Chef Paul Merrett traces the production of honey from the beehive to the slice of toast, learns why honeys don't all taste the same and finds out why bees are moving to the heart of London. In the kitchen he creates a honey sponge pudding and gives some handy tips on how to store honey. He shows how to get the right mix of sweet and sour for a marinated pork chop and explains why his honey-coated cereal bars are a great energy booster. He also show how honey is not just a food product - many great sportsmen swear by it, and even the NHS uses it on patients. Show less