Rowse Honey

The Taste of Honey
Contents
01
Rowse - The Taste of Honey

Introduction
02
About Honey
04
Cooking with Rowse Honey
06
Recipes
Breakfast
08
Smoothies
10
Snacks
12
Lunch
16
Supper
18
Desserts
20
Baking
22
Barbecue
24
Honey Ranges
Blossom Honey
26
Squeezable Honey
27
Speciality Honey & kids
28
Honeys of the world
30
Organic Honeys
31
Honey & Health
32
R O W S E ~ T H E TA S T E O F H O N E Y
Introduction
Food fit for Pharaohs
Honey holds a unique place in the
history of mankind. It is the nectar of
the gods, manna from heaven, the
ambrosia of life, worshipped by the
Pharaohs, held sacred by the ancient
Greeks honey has been part of our
lives since time began. Its legendary
qualities are beyond dispute and for
sheer natural goodness it has no equal.
Honey is recognised as a natural
sweetener and an almost instant provider
of energy. But it is very much more than
that. It can play its part in the treatment
of coughs, colds and sore throats. It is
easy to take for granted something that
can play an important part in the welfare
of ourselves and our families. However,
what you can take for granted is that
wherever you see honey bearing the
name Rowse this is the best quality
honey that money can buy.
About Rowse Honey

Established by Mr. Tony Rowse in
Ewelme, Oxfordshire in 1954 as a bee
keeping operation, Rowse is the now
the UKs largest honey supplier and
is still independently owned.
In addition to the Rowse innovative

range of Squeezable Honeys, we offer
a superb selection of Organic Honeys
which are fully certified by the Soil
Association, Pure Canadian Maple
Syrups and Luxury Dessert Sauces,
Coulis and Luxury Spreads, all made
from the finest ingredients.
As a preferred supplier to many
leading UK food manufacturers, we
offer development facilities for existing
and new products which are available
to retail and food service customers.
Rowse Honey has achieved higher level
accreditation by EFSIS (European Food
Safety Inspection Service) which offers
our customers the reassurance of
buying products made to the very
highest standards.
We produce a comprehensive range of

branded and own label products available
in a number of packaging formats.
02
How Rowse Honey can make a world of difference

to you and your family
My father first became involved in the production of honey in 1938. He started his
own beekeeping operation in 1954 and the number of hives increased to over 1000.
With the unpredictable weather in England, the production of English honey was
insufficient to meet the growing demand and in the 1960s Rowse Honey started to
import honey from Australia and Mexico.
We now import nearly 50 types of honey from around the world to offer our
customers the widest range of the finest honey available. The fact that the Company
today is the largest honey supplier in the U.K. and the leading brand, is a testament
to the excellent team of people who have worked at Rowse Honey over the years.
From a cottage industry, we now have over 100 employees and our turnover is 30
million. This brochure will give you some ideas on how to introduce honey into your
familys life, theyll enjoy it and it will make a difference to energy levels and healthy
lifestyles. It truly is liquid gold.
Richard Rowse
Chairman
03
About Honey
A History of Honey
Beekeeping is recognised in cave paintings
in Spain which are about 7000 years old and
it is known that 4,000 years ago the ancient
Egyptians used honey as a sweetener and
recognised its therapeutic properties in
certain religious rites. The ancient Greeks
were the first to keep hives for the purpose
of honey production believing it essential to
a healthy diet. They offered honey as a
tribute to their Gods and it was referred to
as Ambrosia food of the Gods. Equally, in
recognition of the nutritional values of
honey the Greeks were considered to be the
first to use honey to make the alcoholic
beverage known as mead, referred to as
the nectar of the Gods. Britain has been
famed for its honey for many years.
For about 2000 years mead was our national
drink. The term honeymoon allegedly
derives from the English custom from when
the bride and groom ate only honey

and drank only mead in their first few
weeks of marriage!
With the import of cheaper refined
sugar for use as a sweetener, the
importance of honey and its production
declined. However, with the introduction
of the honey bee to the New World,
a new and plentiful supply of honey
has been sourced.
04
05
The Production of Honey

It is the honey bee (Apis Mellifera)
which makes the bulk of the Worlds
honey. A typical bee colony numbers
about 50,000 centred around the
Queen Bee. Around half of the bees,
mainly the older ones, act as foragers
travelling up to four miles in search
of food, using their acute sense of sight
and smell. Bees pollinate most of the
fruits and vegetables that we eat. Plant
nectar, the bees main food is found in
flowers, field crops, clover and tree
blossom. Each plant provides a minute
amount of nectar, and it is estimated
that bees need to gather the nectar from
around 2 million flowers in order to
produce a mere pound of honey. To
achieve this, they have to travel a distance
of around 90,000 miles. The bees convert
the sucrose content of the nectar to
glucose and fructose by adding enzymes.
They then fan the nectar with their wings
to evaporate most of the water content.
This provides the honey which the bees
deposit at the hive in storage cells which
are then sealed with wax. During winter
the bees will break into this store for food.
Over 180 different nutritional substances
have been identified in honey. It is a
complex mix of natural sugars (80%),
water (18%) and minerals, vitamins,
pollens, protein and amino acids (2%).
It is quickly absorbed by our body which
is why it is often used by athletes as a
source of instant energy. Honey also

contains several essential vitamins and
minerals including niacin, riboflavin,
pantothenic acid, calcium, copper, iron,
magnesium and zinc in trace amounts.
The colour, flavour and texture of honey
is determined by the plants the bee visits.
This is why some honeys are light, runny
and golden and others are creamy and
more solid. Equally, the tastes vary from
country to country providing something
for everyones taste buds to savour.
There are 3 different categories of
honey: Monofloral (mainly from a
single plant source such as Acacia
or Clover), Polyfloral (from the nectar
of many flowers) and Blends (different
varieties blended to give consistent
flavour and colour).
Cooking with Rowse Honey

Honey is a natural sweetener which is fat
free, cholesterol free and contains fewer
calories than sugar. Originally used as a
valued ingredient for centuries in drinks,
baking and desserts, honey has to a large
extent been replaced as a sweetener in food
and drink by sugar, essentially because of
low cost and availability. A point to
remember is that whilst honey is a natural
substitute for sugar in most recipes, as it is
sweeter less is needed. Do take care by either
following specially developed recipes
including honey or gradually replacing sugar
with honey in familiar recipes until the right
balance is achieved. Honey should always be
stored at room temperature and should not
be put in the refrigerator.
There is a growing movement to use honey
in cooking as it is a classic and fashionable
ingredient and is now extensively used by
contemporary chefs in many of their dishes
from sauces to savouries, from barbecues to
baking and from dressings to desserts.
In many modern recipes, the flavour added
by the honey is as important as its
sweetening properties.
Following in this booklet are a number
of ways in which honey can flavour
or enhance everyday or special occasion
meals. The content covers ideas from
traditional meal occasions to delicious easy
to make snacks,luxury desserts and
mouthwatering smoothies. Together, our
recipes emphasise the versatility of honey
in cooking from starters to desserts.
Prior to the detailed recipes, here are

