HONEY, LET’S COOK

Ingredients

● Fresh blueberries

● Smooth ricotta

● 2-3 tbsps. raw chilli honey

● Sea salt

● Crushed, toasted walnuts (optional)

● 3-4 sourdough slices

Method

1. Warm the hot honey in the microwave for about 20 seconds.

2. Toast your bread and spread with a generous amount of ricotta. Top with the blueberries (I like to halve mine so they don’t roll around).

3. Give the honey a good stir, then drizzle on your toast. Top with flaky salt and crushed walnuts (if using).

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Ingredients

For the base

● 150 gms rolled oats

● 120 gms brown sugar

● 64 gms flour

● 1 tsp. baking powder

● 1 tsp. baking soda

● 1 tsp. cinnamon

● 110 gms cold butter

● 1 egg yolk For the filling

● 150 gms mascarpone

● 250 ml thickened cream (whipped to soft peaks)

● 1 tsp. vanilla paste

● 100 gms Raw Yellowbox Honey

● Handful of fresh cherries

Method

1. Pulse the dry ingredients in a food processor, then add the cold butter and egg yolk. Blitz till combined.

2. Wrap the dough and refrigerate for about 30-45 mins.

3. Line a 30cm tart tin and preheat the oven to 180°c.

4. Gently press the dough into the prepared tin with your fingers (no need to roll it out).

5. Bake for 18-20 minuteutes till golden (it will puff up). Use a large spoon to gently flatten the base Refrigerate for an hour.

6. Whip the mascarpone and thickened cream till stiff peaks form, then fold in the honey and vanilla paste.

7. Gently tip into the prepared (and chilled) tart base - use a palette knife to smoothen.

8. Top with fresh cherries and honey.

9. Refrigerate till set (about an hour) and serve chilled.

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