Honey

Intensely sweet with a complex floral depth. Depending on the flowers the bees visited, you might taste notes of citrus, lavender, eucalyptus or even smoky caramel.

It has a distinct 'roundness' that white sugar lacks, providing a lingering floral finish and a thick, syrupy mouthfeel.

Polyphenols for antioxidants, a bit of fructose and glucose for a less jolt-y energy hit than plain sugar, and it can soothe a tickly throat. But let's be clear: it's still sugar. A natural one, perhaps, but sugar all the same. Use it sparingly.

Look for raw or unpasteurised honey. Most cheap, supermarket squeeze-bottles have been ultra-heated and filtered to the point where they are just clear syrup.

If the label says 'blend of non-EU countries', it is often a mixture of honeys from different sources that may have been diluted. Buy from a single source or a local beekeeper if you can.

Store honey in a cool, dark cupboard in a tightly sealed glass jar. Avoid the fridge, as the cold temperature speeds up the process of crystallisation.

Keep it away from direct sunlight, which can degrade some of its delicate aromatic compounds over time.

Honey is a versatile glaze for meats and roasted root vegetables. It is a natural emulsifier, meaning it helps bind oil and vinegar together into a smooth salad dressing.

Use it to balance acidity in tomato sauces or to cut through the saltiness of a marinade. Keep in mind it browns faster than white sugar, so watch your heat when baking or frying with it.