Klara Tea, Worthing (2026)

28/09/2026

🎃 Chai Pumpkin Loaf Cake

Soft, moist and wonderfully spiced, this Chai Pumpkin Loaf Cake is autumn baking at its cosiest. Pumpkin brings a lovely natural sweetness and keeps the cake beautifully moist, while chai tea adds warming notes of cinnamon, ginger, cardamom and gentle spice.

Finished with a simple vanilla glaze and a sprinkling of chopped nuts, this is the sort of cake that feels right at home on the kitchen table with a warm cup of tea. It's easy enough for a weekend bake and makes a lovely afternoon treat when friends or family pop round.

Makes: 1 loaf, approximately 8–10 slices

🛒 Ingredients

✨ For the Chai Infusion

* 2 tbsp loose-leaf chai tea
* 100ml freshly boiled water

✨ For the Cake

* 200g pumpkin purée
* 150g gluten-free self-raising flour
* ½ tsp xanthan gum, if your flour doesn't already contain it
* 1 tsp baking powder
* 1 tsp ground cinnamon
* ½ tsp ground ginger
* ¼ tsp ground nutmeg
* ¼ tsp ground mixed spice
* Pinch of salt
* 120g light brown sugar
* 100ml vegetable oil
* 2 large eggs
* 1 tsp vanilla extract
* 75ml brewed chai tea
* 50g chopped pecans or walnuts

✨ For the Vanilla Glaze

* 100g icing sugar
* 1–2 tbsp milk
* ½ tsp vanilla extract

✨ To Decorate

* A small handful of chopped pecans or walnuts
* A light sprinkle of cinnamon

👩‍🍳 Method

1. Brew the chai tea. Place the loose-leaf chai tea into a heatproof jug and pour over the freshly boiled water. Leave to infuse for 8–10 minutes, then strain. Allow it to cool slightly.

2. Preheat your oven to 170°C fan / 190°C conventional / Gas Mark 5.

3. Grease and line a 2lb loaf tin with baking paper, leaving a little overhang to make the cake easier to lift out.

4. In a large bowl, mix together the gluten-free flour, xanthan gum, baking powder, cinnamon, ginger, nutmeg, mixed spice and salt.

5. In a separate bowl, whisk together the pumpkin purée, brown sugar, vegetable oil, eggs and vanilla extract.

6. Add 75ml of the brewed chai tea and whisk until everything is well combined.

7. Gradually add the dry ingredients to the wet mixture, folding gently until just combined.

8. Stir through the chopped pecans or walnuts.

9. Spoon the mixture into the prepared loaf tin and gently level the top.

10. Bake for **45–55 minutes**, or until a skewer inserted into the centre comes out clean.

11. Leave the loaf in the tin for around 10 minutes before transferring it to a wire rack to cool completely.

12. To make the glaze, mix the icing sugar, vanilla and 1 tablespoon of milk together. Add a little more milk if needed until you have a thick but pourable glaze.

13. Drizzle the glaze over the cooled loaf.

14. Finish with chopped nuts and a light dusting of cinnamon.
🍂 Our Klara Tips

✨ **Don't overmix the batter.** Once the flour has been incorporated, gently fold until just combined. This helps keep the loaf lovely and soft.

✨ If using tinned pumpkin purée, make sure you use **100% pumpkin** rather than pumpkin pie filling.

✨ Let the loaf cool completely before glazing, otherwise the icing will melt into the cake.

✨ For an extra-special autumn bake, scatter a few pumpkin seeds over the top along with the nuts.

✨ The loaf keeps well in an airtight container for **2–3 days**.

✨ It can also be frozen without the glaze. Wrap well and defrost fully before decorating.

🎃 Make It Your Own

🍫Chocolate Chai Pumpkin Loaf
Add 75g dark chocolate chips to the batter for a delicious chocolate-and-spice version.

🍊Orange Chai Pumpkin Loaf
Add the finely grated zest of one orange to the cake mixture. Orange works beautifully with the spices and chai.

🍯Maple Chai Pumpkin Loaf
Replace half of the brown sugar with maple syrup and drizzle the finished loaf with a little extra maple syrup before serving.

🥜Chai & Pecan Crumble Top
Before baking, sprinkle the loaf with a mixture of chopped pecans, brown sugar and cinnamon for a lovely crunchy topping.