a few tips as to how honey can be of
benefit to you and your cooking.
Honey is an ideal way to start the
day as it is naturally energising and
is delicious on toast, croissants,
yogurt or on cold cereals.
The sweetness of honey ideally

counteracts the spiciness of chillies,
peppers, garlic and spices used in
stir fries.
Honey adds flavour to sauces and
salad dressings, counteracting the
sharpness of vinegar or lemon juice.
When used in a marinade, honey will
help tenderise meat when cooking.
Honey imparts a noticeable barbecue
flavour to food when it caramelises
during cooking.
Honey is perfect for glazing, so,
simply cover the skin of chicken or
duck before roasting to get a really
tasty crispy coating. Honey-glazed
carrots and parsnips are extra tasty.
Honey is the perfect sweetener for
all types of desserts. In baking, honey
can be used to bind ingredients
together, whilst its hygroscopic nature
(i.e. it attracts water) makes it ideal
for cakes, keeping them moist for
longer than usual.
06
07
Breakfast
Fruit Compote
Prepare a large bowl of fruit compote for breakfast.
Place 325g dried fruits such as apricots, prunes,
mangoes, figs and cherries in a non-reactive saucepan
with a cinnamon stick, 2 star anise, 250ml each of
orange juice and water and 30ml Rowse clear honey.
Bring to the boil and simmer for 15 minutes. Cool in
a bowl overnight and serve with yogurt.
08
Homemade Muesli
Make your own muesli: mix 250g porridge oats,
100g mixed nuts, 50g desiccated coconut, 100g
melted butter and 100g Rowse clear honey
together. Spread over a shallow tray and bake at
160C/325F/Gas 3 for 20-25 minutes, until
golden, stirring twice. Cool and break into pieces.
Stir in 100g chopped dried fruits. Add an extra
topping of honey on your home-made muesli.
Other Breakfast ideas...

Drizzle Rowse clear or runny honey over a stack
of warm breakfast pancakes.
Rowse honey is delicious spooned into the
centre of croissants or set honey thickly spread
on toast.
Try a spoonful of Rowse clear honey stirred
into a bowl of natural yogurt.
09
Smoothies
Summer Fruit and Honey Smoothie

INGREDIENTS (SERVES 2)
3 0 0 M L ( 10 F L O Z ) A P P L E J U I C E , C H I L L E D
15-30ML (1-2 TBSP) ROWSE CLEAR HONEY
2 0 0 G ( 7 O Z ) G R E E K YO G U R T
250G (9OZ) FROZEN SUMMER FRUITS
S U M M E R F R U I T S TO D E C O R AT E , O P T I O N A L
METHOD
1. Pour the apple juice into the goblet of a smoothie

maker or blender. Add 1 x 15ml spoon (1 tbsp) of
the honey, Greek yogurt and frozen fruits.
2. Blend until smooth. Check for sweetness and
add the remaining honey, if desired. Pour into 2
glasses and serve decorated with extra summer fruits.
10
11
Honey Laced Strawberry

Smoothie
150ML (5FL OZ) PINK GRAPEFRUIT JUICE, CHILLED
30ML (2 TBSP) ROWSE SET HONEY
1 5 0 G ( 5 O Z ) S T R AW B E R R I E S , H U L L E D
1 R I P E P E A C H , H A LV E D , S TO N E D A N D S L I C E D
I C E C U B E S , TO S E R V E
METHOD
1. Pour the grapefruit juice into the goblet

of a smoothie maker or blender. Add the
honey, strawberries and peach slices.
2. Blend until smooth. Pour into 2 glasses
adding a few ice cubes to each glass.
Honey Breakfast Boost

2 5 0 M L ( 9 F L O Z ) N AT U R A L YO G U R T, C H I L L E D
150ML (5FL OZ) MILK, CHILLED
3 0 M L ( 2 T B S P ) P O R R I D G E O AT S
2 BANANAS
150ML (5FL OZ) ORANGE JUICE, CHILLED
METHOD
1. Place the yogurt, milk, honey and porridge

oats in the goblet of a smoothie maker or blender.
Peel and thickly slice the bananas and add to
the goblet with the orange juice.
2. Blend until smooth and creamy. Serve in
chilled glasses, with straws, if desired.
Snacks
Potato Wedges with Caramelised Honey Onion Dip

60ML (4 TBSP) SUNFLOWER OIL
4 X 1 5 0 G ( 5 O Z ) P OTATO E S , S C R U B B E D
1 L A R G E O N I O N , H A LV E D A N D C U T I N TO
T H I N S L I C E S L E N G T H WAY S
1 CLOVE GARLIC, CHOPPED
45ML (3 TBSP) ROWSE SQUEEZABLE HONEY
WITH LEMON JUICE
15ML (1 TBSP) BALSAMIC VINEGAR
30ML (2 TBSP) LEMON JUICE
5ML (1 TSP) MILD CHILLI POWDER
5 M L ( 1 T S P ) S A LT
F R E S H LY G R O U N D B L A C K P E P P E R
2 0 0 M L ( 7 F L O Z ) H A L F F AT C R M E F R A C H E O R
SOURED CREAM
1 5 M L ( 1 T B S P ) C H O P P E D F R E S H PA R S L E Y
METHOD
1. Preheat the oven to 220C/425F/Gas 7. Place 45ml

(3 tbsp) oil in a shallow non-stick baking tin and heat
for 5 minutes. Cut each potato into six wedges, add to
the tin and toss in the oil to coat. Bake for 10 minutes.
2. Meanwhile heat the remaining oil in a frying pan,
add the onion and garlic and cook over a gentle heat
until softened. Stir in 15ml (1 tbsp) honey and the
vinegar and cook over a low heat for 15 minutes, or
until golden. Set aside to cool.
3. Mix the remaining honey, lemon juice, chilli powder,
salt and pepper together, pour over the potatoes and
toss to coat. Bake for 25-35 minutes, or until tender
and browned, turning 2-3 times.
4. Mix the onions, crme frache or soured cream and
parsley together and place in a bowl. Arrange the wedges
on a warm serving plate and serve with the onion dip.
12
13
Bacon and Honey Bruschetta

3 0 M L ( 2 T B S P ) D I J O N M U S TA R D
4 RASHERS SMOKED BACK BACON
4 THICK SLICES OF CIABATTA BREAD, SLICED DIAGONALLY
2 TO M ATO E S , S L I C E D
75G (3OZ) MOZZARELLA CHEESE, SLICED
W H O L E A N D S N I P P E D C H I V E S , TO G A R N I S H
METHOD
1. Combine 15ml (1 tbsp) honey with the mustard.

