I used to think of honey just as something to put in herbal tea, but then I started to taste the delicious varieties which the bees make from different flowers. They really do have subtle but distinct flavours and textures: some are dark and heavy while others are light and flowery. One of my favourite madeleine recipes calls for honey and I can subtly change the flavour with different types. Honey sometimes crystallises, especially if it's stored in the fridge. To return it to its smooth, liquid state, heat a pan of water to almost boiling, then remove from the heat. Place the jar in the water (don't keep the pan on the flame or the jar might crack) and the honey should become liquid again. Honey makes a delicious ice cream and I sometimes substitute it for some of the sugar in creme anglaise. A little honey stirred into a vinaigrette can be delicious if you don't want a really sharp dressing for a salad. For a simple, delicious dessert, make crepes or small sweet pancakes. Heat unsalted butter in a large pan and when hot and sizzling, add fresh raspberries, blueberries and strawberries. Drizzle in honey and about 1/4 cup of Cointreau (be careful, it might flambe) and cook over high heat until the fruit is heated through. Serve over the pancakes with a scoop of vanilla ice cream.