We've teamed up with the ever-so talented supper club host and cook, Kathy Slack, who writes the blog Gluts and Gluttony, to bring you 3 delicious recipes with honey right at their heart.
Kathy says: "This hearty salad is a great combination of flavours – the sweet honey carrots go beautifully with the earthy lentils and the salty feta. Don’t miss out the green sauce – it brightens the whole dish."
4 large carrots
1 red onion
Slug sunflower oil
Salt and pepper
2 tbsp runny honey
160g puy lentils
Large handful of mixed leafy herbs (basil, mint, parsley, fennel, chives)
½ lemon, juice
50ml extra virgin olive oil
Serves 2 hungry people
Preheat the oven to 190oC.
Slice the carrot lengthways in half or into quarters if they are really huge. I don’t peel them. Place in a large roasting tin so they aren’t crowded. Drizzle with sunflower oil, season with salt and pepper and toss everything together.
Cut the onion into segments and break up the layers a little. Pop them in another roasting tray (a small one is fine, it doesn’t matter if they are crowded) and toss in more sunflower oil, salt and pepper.
Put both trays in the oven and roast for 30 minutes. Half way through cooking, remove the carrots, drizzle with honey and return to the oven to finish cooking.
Meanwhile, put the lentils in a large pan of cold water, bring to the boil and simmer for 20 minutes or until the lentils are al dente. Drain and set aside until needed.
Next, roughly chop the leafy herbs and put them in the food processor together with the oil, lemon juice, salt and pepper and a pinch of sugar. Whizz the whole thing up to make a delicious green sauce. Check the seasoning and adjust accordingly – you’re looking for a sweet but zingy green punch.
Once the carrots and onions are cooked, toss them into the lentils, crumble in the feta and pile the whole lot onto a big plate. Drizzle with the green sauce and serve.