James Martin's Manchester Honey Pot


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


Prep time:

Cook time:

Serves: 10

  • For the wild flower custard:

  • 600ml cream

  • 10 egg yolks

  • 125g sugar

  • 200ml Manchester honey

  • 4 gelatine

  • For the Manuka cookie:

  • 350g flour

  • 175g manuka

  • 175g muscavado

  • 225g butter

  • 2 eggs

  • 1 tsp vanilla

  • 1 tsp salt - 1 tsp bicarb

  • For the lemon ice:

  • 2l lemon juice

  • 1l water

  • 1kg sugar

  • Half bunch thyme