Here are some recipes that I have found over the years, I've tried some but not all!
If you have a favourite recipe that you would like to share and be included on this page then please email your recipe here.
The following recipes from the BBKA are courtesy of Michael Young MBE, INI Beekeepers.
Spicy Lentil Sauce (Courtesy of British Beekeeper Association)
An old Classic brought up to date!
This is a good time to bring out the old classic soups. That are earthy full of
packing that will keep you warm all day, and so good for you. The soup I
have chosen is Lentil with a modern trends that, being spicy. It is so simple
to make you could prepare it whilst cleaning all the old wax from the frames.
What you need:
Spicy Lentil Sauce: Serves Eight
3 medium onions
3 medium carrots
5 Stalks celery
5 teaspoons olive oil
601 g orange lentils
Couple of sprigs of chopped fresh parsley
2 teaspoons of honey
1-½ teaspoons ground cumin
1-½ teaspoons ground coriander
1-½ teaspoons ground allspice
1 ½ teaspoons cayenne pepper
Salt & pepper to taste
1 ½ liters vegetable stock
It is important not to overdo the spices. When placing the spices on the
spoon run a knife across the top as to end up with a flat spoon of spices.
Finely chop onion, carrot, and celery.
In a heavy-duty saucepan, heat the oil until hot. Add onion, carrot, celery,
and lentils and sweat off for 10 minutes, stirring every so often. Add parsley,
spices, salt, pepper, stock, and honey and mix together well. Bring slowly to
a boil, then cover and slowly simmer 1 hour or until lentils are soft, stirring
occasionally. If the soup is reducing too much and going to thick add some
Remove the pan from heat and set aside to cool. When slightly cool, place in
a blender or food processor, puree mixture until smooth. If no blender is at
hand pass the ingredients through a wire sieve. Return the soup to a clean
saucepan. Reheat gently and adjust seasoning before serving. Told you it
was simple! The hardest part of this soup is getting off the chair to keep
filling the soup bowl up, as it is so scrumptious. Make sure you have some
nice warm crusty bread or good old wheaten and plenty of fresh butter.
Recipes courtesy of Michael Young MBE, INI Beekeepers
The Beekeepers Mulled Wine (Courtesy of British Beekeepers Association)
Wassail to all beekeepers
The Golden hues of Autumn have just about left us and there’s a nip in the
air, winter is just around the corner and now is the time to prepare some feelgood
food. These next two recipes are certainly seasonal and bring out that
feel-good factor. They are Beekeepers Mulled Wine and a Spicy Lentil
The mull is a really comforting drink for a cold winter’s night and excellent at
Christmas especially after coming back chilled to the bone from tying down
the hives after a gale. The warmth of the drink and of its spices is a
wonderful antidote to the stresses and strains of everyday life. It also is as
good as saying welcome to my home to invited friends.
The Beekeepers Mulled Wine
Bowls for serving hot punches need to be heatproof. Do not worry too much
if the only one you have is a saucepan just wrap a nice colorful cloth round,
surround it with chestnuts, holly, pine cones, leaves or any other Christmas
ornaments. Or why not just leave it on a slow cooker to keep it warm. What
Makes 16 servings or serve eight beekeepers.
1 bottle white wine or Mead if possible Lemon slices
1 bottle red wine Orange slices
250 ml/8 fl oz sweet red vermouth Apple slices
250 ml/8 fl oz cranberry juice 6 strips orange rind
8 whole cloves 1 stick cinnamon (3-inches)
8 pods cardamom, crushed 1 tablespoon dark raisins
250 g honey
Pour white and red wines or mead into a large stainless steel or enamel
Add vermouth, Cranberry juice, orange rind, cloves, cinnamon, and
cardamom pods. Heat wine mixture gently until very hot but do not boil.
Remove saucepan from heat, cover with a lid and cool. Strain wine into a
Just before serving, return wine to a clean saucepan. Add raisins. Heat gently
add the honey until the wine is hot enough to drink. Add fruit slices and
serve in heatproof mugs. When tasted shout “Wassail” to all beekeepers.
Blueberry & Honey Chutney. (Courtesy of British Beekeepers Association)
Blueberry & Honey Chutney.