Drizzle the remaining honey on the bacon slices
and brush over the surface, to coat.
2. Place the bread slices and bacon under a preheated
grill. Toast the bread on one side, and lightly toast
the other side. Cook the bacon for 4-5 minutes,
or until brown and crispy, turning over 2-3 times.
3. Spread the honey and mustard over the lightly
toasted bread slices, top with tomato slices and
mozzarella cheese. Season with freshly ground
black pepper and place under the grill for 1 minute,
or until the cheese has melted.
4. Arrange two slices of toast on each warmed serving
plate, top with bacon rashers and serve garnished
with whole and snipped chives.
Honeyed Carrot and

Coriander Soup
25G (1OZ) BUTTER
1 ONION, CHOPPED
1 LEEK, SLICED
4 5 0 G ( 1 L B ) C A R R OT S , P E E L E D A N D S L I C E D
JUICE OF 1 LEMON
10 M L ( 2 T S P ) G R O U N D C O R I A N D E R
5ML (1 TSP) PLAIN FLOUR
9 0 0 M L ( 1 1/2 P I N T S ) V E G E TA B L E S TO C K
S A LT A N D F R E S H LY G R O U N D B L A C K P E P P E R
120ML (4FL OZ) SINGLE CREAM
2 5 G ( 1 O Z ) WA L N U T S , C H O P P E D A N D TO A S T E D
C O R I A N D E R S P R I G S , TO G A R N I S H
METHOD
1. Heat the butter and oil in a large saucepan, until melted.

Add the onion and cook for 5 minutes, add the leek and
carrots and cook over a gentle heat for 5 minutes.
2. Stir in the honey, lemon juice and coriander and cook,
stirring, for 2-3 minutes. Stir in the flour. Gradually stir
in the stock and bring to the boil, stirring. Reduce the
heat, cover and simmer for 20 minutes.
3. Cool slightly then pure in a blender or food processor
until smooth. Season with salt and pepper. Return to
the pan and stir in the cream. Reheat gently. Serve
sprinkled with walnuts and garnished with coriander.
Snacks
Fresh Fruit and Honey Muffins

INGREDIENTS (MAKES 12)
2 8 0 G ( 10 O Z ) P L A I N F L O U R
15ML (1 TBSP) BAKING POWDER
75G (3OZ) CASTER SUGAR
7 5 G ( 3 O Z ) B U T T E R , M E LT E D
60ML (2FL OZ) ROWSE CLEAR HONEY
2 EGGS
230ML (8FL OZ) MILK
FEW DROPS VANILLA ESSENCE
140G (5OZ) FRESH RASPBERRIES OR BLUEBERRIES
7 5 G ( 3 O Z ) P E C A N N U T S , R O U G H LY C H O P P E D
DEMERARA SUGAR, FOR SPRINKLING
METHOD
1. Preheat the oven to 200C/400F/Gas 6. Line a 12 cup

muffin tin with paper cases. Sift the flour and baking
powder into a large bowl and stir in the caster sugar.
2. Mix the melted butter, honey, eggs, milk and vanilla
essence together. Make a well in the centre of the dry
ingredients and pour in the liquid mixture. Fold in
quickly, until just blended. Fold in the raspberries or
blueberries and two-thirds of the nuts.
3. Divide the mixture between the muffin cases, sprinkle
over the remaining nuts and a little demerara sugar.
Bake for 20-25 minutes, or until risen and golden.
Transfer to a wire rack to cool. Serve warm or cold.
14
15
Peppered Honey Steak Wraps

INGREDIENTS (MAKES 4 WRAPS)
30ML (2 TBSP) OLIVE OIL
30ML (2 TBSP) ROWSE CLEAR HONEY
15ML (1 TBSP) BALSAMIC VINEGAR
2 X 175G (6OZ) SIRLOIN STEAKS
4 5 M L ( 3 T B S P ) H OT H O R S E R A D I S H S A U C E
4 5 M L ( 3 T B S P ) M AYO N N A I S E
4 W H E AT F L O U R TO R T I L L A S
5 0 G ( 2 O Z ) R O C K E T L E AV E S
2 TO M ATO E S , C H O P P E D
1/ 2 R E D O N I O N , C U T I N TO S L I V E R S
METHOD
1. Using a fork combine the oil, honey, vinegar

and a generous sprinkling of freshly ground black
pepper in a shallow dish. Trim off any fat from the
steaks and place in the dish, turning over to coat.
Leave to stand for 5 minutes. Mix the horseradish
sauce and mayonnaise together.
2. Heat a griddle pan over a medium heat.
Meanwhile warm the wraps either in
a warm oven for a few minutes or in the
microwave for about 45-60 seconds.
3. Cook the steaks for about 2 minutes per side,
until medium rare, or to your liking. Spread the
tortillas with the horseradish mayonnaise and
top with rocket, tomatoes and onion.
4. Slice the steaks across the grain and place on
the salad. Fold one end of the tortilla to enclose
the filling, then wrap into cone. Serve immediately.
Roasted Honey and Spice Nuts

4 0 G ( 1 1/2 O Z ) B U T T E R
5 - 10 M L ( 1 - 2 T S P ) M I L D C H I L L I P O W D E R ,
( A C C O R D I N G TO TA S T E )
2 . 5 M L ( 1/2 T S P ) S A LT
2 7 5 G ( 10 O Z ) M I X E D U N S A LT E D N U T S , E . G .
ALMONDS, CASHEWS, PECANS, HAZELNUTS,
WA L N U T S , P E A N U T S
METHOD
1. Preheat the oven to 150C/300F/Gas 2.

Place the butter in a saucepan and heat gently,
until melted. Stir in the honey and season with
chilli powder, salt and freshly ground black pepper.
2. Add the nuts and stir together until thoroughly
coated. Transfer to a large, shallow non-stick
baking tray and roast for 20-25 minutes,
or until glazed, stirring two to three times.
3. Allow to cool slightly and eat warm, or
cool completely and store in an airtight
container for up to 1 week.
Lunch
Stir-Fried Prawns with Honey and Teriyaki Glaze

METHOD
3 5 0 G ( 1 2 O Z ) L A R G E R AW P R AW N TA I L S
3 0 M L ( 2 T B S P ) T E R I YA K I M A R I N A D E
11 5 G ( 4 O Z ) S M A L L B R O C C O L I F L O R E T S
175G (6OZ) SUGAR SNAP PEAS
11 5 G ( 4 O Z ) B A BY A S PA R A G U S T I P S
1 CLOVE GARLIC, CHOPPED
1 L E M O N G R A S S S TA L K , F I N E LY C H O P P E D
5 C M ( 2 I N C H ) F R E S H R O OT G I N G E R , G R AT E D
1 SMALL RED CHILLI, DESEEDED AND CHOPPED
2 SPRING ONIONS, SHREDDED
1 5 M L ( 1 T B S P ) C O R I A N D E R L E AV E S
S E A S A LT A N D F R E S H LY G R O U N D B L A C K P E P P E R
1. Peel the prawns, leaving the tails attached. Mix the

