Our executive food editor, Zanne Stewart, was served this tea by chef Ed Brown at The Sea Grill one evening when she was feeling ill. She asked for the recipe and now swears by its feel-good properties.
A fruit salad for dessert is a great way to use the abundance of late winter-grapefruits and oranges. The floral quality of anise plays off the tartness of the fruit beautifully.
We love this take on ginger cookies; cinnamon and cloves underline their deep spiciness, while a toasted almond on top adds a different kind of crunch.
