Chai. A simple word, but one that holds centuries of culture, warmth and comfort. In Hindi, ‘chai’ simply means tea, but the drink we know today as ‘chai’ has a fascinating journey. 

Originally, chai wasn’t made with tea leaves. It was an ancient Ayurvedic elixir, brewed with a blend of herbs and spices that were believed to have medicinal benefits. This changes during the British Raj in the mid-1800s, when black tea leaves were introduced, along with milk and sugar, creating the creamy, spiced, and caffeinated beverage we know and love today.

Matcha, a finely ground green tea that originated in China and was introduced to Japan by a Buddhist monk in 1191. Traditionally used in Japanese tea ceremonies, matcha has since gained global recognition for its rich umami flavour and health benefits and can be enjoyed in many creative ways, including this modern spin: the Matcha Cortado.

I’ve never understood why anyone would buy a jar of cranberry sauce when making it yourself is so simple — and so much better! Every year, I whip up a batch of this, and it’s always a highlight on the Christmas table. It’s amazing alongside the main meal, but I also love it with melted Camembert or even stirred into gravy for a tangy kick. Nigella’s "Redder Than Red Cranberry Sauce" has always been my go-to, and while I’ve barely tweaked her recipe, I’ve found one little change that makes it even better.