Starter35 min
Burrata and Broad Bean Salad
Broad beans, grilled courgette and burrata with a bright pine honey vinaigrette and toasted dukkah.
Read recipeFrom our kitchen
Recipes
Honest recipes built around a small handful of ingredients — the honey our beekeepers harvest, the tahini Nikos stone-mills, and whatever the season is offering at the door.
Dessert55 min
Vegan Tahini Cake
An orange-scented tahini cake with raisins, walnuts and a glossy tahini-honey glaze.
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Dessert30 min
Tahini and Chocolate Buckwheat Porridge
Creamy oats and buckwheat topped with dark chocolate, caramelised banana, tahini and pine honey.
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Dessert4 hr
Melomakarona — Greek Honey Cookies
The classic Greek Christmas cookie, steeped in spiced honey syrup and topped with walnuts.
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Starter10 min
Toast With Tahini and Honey
Whole wheat sourdough layered with wholegrain tahini, fir honey, sesame and sea salt.
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Starter1 hr 15 min
Yoghurt With Figs and Rosemary Granola
Full-fat Greek yoghurt, ripe figs and crisp rosemary granola with tahini and fir honey.
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Dessert25 min
Banana Pancakes
Soft vegan banana pancakes served with berries, tahini and a generous pour of honey.
Read recipeBurrata and Broad Bean Salad
Ingredients — 1 burrata; 1 courgette; 1 lemon, plus extra zest; 200g fresh broad beans in their pods; 3 tbsp extra virgin olive oil; 2 tsp Riza Pine Tree Honey; a handful of finely chopped mint; 2 tbsp buckwheat; 2 tbsp hazelnuts; ½ tsp cumin seeds; 1 tsp coriander seeds; 1 tbsp sesame seeds; 1 tsp white wine vinegar; salt and pepper.
Cook the broad beans in salted boiling water for 2 minutes, transfer to an ice bath, then remove their skins. Slice the courgette into thin discs and grill half of them with the lemon, skin-side down.
Roast the hazelnuts, sesame, buckwheat and spices at 180°C for 8–10 minutes, then grind to a crumb. Whisk the honey, lemon zest, grilled lemon juice and mint together; slowly add the olive oil and season, adding white wine vinegar to taste.
Marinate the broad beans in the vinaigrette. Alternate raw and grilled courgette on a plate, place the burrata on top, spoon over the beans and dressing, and finish generously with the toasted crumb, black pepper and sea salt.
Vegan Tahini Cake
Ingredients — 200g orange juice; 250g Riza Wholegrain Tahini; 200g brown sugar; zest of 1 orange; 1 tsp cinnamon; ¼ tsp ground cloves; 100g golden raisins; 2 tbsp brandy; 300g all-purpose flour; 1 tsp baking powder; 1 tsp baking soda; sea salt; 100g lightly crushed walnuts. For the glaze: 60g tahini and 1 tbsp Riza Pine Tree Honey.
Preheat the oven to 170°C. Grease and flour a 30cm round cake pan. Whisk together the orange juice, tahini and sugar, then add the zest, cinnamon and cloves. Soak the raisins in brandy in a separate bowl.
Combine the flour, baking powder, baking soda and salt. Fold the dry mixture and walnuts into the wet ingredients, followed by the soaked raisins and brandy.
Bake for 35–40 minutes, until a toothpick comes out clean. Let the cake cool completely, combine the tahini and honey into a smooth glaze, then pour it over the cake.
Tahini and Chocolate Buckwheat Porridge
Ingredients — 70g oats; 140ml water; 150g cooked buckwheat; 150ml dairy or plant milk; vanilla; 1 sliced banana; 1 tsp maple syrup; 1 tsp coconut oil or butter; toasted sesame; 1 tbsp chopped dark chocolate; 1 tbsp Riza Wholegrain Tahini; 2 tsp Riza Pine Tree Honey.
Heat the coconut oil or butter and maple syrup in a pan. Add the banana and cook for about 5 minutes on each side until golden, then set aside.
Simmer the oats and water, stirring occasionally. When nearly cooked, add the buckwheat and milk. Cook for another 2 minutes, remove from the heat and stir in the honey.
Divide between two bowls. Add the chocolate first so it begins to melt, then arrange the banana on top and finish with tahini, honey, sesame seeds and flaky sea salt.
Melomakarona — Greek Honey Cookies
For the syrup — 600g sugar; 450ml water; 1 cinnamon stick; 4 cloves; 1 halved orange; 100g Riza Pine Tree Honey. For the cookies — 400g orange juice; 400g sunflower oil; 180g olive oil; 50g icing sugar; ground clove, cinnamon and nutmeg; 1 tsp baking soda; zest of 2 oranges; 1kg flour; 200g fine semolina. To serve — pine honey and chopped walnuts.
Make the syrup 3–4 hours ahead. Boil the sugar, water, cinnamon, cloves and orange until the sugar dissolves. Remove from the heat, stir in the honey and cool completely.
Heat the oven to 190°C. Whisk the orange juice, oils, icing sugar, spices, baking soda and zest. Combine the flour and semolina separately, then briefly fold in the wet mixture without over-mixing.
Shape into flattened 30g ovals, mark with a fork and bake for 20–25 minutes until golden. Dip the hot cookies into the cold syrup for 10–15 seconds, drain, then finish with walnuts and a generous drizzle of pine honey.
Toast With Tahini and Honey
Ingredients — 1 slice whole wheat sourdough; 1 tsp Riza Fir Tree Honey; 1½ tsp Riza Wholegrain Tahini; sesame seeds; sea salt; optional sliced banana or figs.
Toast the bread to your preferred level, from lightly toasted to golden brown.
Swirl the tahini over the bread and spread evenly. Drizzle over the honey, then finish with sesame seeds and a light pinch of sea salt.
Top with a sliced fig or half a banana according to the season.
Yoghurt With Figs and Rosemary Granola
Ingredients — 150g rolled oats; 70g sunflower seeds; 70g pumpkin seeds; 60g crushed pecans; 40g coconut flakes; 54g olive oil; 54g maple syrup; 2 rosemary branches; salt; 150g Greek yoghurt; 4 quartered figs; 1 tsp Riza Fir Tree Honey; 1½ tsp Riza Wholegrain Tahini.
Heat the oven to 150°C and line a baking tray. Mix everything except the coconut, rosemary, yoghurt, figs, honey and tahini, season with salt and spread in an even layer.
Bake for 45 minutes, stirring every 10–15 minutes. Add the coconut and rosemary for the final 15 minutes. Season once more and cool completely so the granola becomes crisp.
Spoon the yoghurt into a deep bowl with the figs, drizzle with tahini and honey, and finish with a handful of granola.
Banana Pancakes
Ingredients — 185g all-purpose flour; 2 over-ripe bananas; 120g almond milk; 120g water; 1 tsp vanilla; 2 tsp baking powder; 1 tbsp Riza Honey; a pinch of salt.
Mash the bananas in a mixing bowl. Add the water, almond milk and vanilla, then sift in the flour, salt and baking powder. Whisk until just combined; a few lumps are fine. Rest for 5 minutes.
Warm a non-stick pan and brush with oil or butter. Cook scoops of batter over low-to-medium heat for about 1½ minutes, until the edges begin to dry and the underside is golden. Flip and cook for another minute.
Serve with mixed berries, Riza Honey and tahini or almond butter.