How To Use Up Honey Recipes

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a large bowl, whisk eggs. Whisk in remaining ingredients until blended. Pour into crust. Cover edge with foil. Bake at 400° until a knife inserted in the center comes out clean, 40-50 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Top each serving with optional toppings as desired. Refrigerate leftovers.

Steps:

• Spicy chicken marinade Mix together 1 tsp each ground cumin, coriander and cardamom, then combine with 1 tbsp honey and a little olive oil. Massage into boneless chicken thighs and leave for 30 mins. Grill on high until lightly charred, occasionally basting with the marinade as they cook.
• Roasted nut nibbles Whisk together equal quantities olive oil and honey, then season with sea salt and cayenne pepper to taste. Pour over unsalted nuts (cashews, almonds and walnuts all work well), toss to coat, then roast in the oven at 200C/fan 180C/ gas 6 for 10-15 mins, turning halfway through until golden. Leave to cool before serving.
• Tangy salad dressing Whisk together 6 tbsp olive oil, 1 tbsp white wine vinegar, 1 tsp Dijon mustard and 1 tbsp honey. Season and toss over crisp salad leaves. For a creamier dressing, add a little crème fraîche.
• Honey & rosemary pork Roast a joint of pork on a bed of rosemary sprigs and insert a few rosemary leaves into the scored rind. With 5 mins cooking time left, remove from the oven and brush all over with a generous coating of honey. Roast for another 5 mins for crispy, honeyed crackling.
• Mint tahini dip Mix together 4 tbsp tahini paste with 2 tbsp natural yogurt, 2 tsp honey and the juice 1 lemon. Stir in 1 small crushed garlic clove, seasoning to taste and a small handful of chopped mint. Great with juicy lamb skewers and warm pitta bread.
• Quick sauce for pancakes Melt unsalted butter in a pan and stir in half as much honey. Gently warm through, then pour straight over pancakes for a tasty treat.
• Sticky roasted veg Perk up roasted vegetables with a simple orange dressing. Whisk zest and juice 1 orange, 1 tbsp honey, 1 crushed garlic clove and leaves from a few sprigs thyme. Pour in a little olive oil, then drizzle the dressing over chopped veg of your choice. Roast in a hot oven for 30 mins until cooked through, sticky and golden.
• Homemade granola Make your own breakfast cereal by mixing 2 parts rolled oats to 1 part roughly chopped hazelnuts and sunflower seeds. Add ground cinnamon to taste. Melt a generous knob unsalted butter with a few tbsp honey, then stir into the mixture. Bake in a low oven for 45 mins until toasted and golden. When cool, tumble in a few dried berries and raisins. Serve with milk or with fruit compote and a dollop Greek yogurt.
• Lemon & ginger refresher Squeeze juice ½ lemon into a heatproof glass, then add a small knob finely grated root ginger and a spoonful honey, or more to taste. Top up with boiling water and finish with a slice of lemon.
• Scented banana smoothie Blitz together a ripe banana, small pot live natural yogurt, splash of apple juice, drizzle of honey and a good pinch ground cinnamon. Throw in a small handful pecan nuts and give it a final blitz. Pour into 2 tall glasses, then dust with cinnamon. Perfect for a mid-afternoon energy boost.