rowse honey

The Taste of Honey

Contents

R O W S E ~ T H E T A S T E O F H O N E Y

01

Rowse - The Taste of Honey

Introduction 02

About Honey 04

Cooking with Rowse Honey 06

Recipes

Breakfast 08

Smoothies 10

Snacks 12

Lunch 16

Supper 18

Desserts 20

Baking 22

Barbecue 24

Honey Ranges

Blossom Honey 26

Squeezable Honey 27

Speciality Honey & kids 28

Honeys of the world 30

Organic Honeys 31

Honey & Health 32

Introduction


Food fit for PharaohsHoney holds a unique place in the history of mankind. It is the nectar of the gods, manna from heaven, theambrosia of life, worshipped by thePharaohs, held sacred by the ancientGreeks – honey has been part of our lives since time began. Its legendaryqualities are beyond dispute and for sheer natural goodness it has no equal.

Honey is recognised as a natural sweetener and an almost instant providerof energy. But it is very much more thanthat. It can play its part in the treatment of coughs, colds and sore throats. It is easy to take for granted something thatcan play an important part in the welfareof ourselves and our families. However,what you can take for granted is thatwherever you see honey bearing the name Rowse this is the best quality honey that money can buy.

About Rowse HoneyEstablished by Mr. Tony Rowse in Ewelme, Oxfordshire in 1954 as a beekeeping operation, Rowse is the now the UK’s largest honey supplier and is still independently owned.

We produce a comprehensive range ofbranded and own label products availablein a number of packaging formats.

In addition to the Rowse innovative range of Squeezable Honeys, we offer a superb selection of Organic Honeyswhich are fully certified by the SoilAssociation, Pure Canadian Maple Syrups and Luxury Dessert Sauces, Coulis and Luxury Spreads, all made from the finest ingredients.

As a preferred supplier to many leading UK food manufacturers, we offer development facilities for existing and new products which are available to retail and food service customers. Rowse Honey has achieved higher levelaccreditation by EFSIS (European FoodSafety Inspection Service) which offers our customers the reassurance of buying products made to the very highest standards.

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How Rowse Honey can make a world of difference to you and your familyMy father first became involved in the production of honey in 1938. He started hisown beekeeping operation in 1954 and the number of hives increased to over 1000.With the unpredictable weather in England, the production of English honey wasinsufficient to meet the growing demand and in the 1960’s Rowse Honey started toimport honey from Australia and Mexico.

We now import nearly 50 types of honey from around the world to offer our customers the widest range of the finest honey available. The fact that the Companytoday is the largest honey supplier in the U.K. and the leading brand, is a testament to the excellent team of people who have worked at Rowse Honey over the years.

From a cottage industry, we now have over 100 employees and our turnover is £30million. This brochure will give you some ideas on how to introduce honey into yourfamily’s life, they’ll enjoy it and it will make a difference to energy levels and healthylifestyles. It truly is liquid gold.

Richard RowseChairman

About Honey


the bride and groom ate only honey and drank only mead in their first fewweeks of marriage!

With the import of cheaper refined sugar for use as a sweetener, theimportance of honey and its productiondeclined. However, with the introduction of the honey bee to the New World, a new and plentiful supply of honey has been sourced.

A History of Honey‘Beekeeping’ is recognised in cave paintings in Spain which are about 7000 years old andit is known that 4,000 years ago the ancientEgyptians used honey as a sweetener andrecognised its therapeutic properties incertain religious rites. The ancient Greekswere the first to keep hives for the purposeof honey production believing it essential toa healthy diet. They offered honey as atribute to their Gods and it was referred toas Ambrosia – ‘food of the Gods’. Equally, inrecognition of the nutritional values ofhoney the Greeks were considered to be thefirst to use honey to make the alcoholicbeverage known as mead, referred to as ‘the nectar of the Gods’. Britain has beenfamed for its honey for many years.

For about 2000 years mead was our nationaldrink. The term ‘honeymoon’ allegedlyderives from the English custom from when

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The Production of HoneyIt is the honey bee (Apis Mellifera) which makes the bulk of the World’shoney. A typical bee colony numbers about 50,000 centred around the Queen Bee. Around half of the bees,mainly the older ones, act as foragerstravelling up to four miles in search of food, using their acute sense of sight and smell. Bees pollinate most of the fruits and vegetables that we eat. Plantnectar, the bees main food is found inflowers, field crops, clover and treeblossom. Each plant provides a minuteamount of nectar, and it is estimated that bees need to gather the nectar fromaround 2 million flowers in order toproduce a mere pound of honey. Toachieve this, they have to travel a distanceof around 90,000 miles. The bees convertthe sucrose content of the nectar toglucose and fructose by adding enzymes.They then fan the nectar with their wingsto evaporate most of the water content.This provides the honey which the beesdeposit at the hive in storage cells whichare then sealed with wax. During winterthe bees will break into this store for food.Over 180 different nutritional substanceshave been identified in honey. It is acomplex mix of natural sugars (80%),water (18%) and minerals, vitamins,pollens, protein and amino acids (2%). It is quickly absorbed by our body which is why it is often used by athletes as a

source of instant energy. Honey alsocontains several essential vitamins andminerals including niacin, riboflavin,pantothenic acid, calcium, copper, iron,magnesium and zinc in trace amounts.

The colour, flavour and texture of honey is determined by the plants the bee visits. This is why some honeys are light, runnyand golden and others are creamy andmore solid. Equally, the tastes vary fromcountry to country providing somethingfor everyone’s taste buds to savour.

There are 3 different categories of honey: Monofloral (mainly from a single plant source such as Acacia or Clover), Polyfloral (from the nectar of many flowers) and Blends (differentvarieties blended to give consistent flavour and colour).

Cooking with Rowse Honey


Prior to the detailed recipes, here are a few tips as to how honey can be ofbenefit to you and your cooking.

• Honey is an ideal way to start the day as it is naturally energising andis delicious on toast, croissants, yogurt or on cold cereals.

• The sweetness of honey ideallycounteracts the spiciness of chillies,peppers, garlic and spices used instir fries.

• Honey adds flavour to sauces and salad dressings, counteracting thesharpness of vinegar or lemon juice.

• When used in a marinade, honey will help tenderise meat when cooking.

• Honey imparts a noticeable barbecueflavour to food when it caramelisesduring cooking.

• Honey is perfect for glazing, so, simply cover the skin of chicken or duck before roasting to get a reallytasty crispy coating. Honey-glazedcarrots and parsnips are extra tasty.

