Cornwall Honey - Baked Honeyed Vegetables

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Baked Honeyed Vegetables
The beauty of this dish is that you can, of course, vary the vegetables as you wish and as they are available.

Serves 4

You will need:

12 small new potatoes, halved

4 tablespoons honey

3 tablespoons dry white wine

1 clove of garlic, crushed

Salt and pepper

2 teaspoons freshly chopped marjoram

2 courgettes, thickly sliced

1 small aubergine, thickly sliced

1 red pepper, quartered lengthways

1 large onion, thickly sliced

1 tablespoon olive oil

Method:
1. Preheat the oven to 200°C (400°F, gas mark 6).
2. Mix the honey, wine, garlic, salt, pepper and marjoram.
3. Place the vegetables in a large bowl, add the honey mixture and toss thoroughly.
4. Transfer to a shallow, oiled, ovenproof dish and bake, uncovered, for 25 minutes or until tender, mixing 2 or 3 times during the cooking period. Serve immediately.

This recipe is an extract from the book 'Honey and its many health benefits' by Margaret Briggs. And is available for purchase from Bookmart Ltd, Blaby Road, Wigston, Leicester, LE18 1SE.

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