Chutneys are wonderful accompaniments to any
meal. The distinctive flavor and texture is
achieved by long slow cooking, and it’s a real
bonus to leave it to mature for a few months. But
this little beauty can be eaten straight away and
is as good as love at first sight. So lets make
8oz apples peeled & cored finely diced
4oz onions finely diced
1 level teaspoon salt
¾ pint of cranberry juice
¼ pint of vinegar
8oz of honey
Place all the ingredients into a large saucepan; bring the mixture slowly to
the boil. Reduce the heat. Simmer until tender and reduce until the correct
thickness. Do not over boil. Once ready taste for seasoning. Excess can be
placed in pickling jars with a vinegar proof lid or in a plastic food container.
Beekeepers Honey Fruit Cake (Courtesy of British Beekeepers Association)
Beekeepers Honey Fruit Cake
Honey cakes are a delight to eat when made correctly however, cakes in
general can cause heartache for many aspiring cooks to the point that many
give up. Just adding honey to the cake mix is not going to make life easier
and in fact its asking for more trouble. Also the type and variety of the honey
used in the cake mix can also be troublesome, owing to the strengths of acid
within the honey itself. Once mastered a honey cake takes its pride of place
on any ones table or Honey Show bench.
Below is a tried and tested recipe and by following the guidelines you should
without doubt make a perfect honey cake!
Makes 2 x 7 inch round cakes
120 gm Butter
120 gm Margarine
300 gm Runny honey
140 gm Whole eggs
2 Egg yolks
5 gm Vanilla essence
480 gm Plain flour
20 gm Baking powder
5 gm Baking soda
20 gm Milk
240 gm Raisins
240 gm Sultanas
120 gm Cherries
5 gm Lemon juice
In preparing the honey cake it has been arranged in stages and this will
eliminate any errors.
Place the butter, margarine and honey in a mixing bowl and cream
together until creamy white.
During the mixing, stop the machine and scrape down the batter mix
from the sides of the bowl at least twice.
Place the whole eggs, egg yolks, vanilla essence and lemon juice in a
bowl and mix well.
Bring liquids to 21°c then pour into the batter in three stages.
Scrape down the batter mix after each addition.
Sieve the plain flour, baking powder and baking soda together three
Add the mix to the batter on a slow speed.
Add milk immediately after the flour has been added.
Fourth and final stage:
In a bowl distribute the raisins, sultanas and cherries evenly.
Add the fruit to the batter mix on a low speed for three minutes.
Processing the cake for the oven:
Prepare the tin, with greased paper 20-30mm (about 1 inch) above the top of
the tin. Pour in cake mixture, and level. Bake in preheated oven
180°C/350°F /gas mark 5 and bake for approximately 60 mins. (Oven
temperatures zones are different in many ovens, this is a guide only).
Leave in the tin for 10-15 minutes and move onto a wire rack. Brush the top
with a table spoon of warm honey.
Pre-heat the oven.
Grease the paper with white fat no butter. (Helps stop over browning).
Place a small tray of water on the bottom of oven. (Helps the cooking
Place food type cardboard on the base of the tin or six sheets of
greaseproof. (Helps overcooking).
Place cake in the centre and on second shelf of the oven.
Sift the flour, B/powder and soda three times. (Incorporates air and makes
the cake lighter).
Soak fruit in hot water for one hour then dry with a tea towel.
Wash syrup of the cherries with warm water (helps stop them sinking).
To check the egg and mixture is correct and ready, place a small piece (size
of a pea) in a small cup of cooking oil. If it floats it is ready, if it sinks it is not.
Sprinkle the fruit evenly into the cake batter. (Helps distribute the fruit in the
When the cake is placed in the tin and levelled, raise it 6 inches above the
table and drop it three times. (Helps release large air pockets).
If the cake is cooked before the time in the schedule, take it out. (Very few
ovens are alike).
Cover with a tea towel 45 mins after cooking. (Helps stop the cake crust
(Honey cakes mature after a few days and this improves flavor)
Honey Flapjacks (submitted by Tony Lindsell - Branch Secretary)
- 200 Grams. Unsalted butter
- 200 Grams. Demerara sugar
- 200 Grams. Finest Mid Devon Honey
- 400 Grams. Porridge oats
- 50 Grams. Your choice of nuts, seeds, dried fruit, ginger etc
Put the sugar, honey and butter in a large saucepan and heat, stirring until butter melted and sugar dissolved. Add rest of ingredients and
stir until well mixed.
