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Heather (Scotland)

From hives on the moorlands around the Grampian Mountains, this clear honey has a thick consistency and a full bodied caramel taste. It is delicious on scones, crumpets and in porridge.

Lavender (Spain)

Lavender is a delicate sweet honey with a touch of tartness; it is sourced from the blossoms of lavender growing wild along the Spanish Mediterranean coast. This honey is suitable for desserts such as lavender honey cheesecake, in baked custard or folded into ice cream.

Leatherwood (Tasmania)

Wild chamomile aromas, warm citrus vanilla flavours. Delicious on scones, with croissants, in flavoured cheesecake and all poultry marinades. From the hidden valleys around Delorame, West Tasmania.

Manuka (New Zealand)

Rich, tangy, herbal and full-bodied flavour. Delicious in any full-of-wellness breakfast, with cereals or thickly spread on good bread. Excellent also spooned into herbal teas, in hot water or warm milk. From beekeepers in the remote wild green hillsides of New Zealand's North and South Islands.

Orange Blossom (Spain)

Exotically tangy, sultry and rich flavour. Delicious on crusty white bread, with yoghurt, roasted nuts and crispy duck, as well as in herby salad dressings, this honey comes from the sun-baked orange groves of Valencia.

National Honey Week (May 5-11) is organised by the Honey Association, who represent the majority of the UK's honey importers and producers. Now in its 10th year, National Honey Week 2008 aims to promote the versatility of honey as a core, natural ingredient in cooking.

The Honey Association's new "Honeytime, Anytime" booklet contains fresh, simple recipes from nutritionist Anita Bean, ideal for everyday family dining. Request a free copy by emailing info@honeyassociation.com, or download it from www.honeyassociation.com

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