For the fallen

Breath on the winter air

Pale sunlight scratching treetops

Frozen ground, frozen toes, frozen hearts

All is thinning around

Hasty retreats, cautious forays

In the dead of night, the mind wanders

In the silence and the dark before dawn

So does the soul.

Visions of light, all colours around

Walking upon the plains

Towards somewhere to see old faces

Those you have lost in the short days gone by

Too many to visit just once

Dawn breaks and brings you back

To the cold of the morning

The clouds have gone

Light touches the faces

Of those chosen this day

Today is one of forays

Whistles will call them forward

The sun will keep them safe

Shinning upon them forever.

Devonshire honey cake

Ingredients

250g clear honey

225g unsalted butter in small pieces

100g dark muscovado sugar

3 medium eggs , beaten

300g self-raising flour

Preheat the oven to fan 140C/ conventional 160C/gas 3.

Butter and line a 20cm round loose bottomed cake tin (or use fairy cake cases-makes around 40).

Melt butter, sugar and honey in a pan over a low heat, when the mixture has become liquid increase heat and boil for one minute. Turn off heat and wait and an eternity (around 40 minutes) for it to cool down. The smell will make you very hungry…don’t be tempted to dip your finger in for a taste, the mixture is rather hot.

Once it has cooled down and you have run your finger under cold water for not listening to the previous instruction, beat the eggs into the melted honey mixture using a wooden spoon.

Sift the flour into a large bowl and pour in the egg and honey mixture, mixing until you have a smooth, runny batter.

Pour the mixture into the tin (or place spoonfuls in cases) and bake for an hour until the cake is well-risen, golden brown and springs back when pressed. A skewer pushed into the centre of the cake should come out clean. (In cases its around 15 minutes, but can vary with ovens-check with a toothpick if unsure).

Turn the cake out on a wire rack and try not to scoff the lot in one sitting.