The honey bee is one of the most useful creatures on Earth, pollinating a third of all we eat and providing more than 50 per cent of pollination of wild plants, on which birds and mammals depend.

However, over the last few years bee numbers have been dwindling at a startling rate.

“I had 75 per cent losses over the winter – I’d never lost a colony in the seven years that I have been bee keeping,” says Cliff Poulton of the New Forest Beekeepers’ Association. “It’s frightening.”

This trend makes National Honey Week, which starts today, all the more important.

Although English honey is scarce at the moment, there are still jars on the shelves of farm shops and stores around Dorset.

There will also be a fresh supply in the shops later in the summer, when Cliff and his fellow beekeepers have harvested more.

These recipes from the Honey Association give fresh ideas of how to cook with the golden stuff.

But remember to choose local – not only can it help beat hay fever but Cliff claims it tastes much better too.

“There is no variation in taste with the big brands – if you buy them you’re missing the point of honey,” says Cliff.

Honey Mustard Chicken with Grilled Courgettes

4 tbsp clear honey

2 tbsp wholegrain mustard

4 chicken breasts, skinned

4 baby courgettes

2 tbsp olive oil

1 tbsp lemon juice

Small handful mint leaves, torn

Pre-heat the grill. Mix the honey and mustard together and brush all over the chicken breasts. Grill chicken for 8 minutes each side, until golden and cooked through. Cool for 5 minutes then slice.

Slice courgettes lengthways and place on a baking tray. Brush with a little olive oil and grill 2-3 minutes on each side. Place them in a shallow dish.

Put the remaining olive oil, lemon juice and mint in a bowl, mix, then pour over the courgettes. Add the sliced chicken and gently combine.

Roasted Butternut and Goat’s Cheese Salad with Soy Balsamic Dressing

1 large butternut squash, peeled, de-seeded and chopped into cubes

A few sprigs of rosemary

Freshly ground black pepper

1-2 tbs olive oil

100g rocket

100g goat’s cheese, roughly sliced

1 tbsp chopped walnuts

4 tbsp olive oil

2 tbsp balsamic vinegar

1 tbsp clear honey

1 tbsp soy sauce

1 garlic clove

Heat oven to 200 C/ 400 F/ gas 6.

Put the butternut squash in a roasting tin together with the garlic, rosemary and black pepper.

Drizzle over the oil, toss well and roast in the oven for about 25 minutes until tender.

Whisk together the dressing ingredients. Put the rocket in a large serving bowl and arrange the squash and goat’s cheese on top. Pour the dressing over and scatter walnuts on top.

Blueberry Muffins

Makes 9

225g (8oz) self-raising white flour

85 g (3 oz) margarine

2 tbsp clear honey

1 large egg

1 tsp (5 ml) vanilla extract

200ml (7 fl oz) skimmed milk

125 g (4 oz) fresh blueberries

Pre-heat oven to 200 C/ 400 F/ Gas 6.

Line 12 muffin tins with paper muffin cases.

Mix together the margarine and honey until smooth.

In a separate bowl beat the egg, vanilla and milk; then add to margarine/honey mixture together with 2 tablespoons of the flour.

Beat mixture until smooth, then fold in remaining flour. Stir until just combined. Gently fold in the blueberries.

Spoon the mixture into prepared |muffin tins – about two-thirds full – and then bake for 18 to 20 minutes until muffins are risen and golden.