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6 Firm Figs

2 Tbsp Honey

2 Tbsp Brandy or Rum

Pinch of ground Cinnamon

Preheat the oven to 350 degrees F (180 degrees C)

Cut the figs in half and place closely together in a shallow baking dish.

Drizzle with Honey and Brandy, Sprinkle each fig with a generous pinch of Cinnamon.

Bake for 20 minutes, or until softened, check the figs after 10 minutes as they may differ in ripeness slightly and require different cooking times.

Serve warm or at room temperature

Can be served with Mascarpone cheese, Vanilla ice-cream, crème fraiche, or Greek Yoghurt!

 

Leftovers can be kept in a fridge up to 2 days

 SERVES 4*                                                                                     PRINTABLE PAGE
Oven 160C gas mark 3   (I always do mine in a slow cooker)

 

8 chicken thighs  see below                                 2-3 tbs olive oil

2 tbs wholegrain mustard                                    300g parsnips peeled and chopped

1 tbs English mustard                                         a few sprig of fresh thyme

2 tbs runny honey                                             1 1/2 pints chicken or veg stock

2 med-large onions sliced                                    salt  & pepper to taste    

 Mix mustards and honey together in a bowl plus salt and pepper.  Coat thighs in this mix and leave for 3-4 hours to marinate.  The original recipe says leave skin on, but I always take mine off.  

 Using a heavy base casserole dish, brown the chicken in half the oil-take care as the honey will burn if the heat is too high.

Set thighs aside, and then in the remaining oil, fry onions for 3-4 mins. Stir to scrape off any pieces from the bottom of the pan, then add in parsnips and thyme, pour in stock and and remaining marinade left in your original bowl, and 

bring to the boil.  Reduce to a simmer, return the chicken and any juices, making sure that everything is covered in the liquid.  Season, cover and cook for about 1 1/2 hours, checking occasionally to make sure that it is not drying out-top up with boiling water if necessary.

Serve with creamy mash and leeks

 

* I always do mine in the slow cooker-if you do, reduce the liquid to 1 pint or I always add extra thighs usually 4 depending on size, and obviously, the capacity of your slow cooker. It freezes well.  The slow cooker version sometimes need a little thickening a couple of hours before it is ready - I use  cornflour.  I cook it on low for about 6 hours.

Ingredients                                                               PRINTABLE PAGE

180g Honey
200g Walnuts
500g Shiptons Organic Irish Soda Bread Flour* plus extra for dusting
10g   Fine Sea Salt
4tsp Baking Powder
300ml Water
2 tblsp Sunflower seeds

Equipment

Baking Stone or
Metal Tray and Baking Parchment

Method

Pre-heat oven to 200 C / Gas Mark 6. Soften the honey (place jar in warm water)
Chop 100g walnuts very finely almost to a powder – this will spread flavour through the bread
Coarsely chop the remainder – this will add texture to your finished loaf.

Combine the flour, salt, baking powder and walnuts in a bowl.
Add the softened honey and water and mix together using a wooden spoon, until evenly combined.
Turn out onto a well floured boardand knead briefly into a firm dough.

Halve the mixture into 2 two rustic rounds and flatten to about 5cm in height.
Score a deep cross in both, and sprinkle with sunflower seeds.
Place onto pre-heated baking stone and bake for 20-25 minutes or until bread sounds hollow when tapped on bottom.

If you don’t have a baking stone. Place onto parchment on baking tray.

 

*As an alternative use wholemeal flour.

 

The recipe also works well with plain or strong bread flour.

 Copyright © 2017 Malvern and Upton Beekeepers Association. All Rights Reserved.