Honey & Ginger Flapjacks | Honey-Glazed Carrots | Potato Salad | Welsh Honey Cake

jar of honey & ginger

Honey & Ginger Flapjacks

125g Margarine
125g soft brown sugar
75g Honey & Ginger
250g Rolled oats

  1. Melt the margarine with the butter and the Honey & Ginger, then stir in the rolled oats and mix thoroughly.
  2. Turn into a greased shallow 20cm square tin and smooth the top with a palette knife.
  3. Bake in a preheated oven 180°C gas mark 4 for 20-25 minutes until golden brown.
  4. Cool in the tin for 2 minutes, then cut into fingers. Cool completely before removing from the tin.

Honey-Glazed Carrots


450g baby carrots, trimmed & washed
40g butter
30ml/2tbsp honey
30ml/2tbsp fresh orange juice
salt & pepper

  1. Cook the carrots in boiling salted water for 10min until just tender and drain.
  2. In a frying pan, melt the butter with the honey and orange juice, stirring until the mixture is smooth.
  3. Add the carrots to the pan and cook for about 5 mins over a medium heat stirring occasionally until the carrots are heated through and glazed, season before serving.

Potato Saladpotatoes

1 tbsp cider vinegar
2 tsp wholegrain mustard
4 tbsp olive oiil
1 tsp honey
salt and freshly ground black pepper
900g/2lb new potatoes, such as Jersey Royals or Charlotte, washed or scrubbed
1 large shallot, finely chopped
2 tbsp chopped gherkins (optional)

  1. Place the vinegar, mustard, oil, honey and salt and pepper in a screw-top jar and shake well until creamy.
  2. Add more seasoning if preferred.
  3. Cook the potatoes in boiling salted water for about 15-20 minutes until just tender.
  4. Drain well and, when just cool enough to handle, cut into halves or quarters, if quite large.
  5. Place the potatoes in a mixing bowl with the, shallot and gherkins and toss in as much or as little of the dressing as you want. Serve just warm or, refrigerate and return the salad to room temperature if not eating straight away.

Welsh Honey Cake


225g flour
1 tsp cinnamon
1/2 tsp bicarbonate of soda
120g butter
120g Brynderi Mêl Brecwast Honey
120g brown sugar
1 egg, separated
a little milk

  1. Preheat oven to 190°C (375°F), gas mark 5
  2. Sift the flour, cinnamon and bicarbonate of soda together in a bowl.
  3. In a separate bowl beat the butter until creamy. Add the egg yolk and beat in before adding the honey and mixing well.
  4. Combine with the flour and enough milk to form a stiff batter.
  5. Beat the egg white until stiff then fold into the flour mix.
  6. Divide mixture between two small cake tins
  7. Bake for about 20 minutes.
  8. Allow to cool before serving. For a special treat serve with a scoop of Brynderi Honey Ice Cream.