Writing the Mister Bear stories I feel that I have honey right up to my hairline.

We have the most wonderful honey from the mountains in Andalusia. We buy it loose by the kilo.

Sometimes it is a strain to find something different to eat and in desperation the other night I looked around fridge and cupboards for inspiration.

This is what I came up with:

Turkey fillets or chicken breasts in honey and wine

Enough for 4:

4 thick fillets of turkey or 4 chicken breasts cut in half length way

1 onion peeled and sliced

3 carrots peeled and thickly sliced on the slant (it looks better)

1 courgette cut in sticks with seeds removed

2 good tablespoons of real butter (margarine will not work)

3 tablespoons of runny honey

1 stock cube

1 glass of white wine

1 tablespoon of mixed spices such as used for brochettes

Any herbs available like bay leaf, thyme, sage, rosemary etc. Salt to taste. You can add any left over vegetables.

Heat up the butter in a large pan. Fry the meat until gold on all sides. Remove and keep aside. Add the onion and carrots to the pan and stir. Add a little more butter if necessary. Pour the honey and sir until it caramelises. Add the wine, the spices, the herbs and the stock cube. Stir well. Put the meat back in the pan and cover. Simmer gently for about 15 minutes. Add the courgette, give a gentle stir and check for seasoning. If necessary add a little more wine or water. Serve very hot with plain rice, couscous or boiled potatoes.