Davind McCall’s Suger-free Flapjacks .
200g unsalted butter
250 mls honey (please note measurement)
150g chopped dates
400g porridge oats
100g desiccated coconut.
Oven 180c/160 fan/gas/ 4
Line a 30 x 20 tray with baking parchment, Put butter honey and dates in pan over low heat. Melt together, crushing the dates into the butter and honey with a wooden spoon. Stir in oats and coconut. Spread evenly over tin. Bake 20/25 mins until golden but ‘soft’ to touch. Remove from oven, score immediately into 15 squares – leave to cool and cut into squares.
Watermelon (or Pomegranate), feta and pine nut salad.
2 bags lambs’ lettuce or rocket
1/2 a small watermelon (or two pomegranates)
200g (7ozs) good quality feta.
50g (2ozs) pine nuts toasted
Juice of 1 lime
6 tablespoons olive oil
3 teaspoons honey
2 teaspoons white wine vinegar.
Scatter lambs’ lettuce over a large serving platter. Cut watermelon into about 6 wedges (removing seeds with teaspoon). Slice the wedges into thick triangles and arrange over lettuce. Crumble the feta over and sprinkle with the toasted pine-nuts.
Make the dressing – measuring the ingredients into a jar, season with salt and pepper and shake well. Pour dressing over the salad and serve.
Carrot, ginger and honey soup.
200g thinly sliced onions
2.5 cm piece of ginger
750g carrots – grated
2 tablespoons clear HEATHER honey
1 tablespoon lemon juice
Melt butter in pan. Add onions and stir to coat with butter, Crush ginger and add to the onions. Cover pan and ‘sweat’ for 10 minutes =- do not let onions brown! Add grated carrots, honey and lemon juice. Season with the salt and pepper. Stir well. Add 1 LITRE of boiling water, bring pan to boil and reduce heat – leaving to simmer for 45 minutes. Remove pan from heat, liquidise the contents. Check seasoning – serve garnished with some whipped cream and chopped chives (if liked). Soup freezes well – and keeps for up to 3 days in fridge.
Wholemeal walnut loaf with honey.
650g (1lb 7ozs) Strong Wholemeal Flour
7g (1/4 oz) sachet of fast action/easy blend dried yeast
2 teaspoons salt
100g chopped walnuts.
Mix flour in a large bowl with the yeast, salt and walnuts. Slowly pour in 550mls/19fl ozs Tepid water into which you add 1 TEASPOON RUNNY HONEY. (stir in to dissolve) Stir all the time with a wooden spoon for about 2 – 3 minutes working from the sides to the middle, until the dough leaves the sides of the mixing bowl clean. Butter a 2lb loaf tin well (as this is a ‘heavy’ dough, you must butter the tin well or it may stick to the sides of the tin – making it difficult to get the cooked bread turned out. Cover the tin with oiled clingfilm and leave in a warm place for 45-60 minutes until well risen.
Preheat the oven 230C/450F/Gas8. Bake 40 – 45 minutes until the loaf sounds hollow when tapped. Cover loosely with foil for the last 10 minutes if it looks too brown. turn out and remove to wire rack to cool.
Cranachan (for 4)
1/2 pint double cream
200g (8ozs) raspberries
2 tablespoons whisky
3 tablespoons clear HEATHER honey (heat honey and whisky gently to dissolve).
4 tablespoons golden syrup
150g castor sugar
2 teaspoons bicarbonate of soda
Put syrup and sugar in pan over low heat until sugar is dissolved completely. Then allow to bubble up until the mixture turns a golden brown colour. Add 2 level teaspoons Bicarbonate of Soda and stir. Immediately transfer to a baking sheet lined with non-stick baking parchment. Leave to cool. Break up into pieces for the Cranachan.
Whip the cream to soft peaks toss the reaspberries with the whisky and honey. Staring with the honecomb, layer up the the incredients in serving glasses – ending with cream.- top with some extra raspberries, drizzle with extra whisky and honey mixture and serve immediately.
Devonshire Honey Cake Recipe – click here