Banana and Honey Brûlée

Banana and Honey Brûlée

A tasty twist on a classic crème brulée. Quick to prepare and just chill until needed.

Banana and Honey Brûlée

4 servings
  • Preparation time: 10–25 minutes
  • Cooking time: 1 minute
  • Refrigeration time: 2 hours

  • Ingredients
  • 2 small bananas, well mashed
  • 2 tbsp runny honey
  • 500 g carton Greek yogurt

  • For the topping
  • 2 tbsp hazelnuts or almonds, finely chopped
  • 3 tbsp granulated sugar, if using a chef’s blowtorch
  • 75 g (2½ oz) caster/superfine sugar (⅓ cup), if not using a chef’s blowtorch


  • You will also need 4 × 150ml (5 fl oz) heatproof ramekins

  • Method
  • Divide the mashed bananas amongst the four ramekins and smooth the top.

  • Then drizzle over the honey to completely cover the bananas.

  • Carefully spoon an equal amount of yogurt into each ramekin and smooth the top.

  • Now sprinkle over the nuts and gently press them down into the yogurt.

  • For the topping, using a chef’s blowtorch
  • Working on one ramekin at a time, sprinkle about 2 teaspoons of sugar evenly over the nuts and yogurt. (The sugar needs to cover the yogurt completely.)

  • Caramelize the sugar under a direct flame.

  • Now repeat with the other 3 ramekins.

  • Leave to cool and then refrigerate for two hours before serving.

  • For the topping, without using a chef’s blowtorch
  • First, have a piece of baking paper ready on the counter top. Next, put the sugar in a stainless steel pan and add just enough water to dampen the sugar. Place over a low heat and stir the sugar until completely dissolved. Then increase the heat to medium–high. Without stirring, leave the sugar to bubble fiercely. When the bubbling lessens and the sugar has turned a pale straw colour it will be ready. Carefully pour the caramel onto the paper (it will be extremely hot) and leave it to become cold.

  • Now turn the grill/broiler to high and leave for 5 minutes to get really hot.

  • The caramel will have hardened on cooling. Break it into small pieces and blitz in a food processor or blender until there are really fine granules (finer than caster sugar). Sprinkle evenly over the nuts and yogurt in each ramekin, right to the edge, so that the yogurt is completely covered.

  • Put the ramekins on a baking tray as close to the heat source as possible. Cook for less than a minute, not letting the sugar burn. The heat just needs to melt the sugar.

  • Leave to cool and then refrigerate for two hours before serving.
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Updated: January 4, 2020

Coated Chicken with Peppers

Coated Chicken with Peppers

A chicken dish that can be barbecued or popped under the grill/broiler for just 10 minutes.

Chicken fillets are coated with oregano, garlic and sundried tomato in olive oil that makes it super tasty. Just serve with a green salad and crusty rolls.

Coated Chicken with Peppers

4 servings
  • Preparation time: 20 minutes
  • Cooking time: 10 minutes

  • Ingredients
  • For the chicken and peppers
  • 4 boneless chicken breasts, skinned
  • 2 garlic cloves, finely chopped
  • 55 g (2 oz) sundried tomato paste (¼ cup)
  • 2 tsp olive oil
  • 2 tsp chopped oregano leaves
  • salt and freshly milled black pepper
  • 2 Romano peppers/long red or shepherd peppers

  • For the salad dressing
  • 115 g (4 oz) Mary Berry’s Special Mustard Dressing/Walden Farms Honey Dijon Dressing or one similar (⅓ cup)
  • tsp runny/liquid honey
  • 1 small orange, juice only
  • To serve
  • A green salad and crusty rolls

  • Method
  • Preheat the barbecue or grill/broiler.

  • Slice each chicken fillet in half to make 2 thinner fillets.

  • Now stir together the garlic, tomato paste, olive oil, oregano, and seasoning and spread over both sides of the chicken.

  • Halve the peppers lengthways, deseed and then cut into thin strips.

  • Whisk together the dressing with the honey and orange juice.
  • Sprinkle over the salad and toss to coat.
  • Barbecue or grill/broil the chicken for 5 minutes on each side until they are cooked through.

  • After the first 5 minutes of cooking the chicken, add the pepper strips to the barbecue or grill/broiler and grill for about 5 minutes, turning them a couple of times. They should be just soft but not blackened.
  • Divide the peppers amongst 4 plates and top each with 2 pieces of chicken.
  • Serve with a green salad and crusty rolls on the side.
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Updated: July 16, 2019

Peach Perfect

Peach Perfect

Juicy peaches and blackberries are grilled/broiled and smothered in honey-butter, rich cream, and crunchy ratafia. What a perfect summer dessert.

Peach Perfect

4 servings
  • Preparation time: 15 minutes
  • Cooking time: 5 minutes

  • Ingredients
  • 4 ripe peaches
  • 140 g (5 oz) blackberries (1 cup)
  • 113 g tub clotted cream or thick Jersey cream (U.K.) OR
  • 1 cup whipping or heavy cream (North America)
  • 2 tbsp peach schnapps
  • 8 ratafia small almond macaroons
  • 4 tsp runny honey/liquid honey
  • 28 g (1 oz) butter (2 tbsp), cut into small pieces


  • You will also need 4 small heatproof dishes.

  • Method
  • Preheat the grill/broiler.

