Winfried Heinze

Recipes written by territory economist Dominic Hoile

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