Our Favourite Recipes

Honey in the Kitchen

Following are a selection of some of our favourite recipes using farm fresh honey. We hope you find something to tickle your taste buds’ fancy! Some of these would be ideal gifts if you are looking for something special to make and give to someone. The sweet treats will keep for several days in the fridge and are firm enough to be boxed attractively or wrapped in cellophane and ribbon, and given as a gift.

Spiced Pear & Walnut Galette

This gorgeous dessert recipe created by Chef Jason Navarra, is best complimented with our Merry Mead or the sweet Metheglin!
Yields 1 galette, 8-10 portions.

Show Full Recipe

Spiced Pear & Walnut Galette

Crust Ingredients:

  • 200g all purpose flour
  • 150g butter, cubed & chilled
  • 75ml cold water
  • Pinch of salt

Filling Ingredients:

  • 4 pears (Bartlett or Bose)
  • 60ml Campbells Gold honey
  • 45ml granulated sugar
  • 30 ml cornstarch
  • 5ml ground cinnamon
  • 5ml ground allspice
  • 10ml apple cider vinegar
  • 10ml lemon juice
  • 15ml water
  • 5ml vanilla extract
  • Pinch of salt
  • Demarara sugar for sprinkling
  • Egg wash
  • 10g chopped walnuts
  • 10g dried currants
  • 30ml brandy


  1. To make the crust: In a bowl, mix the flour and salt. Quickly incorporate the chilled cubed butter into the flour by rubbing them together between your finger tips or by using a pastry cutter. The flour/butter mixture should be sandy with pea-sized bits of butter.
  2. Using a fork or your fingers, slowly add the cold water into the bowl until just combined. Press and form the dough into a ball. Do not over-mix or knead. The dough should be damp but not moist with flecks of butter throughout. Shape the ball into a disc and wrap with plastic wrap. Allow to chill in the refrigerator for at least 2 hours. You can always prepare the dough the night before.
  3. To make the filling: Half and core the pears. Cut the halves into 3 mm – 4 mm thick slices. Mix the pear slices, honey, granulated sugar, cornstarch, cinnamon, allspice, vinegar, lemon juice, water, vanilla extract, and salt in a bowl.
  4. To make the galette: Preheat the oven to 400 F. Mix the brandy and dried currants in a bowl and allow to plump.
  5. Take the crust dough out. On a lightly floured parchment, roll out the disc to a thickness of around 4mm. Transfer to a baking sheet.
  6. Arrange the pear filling evenly on the dough, leaving 20 mm – 25 mm around the edges. Scrape and pour the thickened filling liquid from the bottom of the bowl over the pears. Distribute the walnuts over the galette.
  7. Fold over the edges of the crust onto the sliced pears. Brush the edges with egg wash and sprinkle generously with the demerara.
  8. Bake the galette for 30-40 minutes until the crust is deep golden and the juices begin to bubble.
  9. Allow the galette to cool for 10 minutes. Before serving, drain and scatter the plump brandied currants over the galette. Finish with a drizzle or honey. Slice and serve warm with whipped or ice cream.
Campbells Gold - Recipe Pairing

Honey Miso Root Vegetables

Yields 4-6 servings.


  • 60g miso paste
  • 40g Campbells Gold honey
  • 70g hulled pumpkin seeds, toasted
  • 30ml mirin
  • 50ml water
  • 100ml sesame oil
  • 500g mixed root vegetables
  • Olive oil
  • Salt, to taste
  • Ground black pepper, to taste
  • Lemon wedges, to garnish

Show Method


  1. To make the honey miso dressing: Add all ingredients, except the sesame oil, into a blender or food processor. Blitz together, scraping down the sides as needed. Slowly stream in the sesame oil into the running blender to emulsify. Taste and adjust seasoning. Store in the refrigerator until needed.
  2. To make the roasted vegetables: Preheat oven to 375 F. Scrub the root vegetables and peel, if desired.
  3. Keep vegetables whole or cut as needed to the same size to ensure even cooking.
  4. Place vegetables on baking pan and drizzle with olive oil. Season with salt and black pepper. Toss ensuring all are coated.
  5. Roast vegetables for 20-30 minutes, tossing and dipping halfway.
  6. 5 minutes before vegetables are fully cooked, pull the tray from the oven. Add enough miso dressing to coat the vegetables, tossing them together to fully cover each piece of vegetable. Place back in the oven for the last 5 minutes.
  7. Serve garnished with sesame seeds and a side of lemon wedges for acidity.

Macadamia Chocolate

This is a deliciously rich sugar free sweet. Macadamia nuts are not the cheapest nuts you can buy, which makes them ideal for one-off use in a special gift like this.


  • 350g (12oz) cocoa
  • Five tbsp honey
  • 250ml cream
  • 30g (1oz) butter
  • 150g (5oz) macadamia nuts
  • Pinch of salt


Melt your honey, butter and cocoa powder together in a medium pan over a low heat. Stir until completely dissolved. Keeping your pan on a very low heat, gently stir in your cream, salt and macadamia nuts. Remove from the heat and allow to start cooling. Grease an 18cm fudge tin and pour your liquid in. Once completely cool, place in the fridge and allow to set over night. Cut into squares with a sharp knife and wrap or package

Chocolate Almond Balls

These marzipan-like sweets can be presented as squares, stars or other shape, if your prefer. They can also be prepared without the chocolate coating.  Instead of diabetic chocolate, you could use very high cocoa content dark chocolate, which has very little sugar in it.


  • Two tbsp honey
  • 150g (5oz) soft ground almonds
  • One small egg
  • One tsp almond essence
  • 150g (5oz) diabetic dark chocolate


Melt your honey in a small pan. Pour your almonds into a bowl and slowly add the honey and almond essence. Beat your egg, then add it to the mixture, little by little, until you have a good paste. Place in the fridge and allow to harden. Meanwhile, melt your chocolate in a small heat-proof bowl over hot water, or in the microwave. Take your almond mixture, roll into balls and dip into the melted chocolate. Once each ball is well covered, place on a baking sheet in the fridge and allow to chill and set. Then wrap in cellophane or present in a box.

Sugar Free Chocolate Mint Fudge

This chocolate mint fudge is the perfect after dinner sweet. Present just four or five squares in an attractive box and it will make a wonderful gift.


  • 350g (10.5oz) cocoa
  • Four tbs honey
  • 200ml double cream
  • One tsp peppermint essence


Melt your honey and cocoa powder together in a medium pan over a low heat. Stir until completely dissolved. Remove from the heat and allow to cool for a while. Stir in your cream and peppermint essence. Lightly grease an 18cm fudge tray and pour your liquid in. Once cool, place in the fridge to set. Cut into squares and lightly dust with cocoa powder before wrapping or presenting in a gift box.