• Honey is the perfect sweetener for all types of desserts. In baking, honeycan be used to bind ingredientstogether, whilst its hygroscopic nature(i.e. it attracts water) makes it ideal for cakes, keeping them moist forlonger than usual.

Honey is a natural sweetener which is fatfree, cholesterol free and contains fewercalories than sugar. Originally used as avalued ingredient for centuries in drinks,baking and desserts, honey has to a largeextent been replaced as a sweetener in foodand drink by sugar, essentially because oflow cost and availability. A point toremember is that whilst honey is a naturalsubstitute for sugar in most recipes, as it issweeter less is needed. Do take care by eitherfollowing specially developed recipesincluding honey or gradually replacing sugarwith honey in familiar recipes until the rightbalance is achieved. Honey should always bestored at room temperature and should notbe put in the refrigerator.

There is a growing movement to use honeyin cooking as it is a classic and fashionableingredient and is now extensively used bycontemporary chefs in many of their dishes –from sauces to savouries, from barbecues tobaking and from dressings to desserts. In many modern recipes, the flavour addedby the honey is as important as itssweetening properties.

Following in this booklet are a number of ways in which honey can flavour or enhance everyday or special occasionmeals. The content covers ideas fromtraditional meal occasions to delicious easyto make snacks,luxury desserts andmouthwatering smoothies. Together, ourrecipes emphasise the versatility of honey in cooking from starters to desserts.

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Fruit CompotePrepare a large bowl of fruit compote for breakfast.Place 325g dried fruits such as apricots, prunes,mangoes, figs and cherries in a non-reactive saucepanwith a cinnamon stick, 2 star anise, 250ml each oforange juice and water and 30ml Rowse clear honey.Bring to the boil and simmer for 15 minutes. Cool ina bowl overnight and serve with yogurt.

Breakfast


Other Breakfast ideas...Drizzle Rowse clear or runny honey over a stack of warm breakfast pancakes.

Rowse honey is delicious spooned into the centre of croissants or set honey thickly spread on toast.

Try a spoonful of Rowse clear honey stirred into a bowl of natural yogurt.

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Homemade MuesliMake your own muesli: mix 250g porridge oats, 100g mixed nuts, 50g desiccated coconut, 100gmelted butter and 100g Rowse clear honeytogether. Spread over a shallow tray and bake at160°C/325°F/Gas 3 for 20-25 minutes, untilgolden, stirring twice. Cool and break into pieces.Stir in 100g chopped dried fruits. Add an extratopping of honey on your home-made muesli.

I N G R E D I E N T S ( S E R V E S 2 )

300ML (10FL OZ) APPLE JUICE , CHILLED15-30ML (1-2 TBSP) ROWSE CLEAR HONEY200G (7OZ) GREEK YOGURT250G (9OZ) FROZEN SUMMER FRUITSSUMMER FRUITS TO DECORATE, OPTIONAL

M E T H O D

1. Pour the apple juice into the goblet of a smoothiemaker or blender. Add 1 x 15ml spoon (1 tbsp) of the honey, Greek yogurt and frozen fruits.2. Blend until smooth. Check for sweetness and add the remaining honey, if desired. Pour into 2glasses and serve decorated with extra summer fruits.

Summer Fruit and Honey Smoothie

Smoothies


Honey Breakfast BoostI N G R E D I E N T S ( S E R V E S 2 )

250ML (9FL OZ) NATURAL YOGURT, CHILLED150ML (5FL OZ) MILK, CHILLED30ML (2 TBSP) ROWSE SET HONEY30ML (2 TBSP) PORRIDGE OATS2 BANANAS150ML (5FL OZ) ORANGE JUICE , CHILLED

M E T H O D

1. Place the yogurt, milk, honey and porridge oats in the goblet of a smoothie maker or blender.Peel and thickly slice the bananas and add to the goblet with the orange juice.2. Blend until smooth and creamy. Serve in chilled glasses, with straws, if desired.

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Honey Laced StrawberrySmoothieI N G R E D I E N T S ( S E R V E S 2 )

150ML (5FL OZ) P INK GRAPEFRUIT JUICE , CHILLED30ML (2 TBSP) ROWSE SET HONEY150G (5OZ) STRAWBERRIES , HULLED1 RIPE PEACH, HALVED, STONED AND SLICED ICE CUBES, TO SERVE

M E T H O D

1. Pour the grapefruit juice into the goblet of a smoothie maker or blender. Add the honey, strawberries and peach slices.2. Blend until smooth. Pour into 2 glasses adding a few ice cubes to each glass.


60ML (4 TBSP) SUNFLOWER OIL4 X 150G (5OZ) POTATOES, SCRUBBED1 LARGE ONION, HALVED AND CUT INTO

THIN SL ICES LENGTHWAYS1 CLOVE GARLIC , CHOPPED45ML (3 TBSP) ROWSE SQUEEZABLE HONEY

WITH LEMON JUICE15ML (1 TBSP) BALSAMIC VINEGAR30ML (2 TBSP) LEMON JUICE5ML (1 TSP) MILD CHILL I POWDER5ML (1 TSP) SALTFRESHLY GROUND BLACK PEPPER200ML (7FL OZ) HALF FAT CRÈME FRAÎCHE OR

SOURED CREAM15ML (1 TBSP) CHOPPED FRESH PARSLEY

M E T H O D

1. Preheat the oven to 220°C/425°F/Gas 7. Place 45ml(3 tbsp) oil in a shallow non-stick baking tin and heatfor 5 minutes. Cut each potato into six wedges, add tothe tin and toss in the oil to coat. Bake for 10 minutes.2. Meanwhile heat the remaining oil in a frying pan,add the onion and garlic and cook over a gentle heatuntil softened. Stir in 15ml (1 tbsp) honey and thevinegar and cook over a low heat for 15 minutes, oruntil golden. Set aside to cool.3. Mix the remaining honey, lemon juice, chilli powder,salt and pepper together, pour over the potatoes andtoss to coat. Bake for 25-35 minutes, or until tenderand browned, turning 2-3 times.4. Mix the onions, crème fraîche or soured cream andparsley together and place in a bowl. Arrange the wedgeson a warm serving plate and serve with the onion dip.

