Honey

Tangy honey-mustard chicken slowcooked in a broth with carrots, celery and leek.

Enjoy these deliciously sticky soy and honey-marinated chicken wings with noodles that are laced with carrot and zucchini spirals

Treat Mum this Mother’s Day to a bowl of wholesome, overnight chia seed bircher - a recipe that’s effortless to make, and to eat! Children will love to layer the spoonfuls of bircher with the sweet, Doris plum yoghurt. Top with a little sprinkle of toasted almonds

Delicate, lemony crêpes sweetened lightly with honey and speckled with poppy seeds. This is such a neat breakfast for children to put together. Fold each crêpe into a little pocket and decorate with fresh fruit and flowers

Panettone is a light, airy Italian version of a fruit cake, usually eaten at Christmas and Easter. It varies slightly from region to region but generally is studded with raisins and fruit peel. My favourite brand is called Dal Forno (available from specialty food stores). It is fabulous eaten on its own with an espresso or sweet liqueur, or lightly toasted as I have done in this recipe.

Sweet, zingy and delicious tartlets from New Zealand's Woman's Weekly.

Someone I know intimately will not eat anchovies. However, they are a must in certain recipes, adding balance and saltiness like no other ingredient, so I’ve put extraordinary effort into concealing them in the past. On this particular occasion, though, I decided they were too important to hide and so laid them out in their little salted glory for all to see. Well, lo and behold, the person in question got home famished, stuffed in a piece of tart left over from this photoshoot and exclaimed it was one of the most delicious versions he’d tried in a long time. What? I’ve baked this tart a squillion times before, but apparently the proud little anchovies make all the difference.

Also known as flammekueche, this is kind of a pizza and sort of a tart and originates from the Alsace region of France. Confusion aside, what’s certain is that one piece is never enough – there’s something about this creamy, bacony creation that inspires gluttony. This is my version of a dish that’s perfect for feeding a crowd. I add a little autumnal twist with thyme, onions and extra cheese, and sometimes even sliced mushrooms. Serve it in slices like a pizza or enjoy it as a light meal with a green leafy salad on the side. Photography by Jani Shepherd; Gatherum Collectif.