✨ Serving Suggestion

Serve generous slices with a cup of chai, Earl Grey or vanilla rooibos. For a cosy autumn dessert, warm a slice very gently and serve with a spoonful of vanilla ice cream or softly whipped cream.

27/09/2026

🍄 Pu-erh Mushroom & Chestnut Pie

Golden, flaky pastry surrounds a rich filling of earthy mushrooms, sweet chestnuts and fresh herbs in this comforting autumn pie. The secret ingredient is a little pu-erh tea, which is brewed into the gravy to add a subtle depth and warmth to the filling.

Pu-erh has naturally earthy and woody notes that pair beautifully with mushrooms, making it a surprisingly natural ingredient for a hearty vegetarian pie. It's the sort of dish that's perfect for a chilly evening, served straight from the oven with creamy mashed potato and seasonal vegetables.

✨Serves: 4–6

🛒Ingredients
For the Pu-erh Gravy
2 tbsp loose-leaf pu-erh tea
300ml freshly boiled water
25g unsalted butter
1 large onion, finely chopped
2 garlic cloves, crushed
500g mixed mushrooms, sliced or torn into pieces
150g cooked chestnuts, roughly chopped
1 tbsp plain gluten-free flour
200ml vegetable stock
1 tbsp Worcestershire sauce
1 tsp Dijon mustard
1 tsp fresh thyme leaves
1 tsp fresh rosemary, finely chopped
Salt and freshly ground black pepper

🥧For the Pie
1 sheet ready-rolled gluten-free puff pastry
1 egg, beaten, for glazing
A few fresh thyme leaves

👨‍🍳Method

Brew the pu-erh tea. Place the loose-leaf tea into a heatproof jug and pour over the freshly boiled water. Leave to infuse for 7–8 minutes, then strain.
Melt the butter in a large frying pan over a medium heat.
Add the onion and cook gently for around 5 minutes, until softened.
Add the garlic and cook for another minute.
Add the mushrooms and cook for 7–10 minutes, stirring occasionally, until they have softened and most of their moisture has evaporated.
Stir through the chopped chestnuts, thyme and rosemary.
Sprinkle over the gluten-free flour and stir well, cooking for around 1 minute.
Gradually pour in the vegetable stock, stirring as you go.
Add 200ml of the brewed pu-erh tea, Worcestershire sauce and Dijon mustard.
Bring the mixture to a gentle simmer and cook for 5–8 minutes, stirring occasionally, until the gravy has thickened.
Season generously with salt and freshly ground black pepper.
Remove from the heat and allow the filling to cool for at least 15–20 minutes. This is important before adding the pastry.
Preheat your oven to 200°C fan / 220°C conventional / Gas Mark 7.
Spoon the mushroom and chestnut filling into a pie dish.
Lay the gluten-free puff pastry over the top and gently press around the edges to seal.
Trim away any excess pastry and use the leftovers to make little leaves or other decorations for the top.
Brush the pastry generously with beaten egg.
Make a couple of small cuts in the centre of the pastry to allow steam to escape.
Sprinkle with fresh thyme.
Place on a baking tray and bake for 25–30 minutes, until the pastry is puffed and beautifully golden.
Leave to stand for around 5 minutes before serving.

🍂 Our Klara Tips
✨ Let the filling cool before adding the pastry. Hot filling can make the pastry soft and prevent it from becoming lovely and flaky.
✨ Don't overcrowd the mushrooms while cooking. If your pan isn't large enough, cook them in two batches.
✨ For an even richer filling, add a splash of double cream to the gravy just before taking it off the heat.
✨ You can prepare the filling a day ahead and keep it refrigerated. Simply top with pastry and bake when you're ready.
✨ If you have leftover pastry, cut out little leaves or mushrooms to decorate the top — it gives the pie that lovely homemade touch.

🍄 Make It Your Own

🧀Mushroom & Blue Cheese Pie
Stir 75g of crumbled blue cheese through the cooled filling before adding the pastry.

🍃Mushroom, Chestnut & Spinach Pie
Add 100g baby spinach to the hot filling and stir until wilted.

🥛Creamy Mushroom Pie
Add 100ml double cream to the gravy for an extra-luxurious filling.

✨Vegan Version
Use plant-based butter, a suitable vegan puff pastry and replace the egg wash with a little plant milk.

