Hexapi Traditional Chocolate Count-down Calendar + German Christmas Tree Riesling Wine , is only $336 NOW!

You could now inbox us (email: honey@hexapi.com) to order or visit our store at Mira to get the discount!

Follow Hexapi Facebook Page to keep updated with our latest promotion!

Ingredients:

• RIESLING Wine, Christmas Tree Bottle
• 100ml madeira
• ½ lemon , sliced
• 4 dried apricots
• 5 cardamom pods , bruised
• 1 star anise
• 1 vanilla pod , split in half
• 1 tbsp honey
• a few drops rosewater

Start by pouring the white wine and Madeira into a large saucepan. Add the lemon, dried apricots, cardamom pods, star anise, vanilla pod and honey. Bring to a simmer then strain into a jug through a fine sieve. Stir in the rosewater before serving.

If you make this recipe, be sure to take a photo and hashtag it #HexapiHoney. We'd love to see what you create!

Hexapi Traditional Chocolate Count-down Calendar + Any 250g Organic Honey is only $328 NOW!

You could now inbox us (email: honey@hexapi.com) to order or visit our store at Mira to get the discount!

Follow Hexapi Facebook Page to keep updated with our latest promotion!

Ingredients:

• large knob of butter
• 2 large leeks, halved and finely sliced
• 1 bay leaf
• 1 tablespoon Organic Chestnut Honey
• 1kg floury potatoes, diced
• 1l chicken or vegetable stock
• 100ml double cream
• 200g smoked salmon, cut into strips
• small bunch chives, snipped

Heat the butter in a large saucepan and add the leeks and bay leaf. Cook over a low heat for 8-10 mins or until the leek is really soft, then stir through the potatoes until coated in the butter. Pour over the stock and cream and bring to the simmer, then gently bubble for 10-15 mins until the potatoes are really tender. If freezing at this stage, slightly under-cook the potatoes, then defrost and bring back to a simmer to finish cooking them and continue the recipe. Add two-thirds of the smoked salmon, stir through and season. Serve the soup in deep bowls with the remaining smoked salmon and snipped chives on the top.

If you make this recipe, be sure to take a photo and hashtag it #HexapiHoney. We'd love to see what you create!

Hexapi Traditional Chocolate Count-down Calendar + Any 250g Organic Honey is only $328 NOW!

You could now inbox us (email: honey@hexapi.com) to order or visit our store at Mira to get the discount!

Follow Hexapi Facebook Page to keep updated with our latest promotion!

Ingredients:

• 50g butter, softened
• 2kg turkey crown on the bone
• 1 tsp Chinese five spice or a pinch of ground cloves
• For the glaze
• 4 tbsp honey
• 1 tbsp Dijon mustard
• 1 tbsp red wine vinegar

Heat oven to 190C. Smear the butter all over the turkey crown and season all over with salt and half the five spice. Put in a roasting tin, skin-side up, and roast for 30 mins. While the crown is roasting, mix all the glaze ingredients in a bowl with the rest of the five spice. Remove the crown from the oven and brush the skin generously with half the glaze. Continue to roast for another hour, glazing twice more, until cooked all the way through and the glaze is sticky and caramelised. Leave to rest for at least 20 mins before carving. Save the juices from the tin to make gravy.