7 New Ways To Use Honey This Season

Mix all the dressing ingredients together in a small bowl. Add the onion and leave to soak for about 20 minutes to soften.

Add the tomatoes, peanuts and coriander to a bowl. Pour over the onion and dressing and mix together well.

Serve the salad at room temperature.

Heat the oven to 200°C/Gas Mark 6. Crumple a roughly 35cm square piece of non-stick baking parchment into a ball. Open it out and use it to line your wide shallow pot.

In a small bowl, mix together the gochujang, soy sauce, honey and vegetable oil to create a marinade. Pour all but 2 tablespoons into a large bowl and add the potatoes, tossing them in the sauce to ensure they are all evenly covered. Now transfer the potatoes to the lined pot. Pop it in the oven and cook for 45 minutes, giving them a mix once or twice during that time.

Meanwhile, use the same large bowl and toss in the broccoli and the remaining marinade. Coat well and set to one side.

Just before the potatoes are ready, rub the salmon fillets with the toasted sesame oil and sprinkle them with salt. Once the potatoes have been cooking for 45 minutes, take the pot out of the oven. Nestle the broccoli among the potatoes and rest the salmon fillets on top of the other ingredients, flesh-side up. Sprinkle the sesame seeds on top. Pop back in the oven for 10-12 minutes or until the salmon is cooked to your liking.

Sprinkle with the spring onions over and serve.

Preheat the oven to 200°C.

Melt the sugar and butter in a non-stick pan, once melted keep on a medium heat and add the apples, cooked and keep turning the apples for 20 minutes until nicely caramelised, this will take time, but it is the most important part of making a good tarte tatin. Be careful not to damage or break up the apples.

Add the Drambuie and leave to cool slightly before adding to the oven dish with half of the caramel.

Roll the puff pastry to about 3-4mm thick and cut into a circle 1-inch larger than the dish your apples are to be cooked in.

Put the pastry on top of the apples, tuck the edges in and bake in the oven for 30 minutes.

Remove from the oven and cool slightly before turning out onto a serving plate.

Mix the cream with the icing sugar, Drambuie and vanilla pod seeds and place in a serving jug.

To serve, warm the remaining caramel and brush over the tarte tatin and serve warm.

Heat the oven to 200°C/180°C Fan/Gas Mark 6. Put a large piece of foil on the work surface and cover with a same size piece of non-stick baking paper. Put the whole pack of feta on top, drizzle over the honey, a glug of olive oil and season with salt and pepper.

Add the shallot and a good pinch of chilli flakes. Fold up the foil and paper around the feta to form a parcel, scrunch to seal, then put on a baking tray with the flatbreads. Bake for 15 minutes, then remove the tray from the oven and put the flatbreads on a board (keep warm).

Heat the grill to high, then grill the feta parcel on the tray for a few more minutes. Unwrap and serve the feta in its paper, scattered with a handful of chopped fresh parsley with the flatbreads.

Make the pastry. In a food processor, blitz the pistachios with a tablespoon of flour until coarsely ground. Add the remaining flour, icing sugar and salt with the chilled butter and blitz until the butter has been incorporated into the flour and resembles coarse sand. Add the egg a little at a time (you may not need all the egg) and pulse until a soft dough is formed. Flatten the dough into a disc and wrap in greaseproof paper and place in the fridge to chill for an hour.

When chilled, roll out the pastry dough on a lightly floured surface. Press into the flan or pie dish, patching together any cracks in the pastry. Prick the base with a fork and using a sharp knife, trim the edges of the pastry to line up with the top of the tart tin. Place in the fridge to chill for 20 minutes.

Preheat the oven to 180ºC.

Remove the tart crust from the fridge and line with parchment paper or tin foil and fill with ceramic baking beans or dried beans/lentils. Bake in the oven for 20 minutes or so, then carefully remove the paper/foil and the beans and bake for a further ten minutes, until the crust looks golden and crisp. Remove from the oven and allow to cool in the tin.

While the pastry is cooling, make the filling. Whisk the mascarpone in a food mixer or by hand until smooth. In a separate clean bowl whisk the double cream with the vanilla until soft and thick.

Fold the whipped cream into the mascarpone with the icing sugar and the honey. Once the pastry is completely cool to the touch, spoon the mascarpone cream into the pastry case while still in the tin. Fill to the top and gently smooth over the surface.

Place in the fridge for at least 4 hours and preferably overnight. When chilled, or just before serving, remove the tart from the fridge and carefully remove from the tin, placing on a serving plate.

Chop the figs into quarters or slices and position in the centre of the tart. Drizzle a spoonful of runny honey over the figs. Roughly chop a handful of pistachios and scatter over the top.

Serve immediately, adding more figs and another drizzle of honey to each individual slice if desired. The tart should keep well for a couple of days if stored in the fridge.

Preheat the oven to 200°C/Gas Mark 6.

Cut the aubergines in half and score a crosshatch which doesn’t quite go through to the skin. Brush with oil, season and bake for 20 minutes.

Spread 1 tsp of spiced honey mustard per half, add 4 sliced cherry tomatoes (per half) and top with a couple of slices of mozzarella.

Bake for a further 5 minutes until the cheese has melted. Grind some pepper on top, add some basil leaves and drizzle with balsamic glaze. Serve with crusty bread and a big green salad.

Start by making the dressing: whisk the honey, mustard and lemon juice together with a pinch of salt and pepper.

Slowly add the oil to make a thick dressing.

Finish by whisking in 1 tbsp water to lighten the consistency.

Using a sharp knife cut the fennel in half and slice into thin pieces and add to the dressing.

Lay the bacon rashers flat in a dry frying pan and place it over a medium heat.

Once the bacon begins to turn golden underneath, turn it over and cook for a couple of minutes more.

Add the almonds and drizzle with honey, turning them often and cooking for a minute or two more, until deeply caramelised and glazed.

Combine the sliced fennel with the rocket and any chopped fennel fronds, then toss with a few spoonfuls of dressing, then turn out onto a plate.

Gently shave the manchego on top of the salad and add the bacon and almonds.