Ingredient: Maple Syrup

Maple syrup is made from the sap of maple trees and has been consumed for centuries in North America. It is now mainly produced in Quebec, Canada. A hole is drilled into the maple tree and the sap drains into a container. It is then boiled, leaving a lovely thick and sticky syrup. Healthier than refined sugar, it is rich in polyphenols which can help quash oxidative stress. It also contains some calcium, manganese, iron and zinc.

The glycaemic index (blood sugar response) of maple syrup is around 54. This is a bit lower than table sugar which has a glycaemic index of around 65. So it is one of the healthier sugar alternatives. Instead of pouring maple syrup directly onto pancakes and waffles, pour a little onto a spatula and lightly spread to get the maple syrup taste without going overboard with the sweet stuff.

It is hugely versatile in your kitchen too, where you can drizzle a little bit over roasted carrots or parsnips to bring out their natural sweetness or try stirring a spoonful into your morning porridge with a pinch of cinnamon – it will taste like autumn in a bowl.