The advantage of honey is that it does not spoil so we can keep it for as long as we want. I love honey but this is clearly a lot to go through. So, as well as gifting some to my grandfather in France (he loves honey very much), I decided to use it in recipes: dressings for salads, marinades, desserts, etc.
It occurred to me that I often crave one of my favourite childhood after-school goûter (snack): a nice slice of pain d'épices (gingerbread loaf) toasted with a bit of butter or hazelnut chocolate spread. So my best solution to this? Make it, make lots of it!