Ingredients:

• Greek yoghurt (better if without sugar)
• El Brezal Eucalyptus Honey
• Raspberries
• Lemon juice
• Mint
• Chocolate shavings

Preparation:

• Put half the raspberries, the lemon juice and the chopped mint in a bowl, mix everything together and leave it for 10 minutes to let the flavours mix.

• In separate bowl pour in the yoghurt and 2-3 spoonfuls of honey and mix well. Pour the first mixture containing the raspberries and lemon juice into yoghurt and honey mixture and mix everything together.

• Sprinkle the chocolate shavings into the ice-cream moulds, fill them up to a little more than half (leave an inch or two to fill with the base). Freeze them for an hour and a half.

• Mash the other raspberries. After an hour and a half, take the moulds out of the freezer and fill them with the mashed raspberries and put them back in the freezer.

Veal bowl with honey

Ingredients:

• El Brezal Rosemary honey
• Soy sauce
• Beef or meat broth
• 4 chopped garlic cloves
• Sesame oil
• Rice vinegar
• Onion powder
• Pepper
• Veal fillet steak
• Cornflour
• Sesame seeds
• Rice
• Broccoli

Method:

• Pour 5 spoonfuls of honey, a dash of soy sauce, 1 glass of beef (or meat) broth, 1 spoonful of sesame oil, 1 spoonful of rice vinegar, a little onion powder and a little pepper in a pan Beat well with a mixer

• Dice the veal fillet steak and add to the pan, covering with the sauce

• Put the lid on the pan and cook at high heat for four hours

• Meanwhile, in another pan, steam the rice and broccoli

• Serve a bed of rice, the diced veal and the broccoli in a soup plate Sprinkle some sesame seeds on top and it is ready to eat