How to Make the Perfect Cup of Chai

There’s something truly special about a cup of chai: the warming spices, the aroma that fills the room, and the comfort it brings, especially on a cool, drizzly day in Britain. 

Chai, often referred to as masala chai, is a beloved drink that originates from India and has become popular worldwide. 

However, making the perfect cup of chai requires more than just brewing tea; it’s about finding the right balance of spices, sweetness, and tea strength.

Here’s a step-by-step guide on how to craft the perfect cup of chai at home, ensuring that each sip delivers a burst of flavour and warmth.

1. Ingredients You’ll Need:

Tea leaves: A strong, black tea is essential for chai. Assam tea is commonly used for its robust flavour, which holds up well against the spices.

Spices: The classic masala chai spice mix includes cinnamon, cardamom, ginger, cloves, and black pepper. You can adjust the amount of each spice according to your preference.

Water and milk: Chai is traditionally brewed with a mix of water and milk. For a creamier chai, use more milk; for a lighter brew, use less. Some people use condensed milk or evaporated nilk.

Sweetener: Sugar is commonly added to chai, but you can also use honey or a sugar alternative to taste.

2. Choosing Your Spices

The spice blend you use is key to making a perfect chai. Here’s a breakdown of the most common spices:

Cinnamon: Adds a sweet and warming note.

Cardamom: Provides a fragrant, slightly citrusy flavour.

Ginger: Fresh ginger gives a spicy, invigorating kick.

Cloves: Add depth and an earthy flavour.

Black pepper: Enhances the heat and brings the spices together.

Feel free to experiment with these spices to find a blend that suits your palate. For instance, if you like a spicier chai, increase the ginger and black pepper. If you prefer a milder, sweeter cup, focus more on the cinnamon and cardamom.

3. Brewing Your Chai

Here’s how to brew your perfect chai:

Step 1: Boil the water and spices

Start by boiling about 1 cup of water in a saucepan. Add your spices at this stage so that they have time to release their flavours. For one cup of chai, you can add:

1 small cinnamon stick

3-4 cardamom pods (slightly crushed)

2-3 cloves

A small piece of fresh ginger (or ½ teaspoon of dried ginger powder)

A pinch of black pepper

Step 2: Add the tea

Once the water and spices have boiled for a couple of minutes, add 1 heaped teaspoon of black tea leaves. Let this simmer for another 2-3 minutes. The longer you brew, the stronger the tea.

Step 3: Pour in the milk

After the tea has brewed, add about ½ cup of milk (or more, depending on your preference). You can use whole milk for a richer chai or a milk alternative like almond or oat milk. Stir the mixture and bring it to a gentle boil. Keep an eye on it, as milk can boil over quickly.

Step 4: Sweeten to taste

Once the chai has come to a boil, lower the heat and let it simmer for a minute. Now is the time to add sugar or your preferred sweetener. For a classic cup, 1-2 teaspoons of sugar work well, but adjust according to your taste. Stir well to dissolve the sweetener.

Step 5: Strain and serve

Once your chai is brewed to perfection, strain it into a cup to remove the tea leaves and spices. Give it a quick stir, and your steaming cup of chai is ready to enjoy!

4. Tips for Customising Your Chai

Frothy chai: For a café-style frothy chai, use a whisk to froth the milk before adding it to the tea.

Caffeine-free version: Replace black tea with rooibos or herbal tea to make a caffeine-free version of chai.

Iced chai: Let your brewed chai cool, then pour it over ice for a refreshing iced chai. You can also add a touch of vanilla for an extra layer of flavour.

5. The Final Touch

A perfect cup of chai is all about balance. Whether you like it spicy, sweet, or with a hint of creaminess, the key is to experiment until you find your ideal combination. The next time you’re craving something cosy, skip the café and brew up your perfect cup of chai right at home.

Enjoy the warmth and comfort that only a cup of freshly made chai can bring!

How to Make the Perfect Chip Butty

The chip butty is a quintessential British comfort food, beloved for its simplicity and satisfying combination of soft bread and crispy chips. 

It’s the kind of sandwich that takes us back to childhood memories of chippies, football matches, and seaside holidays. While it might seem straightforward, there’s a real art to creating the perfect chip butty that’s crispy, fluffy, and indulgent.

Here’s a guide to making the perfect chip butty, one that balances the textures, flavours, and nostalgia.

What You’ll Need:

Bread: A soft white roll or thick-sliced bread works best. You want bread that’s soft enough to soak up the butter and vinegar but sturdy enough to hold the chips.

