Ingredients:

• 1 tablespoonful of curry
• Leek
• Peppers
• Carrot
• Herbs (dill, thyme, etc.)
• Pepper
• Water
• Pumpkin
• Honey
• Fresh ginger
• Salt

Preparation:

• Heat a little oil in a saucepan, add the spoonful of curry powder and stir a little.
• Add the clean chopped leek, peppers, carrot. And stir everything well until it is browned.
• Add the water to the saucepan and add a little dill and/or thyme, rosemary etc. And some peppercorns and season to taste.
• Cut the pumpkin into squares and add it to the previously prepared broth together with some pieces of ginger.
• When the pumpkin is well cooked, blend everything well with a hand blender.
• Remove the cream from the heat, add a few tablespoons of honey and stir again.
• Milk can be added to tone down the flavour.

Chicken with honey and lettuce

Ingredients:

• El Brezal Thyme honey
• Soy sauce
• Rice vinegar
• Sesame oil
• Olive oil
• ½ grated onion
• 2 chopped garlic cloves
• Chopped chicken breast
• 1 grated carrot
• ½ thinly sliced red cabbage
• Bean sprouts
• Honey-toasted peanuts
• Iceberg-type lettuce leaves

Method:

• Mix 2 spoonfuls of soy sauce, 3 spoonfuls of honey, 1 spoonful of rice vinegar and ½ spoonful of sesame oil in a bowl Once well blended, leave to stand

• Place a large frying pan with olive oil on a medium-high heat Fry the onion and garlic until golden

• Add the chicken and carrot and mix well Once well mixed, add the previously prepared sauce and mix well again Leave to simmer for 3 minutes over a low heat

• Add the bean sprouts, red cabbage and peanuts, mix well again and cover for 3 minutes

• Fill the iceberg lettuce leaves with the mixture and serve