Jazz Apple Hot Toddy

Thanks to fruit and veg growers Two Thirsty Gardeners for this concoction which has an apple at its core.

Ingredients:

1 Jazz apple

1⅓ cup water

2 cloves

½ cinnamon stick

1tsp lemon juice

½ thumb- sized chunk of ginger 60ml brandy or dark rum

2tsps honey

Method: Cut a slice from the apple and set aside for later. Roughly dice

Mulled Beer

the rest of the apple, including the core. Fill your chosen drinking mug with water and pour it into a pan. Then pour in another third of a mug of water to allow for evaporation. Add the diced apple, cloves, cinnamon and lemon juice. Peel and finely slice or grate the ginger and add this as well.

Bring the liquid to the boil then turn the heat down and gently simmer for 15 minutes. Pour in the brandy or rum, give it a good stir, then strain the liquid into your mug. Dice the apple you set aside and sprinkle on top.

This delicious way to jazz up a humble ale comes courtesy of Gemma Simmonite, from Gastrono- me restaurant in Bury St Edmunds.

2tbsps honey

1 large pinch of ground ginger

1 litre of beer – something full bodied and golden works best

300ml brandy

2 whole cloves

2 whole star anise

3 cinnamon sticks

A long strip of lemon peel

A pinch of nutmeg

Method: Gently melt the honey with the ginger in a saucepan, then stir in the beer and brandy. Add the lemon peel, and other spices, then gradually heat to just below simmering, and continue to heat for 10 mins gently, do not boil. To serve use fresh or dehydrated orange slices and serve in warmed glasses or mugs.