Seasonal recipes from our award-winning Chef, Andy MacKenzie

Andy is so proud of the ingredients grown in the Kitchen Garden for The Avenue, our award-winning restaurant in Hampshire and the local food hero producers who supply the kitchen, that he wants to share his recipes with everyone to make the most of seasonal flavours.

Fantastic right now – the Lainston House Honey that our bees have been Buzz-ily making!

Andy's recipe for Honeycomb Parfait

(serves 6)

First make the honeycomb:

You will need:

165g Sugar
25g clear Lainston honey (or a clear honey of your choice)
60g glucose syrup
30ml water
8g bicarbonate of soda

To make:

Gently cook the sugar, honey and water until it colours to a light caramel
Working quickly, stir in the bicarbonate
Turn out the mixture onto a tray lined with greaseproof paper
Leave to cool and then break up for the parfait, or store in an airtight container

Top Tip: this makes enough for the parfait and a sweet hokey-pokey treat!

And then for the Parfait

You will need:

5 large egg yolks
100g caster sugar
50g clear Lainston honey
500ml double cream, whipped to soft peak stage
100g white chocolate
60g honeycomb, plus extra for garnishing!

To make:

Whisk the egg yolks with an electric whisk
Heat the sugar and honey (with a splash of water) gently until the bubbles have started to go very small (118°C)
Slowly pour the warmed sugar and honey into the whisking egg yolks, drizzle down the side of the bowl
Whisk this mixture until cold
Melt the white chocolate and fold into egg yolk mixture
Fold in the cream
Fold in the crushed honeycomb
Put into suitable moulds (about the size of a tea cup) and freeze for a minimum of 6 hours before serving
To serve, dip the moulds briefly into hot water and turn out
Sprinkle with extra honeycomb to garnish
Enjoy with friends!