Ingredients:

• 4 salmon fillets

• 3 tablespoons Welsh honey

• 2 tablespoons soy sauce

• 2 cloves garlic, minced

• 1 tablespoon fresh lemon juice

• Zest of 1 lemon

• Salt and pepper to taste

• Chopped fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.

2. In a small bowl, whisk together the honey, soy sauce, minced garlic, lemon juice, and lemon zest.

3. Place the salmon fillets on the prepared baking sheet and season with salt and pepper.

4. Brush the honey-lemon glaze evenly over the salmon fillets, reserving some for later.

5. Bake the salmon in the preheated oven for 12-15 minutes, or until the fish is cooked through and flakes easily with a fork.

6. Remove the salmon from the oven and brush with the remaining honey-lemon glaze.

7. Garnish with chopped parsley and serve hot. Enjoy this flavorful and nutritious dish with your favorite side dishes!

Recipe 2: Honey-Glazed Carrots

Ingredients:

• 1 pound baby carrots, washed and trimmed

• 2 tablespoons Welsh honey

• 2 tablespoons unsalted butter

• 1 tablespoon fresh thyme leaves

• Salt and pepper to taste

• Chopped fresh parsley for garnish

Instructions:

1. In a large skillet, melt the butter over medium heat. Add the baby carrots to the skillet and sauté for 5-6 minutes, or until they start to brown slightly.

2. Drizzle the Welsh honey over the carrots and toss to coat evenly.

3. Sprinkle fresh thyme leaves over the carrots and season with salt and pepper to taste.

4. Continue to cook the carrots for another 5-7 minutes, or until they are tender and glazed with the honey-butter mixture.

5. Remove the skillet from the heat and transfer the honey-glazed carrots to a serving dish.

6. Garnish with chopped parsley and serve hot as a delicious side dish for any meal. Enjoy the natural sweetness of the honey paired with the earthy flavor of the carrots!

Recipe 3: Honey-Lavender Panna Cotta

Ingredients:

• 2 cups heavy cream

• 1/4 cup sugar

• 2 tablespoons Welsh honey

• 2 teaspoons dried culinary lavender

• 1 packet (2 1/4 teaspoons) unflavored gelatin

• 1/4 cup cold water

• Fresh berries for garnish

Instructions:

1. In a small saucepan, heat the heavy cream, sugar, Welsh honey, and dried lavender over medium heat until it begins to simmer. Remove from heat and let steep for 10-15 minutes.

2. In the meantime, sprinkle the gelatin over the cold water in a small bowl and let it bloom for 5 minutes.

3. Strain the infused cream mixture through a fine-mesh sieve into a clean saucepan, pressing on the lavender to extract maximum flavor.

4. Place the saucepan back on the stove over low heat. Add the bloomed gelatin to the cream mixture and stir until the gelatin is completely dissolved, about 3-4 minutes. Do not let it boil.

5. Remove the saucepan from the heat and pour the mixture into serving glasses or ramekins. Allow to cool slightly, then cover and refrigerate for at least 4 hours, or until set.

6. Before serving, garnish each panna cotta with fresh berries and a drizzle of Welsh honey. Enjoy this elegant and aromatic dessert that perfectly balances sweetness with floral notes!