Potato Wedges with Caramelised Honey Onion Dip

Snacks


Bacon and Honey BruschettaI N G R E D I E N T S ( S E R V E S 2 )

45ML (3 TBSP) ROWSE SQUEEZABLE HONEY30ML (2 TBSP) DIJON MUSTARD4 RASHERS SMOKED BACK BACON4 THICK SLICES OF CIABATTA BREAD, SLICED DIAGONALLY2 TOMATOES, SL ICED75G (3OZ) MOZZARELLA CHEESE, SL ICEDFRESHLY GROUND BLACK PEPPERWHOLE AND SNIPPED CHIVES, TO GARNISH

M E T H O D

1. Combine 15ml (1 tbsp) honey with the mustard.Drizzle the remaining honey on the bacon slices and brush over the surface, to coat.2. Place the bread slices and bacon under a preheatedgrill. Toast the bread on one side, and lightly toastthe other side. Cook the bacon for 4-5 minutes,or until brown and crispy, turning over 2-3 times.3. Spread the honey and mustard over the lightlytoasted bread slices, top with tomato slices andmozzarella cheese. Season with freshly ground black pepper and place under the grill for 1 minute,or until the cheese has melted.4. Arrange two slices of toast on each warmed servingplate, top with bacon rashers and serve garnished with whole and snipped chives.

Honeyed Carrot and Coriander SoupI N G R E D I E N T S ( S E R V E S 4 )

25G (1OZ) BUTTER15ML (1 TBSP) SUNFLOWER OIL1 ONION, CHOPPED1 LEEK, SL ICED450G (1LB) CARROTS, PEELED AND SLICED30ML (2 TBSP) ROWSE SET HONEYJUICE OF 1 LEMON10ML (2 TSP) GROUND CORIANDER5ML (1 TSP) PLAIN FLOUR900ML (11/2 P INTS) VEGETABLE STOCKSALT AND FRESHLY GROUND BLACK PEPPER120ML (4FL OZ) S INGLE CREAM25G (1OZ) WALNUTS, CHOPPED AND TOASTEDCORIANDER SPRIGS, TO GARNISH

M E T H O D

1. Heat the butter and oil in a large saucepan, until melted.Add the onion and cook for 5 minutes, add the leek andcarrots and cook over a gentle heat for 5 minutes.2. Stir in the honey, lemon juice and coriander and cook,stirring, for 2-3 minutes. Stir in the flour. Gradually stirin the stock and bring to the boil, stirring. Reduce theheat, cover and simmer for 20 minutes.3. Cool slightly then purée in a blender or food processoruntil smooth. Season with salt and pepper. Return to the pan and stir in the cream. Reheat gently. Servesprinkled with walnuts and garnished with coriander.

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I N G R E D I E N T S ( M A K E S 1 2 )

280G (10OZ) PLAIN FLOUR15ML (1 TBSP) BAKING POWDER75G (3OZ) CASTER SUGAR75G (3OZ) BUTTER, MELTED60ML (2FL OZ) ROWSE CLEAR HONEY2 EGGS230ML (8FL OZ) MILKFEW DROPS VANILLA ESSENCE140G (5OZ) FRESH RASPBERRIES OR BLUEBERRIES75G (3OZ) PECAN NUTS, ROUGHLY CHOPPEDDEMERARA SUGAR, FOR SPRINKLING

M E T H O D

1. Preheat the oven to 200°C/400°F/Gas 6. Line a 12 cupmuffin tin with paper cases. Sift the flour and bakingpowder into a large bowl and stir in the caster sugar. 2. Mix the melted butter, honey, eggs, milk and vanillaessence together. Make a well in the centre of the dryingredients and pour in the liquid mixture. Fold inquickly, until just blended. Fold in the raspberries orblueberries and two-thirds of the nuts. 3. Divide the mixture between the muffin cases, sprinkleover the remaining nuts and a little demerara sugar.Bake for 20-25 minutes, or until risen and golden.Transfer to a wire rack to cool. Serve warm or cold.

Fresh Fruit and Honey Muffins

Snacks


Peppered Honey Steak WrapsI N G R E D I E N T S ( M A K E S 4 W R A P S )

30ML (2 TBSP) OLIVE OIL30ML (2 TBSP) ROWSE CLEAR HONEY15ML (1 TBSP) BALSAMIC VINEGARFRESHLY GROUND BLACK PEPPER2 X 175G (6OZ) S IRLOIN STEAKS45ML (3 TBSP) HOT HORSERADISH SAUCE45ML (3 TBSP) MAYONNAISE4 WHEAT FLOUR TORTILLAS50G (2 OZ) ROCKET LEAVES2 TOMATOES, CHOPPED1/2 RED ONION, CUT INTO SL IVERS

M E T H O D

1. Using a fork combine the oil, honey, vinegar and a generous sprinkling of freshly ground blackpepper in a shallow dish. Trim off any fat from thesteaks and place in the dish, turning over to coat.Leave to stand for 5 minutes. Mix the horseradishsauce and mayonnaise together.2. Heat a griddle pan over a medium heat.Meanwhile warm the wraps either in a warm oven for a few minutes or in the microwave for about 45-60 seconds.3. Cook the steaks for about 2 minutes per side,until medium rare, or to your liking. Spread thetortillas with the horseradish mayonnaise and top with rocket, tomatoes and onion.4. Slice the steaks across the grain and place on the salad. Fold one end of the tortilla to enclosethe filling, then wrap into cone. Serve immediately.

Roasted Honey and Spice NutsI N G R E D I E N T S ( S E R V E S 4 )

40G (11/2 OZ) BUTTER30ML (2 TBSP) ROWSE CLEAR HONEY5-10ML (1-2 TSP) MILD CHILL I POWDER,

(ACCORDING TO TASTE)2.5ML (1/2 TSP) SALTFRESHLY GROUND BLACK PEPPER275G (10OZ) MIXED UNSALTED NUTS, E .G .ALMONDS, CASHEWS, PECANS, HAZELNUTS,WALNUTS, PEANUTS

M E T H O D

1. Preheat the oven to 150°C/300°F/Gas 2. Place the butter in a saucepan and heat gently,until melted. Stir in the honey and season withchilli powder, salt and freshly ground black pepper.2. Add the nuts and stir together until thoroughlycoated. Transfer to a large, shallow non-stickbaking tray and roast for 20-25 minutes, or until glazed, stirring two to three times.3. Allow to cool slightly and eat warm, or cool completely and store in an airtight container for up to 1 week.

