Honey yuzu tea (Yuja-cha)

1. Scrub the yuzu fruits thoroughly in lukewarm water and pat dry.

2. Halve them, squeeze out the juice and remove the seeds; cut the peel together with the pith into hair-thin strips and finely chop the inner membranes.

3. Wash the orange too, grate half of its zest and squeeze the juice.

4. In a bowl, mix the yuzu peel, yuzu and orange juice, orange zest, sugar and honey and stir until the sugar dissolves; pour into a clean jar and leave to mature in the fridge for at least 1 day.

5. Put 2 heaped tablespoons of yuzu marmalade in each mug and pour over 250 ml of hot (not boiling) water.

6. Stir and drink warm, together with the strips of peel; in summer it's also very refreshing with iced water.

Tip: Yuja-cha is the favourite vitamin C-rich drink of the Korean winter – it's also what people drink for a cold. The yuzu marmalade keeps for months in the fridge. If you can't find yuzu, you can make a similar tea from lemon and a little orange zest.