Pour mixture into greased baking tin (12 x 8) and spread evenly. Place in pre-heated oven (180 C) and bake for 15-20 mins until slightly golden
around edges and still soft in the centre. Let cool in tin , remove, cut into squares and enjoy with a cup of tea.
- 2lb chipolata pork sausages
- 2 rounded tsp mustard powder
- 8oz runny honey
- 4 heaped tsp wholegrain mustard
- Preheat oven to 200C.
- Separate the sausages and place in a large baking tin.
- Mix together the honey and mustards and pour them over the sausages.
- Bake in the oven for 20 minutes.
- Remove and stir them round and bake for a further 20 minutes.
- Stir them round again and pour off any excess liquid.
- Bake for another 10 minutes unti, the sausages are brown and glossy.
- Cool slightly and serve on cocktail sticks
- 3 ½ lb shoulder of lamb
- Tablespoon of Devon honey
- ½ – ¾ pint cider
- Teaspoon ginger
- Small sprig of rosemary, chopped
- Salt and pepper
- Rub ginger, salt and pepper into the meat.
- Place in roasting tin.
- Onto the top of the shoulder sprinkle the chopped rosemary and spread the honey, then pour the cider over and around the meat.
- Cook in oven at 200 °C for half an hour, then turn down to 180 °C for further 1 – 1 ¼ hrs. Baste twice during cooking – additional cider may be needed if joint looks dry. When the lamb is cooked, remove shoulder from sauce.
- Place roasting tin on top of stove, add a little water, stir in all juices from tin and serve as a delicious gravy.
Sultana Cherry Honey Cake
- 225g self raising flour
- 110g butter
- 225g honey
- 2 large eggs
- 3tbsp milk
- 110g sultanas
- 55g chopped cherries
- 1 tsp orange zest
- Cream butter and honey together.
- Beat eggs well and add alternatively with sifted flour.
- Add fruit, orange zest etc.
- Beat well and lightly.
- Bake in a well buttered 18cm (7in) round tin for 1.5 to 2 hours in a moderate oven.
Spicey Honey and Treacle Cake
- 125g honey
- 100g dark muscovado sugar
- 150g butter
- 175g rye flour
- 50g black treacle
- Grated zest of an orange
- 3 eggs
- ¾ tsp baking powder
- ½ tsp each of ground black pepper, cloves, ginger, mace and cinnamon
- Place honey, treacle, spices and sugar in a large bowl and microwave until the sugar is dissolved and the mixture hot.
- Add the butter, chopped into smallish pieces and mix until melted and dissolved.
- Beat in the eggs one at a time.
- Stir in the flour and baking powder.
- Pour into a lined loaf tin and cook for approximately 1 hour at 180C.
Honey Oat Loaf
This is a lovely, sweet bread for breakfast or teatime with honey or jam.
- 225ml (8 fl oz) warm water
- 1 tbsp vegetable oil (light olive oil works well)
- 4 tbsp honey
- 1 tsp salt (low sodium is ok)
- 30g (1oz) porridge oats
- 300g (11oz) strong white bread flour
- 1 tsp dried active baking yeast (for Bread Machines)
- Put all the ingredients into the tin of the bread maker in this order: dried yeast, flour, honey, vegetable oil, salt, porridge oats, water.
- Select the bread maker for Light Crust, Medium size and Basic Bake setting.
- 8oz butter
- 4oz rolled oats
- 4oz self raising flour
- 2tbsp honey
- 8oz sugar
- 6oz cornflakes
- Heat the butter, sugar and honey gently in a large saucepan.
- Add the rest of the ingredients and mix well.
- Place in a well greased tin or use baking parchment, spreading to about ¾ - 1 inch thick.
- Bake at 180C for 20 minutes until golden around the edges.
- 4oz margarine
- 6oz honey
- 8oz plain flour
- 2 level tsp ground ginger
- 1 level tsp sodium bicarbonate
- 2 beaten eggs
- 4oz soft brown sugar
- 2oz black treacle
- Large pinch of salt
- 1 level tsp mixed spice
- 6tbsp milk
- Line an 8 inch square cake tin.
- Melt fat, sugar, treacle and honey on low power in the microwave.
- Sieve all dry ingredients into a large bowl.
- Pour on the hot mixture, add the milk and beat well.
- Stir in the eggs and pour into the tin.
- Bake at approx 160C for approx 1 hour.