Get yourself a large bowl and sift together flour, baking powder, baking soda, cinnamon and salt. Stir in some bran, carrots, raisins and nuts. In a separate bowl you are going to want to add in your favourite floral source of John Russell's Honey and beat it along with milk, oil, and eggs. Make a well in your dry ingredients, pour the liquid mixture in the well and mix it until it's moistened. Spoon it into greased muffin tins, filling each two-thirds full. Bake at 350° F. for 20-25 minutes and you should end up with 24 muffins.

Get yourself a medium sized bowl and throw some cream shortening inside of it along with a floral sourced variety of John Russell's delicious honey. Add eggs and beat thoroughly, then blend in pumpkin. Stir in sifted dry ingredients until just blended. Fold in your walnuts and raisins and then turn into two 9 x 5 x 2 inch loaf pans (2 L). Bake at 350° F. for 60-70 minutes until you can insert a toothpick into the centre and it's clean when you pull it  out. Cool it for 5 minutes, remove the loaf from the pans and then cool them some more on a rack. Enjoy. 

Get yourself a small bowl and add a quarter cup of John Russell's delicious honey into it. The honey can be of any floral source. Along with the honey add lemon juice, soya sauce, prepared mustard and seasoning salt. Cut chicken into serving size pieces and place on a rack in a baking pan skin side up. Bake the chicken uncovered at 350° F. for 45 minutes. Baste the chicken often with your honey sauce. Set the oven to broil, and baste the chicken generously and broil for 3-5 minutes at 8 inches below the element. Turn the chicken and baste with sauce and then broil for an additional 3-5 minutes until tender. Garnish with lemon slices and serve. provides 4 servings. 

Start with boiling whole sweet potatoes with the skin still on until they are nearly tender. Then peel and slice them into a baking disk. After that mix and floral sourced variety of John Russell's delicious honey with butter and spread over the potatoes. Proceed to bake at 325°F. for 20 minutes. Occasionally stir so that the honey butter mixture coats the potatoes. Provides 6 servings. 

Get yourself a large skillet and mix in your choice of any variety of a  John Russell's floral sourced honey along with everything else except for vegetables. Bring it to a boil while stiring occasionally. Boil for one minute, reduce heat and add vegetables then simmer until the vegetables are heated through while still stirring occasionally. Serve with the glaze poured over.
Serves 6.

Cook your carrots in a small amount of boiling water until they are tender. Drain the water but reserve 1/2 a cup of cooking liquid. Melt some butter into a small skillet. Blend in flour, stir in cream, cooking liquid, salt, pepper, and and floral sourced variety of John Russell's delicious honey. Cook over a medium heat while stirring constantly until thick and smooth. Place hot carrots in a serving dish, pour the sauce over and mix very well. Serve immediately, Serves at least 6.