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Delicate lavender blossoms on the hillsides of Provence help to produce this perfectly perfumed, richly flavoured honey.
If you want to taste genuine lavender honey, where the bees graze on lavender (rather than honey which has had syntethic lavender added to it), then it's worth treating yourself.
It's a big jar (1 kilo) but if you eat it on toast, cook with it and take the odd spoon or two for a healthy sugar hit, it won't be long disappearing, especially if you have a honey-loving family.
Use this honey to add a lavender flavour when you are making icecream or try our Earl Grey, Ginger and Lavender Honey Sauce with duck. We created it especially for this honey.
Here's how to make it:
The Sauce
Make a small strong cup of earl grey tea with a teabag or leaves. Strain into a saucepan. Add a tablespoon of lavender honey and some finely chopped ginger. Reduce over low heat until it becomes syrupy.
The Duck
Season your duck breast and sear it over high heat. Cook until it is still pink in the middle or go further if you don't like it rare (it will depend on the thickness of the meat). Carve into slices and trickle some of the sauce on top.
Cook's note: You can also make this sauce with lapsang souchong tea instead of earl grey, it adds a deep smokiness to the sauce which goes very well with any game.
