Bring a saucepan of water to the boil, then whisk the water vigorously to create a whirlpool effect.
Serves 4 liquid honey 6 tbsp thyme leaves 1½ tsp goat's cheese 150g goat's milk yogurt 500ml air-dried ham 12 thin slices Pour the honey into a small saucepan.
Bring the cream to just under a boil in a small saucepan.
Break the chocolate into a heatproof bowl that can sit on top of a saucepan.
lemon, dash of water Porridge 1 cup porridge oats, 2 cups water or milk (or a mixture of the two), pinch of salt or brown sugar, 1 tbsp acacia or runny honey (optional) Make the apple purée by slicing the apples into a small saucepan and adding the lemon juice and a dash of water.
Pour boiling water into a saucepan, then place the heatproof bowl containing the chocolate pieces over the water, making sure that the bottom of the bowl does not come in contact with the water.
Serves 2 1 tbsp olive oil ½ onion, chopped 1 garlic clove, finely chopped 1 scotch bonnet chilli, deseeded and chopped (leave the seeds in if you like it very hot) 1 tsp tomato puree ½ tsp ground cumin 1 x 400g tin tomatoes 4 eggs 2 tortillas 2 tbsp sour cream 1 Heat the oil in a medium saucepan.
Heat 1 tbsp of the olive oil in a large, heavy saucepan with a lid, over a medium-high heat.
Cookeathope, via GuardianWitness Serves 6-8 125g raw virgin solid coconut oil 3-4 tbsp honey 125g desiccated coconut 2 ripe bananas 60g cocoa powder 1 ripe mango, peeled and thinly sliced 2 ripe passionfruit, pulped 1 In a small saucepan, gently melt 50g of oil.
In a small saucepan, melt the butter over medium heat until very hot.
To make the pomegranate grenadine: 200ml pomegranate juice 100ml sugar The pomegranate juice is squeezed into a saucepan with the sugar and cook until dissolved.
