Roasted barley tea (Mugicha)

1. Rinse the barley in a sieve under cold water and pat thoroughly dry with kitchen paper.

2. Roast in a dry, heavy-based frying pan over medium heat, stirring constantly, for 15-20 minutes until dark hazelnut brown with a strong, coffee-like aroma.

3. Spread on a plate and let it cool a little.

4. Bring the water to the boil, add the roasted barley, lower the heat and simmer for 5 minutes.

5. Take off the heat and leave to steep for 15-20 minutes, then strain.

6. Cool to room temperature, pour into a glass jug and serve well chilled with ice cubes.

Tip: Mugicha is the drink of the Japanese summer: caffeine-free and gently sweet and roasty even without sugar, so it's ideal for children too. It keeps for 2-3 days in the fridge; you can roast a larger batch of barley and store it airtight.