1. In a large bowl mix together the flour, cinnamon, baking powder and salt

2. In a separate bowl mix the rest of the ingredients 

3. Pour the wet ingredients into the four mixture and mix well

4. Pour the batter into a hot frying pan

5. When the bubbles form around the edge, flip the pancake and continue to cook until lightly browned

6. Drizzle with honey and serve with fresh strawberries and blueberries 

1. Preheat the oven to 200C/180C fan/ gas 6

2. Place the figs into a shallow baking tray lined with with baking paper.

3. Dot the figs with the butter. Mix the honey and orange juice together and pour over the figs. 

4. Place in the oven and bake for 15 minutes until sticky and soft 

5. While the figs are baking, place the Greek yoghurt into a small bowl, add the orange zest and mix together. 

6. To serve, divide the figs into bowls and serve with a dollop of the yoghurt mixture. 

1. Top and tail the parsnips cutting any large ones in half lengthways

2. Place in a large saucepan and cover with hot salted water and cook for 5 mins 

3. Drain in a colander and allow to steam-dry for a few minutes 

4. Heat the oven to 190C/170C fan/ gas 5 

5. Sprinkle 1 tbsp of flour and 1 tbsp honey over the parsnips and coat well

6. Put the parsnips in a roasting tin with 2 tbsp of sunflower oil, 2 tbsp butter and season well

7. Roast for 40-45 minutes until golden brown turning halfway.

1. Mix together the honey, soy sauce, lemon juice and chilli flakes 

2. Heat a large frying pan over a medium heat and add the oil. When the oil is hot but not smoking add the salmon skin-side up. Cook for approximately 6 mins until golden and flip

3. Add the garlic to the pan, season with salt and pepper and cook for 1 minute. Add the honey mixture and cook until the sauce has reduced but about 1/3. Baste the salmon with the sauce. 

4. Serve with steamed rice and vegetables of your choice, garnish with rosemary. 

Mix the honey and lemon juice in the bottom of a cup while you boil the kettle. Pour over hot water and add a slice of lemon and stir well. Add more honey if you prefer the taste to be sweeter.

Why not try adding a bit of freshly grated ginger or mint.

1) Preheat the oven to 180c / 160c fan assisted.

2) Grease a deep round 22cm cake tin and line the base with parchment paper.

3) Place the dates in a food processer and blitz until coarsely chopped. 

4) Add the oats, sunflower seeds and cinnamon and blitz until finely chopped and combined.

5) Add the coconut and melted butter, mix until combined.

6) Transfer the mixture into the tin and press firmly. 

7) Bake for 10 minutes until lightly golden. Set aside to cool. Reduce the oven to 170c / 150c fan assisted.

1) Place all of the ingredients into a blender, whirl until smooth.

2) Add a bit more liquid to get your desired consistency.

1) Preheat the oven to 190c / 170c fan assisted or Gas mark 5.

2) Put the lemon, honey and soy sauce into a bowl and mix. 

3) Spoon the mixture over the chicken.

4) Roast in the oven uncovered for 15 - 20 mins until cooked thoroughly.

Serves 2.

1) Preheat the oven to 180c / 170c fan assisted or Gas mark 4.

2) Melt the margarine, honey and sugar in a pan slowly over a medium heat and allow to cool.

3) Mix together the eggs, vanilla extract, bi carbonate of soda and ginger. Gradually add this to the cooled honey mixture and stir.

4) Slowly beat in the plain flour and stir well.

5) Drop teaspoon size balls of mixture onto a baking tray, approx 5cm apart. Bake for 12 - 15 minutes until golden brown.

Makes approx 24 cookies.