Chips: Thick, golden, and crispy chips are a must. Traditional chip shop chips are ideal, but if you’re making them at home, be sure to follow a method that gives you crispy outsides and fluffy insides.

Butter: A good, thick layer of butter is essential. Salted butter works best to complement the chips.

Condiments: This comes down to personal preference. Classic choices include salt, vinegar, ketchup, or brown sauce. You can mix and match or keep it simple with just salt and butter.

Step 1: Choose the Right Bread

The bread is the foundation of a great chip butty, so it’s worth choosing carefully. Traditionalists will say that a soft white roll or a white bloomer loaf is the only way to go, but it’s your butty, so feel free to use what you prefer. Thick slices of a white loaf give the perfect balance of softness and structure, helping to soak up the butter and condiments while keeping the chips contained.

Toasting the bread isn’t essential, but lightly toasting it can add a little extra crunch if that’s your style.

Step 2: Cook the Chips to Perfection

The chips are the heart of the butty, so making them just right is crucial. You can either go down to your local chippy and grab a portion of freshly cooked chips or make your own at home.

If making at home, here’s a quick method:

Peel and cut potatoes into thick chip shapes (about 1-1.5cm wide).

Soak them in cold water for 30 minutes to remove excess starch.

Pat them dry and fry them twice: first at a lower temperature (around 140°C) for 5-7 minutes until soft, then at a higher temperature (around 190°C) until golden and crispy. Alternatively, you can oven-bake or air fry them, but nothing beats traditional frying for that authentic chip shop feel.

Drain the chips on kitchen paper and sprinkle them generously with salt while they’re still hot.

Step 3: Butter the Bread

This is where things get indulgent. Spread a thick layer of butter on both sides of your bread or roll. The butter should melt slightly on contact with the warm chips, creating a rich, buttery base for the sandwich. If you’re feeling extra decadent, you can add a bit more butter for good measure.

Step 4: Add the Chips

Once your chips are hot, crispy, and perfectly salted, pile them onto your buttered bread. Don’t be shy with the portion – the more chips, the better! Press them down gently with the top slice of bread so they nestle into the butter. Incidentally, you can use a shortcut by buying chips cooked at the local chippie.

Step 5: Choose Your Condiments

Now comes the decision that divides chip butty enthusiasts: which condiment to use. Here are a few popular options:

Salt and vinegar: A classic choice. Drizzle a bit of malt vinegar over the chips for that tangy flavour and sprinkle with a little extra salt.

Ketchup: Sweet and savoury, ketchup is a favourite for many. It adds a bit of moisture and tang to the sandwich.

Brown sauce: If you prefer something with a deeper, richer flavour, brown sauce like HP is the way to go. It pairs brilliantly with the buttery chips.

Mayonnaise: Not traditional, but some people love adding a bit of mayo for creaminess.

Gravy: This is for those who want to take their butty to the next level. Pour a little chip shop gravy over the chips before assembling the sandwich for extra comfort food vibes.

Step 6: Assemble and Enjoy

Place the top slice of bread or roll on your chip pile, press down slightly, and cut the butty in half (or don’t, if you prefer to dive straight in!). Now, all that’s left to do is enjoy your creation.

Tips for the Perfect Chip Butty:

Texture balance: The best chip butties have a balance between the crispy outside of the chips and the soft, buttery bread. Make sure your chips aren’t too soggy or too dry.

Bread freshness: Fresh, soft bread makes a big difference. If your bread is slightly stale, warm it up a bit to regain some softness.

Extra fillings: For a variation, you can add extra fillings like cheese for a cheesy chip butty or even a few rashers of crispy bacon.

Conclusion:

The chip butty is the ultimate in simple British comfort food, offering a satisfying mix of soft bread, crispy chips, and a dollop of nostalgia. Whether you like it with ketchup, vinegar, or brown sauce, the key to a perfect butty is using quality ingredients and taking the time to get your chips just right. So, next time you’re in need of a comforting, carb-filled snack, whip up a chip butty – and enjoy every bite.

Making waves, but in a good way. Eat My Pizza wakes up Leytonstone and East London with its innovative pizza creations.

With its fusion of traditional Italian cuisine and modern East London flair, a carefully curated menu featuring signature pizzas, small plates, and a range of local and Italian beverages the restaurant has managed to impress many and has already become the top rated restaurant in Leytonstone in the short period between it’s soft launch its grand opening.

Eat My Pizza isn’t just a pizzeria - it’s a neighbourhood spot designed for everyone in the local community.

Housed in the historic Barclays Bank building, they’ve transformed this elegant 1900s space into a welcoming eatery where locals can relax and enjoy a laid-back, yet top-quality, dining experience.

