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Cosy Autumn Recipes featuring Honey

With autumn upon us and an abundance of seasonal produce readily available, what could be better that something warming and delicious to fight off the fall chill. Seasonal fruits and vegetables are the perfect way to enjoy the flavours of the season, with apples, squashes and spices being the perfect way to celebrate everything autumn has to offer. And from sweet treats to sumptuous savoury delights, a delectable drizzle of Forever Bee Honey is the perfect way to make these dishes even more delicious.

Butternut squash soup

Adapted from BBC Good Food

Easy and delicious, this comforting and warming soup celebrates seasonal veg, and is perfect for those chilly evenings when you just want something tasty.

  • 1.5kg peeled and deseeded butternut squash, cut into 3cm cubes

  • 1 large onion, roughly chopped

  • 2 medium carrots, peeled and chopped

  • 1 red pepper, deseeded and cut into cubes

  • 4 tbsp olive oil

  • 1 tbsp Forever Bee Honey

  • 5cm piece fresh root ginger, peeled and chopped

  • 1.5 litres vegetable stock

  • salt and freshly ground black pepper to taste

Preheat the oven to 200C/180C Fan/Gas 6. Add the prepared squash, onion, carrots and red pepper to a large roasting tin and drizzle with half of the oil, and salt and pepper. Toss together until all of the vegetables are evenly coated and spread out to form a single layer. Roast in the oven for 40–45 minutes, or until tender and tinged brown. Drizzle over the Forever Bee Honey 5 minutes before the end of cooking.

Place a large saucepan over a medium heat, and add the remaining oil. Add the ginger and fry for a minute. Pour in the stock and bring to the boil, then stir in the roasted vegetables and add salt and pepper. Remove the saucepan from the heat and, using a hand blender, blend the mixture until smooth. Return to the heat to warm through and serve hot with crusty bread.

Baked Figs with goats’ cheese and honey drizzle

These sweet and sharp cheesy figs are sumptuously simple, and so delicious 

  • 12 fresh figs 

  • 110g soft goat’s cheese 

  • 12 slices of prosciutto

  • 1 tsp extra virgin olive oil 

  • Salt and freshly ground black pepper 

  • 85g Forever Bee Honey

Preheat the oven to broil and start to trim the fig stems. Cut diagonally across the top of each fig to make an X shape, making sure that you only cut a third of the way through so the fruit doesn’t fall apart. Place the figs upright on a baking tray lined with greaseproof paper; if your figs fall over gently flatten the bottom using a sharp knife. Fill a piping bag up with the goat’s cheese, making sure that it is soft before piping equally into each fig. Lightly brush the figs with olive oil, sprinkle with a pinch of salt and cover with a generous helping of cracked black pepper. Broil the figs for about four minutes or until the cheese begins to brown. Gently warm Forever Bee Honey in a saucepan but do not boil or overheat. Remove figs from oven, wrap with a slice of prosciutto and drizzle with the Forever Bee Honey. Best served warm or at room temperature.

Spiced honey drizzle cake

Adapted from BBC Good Food

This fabulous cake with hints of honey and spice, topped with a honey drizzle is the perfect warming sweat treat.

  • 100g salted butter, plus extra for the tin

  • 100g light brown soft sugar

  • 100g Forever Bee Honey

  • 1 large egg

  • 100ml milk

  • 1 tsp mixed spice

  • ½ tsp ground ginger

  • 150g self-raising flour

For the glaze

  • 25g salted butter

  • 25g runny honey

Preheat the oven to 180C/160C fan/gas 4. Butter and line a loaf tin with baking parchment. Beat the butter and sugar together with a whisk until creamy, and then whisk in the honey, egg, milk and spices. Once this is combined, fold in the to form a loose batter.

Pour the batter into the prepared loaf tin and bake for 45 mins until a skewer inserted in the middle comes out clean. Leave the cake to cool for 10 mins, then transfer to a wire rack to cool completely.

For the glaze, melt the butter and honey in a small pan until smooth. Leave to cool until thickened, then drizzle over the top of the cooled cake. Leave to set before serving.

Rocky road bites with Honey

These delicious, bite-sized snacks make the perfect sweet treat!

  • 3tbsp Forever Bee Honey

  • 150g Medjool dates

  • 75g cashew nut butter

  • 50g shredded coconut

  • 40g flame raisins

  • 40g Brazil nuts

  • 30g raw cocoa powder

  • 30g coconut oil

  • 10g puffed wheat (sugar free)

Add the dates, cashew nut butter, coconut, Forever Bee Honey, coconut oil and raw cocoa powder to a food processor. Blitz for around a minute until the ingredients combine. Roughly chop the Brazil nuts and raisins and add to a large bowl along with all of the remaining ingredients. Combine with the mixture from the food processor and mix together with your hands. Place the mixture on baking parchment and fold over to cover. Using a rolling pin, roll the mixture until it is around an inch thick. Set in the freezer for an hour before cutting into bite-sized pieces. These delicious snacks are best kept in the fridge until needed.

Autumnal salad with honey and mustard vinaigrette

This inviting autumn salad is packed full of a delicious line-up of seasonal ingredients.

  • 900g butternut squash, cut into cubes

  • 50g toasted pecans

  • 450g mixed salad greens

  • 2 apples, sliced

  • 60g dried cranberries

  • 60g crumbly blue cheese

  • 2 tbsp olive oil

  • 1 tbsp apple cider vinegar

  • 2 tbsp Forever Bee Honey

  • 2 tbsp water

  • 1 tsp Dijon mustard

  • Salt and pepper to taste

Preheat the oven to 220C/200C fan/gas 7. Place the cut squash on a baking sheet and toss with a small amount of oil. Arrange in a single layer and roast for 30 minutes until the squash is soft and caramelised. Whilst the squash is roasting, place the pecans in a dry frying pan over a medium heat. Stir until the pecans are darkened and aromatic.

Add the greens into a salad bowl, and top with the roasted squash, apples, cranberries, pecans and blue cheese. In a separate bowl, combine the olive oil, vinegar, Forever Bee Honey, water, Dijon mustard, salt and pepper, and whisk until fully combined. Drizzle the vinaigrette over the salad and serve.

So, whether you are looking for a warming and comforting soup, or for a delicious sweet treat, these wonderful seasonal recipes are sure to ward of the autumn chill, and with a drizzle of Forever Bee Honey what could be better? What are your favourite honey recipes? Let us know in the comments below.

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