honey and teriyaki marinade together in a small bowl.
2. Blanch the broccoli, sugar snap peas and asparagus
in a pan of boiling lightly salted water for 2 minutes,
then drain and refresh. Heat the oil in a wok with the
garlic, lemon grass, ginger and chilli. Add the prawns
and cook for 1-2 minutes.
3. Add the blanched vegetables and stir-fry for
1 minute. Add the honey and teriyaki marinade mix
and stir-fry for 1 minute or until the vegetables are
just cooked. Stir in the spring onions and coriander.
Check the seasoning and serve.
16
17
Parma Ham and Cheese Salad

with Honey and Walnut Dressing
2 PINK GRAPEFRUITS
1 AV O C A D O
10 0 G ( 31 / 2 O Z ) M I X E D S A L A D L E AV E S
5 0 G ( 2 O Z ) WA L N U T H A LV E S
11 5 G ( 4 O Z ) T H I N LY S L I C E D PA R M A H A M , TO R N
1 5 0 G ( 6 O Z ) B L U E C H E E S E E . G . D O L C E L AT T E , M O U N TA I N
GORGONZOLA, SLICED
FOR THE DRESSING
3 0 M L ( 2 T B S P ) WA L N U T O I L
S E A S A LT A N D F R E S H LY G R O U N D B L A C K P E P P E R
METHOD
1. Cut the peel and pith from the grapefruits. Hold each
one over a bowl to catch the juices and cut between
the membranes into segments. If necessary squeeze the
membrane to give 45ml (3 tbsp) of grapefruit juice.
2. Make the dressing by whisking the oils, honey and
grapefruit juice together and season with salt and
freshly ground black pepper. Peel, stone and slice the
avocado. Toss the leaves, grapefruit segments, walnut
halves and avocado slices with half the dressing and
place on to 4 serving plates.
3. Divide the Parma ham and cheese between the
plates, drizzle over the remaining dressing and serve.
Moroccan-Style Honey Chicken

4 BONELESS, SKINLESS CHICKEN BREASTS,
C U T TO C H U N K Y P I E C E S
1 L A R G E , M I L D O N I O N , F I N E LY C H O P P E D
2 CLOVES GARLIC, CRUSHED
60ML (4TBSP) CHOPPED FRESH CORIANDER
60ML (4TBSP) CHOPPED FRESH MINT
30ML (2TBSP) SUNFLOWER OIL
15ML (1TSP) GROUND CINNAMON
15ML (1TSP) GROUND CUMIN
1 5 M L ( 1 T S P ) H OT C H I L L I P O W D E R
2 X 4 0 0 G C A N S C H O P P E D TO M ATO E S
1/ 4 SMALL WHOLE LEMON, FINELY CHOPPED
75ML (5TSP) ROWSE SQUEEZABLE HONEY
SMALL KNOB BUTTER
METHOD
1. Mix the chicken, onion, garlic, oil, herbs and spices

together in a large bowl. Cover and leave to marinate
for 30 minutes.
2. Warm a frying pan over a medium heat and fry the
chicken in two batches until lightly browned, turning
frequently. Transfer to a casserole or medium saucepan
and stir in the tomatoes and chopped lemon.
3. Cover and simmer gently for 30 minutes, stirring
occasionally. Remove the lid for the last 10 minutes.
4. Stir in the honey and butter and warm through
gently for 1-2 minutes. Serve with fruity couscous
and freshly cooked green beans or salad.
Supper
Pork with Honey Roasted vegetables

METHOD
50G (2OZ) BUTTER
1 O N I O N , F I N E LY C H O P P E D
15ML (1 TBSP) CHOPPED FRESH SAGE
75G (3OZ) BREADCRUMBS
G R AT E D Z E S T 1/2 L E M O N
1 E G G , L I G H T LY B E AT E N
2 X 325G (12OZ) PORK FILLETS
8 RASHERS STREAKY BACON
4 5 0 G ( 1 L B ) S M A L L P OTATO E S , H A LV E D
2 PA R S N I P S , C U T I N TO 6
1 L E E K , T H I C K LY S L I C E D
2 RED
45ML
30ML
30ML
PEPPERS, DESEEDED AND CUT INTO THICK STRIPS

(3 TBSP) ROWSE CLEAR HONEY
(2 TBSP) LEMON JUICE
( 2 T B S P ) D I J O N M U S TA R D
1. Melt half the butter in a pan, add the onion and

saut until golden. Stir in the sage, breadcrumbs and
lemon zest. Season with salt and freshly ground black
pepper and mix in the egg to combine. Split the pork
fillets lengthways, without cutting through completely
and place the stuffing on one fillet. Top with the
remaining fillet.
2. Stretch the bacon rashers with the back of a knife
and then wrap round the pork. Tie with string or
secure with cocktail sticks. Preheat the oven to
190C/375C/Gas 5. Heat the oil and remaining butter
in a roasting tin, add the pork, potatoes and parsnips
and baste. Roast for 15 minutes.
3. Add the leek and peppers, and cook for 30 minutes,
or until the meat and vegetables are just cooked.
Mix the honey, lemon juice and mustard together
and drizzle over the meat and vegetables. Season
with salt and freshly ground black pepper and cook
for 5-10 minutes until golden.
18
19
Tangerine and Cranberry

Honeyed Duck
1 LIME
5 TA N G E R I N E S O R S AT S U M A S
5 C M ( 2 I N C H ) P I E C E F R E S H R O OT G I N G E R ,
P E E L E D A N D G R AT E D
30ML (2 TBSP) DRIED CRANBERRIES
4 BARBARY DUCK BREAST FILLETS, 175G (6OZ) EACH
1 C I N N A M O N S T I C K , B R O K E N I N TO 3
METHOD
1. Finely pare the rind and squeeze the juice from

the lime and three tangerines. Mix the ginger, lime
and tangerine rind and juices together. Cut the peel
and pith from the remaining two tangerines and
cut between the membranes into segments.
2. Score through the skin side of the duck breasts.
Place the breasts, skin side down in a large preheated
heavy-based frying pan and cook for 5-6 minutes, or
until the skin is thoroughly browned. Turn over and
cook for 2 minutes. Remove and drain the pan of fat.
3. Add the honey and tangerine mix to the pan.
Add the cinnamon stick and simmer for 1 minute.
Add the duck breasts, skin side uppermost and
cook for 2-3 minutes, until pink, or to your liking.
Add the tangerine segments to the pan.
4. Slice the duck breasts and arrange on warmed
serving plates. Spoon over the pan juices and serve.
Minted Honey Lamb Kebabs

4 5 0 G ( 1 L B ) L A M B L E G S T E A K S , C U T I N TO
4 C M / 1 1/2 I N P I E C E S
1 LARGE (OR 2 SMALL) RED ONIONS
1 Y E L L O W P E P P E R S E E D E D A N D C U T I N TO C H U N K S
8 B AY L E AV E S ( O P T I O N A L )
4 F L AT B R E A D S , P I T TA O R TO R T I L L A W R A P S , WA R M E D
A S S O R T E D B A BY S A L A D L E AV E S ,
L E M O N W E D G E S , TO S E R V E
FOR THE MARINADE
60ML (4TBSP) ROWSE SQUEEZABLE PURE NATURAL HONEY
F R E S H LY S Q U E E Z E D J U I C E
F I N E LY PA R E D O R G R AT E D J U I C E 1 L E M O N
2 CLOVES GARLIC, PEELED AND CRUSHED
1 S M A L L R E D C H I L L I , S E E D E D A N D F I N E LY C H O P P E D
1 5 M L ( 1 T B S P ) C H O P P E D F R E S H T H Y M E L E AV E S
3 0 M L ( 2 T B S P ) C H O P P E D F R E S H M I N T L E AV E S
METHOD
1. Mix all the marinade ingredients in a large bowl.