Their menu blends authentic Italian dishes with modern, locally inspired twists, offering something for everyone. From beloved classics to our signature pizzas and small plates like veal meatballs and baked artichokes, each dish promises bold flavours and fresh ingredients.

Eat My Pizza is the creation of a passionate team with a track record of popular East London restaurants, including FIGO restaurant.

Their mission is to create a welcoming space that combines the rich heritage of Italian cuisine with the innovative and unique flair of Leytonstone.

A place where locals can get together and enjoy a glass of good wine over some of our smaller dishes after work, allowing the space to fit within the customer’s needs – whether this is a three-course meal or a relaxed evening with friends or loved ones.

Housed in a beautifully restored 1900s Barclay’s Bank building, Eat My Pizza features:

- Chic ceramic tiled floors

- Stylish red banquettes

- Cozy booths with glimpses of their open kitchen

- An airy dining room with long opening hours from 9 AM to 11 PM

- Ultra-modern bar Juxtaposed against vintage style furnishings and colour palette

To learn more visit https://eatmypizza.com

A Great Bunch: British Farmers Rally for Home-Grown Carrots this National Carrot Day

Chair of the BCGA, Rodger Hobson

Here's a date for your diary: Thursday 3rd of October. 

Why? Because on Thursday, 3 October, British carrot growers will unite for the inaugural UK National Carrot Day, urging the nation to support home-grown carrots and safeguard their future in the face of mounting climate challenges and shifting market conditions.

Leading the charge is Rodger Hobson, Chair of the British Carrot Growers Association (BCGA) and an eighth-generation farmer from York. 

Alongside five of the UK's top carrot growers - Huntapac Produce, Kettle Produce, M.H Poskitts, Burgess Farms, and Strawson Ltd - Hobson hopes to raise awareness of the skill, resilience, and sustainability efforts behind every British-grown carrot. The campaign encourages consumers to get creative in the kitchen and make carrots a staple in their meals, while emphasising the importance of supporting local farmers.

In 2023, extreme weather conditions - record heat followed by excessive rain - led to the worst year Hobson has ever experienced for carrot production. "We’ve traditionally been 97% self-sufficient in carrots," he explains, "but last year’s weather brought in a flood of imports from countries as far away as China and Israel."

Carrots, while a staple in the British diet, are increasingly vulnerable to climate change. Hobson explains, "Carrots suffer when temperatures rise, and prolonged wet soil conditions leave them susceptible to diseases. They’re a fresh crop, harvested and sent straight to stores, meaning any disruptions in the growing season can have immediate effects on availability."

Hobson, along with his fellow carrot grower and sponsor of National Carrot Day, Guy Poskitt, emphasises the importance of consumers looking for the Red Tractor logo as an indicator of British-grown produce. "Buying British carrots not only supports local farmers, but also reduces the carbon footprint compared to importing from abroad," adds Hobson. With environmental sustainability top of mind, Hobson rotates his fields, planting carrots only once every ten years to maintain soil health.

Poskitt, who grows 50,000 tons (packed weight) of carrots annually, echoes the concern over undervaluing fresh produce. "Last Christmas, we saw supermarkets slash the price of veg to as little as 15p per packet. While the discount was subsidised by retailers, it can increase food waste, as customers may buy more than they can consume.

Poskitt highlights, “How many people would buy extra bags because they were so cheap and end up throwing some of them away? There isn’t a single farmer in the world who likes to see their produce go to waste and not eaten.”

Beyond the pricing debate, both growers point to changes in supermarket layouts that have marginalised fresh produce. "Fruit and veg used to be the first thing shoppers saw when they walked in," says Poskitt. "Now, non-food items like clothing often dominate the entryway. This makes it harder for fresh produce to grab attention.

“Without those displays, we have to work harder. If I get talking to somebody who isn’t involved in farming, they are always genuinely interested in how we grow carrots. They find it fascinating how we are trying all kinds of ways to work with climate change rather than just throw the towel in. Farmers need to make the most of this interest and get better at explaining our craft.

“With our limited budget we’re not expecting miracles with Carrot Day, but any increased awareness and appreciation for what we do will make a difference."

3 October will also see the annual BCGA demonstration day, which brings together carrot growers, industry professionals and retailers to network, knowledge-share and celebrate the best in carrot cultivation via variety trials, trade stands and competitions. This year, the event will be hosted by Bil Bradshaw, B H Bradshaw & Son, and Strawson Ltd at Cockett Barn Farm in Nottinghamshire.

