Gingerbread

• 8 oz/225 g clear honey
• 6 oz/150

Boil the honey, stir in the food colour, ginger and breadcrumbs, and work in the pan over a low heat with a spatula for a few minutes, then leave until cool enough to handle.

Knead the gingerbread to form a smooth dough and either pack into a shallow box, or roll out to around ⅜ inch/10mm thick in a square slab. From this, small squares may be cut for serving at the ‘void’.