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An English (Kentish) medieval dish of hot spiced toast spread with honey and pine nuts. It was generally served as a second course at dinner.
- Suitable for Vegetarians
- Suitable for Vegans
120g/4 oz Runny Honey
½ teaspoon (2ml) Ground Ginger
½ teaspoon (2ml) Ground Cinnamon
a pinch of grated Nutmeg
25g/1 oz Pine Kernels
- Gently heat the honey in a saucepan, over a low heat.
- Stir in the spices, then heat very gently for about 20 minutes.
- Dry-fry the pine kernels for a few minutes over a medium heat, removing them when they are golden.
- Spread over thick slices of hot buttered toast, and sprinkle with the toasted pine kernels.