From mouth-watering Honey & Cinnamon French Toast, perfect for a weekend breakfast, to Honey & Feta Pitta Pockets and Cajun Honey Roasted Mixed Nuts, each recipe includes Egmont’s Manuka Honey for an added touch of luxury.
Produced by bees that pollinate the Manuka bush, Manuka Honey is widely regarded as one of the most beneficial forms of honey, with benefits ranging from soothing sore throats to supporting digestive health and easing inflammation.
Today, Manuka Honey is appreciated all over the world and used as a way of supporting daily routines – from eating it straight from a spoon to mixing it into a warming drink for a soothing remedy when feeling under the weather.
Egmont Honey – BANANA & PEANUT BUTTER SMOOTHIE
Prep: 5 minutes Serves 2
- 2 ripe bananas, thickly sliced
- 2 tbsp smooth peanut butter
- 200ml semi skimmed milk
- 8 tbsp low fat Greek yogurt
- 2 tsp Egmont Honey MGO 250+
Place all the ingredients in a blender and process until smooth, pour into 2 tall glasses and serve.
Try fat free natural yogurt or even a lemon flavoured one. Sprinkle with cocoa powder for extra flavour.
Egmont Honey – CAJUN HONEY ROASTED MIXED NUTS
Prep: 5 minutes. Cooks: 8-10 minutes. Serves 10
- 1 tbsp vegetable oil
- 1 tbsp Egmont Manuka Honey MGO 40+
- 50g unsalted cashews
- 50g walnuts
- 50g pistachio kernels
- 50g unsalted peanuts
- 2 tsp Cajun seasoning
Preheat the oven to 200oC, gas mark 6. Line a baking tray with baking parchment.
Mix the oil and honey together in a large bowl and stir in the nuts and Cajun seasoning. Spread on the tray in a solid layer and roast for 8-10 minutes until golden and crispy.
Allow to cool before breaking into rough clusters to serve.
Great stored in an airtight container for 1 week. You might find it easier to warm the honey in the microwave for a few seconds before mixing in the oil.
Egmont Honey – CHICKPEA & FALAFEL SALAD
Prep: 15 minutes Cook: 15 minutes. Serves 4
- 400g can chickpeas, drained and rinsed
- 2 tbsp extra virgin olive oil
- 5 tsp Egmont Manuka Honey MGO 250+
- 200g falafels
- 1 red onion, thinly sliced
- 2 tbsp white wine vinegar
- 100g rocket leaves
- 15g coriander, leaves only
- 2 tbsp houmous
Preheat the oven to 200oC, gas mark 6.
Toss the chickpeas, 1 tbsp oil and 3 tsp honey in a baking tray and roast for 10 minutes. Stir the chickpeas and add the falafels to the tray and cook for a further 5 minutes.
Meanwhile, mix the onion with the vinegar and 1 tsp honey and set aside.
When the chickpeas are ready, toss together the rocket, coriander and drained onions, reserving the juice. Whisk the remaining oil and honey into the onion juice with the houmous and toss into the salad with the chickpeas. Roughly break up the falafels and gently stir into the salad.
There are many flavours of shop bought falafels and houmous, so just pick your favourite ones.
Egmont Honey – HONEY & CINNAMON FRENCH TOASTS
Prep: 5 minutes. Cook: 10 minutes. Serves 4
- 3 medium eggs
- 2 tbsp Egmont Manuka Honey MGO 40+
- ½ tsp ground cinnamon
- 3 tbsp semi skimmed milk
- 4 x 1cm thick slices Farmhouse white bread (180g)
- Vegetable oil for shallow frying
- 200g fresh berries and 4 tbsp low fat Greek yogurt to serve
Whisk together the eggs, 1 tbsp honey, cinnamon and milk in a shallow dish. Dip in the bread 2 slices at a time, turning over until all the egg mixture has been absorbed.
Heat a little oil in a non-stick frying pan and fry the bread on a low heat in 2 batches for 1-2 minutes on each side until golden.
Serve topped with fresh berries, a dollop of Greek yogurt and drizzled with remaining warmed honey.
Try using nutmeg or ground ginger instead of the cinnamon.
