Honey Recipes

Roughly chop the nuts if you prefer smaller pieces. Gently warm the honey so it pours easily, mix with nuts, salt and cinnamon, then transfer to a jar. Use a tablespoon as an energising snack, spread on toast or stir into porridge.

Toast the pumpkin seeds in a dry pan until fragrant. Drizzle warm honey over the seeds, add lemon zest and a pinch of salt (and black pepper if you like). Cool on parchment and store in a jar. Great sprinkled over yogurt or eaten by the spoonful.

Gently heat turmeric and oil in a small pan, stirring to form a smooth paste (do not overheat). Let cool slightly, then stir in black pepper and, when at room temperature, mix in honey. Use a small spoonful dissolved into warm milk or tea. (Note: turmeric can stain.)

Steep the ginger in boiling water for 5–10 minutes depending on how strong you like it. Strain, add lemon juice and honey to taste. Stir and enjoy warm—soothing and simple.

Spoon yogurt into a bowl, drizzle honey over it, top with berries, granola and seeds. Stir slightly or eat layered—quick, tasty and rich in protein and healthy fats.

Preheat oven to 200°C (180°C fan). Toss carrots with oil, honey, thyme, salt and pepper. Spread on a baking tray and roast for 25–35 minutes until tender and caramelised, turning once. Serve warm as a side—sweet, savoury and simple.

Whisk mustard, honey and vinegar together. Slowly stream in oil while whisking to emulsify. Season to taste. Excellent on green salads, roasted veg or drizzled over warm grain bowls.

Warm nut butter and honey gently until runny, mix with oats, seeds and dried fruit. Press firmly into a lined tray, chill for 1–2 hours, then cut into bars. Portable and great for breakfasts or hiking.

Combine turmeric, black pepper, honey and lemon in a small cup; add a splash of warm water and stir into a smooth shot. Dilute further into warm water or tea if preferred. A small daily shot can be a pleasant ritual. (Avoid if pregnant or on blood-thinning medication—check with a healthcare professional.)

Toss warm pumpkin seeds with honey, coconut oil and a pinch of cinnamon. Cool and sprinkle over porridge, yogurt or salads. Pumpkin seeds add texture and nutrients; a favourite for mornings or snacks.