Honey Recipes

A list of lovely members recipes including honey.

Oat & Honey Bites  – no baking required 
1/3 cup – honey
1 1/2 cups – rolled oats
1/2 cup – sliced almonds
2 tablespoons – chia seeds
1/4 cup – 72% dark chocolate, roughly chopped
1/2 cup – dried cranberries, roughly chopped
2/3 cup – natural peanut butter
3/4 teaspoon – vanilla extractIn a large mixing bowl, add oats, almonds, chia seeds, chocolate and cranberries into the bowl. Stir all ingredients together until combined. Add honey, peanut butter and vanilla extract to a medium bowl and mix all ingredients together until combined. Add peanut butter mixture to oats mix and stir until combined. Be sure dry ingredients are coated. Place mixture into the refrigerator for about 10 minutes, as this will allow it to harden and make it easier to work with. Shape mix into one-inch rounded balls and place on a platter or cookie sheet. Serve immediately or refrigerate in an airtight container up to five days. You can also freeze and take out as needed for snacking.Clare Vernon

Banana Crumb Cake

Serves: 12
Oven Temp: 350
Coconut-Pecan Topping:
  • 1/2 cup(s) pecans, toasted and chopped
  • 1/4 cup(s) unsweetened shredded coconut, toasted
  • 1/4 cup(s) all-purpose flour
  • 1/4 cup(s) packed dark brown sugar
  • 1/4 teaspoon(s) ground cinnamon
  • 2 tablespoon(s) butter or margarine
Banana Cake:
  • 1 1/2 cup(s) all-purpose flour
  • 1 teaspoon(s) baking powder
  • 1/2 teaspoon(s) baking soda
  • 1/4 teaspoon(s) salt
  • 1/8 teaspoon(s) ground cinnamon
  • 4 tablespoon(s) butter or margarine, at room temperature
  • 1/2 cup(s) packed dark brown sugar
  • 3 tablespoon(s) pure honey
  • 2 large eggs, lightly beaten
  • 1 cup(s) mashed bananas (from 3 very ripe medium bananas)
  • 1 teaspoon(s) vanilla extract
  1. Prepare Coconut-Pecan Topping: In medium bowl, combine pecans, coconut, flour, brown sugar, and cinnamon. With pastry blender or 2 knives used scissors-fashion, cut in butter until mixture resem­bles coarse crumbs with a few pea-size chunks remaining.
  2. Prepare Banana Cake: Preheat oven to 350 degrees F. Grease 9-inch springform pan; line bottom with parchment paper and grease parchment. On sheet of waxed paper, mix flour, baking powder, baking soda, salt, and cinnamon until well blended. In large bowl, with mixer on medium speed, beat butter, sugar, and honey until light and creamy, about 5 minutes, scraping bowl occasionally. Gradually add eggs, beating after each addition. On low speed, add half of flour mixture, then mashed bananas, and vanilla. Add remaining flour mixture and beat just until smooth.
  3. Spoon batter into prepared pan and spread evenly. Sprinkle with crumb topping. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool cake in pan on wire rack 10 minutes. With small metal spatula, loosen cake from side of pan and remove. Cool completely. (Cake can be wrapped tightly in plastic wrap and kept at room temperature up to 1 day.)

Clare Vernon

Honey- and soy-glazed steaks with mango and chilli salsa recipe (for 4 )

and Salmon with Honey-Coriander Glaze (for 4)

The fresh, juicy mango salsa, with a hint of chilli, perfectly complements the succulent barbecued steak.
Honey- and soy-glazed steaks with mango and chilli salsa recipe (for 4 )
6 tbsp clear honey
4 tbsp dark soy sauce
Oil, for brushing
Large pinch of five-spice powder
4 x 225-300g good rib-eye or sirloin steaks, about 2.5cm thick
For the mango and chilli salsa
1 large, ripe but firm mango, peeled, stoned and diced
1 red chilli, deseeded and finely sliced
3 spring onions, thinly sliced on the diagonal
1 tbsp lime juice
1. Mix the honey, soy sauce and five-spice powder in a shallow dish with plenty of freshly ground black pepper. Add the steaks and massage the mixture well into both sides. Cover and set aside for 30 minutes.
2. If using a charcoal barbecue, light it about 30 minutes before you want to cook.
3. Season the steaks all over with a little salt. Brush the cooking grate with oil, add the steaks and barbecue directly over a high heat for 3 minutes each side for rare; 4-5 minutes for medium; or 6-7 minutes for well-done. Set aside, covered with foil, to rest for 5 minutes.
4. Meanwhile, mix the salsa ingredients together with a pinch of salt and serve with the steaks.

Salmon with Honey-Coriander Glaze (for 4)

This recipe almost has a Chinese sweet-sour feel to it. Feel free to adjust the amount of lemon juice to taste and even try it with lime juice – I would definitely recommend it for a summer’s day.