Serving Suggestion
Serve generous slices with creamy mashed potato, roasted carrots and seasonal greens, spooning any extra gravy over the top.
For a really cosy autumn dinner, follow it with one of the Chai Apple Crumble Pots from the same chapter.

🫖Tea Pairing
A cup of pu-erh tea works beautifully alongside the pie, echoing the earthy flavours in the gravy. If you'd prefer something lighter after such a rich meal, try a cup of peppermint or rooibos.

26/09/2026

🍅 Lapsang Roasted Tomato & Red Pepper Soup

Rich, warming and packed with roasted flavour, this Lapsang Roasted Tomato & Red Pepper Soup is a cosy bowl of autumn comfort. Fresh tomatoes and sweet red peppers are roasted until beautifully caramelised, then blended with garlic, onion and a subtle infusion of smoky Lapsang Souchong tea.
The tea adds a gentle smoky depth to the soup, almost like the vegetables have been cooked over a fire, while a little balsamic vinegar brings out their natural sweetness. It's simple, nourishing and perfect for those chilly autumn days when you want something warming without spending hours in the kitchen.

✨Serves: 4

🛒Ingredients
For the Tea
2 tbsp loose-leaf Lapsang Souchong tea
300ml freshly boiled water

For the Soup
700g ripe tomatoes, halved
3 large red peppers, deseeded and quartered
1 large red onion, cut into wedges
4 garlic cloves, left in their skins
2 tbsp olive oil
1 tsp dried oregano
1 tsp fresh thyme leaves
1 tbsp balsamic vinegar
500ml vegetable stock
150ml brewed Lapsang Souchong tea
1 tsp honey or maple syrup, optional
Salt and freshly ground black pepper

To Serve
A swirl of double cream or crème fraîche
Fresh basil or thyme
A drizzle of olive oil
Freshly cracked black pepper
Gluten-free crusty bread

👩‍🍳Method
Brew the tea. Place the loose-leaf Lapsang Souchong into a heatproof jug and pour over the freshly boiled water. Leave to infuse for 6–8 minutes, then strain.
Preheat your oven to 200°C fan / 220°C conventional / Gas Mark 7.
Place the tomatoes, red peppers and red onion onto a large roasting tray.
Add the garlic cloves and drizzle everything with the olive oil.
Sprinkle over the oregano, thyme, salt and black pepper.
Roast for 35–40 minutes, turning the vegetables halfway through, until they are soft, caramelised and beginning to char around the edges.
Remove the garlic cloves from their skins and place the roasted vegetables and garlic into a large saucepan.
Add the vegetable stock, balsamic vinegar and 150ml of the brewed Lapsang tea.
Bring gently to a simmer and cook for 10 minutes.
Blend using a stick blender until completely smooth. Alternatively, carefully transfer to a food processor or blender in batches.
Taste and adjust the seasoning. If the tomatoes are particularly tart, add a teaspoon of honey or maple syrup.
If the soup is too thick, add a little more vegetable stock until you reach your preferred consistency.
Warm gently before serving, but avoid boiling.
Ladle into bowls and finish with a swirl of cream or crème fraîche, fresh herbs and a drizzle of olive oil.

🍂 Our Klara Tips

✨ Go easy on the tea. Lapsang is wonderfully smoky, but it can become overpowering if you use too much. Start with the amount in the recipe and add a splash more brewed tea if you want a stronger flavour.
✨ Don't skip the roasting step. Those caramelised edges are what give the soup its lovely depth.
✨ For an extra-smooth soup, pass it through a fine sieve after blending.
✨ A pinch of chilli flakes gives the soup a lovely warming kick.
✨ Make a big batch and freeze individual portions for an easy autumn lunch.

Make It Your Own
🧀 Cheesy Version
Stir through a handful of grated mature Cheddar just before serving.

🥥 Creamy Coconut Version
Replace the cream garnish with a splash of coconut milk for a dairy-free twist.

🌶️ Smoky Chilli Version
Add one fresh red chilli to the roasting tray for extra warmth.

🥕 Autumn Vegetable Version
Add a couple of carrots to the roasting tray for extra sweetness.

✨Serving Suggestion
Serve with warm gluten-free crusty bread, a little salted butter and a simple green salad. For a cosy autumn lunch, this would also pair beautifully with a small toasted cheese sandwich for dipping.