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350G (12OZ) LARGE RAW PRAWN TAILS30ML (2 TBSP) ROWSE CLEAR HONEY30ML (2 TBSP) TERIYAKI MARINADE115G (4OZ) SMALL BROCCOLI FLORETS175G (6OZ) SUGAR SNAP PEAS115G (4OZ) BABY ASPARAGUS T IPS30ML (2 TBSP) SUNFLOWER OIL1 CLOVE GARLIC , CHOPPED1 LEMON GRASS STALK, F INELY CHOPPED5CM (2 INCH) FRESH ROOT GINGER, GRATED1 SMALL RED CHILL I , DESEEDED AND CHOPPED2 SPRING ONIONS, SHREDDED15ML (1 TBSP) CORIANDER LEAVESSEA SALT AND FRESHLY GROUND BLACK PEPPER

M E T H O D

1. Peel the prawns, leaving the tails attached. Mix thehoney and teriyaki marinade together in a small bowl.2. Blanch the broccoli, sugar snap peas and asparagusin a pan of boiling lightly salted water for 2 minutes,then drain and refresh. Heat the oil in a wok with thegarlic, lemon grass, ginger and chilli. Add the prawnsand cook for 1-2 minutes.3. Add the blanched vegetables and stir-fry for 1 minute. Add the honey and teriyaki marinade mixand stir-fry for 1 minute or until the vegetables arejust cooked. Stir in the spring onions and coriander.Check the seasoning and serve.

Stir-Fried Prawns with Honey and Teriyaki Glaze

Lunch


Moroccan-Style Honey ChickenI N G R E D I E N T S ( S E R V E S 4 )

4 BONELESS, SKINLESS CHICKEN BREASTS, CUT TO CHUNKY PIECES

1 LARGE, MILD ONION, F INELY CHOPPED2 CLOVES GARLIC , CRUSHED60ML (4TBSP) CHOPPED FRESH CORIANDER60ML (4TBSP) CHOPPED FRESH MINT30ML (2TBSP) SUNFLOWER OIL15ML (1TSP) GROUND CINNAMON15ML (1TSP) GROUND CUMIN15ML (1TSP) HOT CHILL I POWDER2 X 400G CANS CHOPPED TOMATOES1/4 SMALL WHOLE LEMON, FINELY CHOPPED75ML (5TSP) ROWSE SQUEEZABLE HONEYSMALL KNOB BUTTER

M E T H O D

1. Mix the chicken, onion, garlic, oil, herbs and spicestogether in a large bowl. Cover and leave to marinatefor 30 minutes.2. Warm a frying pan over a medium heat and fry thechicken in two batches until lightly browned, turningfrequently. Transfer to a casserole or medium saucepanand stir in the tomatoes and chopped lemon.3. Cover and simmer gently for 30 minutes, stirringoccasionally. Remove the lid for the last 10 minutes.4. Stir in the honey and butter and warm throughgently for 1-2 minutes. Serve with fruity couscous and freshly cooked green beans or salad.

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Parma Ham and Cheese Saladwith Honey and Walnut DressingI N G R E D I E N T S ( S E R V E S 4 )

2 PINK GRAPEFRUITS1 AVOCADO100G (31/2OZ) MIXED SALAD LEAVES50G (2OZ) WALNUT HALVES115G (4OZ) THINLY SL ICED PARMA HAM, TORN150G (6OZ) BLUE CHEESE E .G. DOLCELATTE , MOUNTAINGORGONZOLA, SL ICED

F O R T H E D R E S S I N G

30ML (2 TBSP) WALNUT OIL15ML (1 TBSP) OLIVE OIL30ML (2 TBSP) ROWSE CLEAR HONEYSEA SALT AND FRESHLY GROUND BLACK PEPPER

M E T H O D

1. Cut the peel and pith from the grapefruits. Hold eachone over a bowl to catch the juices and cut betweenthe membranes into segments. If necessary squeeze themembrane to give 45ml (3 tbsp) of grapefruit juice.2. Make the dressing by whisking the oils, honey andgrapefruit juice together and season with salt andfreshly ground black pepper. Peel, stone and slice theavocado. Toss the leaves, grapefruit segments, walnuthalves and avocado slices with half the dressing andplace on to 4 serving plates.3. Divide the Parma ham and cheese between theplates, drizzle over the remaining dressing and serve.


50G (2OZ) BUTTER1 ONION, F INELY CHOPPED15ML (1 TBSP) CHOPPED FRESH SAGE75G (3OZ) BREADCRUMBSGRATED ZEST 1/2 LEMONSALT AND FRESHLY GROUND BLACK PEPPER1 EGG, L IGHTLY BEATEN2 X 325G (12OZ) PORK F ILLETS8 RASHERS STREAKY BACON30ML (2 TBSP) SUNFLOWER OIL450G (1LB) SMALL POTATOES, HALVED2 PARSNIPS , CUT INTO 61 LEEK, THICKLY SL ICED2 RED PEPPERS, DESEEDED AND CUT INTO THICK STRIPS45ML (3 TBSP) ROWSE CLEAR HONEY30ML (2 TBSP) LEMON JUICE30ML (2 TBSP) DIJON MUSTARD

M E T H O D

1. Melt half the butter in a pan, add the onion andsauté until golden. Stir in the sage, breadcrumbs andlemon zest. Season with salt and freshly ground blackpepper and mix in the egg to combine. Split the porkfillets lengthways, without cutting through completelyand place the stuffing on one fillet. Top with theremaining fillet. 2. Stretch the bacon rashers with the back of a knifeand then wrap round the pork. Tie with string orsecure with cocktail sticks. Preheat the oven to190°C/375C/Gas 5. Heat the oil and remaining butterin a roasting tin, add the pork, potatoes and parsnipsand baste. Roast for 15 minutes.3. Add the leek and peppers, and cook for 30 minutes,or until the meat and vegetables are just cooked. Mix the honey, lemon juice and mustard together and drizzle over the meat and vegetables. Season with salt and freshly ground black pepper and cook for 5-10 minutes until golden.

