There are hundreds of tea flavours and combinations, making it a fantastic ingredient to use in cooking. It is very easy to experiment with - just replace water in a recipe with brewed tea, following your senses to try to maintain a balance of flavours. Depending on the tea used, the results can range from barely perceptable to overwhelming, so keep tasting to make sure you're on track.

Use this recipe collection to feed your imagination. Nathan Outlaw delicately flavours ice cream in his heavenly tea and cake dessert, while Paul A. Young encourages experimentation with different flavours in his store-cupboard tea truffles. Tea shouldn't only be used in a brewed form; Anna Hansen uses jasmine tea to smoke salmon fillets in her fantastic recipe.