  • If using whipping or heavy cream, whisk until thick.

  • Now whip the peach schnapps into the cream.
  • Crumble the ratafia and fold into the cream.
  • Halve the peaches and ease out the stones.
  • Put them cut-side up in the four individual dishes.
  • Now drizzle over the honey and dot with the butter.
  • Grill/broil for 2–3 minutes until the honey and butter begin to bubble.
  • Remove the dishes from the heat and then spoon the cream over the peaches and scatter over the blackberries.
  • Place under the grill/broiler for a further 2 minutes, until the cream has melted and the peaches are golden brown.
  • Serve immediately.
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Baked Teriyaki Chicken

Baked Teriyaki Chicken

Chicken breasts are marinated in a teriyaki sauce and then baked in the oven. They are served with fluffy rice, fine green beans, fancy baked tomatoes and glazed with a teriyaki sauce.

Baked Teriyaki Chicken

4 servings
  • Preparation time: 25 minutes
  • Marinading time: 6 hours
  • Cooking time: 30 minutes, hob
  • Ingredients
  • 4 boneless chicken breasts, skinned
  • 120 ml (4 fl oz) soy sauce (½ cup)
  • 120 ml (4 fl oz) runny honey/liquid honey (½ cup)
  • 60 ml (2 fl oz) dry sherry (¼ cup)
  • 1 tsp grated fresh ginger
  • 2 garlic cloves, crushed
  • 2 tsp cornflour/cornstarch

  • To serve
  • Rice, whole green beans/extra fine whole green beans, and tomatoes

  • Method
  • Put the chicken in a baking dish.

  • Measure the soy sauce, honey, dry sherry, ginger, and garlic cloves into a jug and whisk to combine. Then pour over the chicken. Turn the chicken in the sauce to coat. Cover and refrigerate for 6 hours turning the chicken a couple of times.
  • Preheat the oven to 180°C (350°F) (gas 4).

  • Remove the chicken from the marinade and place in an ovenproof dish in a single layer. Reserve the marinade. Cover and bake in the oven for 20 minutes.

  • Remove from the oven, turn the chicken and baste with some of the reserved marinade. Return to the oven, uncovered, for a further 10 minutes.

  • Meanwhile, mix the cornflour/cornstarch in 2 teaspoons of water and stir into the reserved marinade. Pour into a small pan and bring to the boil. Reduce the heat to very low and keep warm.

  • Serve the chicken with rice, fine green beans and baked tomatoes accompanied with the teriyaki sauce.
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Updated: March 21, 2017

Gammon Steak with a Light Parsley Sauce

Gammon Steak with a Clear Parsley Sauce

A very quick recipe just right for summer. Gammon steaks are cooked in garlic and oil then covered in a really tasty clear parsley sauce.

Gammon Steak with a Light Parsley Sauce

4 servings
  • Preparation time: 20 minutes
  • Cooking time: 12 minutes

  • Ingredients
  • 4 tsp oil
  • 2 garlic cloves, crushed
  • 4 gammon steaks
  • 60 ml (2 fl oz) white wine vinegar (4 tbsp)
  • 120 ml (4 fl oz) water (8 tbsp)
  • freshly milled black pepper
  • 4 tsp runny/liquid honey
  • 4 tbsp fresh curly parsley, roughly chopped

To serve

  • 228 g (8 oz) peas (1½ cups)


  • You will also need a large heavy-based frying pan/skillet.

  • Method
  • First put five plates in the oven to warm.
  • Then remove any rind from the steaks.

  • Now heat 2 teaspoons of oil in the pan over a medium heat and stir through the garlic.

  • The steaks will need to be cooked two at a time. Lay the first two steaks in the pan and cook for 3–4 minutes each side. Remove and transfer to a warmed plate in the oven.
  • Heat the remaining 2 teaspoons of oil in the pan and cook the remaining two steaks, transferring them to the warmed plate with the other steaks.
  • Meanwhile, whisk together the vinegar, water, pepper, and honey in a small bowl or jug.
  • Once the steaks are cooked, remove the pan from the heat and add the sauce along with most of the parsley.
  • Stir vigorouslyfor 1 minute. The heat of the pan will be enough to heat through the sauce.
  • Pour the sauce over the steaks and sprinkle with the remaining parsley.

  • Serve with peas and other seasonal vegetables.
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Updated: July 27, 2019

Quick Raspberry Fool

Quick Raspberry Fool

All this recipe needs is fresh raspberries, honey and natural yogurt to make a refreshing summer fool.

Quick Raspberry Fool

4 servings
  • Preparation time: less than 10 minutes
  • Cooking time: 2 minutes
  • Refrigeration time: 30 minutes

  • Ingredients
  • 280–340 g (10–12 oz) fresh raspberries, 2 punnets
  • 1 tsp runny honey/clear honey
  • 1 x 500 g carton natural yogurt

  • Method
  • Reserve four raspberries and then cook the rest gently in a small pan with the honey until the fruit juices just start to run. This will only take a couple of minutes. Remove from the heat and leave to cool.

  • Pour the yogurt into a bowl and very carefully fold in the raspberries. The juice will be absorbed into the yogurt to turn it a pale raspberry colour. Chill for 30 minutes in the fridge.

  • Divide between four fancy glass dishes and top with the reserved raspberries.
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