75g/3oz oats 
25g/1oz caster sugar 
25g/1oz butter 
1 tbsp Orange Blossom honey 
225g/8oz strawberries, hulled and halved 
4 medium bananas, peeled and thickly sliced 
4 tbsp Greek yogurt 
extra Orange Blossom Honey for drizzling 

First make the honey crisp. Sprinkle oats over a baking sheet, or swiss roll tin and scatter with sugar. Dot with butter, then drizzle over Orange Blossom honey. Place in a pre-heated oven Gas 5 375F 190C for around 10 minutes - or until just toasted. Remove from oven and allow to cool - this makes the oats crisp and toffee tasting. 

Place strawberries and bananas in a bowl and sprinkle with lemon juice. Top with Greek yogurt and finish with a scattering of crumbled honey crisp oats. Finally drizzle with a little extra honey. Serves 4. 

This makes 1 glass. Measurements are a guideline - you may need more liquid to make up a full glass, depending on the size and juiciness of the fruits and vegetables.

75g/3oz blueberries 
1 small banana, peeled and in chunks 
2 tbsp Fromage Frais 
2 tbsp Acacia honey 
75ml/3floz milk 

Place all ingredients in a blender and whizz smooth. Pour into a tall glass

This makes 1 glass. Measurements are a guideline - you may need more liquid to make up a full glass, depending on the size and juiciness of the fruits and vegetables.

1 large mango peeled and stoned, flesh in scoops 
1 banana, peeled and in chunks 
300ml/1/2pt milk 
1 tbsp Orange Blossom honey 

Place all ingredients in a blender and whizz smooth. Pour into a tall glass

Exotic mix of sliced chicken breast with papaya, button mushrooms and spring onions all tossed in a heavenly spicy dressing using Orange Blossom honey with mint. This dressing is a real reputation maker.

4 medium chicken breasts, skin on 
salt and freshly ground black pepper 
2 sticks celery chopped 
2 spring onion chopped 
2 papayas 
100g/4oz button mushrooms sliced 
4 spring onions, trimmed and cut on the slant 

For the dressing: 
2 tbsp Orange Blossom honey 
juice of a lemon 
1 tbsp white wine vinegar 
2 tbsp lemon olive oil 
2 red chillies, seeded and chopped 
2 tbsp fresh mint, finely chopped 
salt and freshly ground black pepper 
mint sprigs for decoration 

Season chicken breasts and place in a pan with celery and spring onions. Cover with water. Bring to bubbling then turn down to simmer 2 minutes. Cover with a lid - and turn off heat. Leave to cool in the liquor. This ensures delicious moist flesh. 

Remove chicken from liquor. Remove and discard skin. Slice chicken thinly and reserve. Peel, de-seed and slice papayas and add to chicken. Add sliced mushrooms and spring onions.

For the dressing, place honey in a bowl and stir in lemon juice and white wine vinegar. Whisk in lemon oil and add chillies and mint. Season with salt and freshly ground black pepper. Pour dressing over chicken mix and toss well. Serve immediately. decorated with mint sprigs 

4 medium duck breasts, trimmed 
4 tbsp sunflower oil 
1 tbsp Chinese Five Spice 
1 tbsp Acacia honey 
5cm/2in piece of ginger, peeled and in matchsticks 
2 fat cloves garlic, peeled and in thin slices 
2 spring onions, trimmed and sliced in strips 
225g/8oz pak choy, trimmed coriander sprigs for decoration 

Paint duck breasts with 1 tbsp oil, then rub with Chinese Five Spice. Heat 1 tbsp oil in a non-stick pan and cook duck skin side down first until crisp and golden - about 4 minutes. Turn over and cook the other side the same. Turn back to skin side up. Place in a pre-heated oven Gas 6 400F 200C for 10 minutes - or until cooked to preference, drizzling with honey for the last 5 minutes. 

Heat remaining oil in the duck pan and fry ginger, garlic and spring onions. Add to duck in roasting pan. Meanwhile cook pak-choy in salted boiling water until just tender. Drain.

Spoon ginger and garlic mix onto four warmed serving plates and perch duck breasts on top. Serve with pak choy and decorate with coriander sprigs. 

600ml (1pt milk) 
30ml (2tbsp) clear honey 
8 scoops vanilla ice-cream 
Place milk, honey and half the ice-cream in a blender and blend until frothy.
Pour into all glasses and serve topped with a scoop of ice cream.

150g (6oz) butter 
100g (4oz) set honey 
75g (3oz) caster sugar 
grated rind of 1 lemon 
3 eggs, size 3, beaten 
250g (9oz) self-raising flour, sieved 
To glaze: 
45ml (3tbsp) clear honey 
30ml (2tbsp) chopped almonds, toasted 
Pre-heat oven to 180oC, 350oF, Fas Mark 4. Grease and line the base of a 900g (2lb) loaf tin.

Cream the butter with the honey and sugar until pale and fluffy. Mix in the lemon rind then gradually beat in the eggs. Add a little flour to prevent the mixture from curdling.

Fold in the remaining flour and transfer the mixture to the prepared tin. Bake for about one hour. Test using a metal skewer inserted into the middle: the skewer should come out clean.

Cool the cake on a wire rack. To glaze, warm the honey and make fine holes in the cake with a skewer. Drizzle over the warm honey and sprinkle with the toasted nuts.

CREPES MYRTILLES 

Luscious pancakes filled with honey flavoured blueberries in a cassis or cognac liquor. Blueberries taste divine and are packed with vitamins and minerals. These scrumptious crepes will bring a sparkle to the eyes of your love. 

For the pancakes: 

50g/2oz flour 
pinch of salt 
1 egg, beaten 
150ml/1/4pt milk 
25g/1oz butter 
For the filling: 
50g/2oz butter 
50g/2oz caster sugar 
200g/7oz blueberries 
4 tsp Clover honey 
splash of cassis or cognac 
 

First make the pancakes. Place flour and salt in a bowl and beat in egg. Gradually add milk and beat more to give a smooth, thin batter - it should be the consistency of single cream. Melt a little butter in a pan and add a scant ladleful of batter. Swirl around to coat the bottom of the pan thinly. Cook over medium heat until the underside is beginning to brown. Flip over and cook other side. Repeat with remaining butter and batter. Cool pancakes. 

Fold pancakes in half, then in half again to give a triangular pocket. Heat another 25g/1oz butter in a pancake pan and add 25g/1oz sugar. Bubble to dissolve sugar and make a syrup. Place two folded pancakes at a time into the syrup. Spoon half blueberries into the pockets of the pancakes. Spoon buttery mix over and heat through. Add half honey and just melt - do this at the last minute as honey can scorch. Repeat with remaining ingredients, pancakes and blueberries Serve immediately finished with a splash of cassis or cognac. Serves 4.

Fruity Flapjacks

100g (4oz) set honey 
30ml (2tbsp) golden syrup 
100g (4oz) butter or margarine, softened 
50g (2oz) raisins 
25g (1oz) glacé cherries, chopped 
150g (6oz) rolled oats 
Pre-heat the oven to 180 C, 350 F, Gas Mark 4

Melt the honey and syrup with the butter or margarine. Stir in the raisins, cherries and then add the oats. Mix thoroughly to combine all the ingredients.

Grease a tin measuring about 18cm (7") square and press the mixture into it. Bake for 30 minutes. Cool slightly, then cut it into fingers or squares. Remove from tin when completely cool.

Makes approximately 12.