Tea-soaked figs

Tea-soaked figs

By
From
Spoon
Serves
4

Natasha Kelly has applied the skills gained while working for several American global fashion brands to her own tea bar. Tiosk, with its simple, clean interior and modern vegan menu, inhabits a small corner of the famous Broadway Market in east London.

‘I usually sneak out of bed at around 6 or 6.30 a.m. before my four children arise, dodging the creaky floorboards in order not to wake them. I find that this is the only truly peaceful time in each day and it allows me to get work done that requires real focus and head space.’ Natasha Kelly, founder and owner of Tiosk

Ingredients

Quantity Ingredient
2 tablespoons lapsang souchong or 3 tea bags
1 litre boiling water
8 green cardamom pods
tiny pinch himalayan pink salt
1 vanilla pod
4 figs

Method

  1. Put the Lapsang Souchong into a teapot or heatproof jug (you can make a little muslin sack if you prefer). Pour the boiling water over the leaves and allow to steep for 5 minutes.
  2. Halve the figs and place in a clean glass jar. Add the cardamom pods and Himalayan pink salt.
  3. Slit the vanilla pod open lengthways, exposing the seeds, and loosen them with the tip of the knife. Place the whole pod into the jar with the figs and the cardamom.
  4. Strain the leaves from the brewed Lapsang Souchong (or remove the muslin bag), reserving the brewed tea.
  5. Pour the tea over the figs, vanilla and cardamom, seal the jar and store in the fridge overnight. Your infused figs will last for 5–7 days if kept refrigerated.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again