Mary Berry needs little introduction – she’s one of the UK’s most respected cookery writers, as well as a TV cook. Most recently seen on our screens on the Great British Bake-Off, Mary it seems is unstoppable.
The great thing about Mary’s recipes, which she develops at home in her kitchen in Buckinghamshire, is that they are easy to follow and always work brilliantly.
We caught up with her and told her of the Interflora campaign to save bees and asked her to come up with a dish that incorporates honey.
She was delighted to help and gave us this delicious Eastern Pork Stir-fry recipe.
“The two great advantages of a stir fry,” she says, “are that, first it is quick and delicious and second, it is an infinitely variable way of serving vegetables.
“Honey is a wonderful addition to sweet and savoury dishes,” Mary adds. “Using it as a glaze to brown pork gives the pork a wonderful natural colour and when roasting parsnips it is a must-use. Pour a little honey over the roasting parsnips about 20 minutes before the end of roasting to give a golden colour and to bring out the natural sweetness of the parsnips.”
On our campaign, Mary says: “Honey is divine and bees are the makers, so keep the bees!”
Not only do bees pollinate flowers, they also make delicious honey for us to use in recipes.
So there you have it. And why not support your local honey producer by buying a jar to use with Mary’s fantastic recipe.
Eastern Pork Stir-fry
Ingredients (serves 4-6)
- 1 tablespoon olive oil
- 8oz (200g) pork fillet, cut into thin strips
- 1 tablespoon runny honey
- ½ onion, finely sliced
- 1 red pepper, finely sliced
- 1 yellow pepper, finely sliced
- 6oz (150g) trimmed mange tout, sliced on the diagonal
- 8oz (200g) button chestnut mushrooms, left whole
- 8oz (200g) pak choi, thickly sliced, keeping the white and green parts separate
- salt and freshly ground black pepper
- 3 tablespoons soy sauce
- 1 teaspoon cornflour
- 3 tablespoons hoi-sin sauce
- 3oz (75g) salted cashew nuts
Add the onion to the frying pan (adding a little more oil if needed). Pour over the remaining honey and allow to cook for a couple of minutes. Add the red and yellow peppers, mange tout, mushrooms, white part of the pak choi and toss over the high heat.
Slake together the cornflour and soy sauce, add the hoi-sin sauce and blend together. Return the pork to the pan, add the green parts of the pak choi, soy mixture and cashew nuts and check for seasoning.
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