- Soothe A Sore Throat
- Honey Soy Roast Chicken
- Pressure Cooked Toffee Pudding
- Giant Waffles with Spiced Whipped Wescobee Honey Butter
- Panforte
- French Nougat with Pistachio and Cherry
- Rice and Rhubarb Pudding with Caramel Crust
- Roast Chicken Pieces with Honey, Tomato and Soy Glaze
- Cha Siu Pork Fillet with Wok Tossed Vegetables
- Chocolate Pizza with Honey Chocolate Icing
- Apple and Cinnamon Rolls
- Honey Glazed Roast Carrots and Parsnips
- Grilled Chemoula Chicken with Grilled Sweet Potato Rosti, Eggplant and Tzatziki Dressing
- Chocolate Berry Self Saucing Muffins
Honey Glazed Roast Carrots and Parsnips
| Ingredients |
|---|
| 300g Baton carrots |
| 300g Baton parsnips |
| 3 tblsp olive oil |
| 2 tblsp Wescobee honey |
| ½ cup chopped Italian parsley |
| ¼ cup chopped mint leaves |
| ½ cup chopped toasted almonds |
| Method |
|---|
| Pre heat oven to 2200C; meanwhile toss the baton vegetables in olive oil and honey. |
| Scatter the prepared vegetables on a Glad Bake lined roasting dish. Try to spread them so they don’t touch. |
| Roast for 15 minutes or until golden brown and just cooked. |
| Season with chopped parsley, mint and crushed toasted almonds. |
| Preparation | Cooking Time |
|---|---|
| 15 minutes | 15 minutes |