Pork with Honey Roasted vegetables

Supper


Minted Honey Lamb KebabsI N G R E D I E N T S ( S E R V E S 4 )

450G (1LB) LAMB LEG STEAKS, CUT INTO 4CM/ 11/2IN P IECES

1 LARGE (OR 2 SMALL) RED ONIONS1 YELLOW PEPPER SEEDED AND CUT INTO CHUNKS8 BAY LEAVES (OPTIONAL)FRESHLY GROUND BLACK PEPPER4 FLAT BREADS, P ITTA OR TORTILLA WRAPS, WARMEDASSORTED BABY SALAD LEAVES,LEMON WEDGES, TO SERVE

F O R T H E M A R I N A D E

60ML (4TBSP) ROWSE SQUEEZABLE PURE NATURAL HONEYFRESHLY SQUEEZED JUICEFINELY PARED OR GRATED JUICE 1 LEMON2 CLOVES GARLIC , PEELED AND CRUSHED1 SMALL RED CHILL I , SEEDED AND F INELY CHOPPED15ML (1TBSP) CHOPPED FRESH THYME LEAVES30ML (2TBSP) CHOPPED FRESH MINT LEAVES

M E T H O D

1. Mix all the marinade ingredients in a large bowl.Stir in the lamb, cover and chill for 1-4 hours.2. Drain lamb and thread onto eight metal skewerswith the onion, pepper and bay leaves. Season withblack pepper and place on a rack above a grill pan.Grill for 8-10 minutes, turning frequently until cooked to taste.3. Serve the lamb with warmed flat bread, pitta ortortillas, salad leaves and lemon wedges.

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Tangerine and CranberryHoneyed DuckI N G R E D I E N T S ( S E R V E S 4 )

1 LIME5 TANGERINES OR SATSUMAS5CM (2 INCH) P IECE FRESH ROOT GINGER,

PEELED AND GRATED45ML (3 TBSP) ROWSE SQUEEZABLE HONEY30ML (2 TBSP) DRIED CRANBERRIES4 BARBARY DUCK BREAST F ILLETS , 175G (6OZ) EACH 1 CINNAMON STICK, BROKEN INTO 3SALT AND FRESHLY GROUND BLACK PEPPER

M E T H O D

1. Finely pare the rind and squeeze the juice from the lime and three tangerines. Mix the ginger, limeand tangerine rind and juices together. Cut the peeland pith from the remaining two tangerines and cut between the membranes into segments.2. Score through the skin side of the duck breasts.Place the breasts, skin side down in a large preheatedheavy-based frying pan and cook for 5-6 minutes, oruntil the skin is thoroughly browned. Turn over andcook for 2 minutes. Remove and drain the pan of fat.3. Add the honey and tangerine mix to the pan. Add the cinnamon stick and simmer for 1 minute.Add the duck breasts, skin side uppermost and cook for 2-3 minutes, until pink, or to your liking.Add the tangerine segments to the pan.4. Slice the duck breasts and arrange on warmedserving plates. Spoon over the pan juices and serve.

I N G R E D I E N T S

( M A K E S 1 X 2 3 C M ( 9 I N C H ) C H E E S E C A K E )

175G (6OZ) DIGESTIVE BISCUITS , CRUSHED25G (1OZ) GROUND ALMONDS75G (3OZ) UNSALTED BUTTER, MELTED575G (1LB 4OZ) CURD CHEESE425ML (3/4 P INT) SOURED CREAM15ML (1TBSP) CORNFLOUR115G (4OZ) CASTER SUGAR30ML (2 TBSP) ROWSE SET HONEY3 LARGE EGGSFEW DROPS VANILLA ESSENCEFOR THE TOPPING:115G (4OZ) GRANULATED SUGAR60ML (4TBSP) ROWSE CLEAR HONEY400G (14OZ) STRAWBERRIES , HULLED AND HALVED

M E T H O D

1. Preheat the oven to 180°C/350°F/Gas 4. Grease the base and sides and line the base of a 23cm (9 inch) springrelease cake tin. Mix the biscuits, ground almonds and butter together. Press the mix over the base of the tin.2. Beat the curd cheese, soured cream, cornflour, sugar, set honey, eggs and vanilla together in a bowl until smooth.Spoon into the tin and bake for 45-50 minutes, or until set.Leave to cool in the tin, then chill.3. Make the sauce. Place the sugar in a saucepan with 60ml(4 tbsp) water and bring to the boil, stirring until the sugardissolves. Boil until it caramelises to a golden brown.Carefully stir in 45ml (3 tbsp) water, and then stir in the clear honey. Leave to cool. To serve, unmould thecheesecake, arrange the strawberries on top and serve, cutinto slices drizzled with the honey sauce.

Baked Cheesecake with Caramelised Honey Sauce

Desserts


Melon, Honey andLemon GranitaI N G R E D I E N T S ( S E R V E S 4 )

65G (3OZ) CASTER SUGAR60ML (4 TBSP) ROWSE CLEAR HONEY1 RIPE CANTALOUPE OR CHARENTAIS MELON, ABOUT

800G (13/4LB) , PEELED, DESEEDED AND CHOPPEDJUICE 3 LEMONS

M E T H O D

1. Place the sugar in a saucepan with the honey and 300ml (1/2 pint) water. Stir over a low heat until the sugar has dissolved. Bring to the boil andboil for 1 minute. Leave to cool.2. Place the melon in a blender or food processor andpurée. Stir in the lemon juice. Stir into the cooledsyrup and transfer to a shallow freezer-proof container.3. Freeze for 11/2 hours or until almost frozen in thecentre. Break up with a fork. Re-freeze until firm andbreak up into crystals. Serve in chilled tall glasses. Panna Cotta with Honeyed Figs


15ML (1TBSP) POWDERED GELATINE30ML (2TBSP) ORANGE JUICE OR AMARETTO DESARONNO L IQUEUR600ML (1 P INT) DOUBLE CREAM1 VANILLA POD, SPL IT40G (11/2 OZ) CASTER SUGAR15ML (1TBSP) ROWSE CLEAR HONEYFOR THE HONEYED F IGS:4 RIPE F IGS60ML (4TBSP) ROWSE CLEAR HONEY

M E T H O D

1. Lightly oil four individual moulds or ramekin dishes.In a small bowl sprinkle the gelatine over the orangejuice or almond liqueur. Leave for 5 minutes thenplace over a pan of simmering water until dissolved.2. Place 450ml (3/4 pint) of cream, the vanilla pod,sugar and honey in a saucepan and bring to the boil.Simmer for 5 minutes. Remove the vanilla pod andscrape out the tiny seeds, from the inside, into thecream. Stir in the gelatine mix and leave to cool.3. Whip the remaining cream until it forms soft peaksand fold into the cooled vanilla cream. Pour into theprepared moulds and chill for several hours, or until set. 4. Just before serving cut the figs into quarters, placein a shallow heatproof dish and drizzle over the honey.Place under a preheated grill for 4-5 minutes, to soften.Carefully loosen the panna cotta and turn out ontoplates. Serve at once with the figs and honey syrup.

