ginger

This will warm your cockles, a lovely warming drink on a cold day. 

To make the tea I peel and grate fresh ginger root, about two table spoons I find is enough for a large teapot. Place the grated ginger into a warmed teapot. Add boiling water and stir. Leave to steep for five to ten minutes. Strain and serve the tea with a teaspoon of honey.

Picking up a few windfalls in the garden and having bought a tub of stem ginger 'shavings' from the local market I thought the two ingredients would compliment each other in a crumble.

APPLE AND GINGER CRUMBLE

900 g/2lbs  dessert apples + 1tbs water + 1tbs sugar

1tbs or more chopped stem ginger

225 g/8 oz plain flour

115 g/4 oz butter

115 g/4 oz caster sugar

1tsp ground ginger

Preheat the oven to 190 C/375 F/Gas Mark 5.