🫖Tea Pairing
A cup of Lapsang Souchong alongside the soup will echo the gentle smoky notes, while a peppermint or rooibos tea would give a fresher contrast.

25/09/2026

🍇🫖Blackberry & Earl Grey Fool🫖🍇

A wonderfully simple British dessert with an autumnal twist, this Blackberry & Earl Grey Fool combines juicy blackberries with softly whipped vanilla cream and creamy Greek yoghurt.
The blackberries are gently cooked with a little Earl Grey tea, allowing the delicate bergamot and citrus notes to mingle with their natural sweetness.
It's light, creamy and fruity without being too heavy, and because it can be prepared ahead of time, it's perfect for relaxed family dinners or when you want a dessert that looks a little special without spending hours in the kitchen.

✨Serves: 4

🛒Ingredients
For the Blackberry Compote
300g fresh or frozen blackberries
2 tbsp loose-leaf Earl Grey tea
150ml freshly boiled water
50g caster sugar
1 tsp lemon juice
1 tsp cornflour

For the Cream
200ml double cream
150g full-fat Greek yoghurt
2 tbsp icing sugar
1 tsp vanilla extract

To Serve
A handful of fresh blackberries
A little finely grated lemon zest
Earl Grey tea leaves, very finely crushed, optional
Gluten-free shortbread biscuits, optional

👩‍🍳Method
Brew the Earl Grey tea. Place the loose-leaf tea into a heatproof jug and pour over the freshly boiled water. Leave to infuse for 4–5 minutes, then strain.
Place the blackberries, sugar, lemon juice and 100ml of the brewed Earl Grey into a saucepan.
Cook over a medium-low heat for around 5–7 minutes, stirring gently, until the berries have softened and released their juices.
Mix the cornflour with 1 tablespoon of cold water to make a smooth paste.
Stir the cornflour mixture into the blackberries and cook for another 1–2 minutes until the juices have thickened slightly.
Remove from the heat and allow the blackberry mixture to cool completely. You can pop it into the fridge to speed things up.
In a large bowl, whisk the double cream, icing sugar and vanilla until soft peaks form.
Gently fold the Greek yoghurt into the whipped cream.
Reserve a few spoonfuls of the blackberry compote for decorating. Gently fold the remaining compote through the cream mixture, leaving a few streaks of blackberry rather than mixing it completely.
Divide between four glasses or dessert dishes.
Spoon the reserved blackberry compote over the top and finish with fresh blackberries and a little lemon zest.
Chill for at least 1 hour before serving.

🍂 Our Klara Tips
✨ Don't overmix! Those gorgeous swirls of blackberry are part of the charm, so fold gently.
✨ Frozen blackberries work brilliantly and are often just as good for cooking.
✨ Make the blackberry compote a day ahead and keep it refrigerated until you're ready to assemble the desserts.
✨ For extra crunch, crumble a gluten-free shortbread biscuit over the top just before serving.
✨ If you prefer a sweeter dessert, add another tablespoon of icing sugar to the cream.
✨ You can make one large fool in a serving bowl instead of individual glasses — perfect for a family gathering.

🍋 Make It Your Own

🍎Blackberry, Earl Grey & Apple Fool
Stir a little finely diced cooked apple into the blackberry compote for an even more autumnal version.

🍇Blackberry & Vanilla Fool
Skip the Earl Grey and add extra vanilla for a simple classic version.

🫐Mixed Berry Earl Grey Fool
Replace some of the blackberries with raspberries, blueberries or blackcurrants.

🫖Tea Pairing
A freshly brewed cup of Earl Grey makes the perfect companion, bringing out the bergamot and citrus notes in the dessert. For something softer, try a cup of vanilla rooibos.

21/09/2026

🍗🍯Rooibos Honey & Mustard Chicken Tray Bake🍯🍗

A proper comforting family dinner, this Rooibos Honey & Mustard Chicken Tray Bake brings together tender chicken, golden baby potatoes, sweet carrots and caramelised red onion, all coated in a delicious sticky glaze.

The rooibos tea adds gentle caramel and honey-like notes to the glaze, while wholegrain mustard gives it just enough tang to balance the sweetness. Everything roasts together in one tray, making this an easy autumn dinner with very little washing up — always a winner in a busy kitchen!

