Tamarind drink (Agua de tamarindo)

1. Peel the brittle shells and the long fibrous strings off the tamarind pods, leaving only the sticky brown pulp with the seeds.

2. Bring 1 litre of water to the boil in a saucepan, add the tamarind and simmer gently for 10 minutes, then take off the heat and leave to soak for 20 minutes.

3. When lukewarm, squeeze it thoroughly with your hands (or a wooden spoon) so the pulp comes away from the seeds.

4. Strain into a jug through a fine sieve, pressing the pulp through well; discard the seeds and fibres.

5. Top up with the remaining 1 litre of cold water, stir in the sugar until dissolved, taste and dilute or sweeten to your liking.

6. Serve well chilled with plenty of ice – a sweet-and-sour, refreshing drink alongside spicy food.

Tip: If you find tamarind paste instead of pods, 2-3 tablespoons are enough: just stir it into the water and skip the cooking.