20 21


I N G R E D I E N T S ( M A K E S A R O U L A D E )

75G (3OZ) SHELLED HAZELNUTS45ML (3TBSP) ROWSE CLEAR HONEYFEW DROPS VANILLA ESSENCE5ML (1TSP) WHITE WINE VINEGAR5ML (1TSP) CORNFLOUR4 EGG WHITES140G (5OZ) CASTER SUGAR150ML (1/4 P INT) DOUBLE CREAM140G (5OZ) GREEK YOGURT225G (8OZ) RASPBERRIESIC ING SUGAR, FOR DUSTING

M E T H O D

1. Preheat the oven to 160°C/325°F/Gas 3. Line a 23 x 33cm (9 x 13 inch) Swiss roll tin with baking parchment. Toss thehazelnuts with 15ml (1 tbsp) honey, place on a non-stick tray and roast on the oven for 10-15 minutes, until golden. Cool and process to a fine powder.2. Mix the vanilla, vinegar and cornflour together. In a large bowlwhisk the egg whites together until they form soft peaks. Graduallywhisk in the sugar and the cornflour mix. Whisk until thick. Fold inall but 30ml (2 tbsp) of the hazelnuts. Spoon into the prepared tin,roughly spread to cover and sprinkle over the remaining hazelnuts.Bake for 25 minutes, until golden.3. Turn out on to a sheet of baking parchment. Peel off the lining and leave to cool. Whip the cream and remaining honeytogether until it forms soft peaks. Fold in the yogurt and spreadover the roulade. Sprinkle over the raspberries and roll up from a narrow edge. The meringue will crack slightly. Serve dusted with icing sugar.

Sticky Meringue Roulade with Honey Cream

Baking


Honey Fruit and Almond ThinsI N G R E D I E N T S ( M A K E S 1 0 B I S C U I T S )

65G (21/2 OZ) BUTTER25G (1OZ) CASTER SUGAR30ML (2 TBSP) ROWSE CLEAR HONEY25G (1OZ) GLACÉ CHERRIES , CHOPPED40G (11/2 OZ) DRIED TROPICAL FRUITS , CHOPPED50G (2OZ) FLAKED ALMONDS25G (1OZ) PLAIN FLOUR75G (3OZ) PLAIN CHOCOLATE, MELTED

M E T H O D

1. Preheat the oven to 180°C/350°F/Gas 4. Lightlygrease 2 baking sheets or line with baking parchment.Melt the butter in a small saucepan, stir in the sugarand honey and heat gently until bubbling. Removefrom the heat and stir in the cherries, tropical fruits,almonds and flour.2. Place 5 heaped teaspoonsful on each baking sheet,spacing apart. Bake one tray at a time for 6-8 minutes,until the edges are golden. Remove from the oven andusing a 7.5cm (3 inch) plain biscuit cutter, push theedges into the centre to give neat round biscuits.Return to the oven for 2 minutes, or until deep golden.3. Leave to cool slightly then transfer to a wire rack to cool. Spread the bases with melted chocolate andplace on a sheet of baking parchment, or drizzlechocolate over the top and leave to set. Store in an airtight container.

22 23


Banana, Honey and ApricotTeabreadI N G R E D I E N T S ( M A K E S 8 - 1 0 S L I C E S )

125G (41/2 OZ) NO-SOAK APRICOTS, CUT TO 6 P IECES75ML (5TBSP) ROWSE SQUEEZABLE HONEY225G (8OZ) PLAIN FLOUR5ML (2TSP) BAKING POWDER150G (51/2 OZ) L IGHT MUSCOVADO SUGAR85G (3OZ) BUTTER, SOFTENED3-4 BANANAS, ABOUT 275G (91/2 OZ) (PEELED

WEIGHT) , ROUGHLY CHOPPED2 LARGE EGGS

M E T H O D

1. Put the apricots and honey in a small saucepan and bring to the boil. Simmer for 2-3 minutes until the apricots begin to turn pale, stirring frequently.Leave to cool for 10 minutes. Grease and base line a 900g (2lb) non-stick loaf tin.2. Preheat oven to 180C/350F/Gas 4. Place all theingredients except the apricots in a food processor andblend until smooth. Remove the blade and stir in theapricots with honey.3. Spoon into the loaf tin and bake for 1 hour,covering the top of the loaf with a piece of foil for thelast 20 minutes of cooking time. The cake is readywhen a skewer inserted into the centre comes outclean. Cool for 15 minutes in the tin then turn outonto a wire rack. Serve warm or cold in thick slices.


4 FRESH TUNA STEAKS 150-175G (5-6OZ) EACHGRATED RIND AND JUICE 11/2 L IMES30ML (2 TBSP) SUNFLOWER OIL15ML (1 TBSP) ROWSE CLEAR HONEY1 RED CHILL I , DESEEDED AND F INELY CHOPPEDFRESHLY GROUND BLACK PEPPER

F O R T H E S A L S A

2 RIPE PEACHES, STONED AND CHOPPED1 AVOCADO, PEELED, STONED AND CHOPPED3 SPRING ONIONS, CHOPPED15ML (1 TBSP) FRESH CORIANDER LEAVES10ML (2 TSP) ROWSE CLEAR HONEYJUICE 1/2 L IME30ML (2 TBSP) OLIVE OIL1 SMALL RED CHILL I , DESEEDED AND F INELY CHOPPED

M E T H O D

1. Cut the tuna steaks in half. In a shallow dishmix together the lime rind and juice, olive oil, honey, chilli and a little freshly ground black pepper.Add the tuna steaks and coat with the marinade. Cover and leave in the fridge for up to 2 hours.2. For the salsa, mix the peaches, avocado, spring onions and coriander together in a bowl. Combine the honey, lime juice, olive oil and chilli together, pour over and gently toss to coat.3. Lightly oil the barbecue grill. Remove the tunasteaks from the marinade and barbecue over a gentleheat for 2-3 minutes per side. Serve with the salsa.

