Ingredients:

• 3 medium sweet potatoes, scrubbed (about 3 pounds)
• 1 Fresno or other red chiles, thinly sliced
• 1/4 cup Organic Honey & Sea Buckthorn
• 4 tablespoons unsalted butter
• Kosher salt
• 2 tablespoons apple cider vinegar

Preheat oven to 350°F. Poke holes all over sweet potatoes and wrap each in foil. Place on a foil-lined rimmed baking sheet and roast until potatoes are tender, 60–70 minutes. Unwrap and let sit until cool enough to handle. Increase oven temperature to 450°F. Meanwhile, combine chile, honey, and butter in a small saucepan; season with salt. Bring to a simmer over low heat, stirring to combine. Remove from heat and stir in vinegar.

Smash sweet potatoes with your palm, then tear into bite-sized pieces (including skin), the more irregular, the better. Place in a large bowl and add half of hot honey (do not include chile as it will burn); season with salt. Arrange pieces, skin side down, in a single layer on an unlined rimmed baking sheet and roast until browned and crisp around the edges, 20–25 minutes. Drizzle with remaining hot honey with chile.

If you make this recipe, be sure to take a photo and hashtag it #HexapiHoney. We'd love to see what you create!

Ingredients

• 1kg carrots
• 25g butter
• 2 tbsp Organic Honey and Ginger
• 5 lemon thyme sprigs, leaves picked, plus extra to serve (use ordinary thyme if you can't find lemon)

Tip the carrots into a wide shallow pan so they are no more than a double layer. Add the butter, honey and about 500ml or 2cm of water, the leaves from the thyme and a pinch of salt. Partly cover with a lid, turn the heat up high and boil everything down until the carrots are tender, cooked through and sticky with honey. If they aren’t tender enough by the time the water has evaporated, add a splash more. Once glazed, turn them over in the sticky juices and serve, with extra thyme on top.

If you make this recipe, be sure to take a photo and hashtag it #HexapiHoney. We'd love to see what you create!