Indian spiced milk tea (Masala chai)

1. Peel the ginger and slice it thinly or grate it coarsely. Lightly crush the cloves and cinnamon stick in a mortar.

2. Bring the water to the boil in a small pan and add the ginger, cinnamon, cloves, cardamom and a pinch of black pepper.

3. Simmer over low heat for 3-4 minutes so the water takes on the flavour and aroma of the spices.

4. Add the black tea and sugar and boil for 1-2 minutes until the liquid is deep brown.

5. Pour in the milk, bring to the boil, then lower the heat and simmer for 2-3 minutes; if the milk rises, take it off the heat for a moment. This is what makes the chai thick and creamy.

6. Strain into cups or small glasses and serve piping hot, with pakoras or biscuits.

Tip: India's "chaiwala", the street tea seller, froths the tea by pouring it from a height from glass to glass. Add the milk after the water rather than boiling the two together, so the tea and spices release their full strength first. For a stronger ginger flavour, grate the ginger.