Honey Tuna Steaks with Salsa

Barbecue


Chicken Escalopes withHoney and Mustard MarinadeI N G R E D I E N T S ( S E R V E S 4 )

4 CHICKEN BREAST F ILLETS45ML (3 TBSP) HOT ENGLISH MUSTARD WITH SEEDS30ML (2 TBSP) ROWSE GREEK MOUNTAIN OR CLEAR HONEY30ML (2 TBSP) GREEK YOGURT15ML (1 TBSP) SUNFLOWER OILSALT AND FRESHLY GROUND BLACK PEPPER SALAD LEAVES, CRUSTY ROLLS AND MAYONNAISETO SERVE, OPTIONAL

M E T H O D

1. Place the chicken breast fillets between twopieces of cling film and gently beat with a rollingpin, to slightly flatten.2. In a shallow bowl mix the mustard, honey,yogurt, salt and freshly ground black peppertogether. Add the chicken pieces and coatthoroughly in the marinade. Leave to stand, covered for 30 minutes.3. Cook over a gentle heat on the barbecue for 6minutes, turning frequently and brushing with themarinade 2-3 times, then cook for 3-4 minutes, oruntil chicken juices run clear and serve. If desiredserve with salad leaves and mayonnaise in toastedcrusty rolls.

24 25


Honeyed Satay SticksI N G R E D I E N T S ( S E R V E S 4 )

550G (11/4 LB) PORK F ILLET1 SHALLOT, F INELY CHOPPED2 GARLIC CLOVES, CRUSHED5CM (2 INCH) PIECE FRESH ROOT GINGER, GRATED15ML (1 TBSP) GROUND CORIANDER5ML (1 TSP) GROUND CUMIN10ML (2 TSP) MILD CHILL I POWDER45ML (3 TBSP) ROWSE CLEAR HONEY45ML (3 TBSP) SUNFLOWER OIL15ML (1 TBSP) SOY SAUCE150G (5OZ) CRUNCHY PEANUT BUTTERJUICE 1 L IME100ML (31/2 FL OZ) COCONUT MILKLIME WEDGES AND FRESH CORIANDER, TO GARNISH

M E T H O D

1. Cut the pork into 7.5cm (3 inches) long strips. In ashallow bowl mix together the shallot, 1 garlic clove,ginger, coriander, cumin, 5ml (1 tsp) chilli powder, 30ml(2 tbsp) honey, 30ml (2 tbsp) oil and soy sauce. Addthe pork, toss together, cover and marinate for 1 hour.2. Thread the meat, folding it backwards and forwardson to metal or soaked wooden skewers. Cook over amoderate heat for 8-10 minutes, turning frequently.3. For the satay sauce, heat the remaining oil, garlicand chilli powder in a small pan until sizzling. Stir inthe peanut butter, remaining honey, lime juice andcoconut milk with 60ml (2 fl oz) water. Stir well tocombine. Keep warm and serve with the satay sticks.

Blossom Honey

ROWSE PURE NATURAL BLOSSOM CLEAR HONEYWith a smooth consistency and deliciousflavour... perfect for spreading on toast,croissants and fresh crusty bread and for use in cooking, baking and desserts.

ROWSE PURE NATURAL BLOSSOM SET HONEYWith a smooth consistency and deliciousflavour... perfect for spreading on toast,croissants and fresh crusty bread.

Following are details of the ranges of Rowsehoneys. The sheer number of products thatare available may surprise you, but honey likewine has a host of deliciously differentflavours, colours from light to dark brownand textures from runny to creamy. Thereason is that the type of honey is dependantupon the different flora that the bee visits.For example, Acacia honey is light, golden and runny whilst Clover honey has a richcreamy colour and texture. Rowse have

honeys to tempt even the most timid of taste buds and we hope that you will beencouraged to try products from across ourranges such as fragrant Spanish Rosemary or fruity Mexican or Organic AustralianEucalyptus. For pure convenience, there’s our Squeezable range, handy, novel and idealfor all purposes. And for the kids there’sWinnie the Pooh – a favourite character and honey lover too!

A world of colour, flavour and texture


26 27Squeezable Honeys

From Left to Right:

ROWSE SQUEEZABLE ORGANIC HONEYSourced from approved Organic Honeyproducers in unspoilt areas of naturalwildflowers in Brazil, this honey has a deliciously smooth fruity flavour.

ROWSE SQUEEZABLE PURE NATURALHONEY WITH LEMON JUICEA mild blend of honeys combined with purelemon juice. Use as a sweetener in tea, onpancakes or spread on to roast chicken for a superb lemon flavour and crispy finish.

ROWSE SQUEEZABLE BLOSSOM HONEYRowse Blossom Clear Honey is our most popular honey, now available for the first time in a convenient squeezable bottle. It is superb when squeezed on toast, crustybread, porridge, cereals, yogurt, ice cream or as an ingredient in salad dressings,marinades, stir fries and desserts.

ROWSE SQUEEZABLE PURE NATURAL AUSTRALIAN HONEYFrom the eucalyptus trees of the Australiantemperate grasslands, this honey has a richtoffee flavour with a hint of raisin. Ideal ontoast, croissants and in cooking.

ROWSE SQUEEZABLE PURE NATURAL ACACIA HONEYSmooth Acacia from Hungary has a mild, sweet fruity flavour which is ideal for spreading, sweetening coffee, tea or infusionsand as an alternative to refined sugar.

ROWSE SQUEEZABLE PURE NATURAL HONEYIn the original Rowse Squeezable beehive bottle – this is a smooth everyday honey which is ideal for breakfast, as a sweetener or in cooking.


Speciality Honeys

From Left to Right:

ROWSE ORANGE BLOSSOM HONEYWith a citrus tang, this honey is produced in the orange groves of Spain and Brazil. Ideal for using in stir fries, with duck or fresh fruit salads.

ROWSE NEW ZEALAND CLOVER HONEYA smooth, creamy set honey from the lushpastures of New Zealand. It has a mildbutterscotch taste and a superb texture forspreading. Ideal in a yogurt smoothie, honey fudge or for braising vegetables.

ROWSE SPANISH ROSEMARY HONEYFrom the mountains of Catalonia in EasternSpain, this honey has a delicate herb flavour.Delicious for basting roast lamb and chicken or glazing ham.

ROWSE CUT COMB IN ACACIA HONEYThis honey contains a slice of pure honeycomb immersed in light, mild Acacia honey. It is perfect when spread on fresh crusty bread or croissants.

ROWSE GREEK MOUNTAIN HONEYThis rich honey from the pine forests ofnorthern Greece has a natural hint of aniseedand is superb with Greek yogurt and pastries.

ROWSE ITALIAN CHESTNUT HONEYFrom the Piedmont region of northern Italy,where the Romans originally planted chestnuttrees. Its rich nutty taste makes it ideal for many Mediterranean recipes.

ROWSE CLOVER HONEYFrom lush clover pastures this smooth andcreamy honey has a superb texture forspreading. Ideal for braising vegetables, baking or as a glaze for poultry.


