Honey-roasted cashews
Preheat oven to 180°C. Line a baking tray with non-stick baking paper. Place 450g unsalted cashews in a bowl. Combine 2 tbs honey, 2 tbs olive oil, 2 tsp sea salt flakes and 1 tsp cayenne pepper in a bowl. Pour over the cashews and toss to coat. Spread the cashew mixture over the lined tray. Bake in oven, stirring once, for 8-10 minutes or until golden. Set aside to cool. Store in an airtight container.
Mustard & honey dressing
Combine 1 tbs honey, 1 tbs white wine vinegar and 1 tsp English or Dijon mustard in a bowl. Gradually whisk in 80ml (1/3 cup) olive oil. Season with salt and pepper.
Mint & tahini dip
Combine 95g (1/3 cup) tahini, 2 tbs natural yoghurt, 2 tbs fresh lemon juice, 2 tbs chopped fresh mint, 3 tsp honey and 1 small garlic clove, crushed, in a bowl. Season with salt and pepper. Serve with crackers or barbecued lamb skewers.
Honey & rosemary pork
Preheat oven to 200°C. Arrange 5 fresh rosemary sprigs on a baking tray and top with 1 x 1.5kg boned rolled loin of pork. Season with salt. Roast for 20 minutes. Reduce temperature to 180°C and roast for 1 hour. Brush with 2 tbs honey. Roast for a further 5-10 minutes or until golden. Set aside for 10 minutes to rest before carving.
Homemade granola
Preheat oven to 160°C. Line a baking tray with non-stick baking paper. Combine 360g (4 cups) rolled oats, 145g (1 cup) hazelnuts, coarsely chopped, and 80g (1/2 cup) sunflower seed kernels in a bowl. Stir 185ml (3/4 cup) honey, 50g butter and 1 tsp ground cinnamon in a saucepan over low heat until the butter melts. Pour over the oat mixture and combine. Spread over the lined tray. Bake in oven, stirring occasionally, for 35 minutes. Set aside to cool. Stir in 170g (1 cup) raisins. Store in an airtight container. Serve with yoghurt and fresh fruit, and milk, if desired.
Quick honey pancakes
Melt 100g butter in a small saucepan over high heat. Add 70g honey and stir until well combined. Pour over bought pancakes to serve.
Sticky chicken
Combine 2 tbs honey, 1 tbs olive oil, 1 tsp ground cumin, 1 tsp ground coriander and 1 tsp ground cardamom in a bowl. Season with salt and pepper. Place 8 chicken thigh fillets on a non-stick baking tray and brush with the honey mixture. Cover with plastic wrap and place in the fridge for 30 minutes to marinate. Preheat grill on high. Remove plastic wrap. Cook chicken under grill, basting occasionally with marinade, for 4 minutes each side or until golden and cooked through.
Sweet roast vegetables
Preheat oven to 200°C. Place 2 small parsnips, peeled, quartered, 1 large zucchini, thickly sliced, 4 baby coliban (chat) potatoes, halved, and 300g large orange sweet potato (kumara), peeled, thickly sliced, in a roasting pan. Combine 100ml fresh orange juice, 1 tbs olive oil, 1 tbs honey and 1 garlic clove, crushed, in a bowl. Pour over the parsnip mixture and toss to coat. Top with 3 fresh thyme sprigs. Season with salt and pepper. Roast in oven for 35 minutes. Serve.
