1. Wild Flower Custard
Whisk the egg yolks and sugar until light and fluffy, whilst doing so bring the cream and honey to the boil, pour over the eggs and whisk, then returning to the pan and cook until 80 degrees C, add the soaked gelatine and pass through a chinois, put into dishes and leave to set overnight.
2. Manuka Cookie
Whip honey, sugar and butter and separately whip the eggs and vanilla. Add the two mixtures together. Add the two mixtures together. Add the bicarb and salt to the flour and gradually add flour to the honey mixture. Bake at 160 for 15mins and cut into rings.
3. Lemon Ice
Make a stock syrup by reducing sugar and water to half when finished add the thyme cover allow to infuse overnight at room temperature. Add the syrup to lemon and freeze.
To complete the dish, dust the custard in caster sugar and glaze until golden, once set add the cookies and garnish with, honey jelly, bee pollen, fresh honey comb.
Finish the dish with the lemon ice and baby thyme.
Recipe supplied by James Martin 235 Manchester
For the wild flower custard:
10 egg yolks
200ml Manchester honey
For the Manuka cookie:
1 tsp vanilla
1 tsp salt - 1 tsp bicarb
For the lemon ice:
2l lemon juice
Half bunch thyme