I like to make individual cup cakes and, naturally, at this time of year they are made with honey. This recipe only takes about 10 minutes to prepare. If you are feeling creative you can make edible bees to decorate them. I recently visited a bee farm to research a book I'm writing which explains to children where their food comes from. Did you know that the worker bees are all females who, in a lifetime, make only a teaspoon of honey. Male bees do not make honey, have no sting and after mating they immediately die. Evidently they leave part of their anatomy behind!
If this year is going to be bitter sweet (a bit like the male bees' last hour) maybe we should symbolise it with honey and soy sauce. This makes a teriyaki glaze. For a quick and easy supper mix together in a small saucepan, 4 tablespoons of honey, 4 teaspoons of soy sauce and 2 teaspoons rice wine vinegar. Cut 175g salmon into 1 ½ cm cubes and marinate for 10 minutes in the sauce with some freshly grated ginger.
Preheat the grill to high, thread the salmon onto soaked skewers and put onto a foil lined baking sheet. Spoon over some sauce and grill for 2 to 3 minutes. Turn over, baste with more sauce and grill for another 2 to 3 minutes. Add 1 teaspoon of water to the sauce in the saucepan. Bring to the simmer and bubble for 30 seconds, until slightly thickened. Serve skewers with the extra sauce spooned over and some fluffy rice.
Annabel Karmel is has written 16 books on feeding babies, children and families. Visit www.annabelkarmel.com.