Stir in the lamb, cover and chill for 1-4 hours.
2. Drain lamb and thread onto eight metal skewers
with the onion, pepper and bay leaves. Season with
black pepper and place on a rack above a grill pan.
Grill for 8-10 minutes, turning frequently until
cooked to taste.
3. Serve the lamb with warmed flat bread, pitta or
tortillas, salad leaves and lemon wedges.
Desserts
Baked Cheesecake with Caramelised Honey Sauce

INGREDIENTS
(MAKES 1 X 23CM (9 INCH) CHEESECAKE)
175G (6OZ) DIGESTIVE BISCUITS, CRUSHED
25G (1OZ) GROUND ALMONDS
7 5 G ( 3 O Z ) U N S A LT E D B U T T E R , M E LT E D
575G (1LB 4OZ) CURD CHEESE
4 2 5 M L ( 3 /4 P I N T ) S O U R E D C R E A M
15ML (1TBSP) CORNFLOUR
11 5 G ( 4 O Z ) C A S T E R S U G A R
3 LARGE EGGS
F O R T H E TO P P I N G :
11 5 G ( 4 O Z ) G R A N U L AT E D S U G A R
60ML (4TBSP) ROWSE CLEAR HONEY
4 0 0 G ( 1 4 O Z ) S T R AW B E R R I E S , H U L L E D A N D H A LV E D
METHOD
1. Preheat the oven to 180C/350F/Gas 4. Grease the

base and sides and line the base of a 23cm (9 inch) spring
release cake tin. Mix the biscuits, ground almonds and
butter together. Press the mix over the base of the tin.
2. Beat the curd cheese, soured cream, cornflour, sugar,
set honey, eggs and vanilla together in a bowl until smooth.
Spoon into the tin and bake for 45-50 minutes, or until set.
Leave to cool in the tin, then chill.
3. Make the sauce. Place the sugar in a saucepan with 60ml
(4 tbsp) water and bring to the boil, stirring until the sugar
dissolves. Boil until it caramelises to a golden brown.
Carefully stir in 45ml (3 tbsp) water, and then stir in the
clear honey. Leave to cool. To serve, unmould the
cheesecake, arrange the strawberries on top and serve, cut
into slices drizzled with the honey sauce.
20
21
Melon, Honey and

Lemon Granita
1 R I P E C A N TA L O U P E O R C H A R E N TA I S M E L O N , A B O U T
8 0 0 G ( 1 3 /4 L B ) , P E E L E D , D E S E E D E D A N D C H O P P E D
JUICE 3 LEMONS
METHOD
1. Place the sugar in a saucepan with the honey

and 300ml (1/2 pint) water. Stir over a low heat
until the sugar has dissolved. Bring to the boil and
boil for 1 minute. Leave to cool.
2. Place the melon in a blender or food processor and
pure. Stir in the lemon juice. Stir into the cooled
syrup and transfer to a shallow freezer-proof container.
3. Freeze for 11/2 hours or until almost frozen in the
centre. Break up with a fork. Re-freeze until firm and
break up into crystals. Serve in chilled tall glasses.
Panna Cotta with Honeyed Figs

1 5 M L ( 1 T B S P ) P O W D E R E D G E L AT I N E
3 0 M L ( 2 T B S P ) O R A N G E J U I C E O R A M A R E T TO D E
SARONNO LIQUEUR
600ML (1 PINT) DOUBLE CREAM
1 VANILLA POD, SPLIT
4 0 G ( 1 1/2 O Z ) C A S T E R S U G A R
FOR THE HONEYED FIGS:
4 RIPE FIGS
METHOD
1. Lightly oil four individual moulds or ramekin dishes.

In a small bowl sprinkle the gelatine over the orange
juice or almond liqueur. Leave for 5 minutes then
place over a pan of simmering water until dissolved.
2. Place 450ml (3 /4 pint) of cream, the vanilla pod,
sugar and honey in a saucepan and bring to the boil.
Simmer for 5 minutes. Remove the vanilla pod and
scrape out the tiny seeds, from the inside, into the
cream. Stir in the gelatine mix and leave to cool.
3. Whip the remaining cream until it forms soft peaks
and fold into the cooled vanilla cream. Pour into the
prepared moulds and chill for several hours, or until set.
4. Just before serving cut the figs into quarters, place
in a shallow heatproof dish and drizzle over the honey.
Place under a preheated grill for 4-5 minutes, to soften.
Carefully loosen the panna cotta and turn out onto
plates. Serve at once with the figs and honey syrup.
Baking
Sticky Meringue Roulade with Honey Cream

INGREDIENTS (MAKES A ROULADE)
75G (3OZ) SHELLED HAZELNUTS
5ML (1TSP) WHITE WINE VINEGAR
5ML (1TSP) CORNFLOUR
4 EGG WHITES
1 5 0 M L ( 1/4 P I N T ) D O U B L E C R E A M
1 4 0 G ( 5 O Z ) G R E E K YO G U R T
225G (8OZ) RASPBERRIES
ICING SUGAR, FOR DUSTING
METHOD
1. Preheat the oven to 160C/325F/Gas 3. Line a 23 x 33cm

(9 x 13 inch) Swiss roll tin with baking parchment. Toss the
hazelnuts with 15ml (1 tbsp) honey, place on a non-stick tray
and roast on the oven for 10-15 minutes, until golden.
Cool and process to a fine powder.
2. Mix the vanilla, vinegar and cornflour together. In a large bowl
whisk the egg whites together until they form soft peaks. Gradually
whisk in the sugar and the cornflour mix. Whisk until thick. Fold in
all but 30ml (2 tbsp) of the hazelnuts. Spoon into the prepared tin,
roughly spread to cover and sprinkle over the remaining hazelnuts.
Bake for 25 minutes, until golden.
3. Turn out on to a sheet of baking parchment. Peel off the
lining and leave to cool. Whip the cream and remaining honey
together until it forms soft peaks. Fold in the yogurt and spread
over the roulade. Sprinkle over the raspberries and roll up from
a narrow edge. The meringue will crack slightly. Serve dusted
with icing sugar.
22
23
Banana, Honey and Apricot

