I came across the recipe for the first time in “New Classics” by one of my favourite chefs, Marcus Wareing.  The flavour combination intrigued me and I have to tell you, it does not disappoint!

The original recipe calls for it to be served with crusty rye bread, but I think any fresh crusty bread will work with this.  It is at its best when eaten warm straight from the oven!

Bon appetite!

You’ll need

  • 200g x feta
  • 4 Tbsp x runny honey
  • 4 x sprigs thyme
  • 2 x lavender sprigs, or half a teaspoon of dried lavender
  • sea salt
  • freshly ground black pepper


  1. Cover the feta with 2 pieces of kitchen paper and leave at room temperature for 1 hour to absorb excess moisture.
  2. Preheat the oven to 200°C.
  3. Remove the kitchen paper from the cheese and place the feta in an ovenproof dish just large enough for it to fit snugly.
  4. Drizzle the honey on top, then add the thyme and lavender. Season well with salt and pepper and grill for 10 minutes or until golden.
  5. Remove the cheese from the oven.
  6. Serve the feta immediately with fresh bread.

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