Lamb Cutlets with Honey Nectar
Suitable also with chicken, beef or fish –
(especially Atlantic Salmon or Sea Run Trout)
Ingredients
500g lamb french cutlets
¼ cup Taverner’s Honey Nectar
2 tablespoon soy sauce
Salt & pepper
1 tablespoon sesame oil
1 clove crushed garlic
Finely cut fresh ginger to taste
Method
1. Spread the cutlets evenly in a large dish.
2. Mix honey nectar, soy sauce, sesame oil, crushed garlic and ginger in a small bowl.
3. Pour marinade over cutlets.
4. Season with salt & pepper (Tasmanian Bush Pepper if available)
5. Stand at room temperature for ½ hour.
6. Heat 1 tablespoon olive oil in a thick bottomed frying pan.
7. Brown each side of cutlets for 1-2 minutes until golden brown.
8. Place cutlets on an ovenproof tray or dish and bake in a preheated oven (approx. 150C) for 10-15 minutes.
9. Serve on a bed of white steamed rice, mashed potatoes or shoe string fries.
Delicious with either hot vegetables or cold salads.

Pancakes with Honey
Good source of: calcium, folate
Preparation time: 20 minutes
Cooking time: 10 minutes
Serves: 4
Ingredients:
1 cup wholemeal self-raising flour
2 teaspoons sugar
1 cup buttermilk
1/2 cup skim milk
1 egg, lightly beaten
canola oil spray
Method:
1. Sift flour and sugar into bowl. Return husks to bowl.
2. Gradually stir in combined milks and egg to make a smooth batter. Gently fold in blackberries. Allow mixture to stand for approximately 15 minutes to thicken.
3. Spray a non-stick frypan with canola oil spray. Pour 1/3 cup pancake mixture into the heated pan. Cook over a medium heat. When bubbles appear, turn the pancake. Cook until golden. Remove from pan and keep warm. Repeat with remaining mixture.
4. To serve, dust each pancake with icing sugar. Serve plain or with reduced fat fruit yoghurt, honey, maple syrup or Orange and grapefruit salsa. Notes: Frozen, canned or fresh blueberries or raspberries can also be used.

Apples - honey baked
Store covered in fridge (under 5°C)
Dairy free
Egg free
Low salt
Preparation time: 10 minutes
Cooking time: 40 minutes
Serves: 4 Ingredients:
4 medium Granny Smith apples, with skin
1/2 cup walnuts
3 tablespoons raisins
4 teaspoons brown sugar
3 tablespoons honey
juice of 1/2 orange
1 cup grapes
Method:
1. Preheat oven to 180°C.
2. Remove cores from apples.
3. Finely chop 2 tablespoons of walnuts and combine with raisins and sugar. Stuff mixture into cavities of apples.
4. Arrange apples on a lightly greased ovenproof dish and bake until tender, 20 to 25 minutes.
5. Combine honey, walnuts and orange juice in a small saucepan and heat gently for 5 minutes. Remove pan from stove and stir in grapes.
6. Spoon sauce over apples and serve.

Asparagus with lemon honey dressing
Suitable to microwave
Best served immediately
Dairy free
Egg free
Nut free
Low salt Preparation time: 15 minutes
Cooking time: 5 minutes
Serves: 4 Ingredients:
1 bunch asparagus
1 lemon honey dressing, (see dressing recipe below) Lemon honey dressing
2 tablespoons lemon juice
1/2 tablespoon extra virgin olive oil
1 teaspoon honey
1 clove garlic, crushed
1 teaspoon apple cider, (or malt vinegar)
1/4 teaspoon black pepper, cracked
Method:
1. To trim asparagus, snap or cut the hard woody ends off (about 2cm off each asparagus spear) and rinse under cold water.
2. Cook the asparagus until just tender by placing in a covered microwave-safe container and cooking on high for 2-3 minutes or by steaming for 5 minutes.
3. Place all ingredients in a small bowl and whisk them together until they are well combined. (Makes about 1/4 cup)
4. Arrange the warm, cooked asparagus on a serving plate and drizzle with lemon pepper dressing.