Egmont Honey – HONEY ROASTED PARSNIP & CARROT SLAW
Prep: 15 minutes Cook: 10 minutes. Serves 4
- 1 parsnip, cut into matchsticks
- 2 carrots, cut into matchsticks
- 1 tbsp vegetable oil
- 2 tbsp Egmont Manuka Honey MGO 250+
- 2 tbsp mayonnaise
- 1 tbsp wholegrain mustard
- ¼ white cabbage, shredded
- 2 tbsp chopped parsley
Preheat the oven to 200oC, gas mark 6.
Place the parsnip and carrot on a large baking tray and toss in the oil and 1 tbsp honey, season and roast for 10 minutes.
Mix together the mayonnaise, mustard and remaining honey in a large bowl, toss in the cabbage, warm roasted vegetables and parsley and mix to evenly coat.
Great served with roast gammon or with cold cooked meats.
Egmont Honey – HONEY & FETA PITTA POCKETS
Prep: 10 minutes. Cooks: 1-2 minutes. Serves 4
- 1 large tomato, roughly chopped
- 100g cucumber, deseeded and diced
- ½ small red onion, thinly sliced (
- 25g pitted black olives, sliced
- ½ tbsp extra virgin olive oil
- ½ tbsp white wine vinegar
- 3 tsp Egmont Manuka Honey MGO 250+
- 200g feta, diced
- 4 wholemeal pitta, toasted
- Fresh mint leaves to garnish
Mix together the tomatoes, cucumber, onion and olives. Whisk together the oil, vinegar and 1 tsp honey and toss into the salad, season.
Mix the feta with the remaining honey and place on a foil lined baking tray under a preheated grill for 1-2 minutes.
Cut open the pittas and divide the salad between them, top with the honeyed feta with the juices and sprinkle with mint leaves.
Try substituting the feta for cooked chicken breast or halloumi cheese.
Egmont Honey – HONEY & LEMON COOKIES
Prep: 15 minutes plus chilling. Cook: 10-12 minutes. Makes 15
- 80g butter, softened
- 75g caster sugar
- 3 tbsp Egmont Manuka Honey MGO 40+
- Zest of 2 lemons
- 1 medium egg
- 1 tsp vanilla bean paste
- 200g plain flour
- Pinch sea salt flakes
- ¼ tsp bicarbonate of soda
Preheat the oven to 200oC, gas mark 6. Line 2 large baking trays with baking parchment.
Whisk the butter, sugar, honey and the zest of 1 lemon until pale and fluffy. Beat in the egg and vanilla.
Mix together the flour, salt and bicarbonate of soda and mix into the butter mix. Chill for 1 hour.
Spoon 15 balls of cookie dough onto the baking trays and flatten slightly and sprinkle with the remaining lemon zest. Bake for 10-12 minutes until just turning golden round the edges.
Try adding white chocolate chips to the mix and sprinkle with dried raspberry flakes. Best eaten on the day of baking.
Egmont Honey – PISTACHIO & WALNUT BAKLAVA
Prep: 20 minutes plus cooling and soaking. Cook: 20-25 minutes. Makes 16 squares
- 50g caster sugar
- 4 tbsp Egmont Manuka Honey MGO 40+
- 200g pistachio kernels
- 100g walnuts
- 1 tsp ground cinnamon
- 50g butter, melted
- 270g pack filo pastry
Preheat the oven to 180oC, gas mark 4.
Firstly, make the sugar syrup. Place the sugar and 3 tbsp honey in a small saucepan with 100ml water, heat gently to dissolve the sugar and then boil for 3 minutes, allow to cool and set aside.
Meanwhile, place the nuts, cinnamon and remaining honey in a food processor and blitz to the appearance of breadcrumbs. Reserve 2 tbsp of the nut mixture.
Brush a 22cm square tin with butter. Cut the filo in halve to give rough squares. Brush 1 square with butter and place in the tin, repeat with a further 4 squares of filo. Sprinkle over half the nut mixture then repeat with a further 5 squares buttered filo. Sprinkle over remaining nuts and repeat with the final 4 squares of buttered filo, sprinkle over the reserved 2 tbsp nuts and cut into 16 squares. Bake for 20-25 minutes until golden.
Spoon the cooled syrup over the baklava as soon as it comes out of the oven and allow to soak for 1-2 hours or longer if you have time before serving.