Chai tea

Fragrant, aromatic spiced tea, traditionally drunk with milk but I prefer mine without – but with a teaspoon of sugar added.

• 2 tbsp green cardamom pods
• 4 whole star anise
• 6 3-inch cinnamon sticks
• 1 tsp fennel seeds
• 2 tsp whole cloves
• 2 tsp whole black peppercorns
• 2 tsp coriander seeds
• 6 tbsp dried ginger pieces
• 50g loose black tea

1. Preheat oven to 140C fan (160C)
2. Split the cardamom pods open lengthwise with a sharp knife.
3. Spread out cardamom, star anise, cinnamon, fennel, cloves, peppercorns, and coriander in one even layer on a small baking sheet
4. Toast the spices in the oven for 5 mins, or until you can smell them
5. Tip the toasted spices into a pestle and use the mortar to crush them into small pieces (although it might be easier to break up the star anise and cinnamon with your fingers). The pieces should be small enough so they fit into a teabag or infuser
6. Mix the toasted spices, ginger pieces and black tea together in a bowl and transfer to a large glass jar to store

Dried ginger

• Peel the ginger root using a spoon (trust me, it works amazingly!) Slice into thin pieces and place in a single layer onto a baking tray or plate. Either dry for a couple of hours in the oven set to 100C fan, turning occasionally. Or in the microwave in 1 minute bursts. It will shrink a lot and should be hard and stiff! Cool the dry ginger before storing. Use for ginger tea or chai as above.