For more information about National Carrot Day and the BCGA Carrot Demonstration Day, visit the British Carrot Growers Association website: http://britishcarrots.co.uk

We'll be making sure to buy in plenty of British carrots for our Christmas feasting. Maybe even try our hands at making carrot cake with freshly grated carrots!

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Quill Opens in Borough Yards in November

This November, Fables & Company, the founders of Plume in Covent Garden and Finch in Brixton,  are set to launch its third venue, Quill, in Borough Yards, London.

On a mission to make wine bars more approachable and connected to the storytelling of wine, Fables & Company's newest site is set to do just that with Quill being the brand's largest space and kitchen to date. 

Situated at the historic riverside gateway to Borough Market, Quill can host 75 covers in the 2000 square foot space across the internal arch and outside garden. The interior emulates an eccentric wine cellar, filled with artworks, exquisite wines and objects from inspiring globetrotting adventures, whilst the exterior is an ode to an English garden.

Andrew Gray, founder, is building on the two wine lists at Plume & Finch, steering them in a more exotic direction. A greater focus on fine wines at reduced margins will define Quill, with customers able to access prestige wines at a reduced cost. A continued emphasis on English wines remains, with an expanded focus on still wines as well as the celebratory bubbles found at Plume. The core mission continues to be on exploring lesser-tasted wines and twists on known varieties, with accidental education being the driving force.

To complement the wines a food menu has been expertly crafted by Rob Wade, Fables & Company's Culinary Innovator (ex Chez Bruce, Soho House Group and La Truffiere in Paris). The kitchen will be serving up the best of British cuisine, featuring 'Sea Bass (a historic Thames native) on a Bed of Leeks & White Miso Beans', a 'Duck Confit Burger', so hearty you'll need a pair of napkins while enjoying it, plus the group's signature 'Golden Boy' grilled cheese sandwich. Quill's variation on the Hot Dog, a 'Boar Hotdog with Bacon Jam & Pickles' to rival Plume's 'Pork & Cheese Hot Dog' is a testament to the Fable & Company reputation for pairing gourmet street food with an exquisite selection of fine wines.

Quill is set to join the ranks of Cahoots, Angry Crab Shack, and Cafe Francois, marking a surge in the opening of premier bars in the Borough Market area. This trend highlights the area's resurgence and growing reputation as an expanding hotspot. 

Quill offers a third space aesthetic, a place of timeless design to relax and schmooze in, served by a crew of theatrical eccentrics who bring both dishes and dialogue to the table.  Gray is collaborating with distinguished designer, Sophie Bicknell of Studio Bare, to create a unique and unconventional design. Unusually situated within the railway arches feeding London Bridge station, the bar is a fusion of past and present adorned with objects and art that inspire conversation and new ideas. 

The space will continue to host the group's interactive activity nights, including 'Secret Notes' where customers pass notes anonymously between tables, complimentary 'Tarot Readings' and nights dedicated to traditional card and dice games.

Says Andrew Gray, founder of Fables & Company: “Quill embodies the same spirit as our sister bars, advancing our experience from Plume and Finch. The tradition of storytelling is central to our identity, and being near Shakespeare's Globe has motivated us to weave even more immersive experiences into our creative product. This is a really exciting site, with oddities in wine and intensely flavoured food, but most importantly it will be fun!'

The bar arrives 14 years after the inception of Fables & Company, previously known as Grays and Feather.

A Guide to the Wide Range of Traditional British and Irish Sausages

When it comes to comfort food, few things are as quintessentially British and Irish as a well-cooked sausage. 

From hearty Cumberland sausages to flavour-packed Lorne sausage, these meaty treats have a long history in our food culture, with each region boasting its own variety. 

Whether served in a fry-up, tucked into a sandwich, or alongside mashed potatoes, sausages play a key role in the culinary traditions of both the UK and Ireland.

Let’s take a look at some of the most iconic types of sausages from Britain and Ireland, their distinctive flavours, and how they’re typically enjoyed.

1. Cumberland Sausage

The Cumberland sausage is one of the most famous British sausages, and for good reason. This coiled sausage hails from the county of Cumberland, now part of Cumbria, in North West England. Traditionally, it’s made from pork that’s coarsely chopped rather than minced, giving it a chunkier texture than most other sausages. The seasoning is a key element, with black pepper, thyme, and sage commonly used, resulting in a slightly spicier flavour.

Cumberland sausages are usually long, coiled into a spiral, and cooked either in a frying pan or oven. They’re perfect for a classic bangers and mash or served simply with mustard in a sandwich.

