Even though it doesn’t have the same intoxicating properties as tequila does, despite coming from the same plant, agave nectar is certainly a hot topic at the moment.

It has actually been around for while, hidden on the shelves at specialised health shops, but we can now find it at most retailers amongst the sugars and sticky maples and syrups.

Most vegans enjoy it as it is solely derived from the Mexican plant and is believed to have a lower GI rating. Agave nectar has a neutral taste and is less obvious than honey, so it’s perfect to sweeten tea or coffee and can also be used in place of maple and golden syrup in baking and drizzling.

(Also try the Pink Pigeon Punch and Pomegranate Margarita, both of which use agave nectar.)

Another golden ingredient at the moment is argan oil. (Although lately I’m seeing more of it used in ads for shiny locks of luscious hair ¬– but that’s another variety.) The one I love is a nutty toasted oil similar to hazelnut. The argan tree is grown in Morocco and as it doesn’t heat up to a very high temperature it’s best enjoyed in salad dressings, poured onto tagines or used as a dip with dukkah.

The slow food movement, which preserves the heritage of food cultures around the world, includes tiny plantations and harvestings of these unusual ingredients.

My third and last golden ingredient of the hour is ginger liqueur. I had never noticed it amongst the huge variety of fruity ones, but a spicy sip is worth its weight in gold. I’ve used it in an Asian roasted pork belly with miso, and recently took some inspiration from a pineapple cocktail that I had at The Pot Luck Club, using whizzed up pineapple, ice, dark rum, ginger liqueur and a sugary rim of mint, lemongrass and vanilla seeds. It tastes like pudding!

Abigail

Photograph: Pomegranate Margarita.