Teabread
INGREDIENTS (MAKES 8-10 SLICES)
1 2 5 G ( 4 1/2 O Z ) N O - S O A K A P R I C OT S , C U T TO 6 P I E C E S
75ML (5TBSP) ROWSE SQUEEZABLE HONEY
225G (8OZ) PLAIN FLOUR
5ML ( 2 T S P ) B A K I N G P O W D E R
1 5 0 G ( 5 1/2 O Z ) L I G H T M U S C O V A D O S U G A R
85G (3OZ) BUTTER, SOFTENED
3 - 4 B A N A N A S , A B O U T 2 7 5 G ( 9 1/2 O Z ) ( P E E L E D
W E I G H T ) , R O U G H LY C H O P P E D
2 LARGE EGGS
METHOD
1. Put the apricots and honey in a small saucepan

and bring to the boil. Simmer for 2-3 minutes until
the apricots begin to turn pale, stirring frequently.
Leave to cool for 10 minutes. Grease and base line
a 900g (2lb) non-stick loaf tin.
2. Preheat oven to 180C/350F/Gas 4. Place all the
ingredients except the apricots in a food processor and
blend until smooth. Remove the blade and stir in the
apricots with honey.
3. Spoon into the loaf tin and bake for 1 hour,
covering the top of the loaf with a piece of foil for the
last 20 minutes of cooking time. The cake is ready
when a skewer inserted into the centre comes out
clean. Cool for 15 minutes in the tin then turn out
onto a wire rack. Serve warm or cold in thick slices.
Honey Fruit and Almond Thins

INGREDIENTS (MAKES 10 BISCUITS)
6 5 G ( 2 1/2 O Z ) B U T T E R
25G (1OZ) GLAC CHERRIES, CHOPPED
4 0 G ( 1 1/2 O Z ) D R I E D T R O P I C A L F R U I T S , C H O P P E D
50G (2OZ) FLAKED ALMONDS
25G (1OZ) PLAIN FLOUR
7 5 G ( 3 O Z ) P L A I N C H O C O L AT E , M E LT E D
METHOD
1. Preheat the oven to 180C/350F/Gas 4. Lightly

grease 2 baking sheets or line with baking parchment.
Melt the butter in a small saucepan, stir in the sugar
and honey and heat gently until bubbling. Remove
from the heat and stir in the cherries, tropical fruits,
almonds and flour.
2. Place 5 heaped teaspoonsful on each baking sheet,
spacing apart. Bake one tray at a time for 6-8 minutes,
until the edges are golden. Remove from the oven and
using a 7.5cm (3 inch) plain biscuit cutter, push the
edges into the centre to give neat round biscuits.
Return to the oven for 2 minutes, or until deep golden.
3. Leave to cool slightly then transfer to a wire rack
to cool. Spread the bases with melted chocolate and
place on a sheet of baking parchment, or drizzle
chocolate over the top and leave to set. Store in
an airtight container.
Barbecue
Honey Tuna Steaks with Salsa

4 FRESH TUNA STEAKS 150-175G (5-6OZ) EACH
G R AT E D R I N D A N D J U I C E 1 1/2 L I M E S
1 R E D C H I L L I , D E S E E D E D A N D F I N E LY C H O P P E D
FOR THE SALSA
2 R I P E P E A C H E S , S TO N E D A N D C H O P P E D
1 AV O C A D O, P E E L E D , S TO N E D A N D C H O P P E D
3 SPRING ONIONS, CHOPPED
1 5 M L ( 1 T B S P ) F R E S H C O R I A N D E R L E AV E S
10 M L ( 2 T S P ) R O W S E C L E A R H O N E Y
J U I C E 1/2 L I M E
1 S M A L L R E D C H I L L I , D E S E E D E D A N D F I N E LY C H O P P E D
METHOD
1. Cut the tuna steaks in half. In a shallow dish

mix together the lime rind and juice, olive oil,
honey, chilli and a little freshly ground black pepper.
Add the tuna steaks and coat with the marinade.
Cover and leave in the fridge for up to 2 hours.
2. For the salsa, mix the peaches, avocado,
spring onions and coriander together in a bowl.
Combine the honey, lime juice, olive oil and
chilli together, pour over and gently toss to coat.
3. Lightly oil the barbecue grill. Remove the tuna
steaks from the marinade and barbecue over a gentle
heat for 2-3 minutes per side. Serve with the salsa.
24
25
Honeyed Satay Sticks

5 5 0 G ( 1 1/4 L B ) P O R K F I L L E T
1 S H A L L OT, F I N E LY C H O P P E D
2 GARLIC CLOVES, CRUSHED
5CM (2 INCH) PIECE FRESH ROOT GINGER, GRATED
15ML (1 TBSP) GROUND CORIANDER
5ML (1 TSP) GROUND CUMIN
10 M L ( 2 T S P ) M I L D C H I L L I P O W D E R
1 5 M L ( 1 T B S P ) S OY S A U C E
150G (5OZ) CRUNCHY PEANUT BUTTER
JUICE 1 LIME
10 0 M L ( 3 1/2 F L O Z ) C O C O N U T M I L K
LIME WEDGES AND FRESH CORIANDER, TO GARNISH
METHOD
1. Cut the pork into 7.5cm (3 inches) long strips. In a

shallow bowl mix together the shallot, 1 garlic clove,
ginger, coriander, cumin, 5ml (1 tsp) chilli powder, 30ml
(2 tbsp) honey, 30ml (2 tbsp) oil and soy sauce. Add
the pork, toss together, cover and marinate for 1 hour.
2. Thread the meat, folding it backwards and forwards
on to metal or soaked wooden skewers. Cook over a
moderate heat for 8-10 minutes, turning frequently.
3. For the satay sauce, heat the remaining oil, garlic
and chilli powder in a small pan until sizzling. Stir in
the peanut butter, remaining honey, lime juice and
coconut milk with 60ml (2 fl oz) water. Stir well to
combine. Keep warm and serve with the satay sticks.
Chicken Escalopes with

