Sample Recipes from The Honey Cookbook


These steaks are delicious with mange tout or French beans and new potatoes. Serves 2

  • 2 venison steaks
  • salt and pepper
  • 1 tbsp sunflower oil
  • 1 tsp honey
  • 2 tbsp natural yoghurt
  • 2 tsp green peppercorns
  • 100g, 4oz mushrooms, sliced

Season the steaks with salt and pepper. Fry the steaks in the oil until tender. Remove from the pan and cut into slices. Fry the sliced mushrooms in the same pan and then add the honey, yoghurt and peppercorns and stir into the juices. Heat for a couple of minutes and pour over the steaks.


  • 4 eggs, separated
  • 100g, 4oz (1 cup) honey
  • grated rind and juice of 1 lemon
  • 225g, 8oz carrots, peeled and grated
  • 100g, 4oz (1 cup) hazelnuts, finely chopped
  • ½ tsp cinnamon
  • a pinch of ground cloves
  • 75g, 3oz (¾ cup) wholemeal flour

Whisk together the egg yolks, honey, lemon rind and juice. Stir in the carrots, nuts, spices and flour. Whisk the egg whites until stiff, then fold into the carrot mixture. Put the mixture into a greased 20cm (8in) square cake tin and bake at gas mark 4, 180°C (350°F) for 25 minutes until golden and firm.