Honey enhances any cuisine and has always been used to make nice things nicer! Baking, jams, marmalades, drinks, smoothies all benefit from the addition of honey as an ingredient. Honey adds flavour to gourmet food and everyday cooking. See our recipe section for some tips and ideas…..

Of course the value and flavour of honey can be taken on its own!

	Honey and Oat Energy Bars

Ingredients 300g (10½oz ) rolled oats 100g (3½oz) granola 115g (4oz) chopped hazelnuts 115g (4oz) flaked almonds 50g (5oz) dried red fruits 175g (6oz honey) ½ teaspoon ground cinnamon 1 vanilla pod, seeds only Pinch of salt 50g (2oz) melted white chocolate for topping

Method:

1. Preheat oven at 180°/356°F/ Gas mark 4.
2. Combine the oats, granola, hazelnuts, almonds and dried fruits in a large bowl.
3. Cut the vanilla pod in half lengthways and scrape out the seeds.
4. Place the honey, butter, cinnamon, vanilla pod seeds and salt in a pan and simmer for 3 minutes.
5. Add the honey mixture into the dry ingredients in the bowl. Mix together.
6. Press into a shallow oven tray and bake for 25 minutes.
7. Whilst still warm, mark out the indentation for the bars.
8. Leave in the tray to cool and set for 30 minutes.
9. Cut into squares.
10. Place the white chocolate in a glass bowl over a pan of simmering water and stir gently until melted.
11. Using a wooden spoon, fleck the surface with the melted white chocolate.

	Steamed Sponge with Honey and Ginger

Ingredients 175g (6oz) unsalted butter, plus extra for greasing 175g (6oz) self raising flour 135g (4½oz) caster sugar 40g (1½oz) honey 3 medium eggs 50ml (1½oz )milk 2 tablespoon (30ml) stem ginger, finely chopped 2 extra tablespoon (15ml) honey

Sauce

1400ml (¾ pt) tin ready made custard

200ml (¼ pt) double cream

2 tablespoons (30ml) honey

Method

1. Blend together the butter, flour, caster sugar, honey and eggs. Blend in approximately half of the milk until thick pouring consistency.
2. Add the ginger and stir thoroughly.
3. Pour the extra honey into the base of a lightly buttered 2pt pudding basin and three quarters fill with the sponge mixture. Cover the top of the basin with a square of greased foil. Place a fold in the foil to allow for the pudding to rise, Secure with string.
4. Stand the pudding in a pan of boiling water and put the lid on. The water should be deep enough to come two thirds of the way up the pudding basin when in the pan. Steam for approximately 1½ hours or until a skewer inserted into the sponge comes out clean. Keep topping up with water as required.

Sauce

1. Gently warm the custard in a saucepan.
2. Stir in the cream and honey.

Serve the pudding with a little extra honey dribbled over the top and some custard.

	Breakfast cereal with honey

Method Add a spoonful of honey to your porridge or drizzle over your cereal for that extra flavour and energy.

	Smoothies

Method Blend a selection of fruits together, add a spoonful of yoghurt and 2 spoons of  honey to sweeten.

Use in tea/coffee as a replacement for sugar.

Use as a spread on breads, toast or add to salad dressings and barbeque sauces.