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By: | 31-Jan-2020



Christmas is a time for family, a time for gift giving, a time for celebration, and, for most people, a time to let your taste buds loose! Forget the diet for these 12 days a year, the buffet is open and it’s called the fridge. For those of you who just can’t get rid of that sensible little subconscious though, we’ve put together a few recipes that’ll let you eat well, enjoy full flavour satisfaction, and rest easy that what you’re eating isn’t all bad this Christmas.


Honey Roast Ham

The Honey Roast Ham is usually the main dish at pre/post-Christmas gatherings and is also just as great for next-day leftovers.
Serves 5-10
  • Gammon Joint (up to 4kg)
  • 4 large peeled & chopped carrots
  • 2 peeled & chopped onions 
  • 1 teaspoon of crushed peppercorn
  • 1 teaspoon of salt
  • 1 teaspoon of cinnamon
  • 300g UMF5+ Manuka Honey
Place joint in a large saucepan, fill with enough water to cover, bring to boil, add chopped onion, carrots, peppercorn, cinnamon & salt. Turn down to simmer and leave for 3-4 hours, topping up with water if necessary.
Preheat oven to 180 degrees Celsius.
Lightly heat your Manuka Honey in a saucepan until soft and runny.
Take Gammon out of the saucepan, allow a few seconds to drain and place on a baking tray. Score the fat in a diamond pattern and evenly brush half of the Manuka Honey on top of the diamond pattern.
Place in the oven for 15 minutes.
Take the joint out and cover the fat with the rest of the Manuka Honey, heat for another 30 minutes until the ham is golden brown.
Remove from the oven, allow time to cool and carve into thin slices and serve.
Super Smoothie
This is probably the most important recipe we can provide, especially over the Christmas period with all the late nights, really late nights and the inevitable hangovers that follow.
Serves 2-3
Mix all in a blender until smooth – Pour into glasses – Drink and enjoy!

Home-made Granola bars
These are our favourite alternatives if you have had too much chocolate already over the Christmas period.
Serves 10

  • 300g UMF10+ Manuka Honey
  • 3 tablespoons peanut butter/alternative nut butter
  • A pinch of salt
  • A pinch of cinnamon
  • 2 handfuls of nuts (almonds and pecans work well)
  • 1 handful of raisins or dried cranberry
  • 2 tablespoons of shredded coconut/oats

Line a baking tray with grease-proof paper.
Gently warm the honey in a saucepan on low heat. Whilst the honey melts, spoon the peanut butter into a bowl. Add the salt and cinnamon. Pour the nuts into a blender and blend until it looks like very coarse flour, this does not need to be perfectly ground – chunky pieces of nut are fine. Add these to a bowl with the peanut butter, salt and cinnamon.
Add in the dried fruit, coconut and then drizzle the honey. Stir/mix until fully combined.
Spoon onto your baking tray and ensure you press very into the prepared pan. The harder you press the mixture into the pan, the more likely that your granola bars will stick together well.
Cook for 25 minutes at 150 degrees Celsius until golden brown. At first these layers will be very soft when you take them out of the oven, but will firm up later once cooled. Before cutting into squares, once they are cool, ensure you refrigerate them for an hour first.