Honey and Mustard Marinade
4 CHICKEN BREAST FILLETS
4 5 M L ( 3 T B S P ) H OT E N G L I S H M U S TA R D W I T H S E E D S
30ML (2 TBSP) ROWSE GREEK MOUNTAIN OR CLEAR HONEY
3 0 M L ( 2 T B S P ) G R E E K YO G U R T
S A L A D L E AV E S , C R U S T Y R O L L S A N D M AYO N N A I S E
TO S E R V E , O P T I O N A L
METHOD
1. Place the chicken breast fillets between two

pieces of cling film and gently beat with a rolling
pin, to slightly flatten.
2. In a shallow bowl mix the mustard, honey,
yogurt, salt and freshly ground black pepper
together. Add the chicken pieces and coat
thoroughly in the marinade. Leave to stand,
covered for 30 minutes.
3. Cook over a gentle heat on the barbecue for 6
minutes, turning frequently and brushing with the
marinade 2-3 times, then cook for 3-4 minutes, or
until chicken juices run clear and serve. If desired
serve with salad leaves and mayonnaise in toasted
crusty rolls.
Blossom Honey
A world of colour, flavour and texture
Following are details of the ranges of Rowse
honeys. The sheer number of products that
are available may surprise you, but honey like
wine has a host of deliciously different
flavours, colours from light to dark brown
and textures from runny to creamy. The
reason is that the type of honey is dependant
upon the different flora that the bee visits.
For example, Acacia honey is light, golden
and runny whilst Clover honey has a rich
creamy colour and texture. Rowse have
R O W S E P U R E N AT U R A L
BLOSSOM CLEAR HONEY
With a smooth consistency and delicious
flavour... perfect for spreading on toast,
croissants and fresh crusty bread and for
use in cooking, baking and desserts.
honeys to tempt even the most timid of

taste buds and we hope that you will be
encouraged to try products from across our
ranges such as fragrant Spanish Rosemary
or fruity Mexican or Organic Australian
Eucalyptus. For pure convenience, theres
our Squeezable range, handy, novel and ideal
for all purposes. And for the kids theres
Winnie the Pooh a favourite character
and honey lover too!
R O W S E P U R E N AT U R A L
BLOSSOM SET HONEY
With a smooth consistency and delicious
flavour... perfect for spreading on toast,
croissants and fresh crusty bread.
Squeezable Honeys
From Left to Right:

ROWSE SQUEEZABLE ORGANIC HONEY
Sourced from approved Organic Honey
producers in unspoilt areas of natural
wildflowers in Brazil, this honey has a
deliciously smooth fruity flavour.
R O W S E S Q U E E Z A B L E P U R E N AT U R A L
HONEY WITH LEMON JUICE
A mild blend of honeys combined with pure
lemon juice. Use as a sweetener in tea, on
pancakes or spread on to roast chicken for
a superb lemon flavour and crispy finish.
ROWSE SQUEEZABLE BLOSSOM HONEY
Rowse Blossom Clear Honey is our most
popular honey, now available for the first
time in a convenient squeezable bottle.
It is superb when squeezed on toast, crusty
bread, porridge, cereals, yogurt, ice cream
or as an ingredient in salad dressings,
marinades, stir fries and desserts.
26
ROWSE SQUEEZABLE PURE

N AT U R A L A U S T R A L I A N H O N E Y
From the eucalyptus trees of the Australian
temperate grasslands, this honey has a rich
toffee flavour with a hint of raisin. Ideal on
toast, croissants and in cooking.
N AT U R A L A C A C I A H O N E Y
Smooth Acacia from Hungary has a mild,
sweet fruity flavour which is ideal for
spreading, sweetening coffee, tea or infusions
and as an alternative to refined sugar.
N AT U R A L H O N E Y
In the original Rowse Squeezable beehive
bottle this is a smooth everyday honey
which is ideal for breakfast, as a
sweetener or in cooking.
27
Speciality Honeys
From Left to Right:

ROWSE ORANGE BLOSSOM HONEY
With a citrus tang, this honey is produced
in the orange groves of Spain and Brazil.
Ideal for using in stir fries, with duck or
fresh fruit salads.
ROWSE NEW ZEALAND CLOVER HONEY
A smooth, creamy set honey from the lush
pastures of New Zealand. It has a mild
butterscotch taste and a superb texture for
spreading. Ideal in a yogurt smoothie,
honey fudge or for braising vegetables.
R O W S E S PA N I S H R O S E M A R Y H O N E Y
From the mountains of Catalonia in Eastern
Spain, this honey has a delicate herb flavour.
Delicious for basting roast lamb and chicken
or glazing ham.
ROWSE CUT COMB IN

ACACIA HONEY
This honey contains a slice of pure
honeycomb immersed in light, mild
Acacia honey. It is perfect when spread
on fresh crusty bread or croissants.
R O W S E G R E E K M O U N TA I N H O N E Y
This rich honey from the pine forests of
northern Greece has a natural hint of aniseed
and is superb with Greek yogurt and pastries.
R O W S E I TA L I A N C H E S T N U T H O N E Y
From the Piedmont region of northern Italy,
where the Romans originally planted chestnut
trees. Its rich nutty taste makes it ideal for
many Mediterranean recipes.
ROWSE CLOVER HONEY
From lush clover pastures this smooth and
creamy honey has a superb texture for
spreading. Ideal for braising vegetables,
baking or as a glaze for poultry.
For the kids
ROWSE TASMANIAN LEATHERWOOD HONEY

A strong, fragrant honey from mountainous
western Tasmania. This amber coloured honey
has a strongly scented herbal taste. Ideal in
lamb or chicken recipes.
ROWSE ACACIA HONEY
From European robinia acacia trees, this
light delicate honey is ideal as a sweetener
for hot and cold drinks or in salad dressings
and stir fries.
28
WINNIE THE POOH HUNNY

This honey has been developed exclusively
for children by Rowse. It is a delicious, pure,
natural honey presented by the world's
favourite honey-loving bear. Ideal and
nutritious for children of all ages, this honey
tastes great on cereals, waffles, pancakes and
ice-cream and is perfect for toast. A must for
sandwiches in the lunch box.
ROWSE FRENCH SUNFLOWER HONEY

This honey from the French countryside has a
yellow appearance with a delightful floral note.
Perfect for baked peaches, nectarines and for
braising vegetables.
R O W S E S PA N I S H E U C A LY P T U S
This honey comes from the eucalyptus trees
growing in Andalucia in Southern Spain. It has
a toffee flavour and is ideal for marinades, with
salmon and for drizzling over fresh fruit.
29
Honeys of the world
From Left to Right:

ROWSE ACTIVE 5+ MANUKA HONEY
Specially sourced from natural, pollution free
areas in New Zealand, it is recognised worldwide
as having unique health-giving and healing
qualities. Rowse Manuka Honey's distinctive
full-bodied flavour and amber colour are
maintained under strict quality control
procedures. Use as part of a healthy balanced
diet. Can be used directly on to skin.
ROWSE TRADITIONAL ENGLISH HONEY
Gathered from hives across the English
countryside, where bees forage on field,
tree and hedgerow blossoms, following the
tradition of beekeeping established over 1000
years ago. With a creamy texture and fudge
flavour, this honey is delicious on fresh crusty
bread, scones and croissants.
ROWSE CARIBBEAN HONEY

Rowse Pure Natural Caribbean Honey is
produced from many exotic flower varieties of
the region. Full bodied with a robust fruity
flavour and rich amber colour, it is perfect as
an everyday honey and in Caribbean recipes.
ROWSE AUSTRALIAN CLEAR HONEY
Produced mainly in Victoria and New South
Wales. Predominantly from the many varieties
of Eucalyptus, this honey has a distinctive
toffee flavour with a hint of raisin.
ROWSE CHILEAN FAIRTRADE HONEY
This honey has a delicious fruity flavour with
a hint of vanilla and a smooth consistency.
Rowse Chilean Fairtrade Honey guarantees a
better deal for Third World producers.
ROWSE MEXICAN HONEY

