Beech Honeydew Honey

With deliciously fall-apart-tender meat covered in a sticky honey sauce, these pork ribs are guaranteed to melt in your mouth. Perfect for a party – just be sure to make enough because everyone will want seconds. Have the napkins handy too – it’s sure to get messy!Ingredients1 rack of pork ribs2 Tbsp. dry rub120ml apple juiceSauce Ingredients⅓ cup MVH Beech Honeydew Honey¼ cup bourbon1½ Tbsp. hoisin sauce1 Tbsp. dijon mustard2 Tbsp. tomato sauce1½ Tbsp. apple cider vinegar2 tsp. soy sauce2 tsp. Worcestershire sauce1 tsp. srirachaGround black pepper to tasteMethodPreheat the oven to 140˚C. Layer two pieces of tin foil across a large oven tray.To make the sauce, add all of the sauce ingredients to a saucepan and bring to a boil. Reduce to

A simple dish to prepare, this warming appetiser is full of flavour and something a little different than the usual cheese and cracker spread. If you can get your hands on fresh pitas from your local  baker, the dish becomes even more beautiful.Ingredients4 pita breads 3 Tbsp. olive oil  200g quality halloumi cheese 1 Tbsp. fresh thyme  2 Tbsp. MVH Beech Honeydew Honey To Serve½ cup of olives  ½ cup hummus MethodPreheat oven to 180°c. Brush pitas with 2 Tbsp. of olive oil and transfer to a baking tray. Warm the pitas in the oven for 5-10 minutes.  Whilst the pitas are heating, in a small frypan heat the remaining olive oil over a medium to high heat. Add the halloumi cheese as one large slab and cook until golden, turn over and

This Asian inspired recipe is sweet, salty, super easy to put together and ready in no time. It’s perfect for a summer BBQ. Serve as a side dish or entree or make it a meal by serving it on rice or noodles. Ingredients 1 Tbsp. olive oil 500g frozen prawns, defrostedToasted sesame seeds to serveSauce½ cup MVH Beech Honeydew Honey2 Tbsp. soy sauce 2 Tbsp. water1 Tbsp. corn flour 1 Tbsp. rice vinegar 1 tsp. sesame oil Method Mix the sauce ingredients in a bowl and set aside. Heat the olive oil in a large fry pan over a medium heat. Add the prawns and cook for 4-5 minutes or until the prawns become pink all over. Add the sauce to the pan and cook until the sauce has thickened and becomes sticky. Serve on ric

Using MVH Beech Honeydew Honey. Sweet, savory, sticky and spicy, this golden chicken dish ticks all the boxes making a great shared or side dish.INGREDIENTS1kg free-range chicken nibbles 5 coriander roots, roughly chopped 4 large garlic cloves, peeled and chopped 1 small red onion, finely chopped 2 red chilies, deseeded and roughly chopped 1 Tbsp. fresh turmeric, minced 2 kafir lime leaves, finely shredded 4 Tbsp. fish sauce 4 Tbsp. of MVH Beech Honeydew HoneyMETHODFor the marinade, use a large pestle and mortar or food processor to pound or puree the coriander, garlic, onion, chili, turmeric, and kafir lime until it forms a paste. Add the fish sauce and honey and mix well.Rub the marinade over the chicken and transfer to the fridge and leave overnight to

IngredientsSUMMER CRUMBLE8 stalks rhubarb cut into 1cm pieces300g boysenberries (fresh or frozen)100ml MVH Beech Honeydew HoneyTOPPING60g butter softened60g rolled oats60g plain flour40g brown sugar1 tsp. ground cinnamonMethodPreheat the oven to 180°C fan bakePlace the rhubarb and berries in an ovenproof dish about the size of a quiche dish. Drizzle the honey over the fruit.Place all the ingredients into a bowl and rub together until like coarse breadcrumbs.Sprinkle over the fruit.Bake 20 minutes or until the crumble is golden brown.Serve warm with yoghurt, ice-cream or custard.