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.
Makes 16 slices Printable Version
40g / 3 tbsp sunflower margarine
60ml / 4 tbsp clear honey
Finely grated rind and juice of 1 lemon
150ml / 2/3 cup milk
150gm / 1 ¼ cups of plain flour
7.5ml / 1 ½ tsp of baking powder
2.5ml / ½ tsp grated nutmeg
50g / ¼ cup of semolina
2 egg whites
10ml / 2 tsp sesame seeds
Preheat oven to 200c / 400f/ Gas 6. Lightly oil a 19cm/7 ½ in square deep cake tin and line the base with non-stick baking paper
Place the margarine and 45ml/ 3 tbsp honey in a saucepan and heat gently until melted.
Reserve 15ml / 1 tbsp lemon juice, then stir in the rest with the lemon rind and milk.
In a mixing bowl, sift together the flour, baking powder and nutmeg, then beat into the milk mixture with the semolina. Whisk the egg whites until they form soft peaks, then fold evenly into the mixture.
Spoon into the tin and sprinkle with sesame seeds. Bake for 25-30 minutes, until golden brown on the top. Mix the reserved honey and lemon juice and drizzle over the cake while warm. Cool in the tin, then cut into fingers to serve