Originates from the Yucatan Peninsula in North
Eastern Mexico, an area with abundant mixed
flora. This is a medium-bodied honey with a
rich fruity flavour and strong floral aroma.
Organic Honeys
From Left to Right:

R O W S E A U S T R A L I A N E U C A LY P T U S
ORGANIC HONEY
Sourced from approved organic honey producers
in the states of Victoria and New South Wales.
It has a deliciously smooth buttery taste with a
hint of toffee and raisin.
ROWSE NEW ZEALAND FOREST
ORGANIC HONEY
producers in the native mountain beech
forests of South Island, New Zealand.
This honey has a distinctive malty flavour.
ROWSE SET/CLEAR ORGANIC

HONEY AND ROWSE SQUEEZABLE
ORGANIC HONEY
producers in unspoilt areas of natural
wildflowers in Brazil. It has a deliciously
smooth fruity flavour.
ROWSE MEXICAN WILDFLOWER
ORGANIC HONEY
producers in unspoilt regions of Mexico.
It has a delicious taste of barley sugar
with a rich fruity flavour.
ROWSE NEW ZEALAND CLOVER

ORGANIC HONEY
Sourced from approved organic honey producers
in the unspoilt areas of South Island, New
Zealand and fully certified by BIOGRO.
It is smooth with a creamy butterscotch taste.
30
31
Honey and Health

Honey is a concentrated natural source of
energy, which feeds the body, helps prevent
fatigue and delivers a welcome boost prior,
during or after a bout of exercise. Our bodies
derive this energy from glucose, (also known as
"dextrose") which honey has in abundance
and which is swiftly absorbed. Consequently,
honey is deemed to be a natural "pick-me-up".
Honey is thus popular as part of a breakfast or
as part of a snack/drink before a daily workout.
On a daily basis, honey can also be consumed as
a drizzle on fruit cereal or yogurt, as an infusion
in tea, in cooking or directly from the jar.
Generally speaking, honey promotes good health

and wellbeing. However, one type in particular is
now firmly recognised for its medicinal properties:-
Honey contains trace levels of many different

vitamins (B6, thiamine, riboflavin, pantothenic
acid): minerals (including calcium, copper,
iron, magnesium), amino acids and composites
that act as antioxidants.
Honey consumption can benefit the digestive
system, particularly by destroying the bacteria
that cause diarrhoea and other gastric ailments.
Honey hampers the growth of other harmful
bacteria, which include Salmonella, Eschericia
Coli (E-Coli), Shigella (causes Dysentery)
and Vibrio Cholerae (causes Cholera). Since
honey is a humectant, it absorbs moisture
around the infected area and forms a
protective seal around it.
A spoonful of honey with lemon can help
to soothe a sore throat and it also
complements remedies for coughs, colds and
flu. Furthermore, honey reputedly can be
beneficial for people who are anaemic. It is
suggested that hay fever sufferers can help
boost their immune system by eating honey,
particularly local honey.
Honey helps maintain healthy skin and hair and
is one of the oldest natural cosmetics known to
man. Cosmetic companies now often use honey
in moisturisers, shampoos and cleansing agents.
Native to New Zealand, the properties of

active manuka honey aroused the interest of
many medical researchers and several television
programmers, all of whom were clearly
impressed by this wonder of nature.
Active manuka honey is made from the pollen
and nectar of the flowers that grow on the
Manuka Bush of New Zealand. The Manuka
Bush thrives uncultivated throughout New
Zealand and is aided in its growth by the
countrys extremely low levels of pollution.
Active manuka honey has all the attributes
associated with ordinary honey but its
effectiveness is increased many times over.
For example, it is used in the treatment of
several skin conditions including eczema,
psoriasis and acne. In addition, active manuka
honey is used to treat a variety of bacterial
and fungal infections.
For further information please contact:

Rowse Honey Ltd, Moreton Avenue, Wallingford, Oxfordshire OX10 9DE
Tel: 01491 827400 Fax: 01491 827434
www.rowsehoney.co.uk

Rowse Honey

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The Taste of Honey

Rowse - The Taste of Honey

Cooking with Rowse Honey

Speciality Honey & kids

Honeys of the world

Honey & Health

About Rowse Honey

In addition to the Rowse innovative

We produce a comprehensive range of

How Rowse Honey can make a world of difference

the bride and groom ate only honey

The Production of Honey

source of instant energy. Honey also

Cooking with Rowse Honey

Prior to the detailed recipes, here are

The sweetness of honey ideally

Other Breakfast ideas...

Summer Fruit and Honey Smoothie

1. Pour the apple juice into the goblet of a smoothie

Honey Laced Strawberry

1. Pour the grapefruit juice into the goblet

Honey Breakfast Boost

1. Place the yogurt, milk, honey and porridge

Potato Wedges with Caramelised Honey Onion Dip

1. Preheat the oven to 220C/425F/Gas 7. Place 45ml

Bacon and Honey Bruschetta

1. Combine 15ml (1 tbsp) honey with the mustard.

Honeyed Carrot and

1. Heat the butter and oil in a large saucepan, until melted.

Fresh Fruit and Honey Muffins

1. Preheat the oven to 200C/400F/Gas 6. Line a 12 cup

Peppered Honey Steak Wraps

1. Using a fork combine the oil, honey, vinegar

Roasted Honey and Spice Nuts

1. Preheat the oven to 150C/300F/Gas 2.

Stir-Fried Prawns with Honey and Teriyaki Glaze

1. Peel the prawns, leaving the tails attached. Mix the

Parma Ham and Cheese Salad

Moroccan-Style Honey Chicken

1. Mix the chicken, onion, garlic, oil, herbs and spices

Pork with Honey Roasted vegetables

PEPPERS, DESEEDED AND CUT INTO THICK STRIPS

1. Melt half the butter in a pan, add the onion and

Tangerine and Cranberry

1. Finely pare the rind and squeeze the juice from

Minted Honey Lamb Kebabs

1. Mix all the marinade ingredients in a large bowl.

Baked Cheesecake with Caramelised Honey Sauce

1. Preheat the oven to 180C/350F/Gas 4. Grease the

Melon, Honey and

1. Place the sugar in a saucepan with the honey

Panna Cotta with Honeyed Figs

1. Lightly oil four individual moulds or ramekin dishes.

Sticky Meringue Roulade with Honey Cream

1. Preheat the oven to 160C/325F/Gas 3. Line a 23 x 33cm

Banana, Honey and Apricot

1. Put the apricots and honey in a small saucepan

Honey Fruit and Almond Thins

1. Preheat the oven to 180C/350F/Gas 4. Lightly

Honey Tuna Steaks with Salsa

1. Cut the tuna steaks in half. In a shallow dish

Honeyed Satay Sticks

1. Cut the pork into 7.5cm (3 inches) long strips. In a

Chicken Escalopes with