Golden eats & sweets

We’d never eaten honeycomb until we met Steve the bee keeper at the Maltby Street Market (an entire post on him to come). Good and crunchy on baguette with cheese, but now I sort of just mix a lump in my wintery porridge for breakfast and it’s as simple as that. Then, of course, there are British flapjacks which I’m trying to master: just butter, Golden Syrup, brown sugar, & porridge oats; and thanks to our Dutch friend Tijl, I am now stocked up on the great honey liquorice (honingdrop) from Holland.

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