28 29For the kids

WINNIE THE POOH HUNNYThis honey has been developed exclusively for children by Rowse. It is a delicious, pure,natural honey presented by the world's favourite honey-loving bear. Ideal and nutritious for children of all ages, this honeytastes great on cereals, waffles, pancakes andice-cream and is perfect for toast. A must forsandwiches in the lunch box.

ROWSE TASMANIAN LEATHERWOOD HONEYA strong, fragrant honey from mountainouswestern Tasmania. This amber coloured honeyhas a strongly scented herbal taste. Ideal inlamb or chicken recipes.

ROWSE ACACIA HONEYFrom European robinia acacia trees, this light delicate honey is ideal as a sweetener for hot and cold drinks or in salad dressings and stir fries.

ROWSE FRENCH SUNFLOWER HONEYThis honey from the French countryside has ayellow appearance with a delightful floral note.Perfect for baked peaches, nectarines and forbraising vegetables.

ROWSE SPANISH EUCALYPTUSThis honey comes from the eucalyptus treesgrowing in Andalucia in Southern Spain. It has a toffee flavour and is ideal for marinades, withsalmon and for drizzling over fresh fruit.


Honeys of the world

From Left to Right:

ROWSE ACTIVE 5+ MANUKA HONEYSpecially sourced from natural, pollution freeareas in New Zealand, it is recognised worldwideas having unique health-giving and healingqualities. Rowse Manuka Honey's distinctivefull-bodied flavour and amber colour aremaintained under strict quality controlprocedures. Use as part of a healthy balanceddiet. Can be used directly on to skin.

ROWSE TRADIT IONAL ENGLISH HONEYGathered from hives across the Englishcountryside, where bees forage on field, tree and hedgerow blossoms, following thetradition of beekeeping established over 1000years ago. With a creamy texture and fudgeflavour, this honey is delicious on fresh crustybread, scones and croissants.

ROWSE MEXICAN HONEYOriginates from the Yucatan Peninsula in NorthEastern Mexico, an area with abundant mixedflora. This is a medium-bodied honey with arich fruity flavour and strong floral aroma.

ROWSE CARIBBEAN HONEYRowse Pure Natural Caribbean Honey isproduced from many exotic flower varieties ofthe region. Full bodied with a robust fruityflavour and rich amber colour, it is perfect as an everyday honey and in Caribbean recipes.

ROWSE AUSTRALIAN CLEAR HONEYProduced mainly in Victoria and New SouthWales. Predominantly from the many varieties of Eucalyptus, this honey has a distinctive toffee flavour with a hint of raisin.

ROWSE CHILEAN FAIRTRADE HONEYThis honey has a delicious fruity flavour with a hint of vanilla and a smooth consistency.Rowse Chilean Fairtrade Honey guarantees abetter deal for Third World producers.


30 31Organic Honeys

From Left to Right:

ROWSE AUSTRALIAN EUCALYPTUSORGANIC HONEYSourced from approved organic honey producersin the states of Victoria and New South Wales.It has a deliciously smooth buttery taste with ahint of toffee and raisin.

ROWSE NEW ZEALAND FORESTORGANIC HONEYSourced from approved Organic Honeyproducers in the native mountain beech forests of South Island, New Zealand. This honey has a distinctive malty flavour.

ROWSE NEW ZEALAND CLOVERORGANIC HONEYSourced from approved organic honey producersin the unspoilt areas of South Island, NewZealand and fully certified by BIOGRO. It is smooth with a creamy butterscotch taste.

ROWSE SET/CLEAR ORGANIC HONEY AND ROWSE SQUEEZABLEORGANIC HONEYSourced from approved Organic Honeyproducers in unspoilt areas of naturalwildflowers in Brazil. It has a deliciously smooth fruity flavour.

ROWSE MEXICAN WILDFLOWERORGANIC HONEYSourced from approved Organic Honeyproducers in unspoilt regions of Mexico. It has a delicious taste of barley sugar with a rich fruity flavour.


Honey and Health

Native to New Zealand, the properties of active manuka honey aroused the interest ofmany medical researchers and several televisionprogrammers, all of whom were clearly impressed by this wonder of nature. Active manuka honey is made from the pollenand nectar of the flowers that grow on theManuka Bush of New Zealand. The ManukaBush thrives uncultivated throughout NewZealand and is aided in its growth by thecountry’s extremely low levels of pollution. Active manuka honey has all the attributesassociated with ordinary honey but itseffectiveness is increased many times over. For example, it is used in the treatment ofseveral skin conditions including eczema,psoriasis and acne. In addition, active manukahoney is used to treat a variety of bacterial and fungal infections.

Honey is a concentrated natural source ofenergy, which feeds the body, helps preventfatigue and delivers a welcome boost prior,during or after a bout of exercise. Our bodiesderive this energy from glucose, (also known as"dextrose") – which honey has in abundanceand which is swiftly absorbed. Consequently,honey is deemed to be a natural "pick-me-up".Honey is thus popular as part of a breakfast oras part of a snack/drink before a daily workout.On a daily basis, honey can also be consumed asa drizzle on fruit cereal or yogurt, as an infusionin tea, in cooking or directly from the jar.

Honey contains trace levels of many differentvitamins (B6, thiamine, riboflavin, pantothenicacid): minerals (including calcium, copper, iron, magnesium), amino acids and composites that act as antioxidants.

Honey consumption can benefit the digestivesystem, particularly by destroying the bacteriathat cause diarrhoea and other gastric ailments.Honey hampers the growth of other harmfulbacteria, which include Salmonella, Eschericia Coli (‘E-Coli’), Shigella (causes ‘Dysentery’) and Vibrio Cholerae (causes ‘Cholera’). Sincehoney is a humectant, it absorbs moisturearound the infected area and forms a protective seal around it.

A spoonful of honey with lemon can help to soothe a sore throat and it also complements remedies for coughs, colds and‘flu. Furthermore, honey reputedly can bebeneficial for people who are anaemic. It issuggested that hay fever sufferers can helpboost their immune system by eating honey,particularly local honey.

Honey helps maintain healthy skin and hair andis one of the oldest natural cosmetics known toman. Cosmetic companies now often use honeyin moisturisers, shampoos and cleansing agents.

Generally speaking, honey promotes good healthand wellbeing. However, one type in particular isnow firmly recognised for its medicinal properties:-


For further information please contact: Rowse Honey Ltd, Moreton Avenue, Wallingford, Oxfordshire OX10 9DE

Tel: 01491 827400 Fax: 01491 827434

www.rowsehoney.co.uk

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