Honey is such a versatile product - great for breakfast with porridge, on toast or in tea or smoothies but can also be used in cooking and baking. Different honeys have different flavours - Irish Honey has a medium flavour, Organic Honey and Manuka Honey tend to be slightly stronger and Acacia Honey is very light so find the one that you like for your recipe! 

French toast drizzled with Sarah’s Fruity Acacia Honey with Mixed Berries - serves 2

  • Ingredients:
    3 slices thick white bread
    3 large eggs
    1 tbsp Sarah’s Fruity Acacia honey with Mixed Berries (our Sarah's Honey with Raspberries, Blueberries or Sour Cherries would work too)
    1 tbsp salted butter
    1 tbsp vegetable oil
    A small pack of fresh mixed berries (optional garnish)

    In a large bowl or shallow dish whisk the eggs. Dip the slices of bread in the egg, pressing slightly to ensure the eggs soak into the bread. Flip each slice so that the bread is liberally coated with egg.

    In a large frying pan heat butter and oil. Once the butter has melted place the slices of bread into the frying pan and fry on a medium heat for a minute on each side. You can fry the slices of bread one at a time if using a small frying pan. Once cooked, drain any excess oil off the slices of bread. Place on a plate and drizzle with Sarah’s Fruity Acacia Honey with Mixed Berries. You may also want to garnish with a handful of fresh mixed berries.


Sarah’s Warming Honey with cinnamon Spiced Lamb Tagine - (serves 4)

  • Ingredients:
    1kg diced and boneless lamb shoulder
    300ml lamb stock
    50g dried apricots
    1 large sliced onion
    2 tbsp Sarah’s Warming Honey with Cinnamon
    2 cloves crushed garlic
    2 tbsp olive oil
    1 tbsp tomato puree
    2 tsp sea salt
    2 tsp paprika
    2 tsp ground cumin
    2 tsp ground ginger
    Handful toasted flaked almonds
    Sprinkle fresh parsley

    Place tagine on the hob and quickly warm up olive oil on a high heat. In a bowl thoroughly coat all the diced lamb with the garlic, sea salt, paprika, ground cumin and ginger. Carefully, place the lamb in the tagine and brown on all sides, then add diced onion and cook for a further few minutes.

    In a measuring jug mix stock with tomato puree and Sarah’s Warming Honey with Cinnamon, stirring until all the ingredients are fully combined. Pour mixture into the tagine whilst stirring the lamb then reduce heat to low. Place the tagine lid on and slow cook for 2 - 2½ hours or until tender. If the sauce is too watery, remove the lid and turn the heat up towards the end of the cooking time to reduce the liquid. (can also be done in a slow cooker)

    Before serving, quickly dry toast the almonds in a frying pan or toast under the grill until golden brown, and then sprinkle over the tagine along with a final garnish of fresh parsley. Serve with cous cous or flat bread.

Sarah’s Zesty Honey with Ginger Chicken Wings - serves 4

    1kg chicken wings
    3 tbsp Sarah’s zesty Honey with Ginger
    2 tbsp soy sauce
    3 cloves crushed garlic
    Juice of half a lime
    Spring onion and/or sesame seeds to garnish

    Preheat oven to 200°C/gas mark 6. In a large bowl pour in soy sauce, lime juice, Sarah’s Zesty Honey with Ginger, crushed garlic and mix until fully combined. Add chicken wings and make sure every chicken wing is coated.

    Place chicken wings on a baking pan and pour the rest of the mixture over the chicken. Bake for 30-35 minutes or until the chicken is cooked through. Halfway through cooking, turn each chicken wing over and baste with the sauce. Once fully cooked, serve the honey and ginger chicken wings with slices of spring onions and sesame seeds to garnish.
Sarah's Zesty Honey with Ginger

Poached Pears with Dark Chocolate Drizzle & Sarah's Zesty Honey with Ginger

A bit of extra work but well worth it, delish! 

  • Peel, quarter and core pears. 
  • Pop into a pan or ovenproof dish. 
  • Cover with half half water and white wine, a cup of sugar and a stick of cinnamon and a couple of star anise or cloves. 
  • Cover with foil and poach on a medium low heat until pears are soft but not falling apart. Gently melt the dark chocolate with equal quantity of cream or milk (you know which will be better!!) 
  • Have the Sarah's Zesty Honey with Ginger at room temperature.  
  • Remove pears from poaching liquid (keep this to store any unused pears in or to soak sponge for trifle in) slice the pears and arrange over the pancake. 
  • Drizzle over the honey and the warm chocolate sauce. 
  • Finish with a dollop of whipped cream or a good vanilla ice cream and, a sprinkle of toasted almonds or hazelnuts.

Sarah's Scrummy Honey with Sour Cherry Pancakes with Goats Cheese and Toasted Almonds

  • Fan out three pancakes onto a plate and spoon over some creamy goats cheese (pop it under the grill to brown a little if you wish but watch your pancakes don’t crisp too much.) 
  • Spoon over Sarah's Scrummy Honey with Sour Cherries.  
  • Finish by scattering some picked mint leaves.

Chicken with Basil & Sarah's Zingy Honey with Lemon 


  • 150g Sarah's Zingy Honey with Lemon
  • 1 tablespoon of freshly chopped basil 
  • 1 clove garlic  
  • 4 boneless, skinless chicken breasts
  • Seasoning
  • Lemon juice


  1. Warm the Sarah's Zingy Honey with Lemon gently in the microwave in a microwaveable bowl for approx. 20 seconds or until soft enough to mix. Pop into a pan or ovenproof dish.
  2. Add all other ingredients apart from the chicken, and mix well. Add extra lemon juice and seasoning to taste. 
  3. Add the chicken breasts, cover and refrigerate for an hour. Turn during the marinating period. 
  4. Pre-heat oven to 180°C / 350°F / gas mark 4 
  5. Cook for 35-40 mins or until thoroughly cooked. Garnish with a sprig of basil and serve.