Maters & Co Recipe Blog

Kate Maters
Honey, Parsnip and Coconut Cake

Honey, Parsnip and Coconut Cake

This recipe welcomes a touch of raw real honey. Feel free to use any variety that delights your senses. For a deeper, richer flavour reminiscent of dark treacle, consider a darker honey like our Pure Oak or Wild Mountain honey. Alternatively, a medium honey will offer a more familiar, traditional sweetness.

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Kate Maters
Summer Fruit Salad with Raw Honey & Lime Dressing

Summer Fruit Salad with Raw Honey & Lime Dressing

Indulge in pure summer bliss with this vibrant fruit salad, where juicy sweetness dances with a tangy honey lime dressing. Each bite is a symphony of refreshing flavours, leaving you feeling light, satisfied, and deliciously healthy. The honey's natural sweetness complements the fruits' vibrant flavours, adding a depth and richness that will make your taste buds sing! INGREDIENTS 12 oz strawberries 3 peaches (stoned) 1 1/2 cup blueberries 2-3 kiwis 3 tbsp Maters & Co Light or Medium honey 2 tbsp freshly squeezed lime juice METHOD Cut up strawberries, peaches, blueberries and kiwis, and place them into a large bowl. Combine honey...

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Kate Maters
Nutritious Raw Honey, Carrot and Apple Cookies

Nutritious Raw Honey, Carrot and Apple Cookies

For a naturally sweet twist and a touch of prebiotic goodness, swap refined sugar for Maters & Co Raw Honey in these delicious cookies! Guilt free snacking at its finest! INGREDIENTS (for approx. 20 cookies) 2 cups / 150g Gluten Free or regular plain flour 1 cup / 100g Gluten Free or regular rolled oats 1/2 tsp baking powder 1/4 tsp baking soda 2 tsp cinnamon 1 large egg 1/3 cup / 50g coconut oil, melted 1/4 cup / 60g Maters & Co raw honey honey (we used a light honey - Pure Orange Blossom) 1 vanilla pod, seeds removed and...

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Kate Maters
Spring Salad with Raw Honey & Lemon Dressing

Spring Salad with Raw Honey & Lemon Dressing

Light lunch or side dish, this spring recipe featuring Maters & Co raw honey will delight your taste buds! INGREDIENTS (for 2-3 servings) Salad: 2 cup uncooked quinoa 4–6 cups frozen garden peas 1 cup feta cheese crumbled 1-2 cup(s) cooked organic chicken pieces (fillets or thighs) 1 cup freshly chopped basil and cilantro 1 cup almonds, pulsed in a food processor until crushed  Dressing: 2/3 cup freshly squeezed lemon juice (2–4 large juicy lemons) 2/3 cup olive oil 1/2 teaspoon salt (more to taste) 2-3 tbsp of Maters & Co Spring Pure Spring Cambridgeshire honey (or other Maters & Co light - medium honey) METHOD Cook the quinoa...

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