2. Lincolnshire Sausage

The Lincolnshire sausage is another British classic, originating from the county of the same name in the East Midlands. Unlike Cumberland sausages, which are known for their peppery notes, Lincolnshire sausages are all about sage. The seasoning is often simple but effective, with pork, sage, and sometimes nutmeg or thyme used to create a slightly herby, aromatic sausage.

These sausages are traditionally enjoyed with breakfast or in a full English fry-up, alongside eggs, beans, and black pudding.

3. Lorne Sausage

Often referred to as square sausage, the Lorne sausage is a beloved Scottish favourite. Unlike the rest of Britain and Ireland’s cylindrical sausages, Lorne sausage is unique due to its rectangular shape. It’s made from a mix of minced pork and beef, seasoned with pepper and spices. The sausage is sold in slices, which are fried and typically served in a Scottish breakfast.

The Lorne sausage is especially famous as part of the traditional Scottish roll—a breakfast roll filled with sausage, bacon, and sometimes black pudding, perfect for a hearty start to the day.

4. Irish Sausage (Bangers)

Irish sausages, commonly known as bangers, are an integral part of Irish cuisine, found in everything from a full Irish breakfast to dishes like coddle (a traditional Irish stew made with sausage, bacon, and potatoes). Made with a fine mix of pork and rusk, these sausages have a mild and slightly sweet flavour, often enhanced with hints of herbs like thyme and marjoram.

Irish sausages are typically shorter and thicker than their English counterparts, and they’re frequently enjoyed grilled or fried with buttery mashed potatoes and onion gravy.

5. Black Pudding

While technically a blood sausage, black pudding holds a special place in both British and Irish cuisine. This dark sausage is made from pork blood, fat, and oats, which give it a firm texture and a rich, earthy flavour. Though it might not appeal to everyone’s taste, black pudding has been a breakfast staple for centuries and is often served as part of a full English or Irish fry-up.

In recent years, black pudding has seen a resurgence in popularity, even appearing in gourmet dishes, with chefs using it in salads, scallops, and even in pastries.

6. White Pudding

White pudding is very similar to black pudding but without the blood. It’s a popular breakfast item in Ireland and Scotland, made from pork, fat, suet, and oatmeal. The result is a crumbly, savoury sausage that’s slightly milder in flavour than black pudding. White pudding is typically fried and served in a traditional breakfast, but it can also be added to soups and stews for extra depth.

7. Suffolk Sausage

Suffolk sausage is an East Anglian variety that’s known for its rustic simplicity. Made from a coarse grind of pork, it’s lightly seasoned with pepper, salt, and sometimes nutmeg. Unlike the more herb-heavy sausages like the Lincolnshire, the Suffolk sausage focuses on letting the quality of the meat shine through. They’re perfect for grilling or frying and pair excellently with creamy mash or roasted vegetables.

8. Gloucester Sausage

As the name suggests, Gloucester sausages come from Gloucestershire in South West England. They’re traditionally made with Gloucester Old Spot pork, a heritage breed known for its flavourful meat. The sausages are lightly seasoned with sage, thyme, and sometimes mace. Like many British sausages, they’re best served simply, perhaps with fried onions, mashed potatoes, and gravy.

9. Welsh Dragon Sausage

Don’t let the name fool you—there’s no actual dragon meat in these sausages! Instead, Welsh Dragon sausages are known for their unique blend of pork or lamb, leeks, and chilli. The leeks give them a distinctively Welsh twist, while the chilli adds a gentle heat. They’re popular for adding a bit of spice to traditional sausage dishes like toad in the hole or sausage casserole.

10. Traditional Pork Sausage

Last but not least, the humble pork sausage is a staple across Britain and Ireland. While many regions have their own variations, the basic pork sausage is often seasoned with a mix of salt, pepper, and mild herbs like sage. It’s incredibly versatile, used in everything from sausage rolls to casseroles.

These sausages are the backbone of classic British dishes like toad in the hole (sausages baked in Yorkshire pudding batter) and pigs in blankets (sausages wrapped in bacon, usually served at Christmas).

Conclusion

The variety of traditional British and Irish sausages is a testament to the rich culinary history of the islands. From the peppery bite of a Cumberland sausage to the delicate sweetness of an Irish banger, there’s a sausage for every taste and occasion. So next time you’re planning a fry-up or a hearty dinner, why not explore one of these traditional varieties? Each one brings its own unique flavour to the table, ensuring your meal is packed with character and taste.

Sausages make a brilliant addition to any Christmas meal, breakfast or the main Christmas dinner. People often cook them alongside the turkey.

Sausage lovers, rejoice! There’s a whole world of flavour waiting for you.

https://sausagefans.co.uk/british-sausage-appreciation-society