1 tablespoon whole coriander seeds

1/4 cup honey

5 tablespoons soy sauce

4 teaspoons fresh lemon juice

4 salmon fillets ( 5 ounces each ), skinned

2 teaspoons vegetable oil


  1. Toast the coriander seeds in a dry, large nonstick frying pan over medium-high heat, stirring constantly, until golden, about 3 minutes. Remove from heat; let cool. Grind seeds in a spice grinder or crush with a mortar and pestle until coarsely ground.
  2. Make glaze: Stir together crushed coriander seeds, honey, soy sauce, and lemon juice in a small bowl until combined.
  3. Lightly brush the top of each salmon fillet with glaze; reserve remainder. Heat oil in the non stick skillet over medium heat until hot but not smoking. Cook salmon fillets, glazed sides down, 1 minute; reduce heat to medium-low, and cook 2 minutes more. Turn fillets over, and cook 3 minutes for medium-rare (salmon will be slightly pink in the middle), or longer if desired. Transfer to a plate; loosely cover with foil to keep warm.
  4. Pour remaining glaze into pan and bring to a boil over medium heat. Cook until glaze has thickened to the consistency of syrup, about 1 minute. Serve salmon with glaze on the side.

NB can also easily be cooked on a barbeque.

Clare Vernon

Double honey ice cream



  • runny honey 225g
  • double cream 600ml
  • full-fat milk 250ml
  • large eggs 6, yolk only (freeze the whites to use later)


  • golden caster sugar 125g
  • runny honey 1 tbsp
  • bicarbonate of soda ¼ tsp


  1. Start by making the ice cream. Warm the honey in a small pan over a low heat. In another pan heat the cream and milk together until just below boiling point. Whisk the egg yolks together in a large bowl until combined.
  2. Pour the hot cream mixture over the eggs, whisking constantly. Return the whole lot to the pan and set over a low heat, stirring constantly, until the custard thickens enough to coat the back of a wooden spoon. Strain into a clean bowl and add the warmed honey and mix thoroughly. Cool and then chill for at least 2 hours before churning in an ice-cream machine following the manufacturer’s instructions.
  3. To make the honeycomb, tip the caster sugar into a saucepan and add the honey and 4-5 tbsp water. Bring slowly to the boil to dissolve the sugar. Continue to boil steadily until the caramel becomes honey coloured. Add bicarbonate of soda and, working very quickly, swirl the pan to mix evenly. Immediately pour into a greased baking tin set on a heatproof surface and leave until the honeycomb is completely cold and brittle.
  4. Break the honeycomb into pieces and gently mix through the ice-cream mixture. Tip into a freezer-proof container and freeze until needed. Serve the ice cream in generous scoops in cones or bowls.

Clare Vernon


Walnut and Honey Tart

Walnut and honey tart

Try something different for dessert. This crisp pastry recipe with a sweet, nutty filling makes a delicious after dinner treat.


For the pastry:

  • 175g (6oz) plain flour

  • Pinch of salt

  • 1tbsp caster sugar

  • 100g (3½oz) chilled butter, in slivers

  • 1 egg yolk

For the filling:

  • 300g (10oz) walnut pieces

  • 75g (2½oz) butter, softened

  • 2tsp plain flour

  • 75g (2½oz) clear honey (2 good tbsp)

  • 75g (2½oz) caster sugar

  • 3 medium eggs, beaten

  • 2tbsp sherry

  • Extra honey and some creme fraiche, to serve

  • 23cm (9in) loose-based tart tin

To freeze; Cool, wrap and freeze. Use within 2 months. Thaw, unwrapped, then warm through to serve


  1. To make the pastry: Put the flour, salt, sugar and butter in a food processor and whizz to breadcrumb stage. With the motor running, add the egg yolk with 2tbsp cold water and whizz again until the mixture starts to come together. Knead lightly until just combined, wrap in cling film. Chill for 20 mins.

  2. Roll out pastry to line the tin. Chill the pastry case while the oven heats up. (You will have some left over for tarts.)

  3. Set the oven to gas mark 5 or 190°C. Heat up a baking sheet. Line pastry case with Bakewell paper. Add baking beans. Bake for 15 mins. Take out paper and beans and cook for 8 mins more.

  4. To make the filling: Chop nuts roughly. Whisk the butter, flour, honey and sugar. Mix in eggs, a little at a time. Add sherry and all but a handful of the nuts. The mixture curdles, but don’t worry. Spread evenly over pastry case, then sprinkle with remaining nuts.

  5. Bake for 20-25 mins or until almost set in the middle. Cool for 15 mins, then take out of tin. Slice and serve with extra honey in a jug and some creme fraiche.

Clare Vernon