🍗 Rooibos Honey & Mustard Chicken Tray Bake

**Serves:** 4

🛒 Ingredients

✨ For the Rooibos Glaze

* 2 tbsp loose-leaf rooibos tea
* 200ml freshly boiled water
* 3 tbsp runny honey
* 2 tbsp wholegrain mustard
* 1 tbsp olive oil
* 2 garlic cloves, crushed
* 1 tsp fresh thyme leaves
* ½ tsp smoked paprika
* Juice of ½ lemon
* Salt and freshly ground black pepper

👩‍🍳 For the Tray Bake

* 4 chicken thighs, skin-on and bone-in
* 500g baby potatoes, halved
* 3 large carrots, peeled and cut into chunky pieces
* 1 large red onion, cut into wedges
* 1 red pepper, deseeded and sliced
* 1 tbsp olive oil
* A few sprigs of fresh thyme

👨‍🍳 Method

1. **Brew the rooibos.** Place the loose-leaf rooibos into a teapot or heatproof jug and pour over the freshly boiled water. Leave to infuse for **8–10 minutes**, then strain.

2. Preheat the oven to **190°C fan / 210°C conventional / Gas Mark 6–7**.

3. Place the baby potatoes, carrots, red onion and red pepper into a large roasting tray.

4. Drizzle with the olive oil and season with salt and pepper. Toss everything together.

5. Arrange the chicken thighs amongst the vegetables, skin-side up.

6. In a bowl, whisk together **150ml of the brewed rooibos**, honey, wholegrain mustard, olive oil, garlic, thyme, smoked paprika and lemon juice.

7. Spoon roughly half of the glaze over the chicken and vegetables.

8. Roast for **30 minutes**.

9. Remove the tray from the oven and turn the vegetables. Spoon the remaining glaze over the chicken and vegetables.

10. Return to the oven for another **20–25 minutes**, until the chicken is thoroughly cooked, the potatoes are tender and everything is beautifully golden and sticky.

11. If the chicken is browning too quickly, loosely cover the tray with foil for the final few minutes.

12. Scatter with fresh thyme before serving.

🍂 Our Klara Tips

✨ **Don't throw away the remaining rooibos!** The leftover tea can be cooled and enjoyed as a drink alongside dinner.

✨ For extra crispy potatoes, parboil them for 5 minutes before adding them to the tray.

✨ Chicken drumsticks work beautifully in place of thighs.

✨ Add chunks of butternut squash for an even more autumnal version.

✨ A handful of fresh spinach stirred through the hot vegetables just before serving adds a lovely pop of colour.

✨ If you like a stronger mustard flavour, add another tablespoon of wholegrain mustard to the glaze.

✨ Make It Your Own

🍎 **Autumn Apple Version**
Add two peeled and quartered apples during the final 20 minutes of roasting. The sweet apple works beautifully with the honey and rooibos.

🌿 **Herby Version**
Add fresh rosemary alongside the thyme for a deeper autumn flavour.

🥓 **Smoky Version**
Add a few strips of pancetta to the tray before roasting.

✨ Serving Suggestion

Serve straight from the roasting tray with steamed green beans or tenderstem broccoli and plenty of the sticky pan juices spooned over the chicken.

✨ Why Rooibos Works Here

Rooibos has naturally mellow, slightly sweet notes that work particularly well with honey and roasted vegetables. When reduced into the glaze, it adds depth without making the chicken taste strongly of tea. The mustard and lemon provide acidity to balance the sweetness, while the roasting process caramelises everything into a deliciously sticky coating.

20/09/2026

🍎 Chai Apple Crumble Pots

There's something wonderfully comforting about warm apples and spices baking in the oven on a crisp autumn day. These individual Chai Apple Crumble Pots take that classic comfort and give it a little tea-loving twist.

Sweet, tender apples are gently cooked with fragrant chai tea, cinnamon and a touch of brown sugar before being topped with a buttery, golden crumble. As they bake, the chai brings gentle notes of warming spice, creating a dessert that fills the kitchen with the most gorgeous autumnal aroma.

Perfect served warm with a spoonful of vanilla ice cream or a drizzle of cream, these little crumbles are simple enough for a family pudding but special enough to serve to friends.

**Serves:** 4

🛒 Ingredients

🍏 For the Chai Apples

* 3 medium eating apples, peeled, cored and chopped into small chunks
* 2 tbsp loose-leaf chai tea
* 150ml freshly boiled water
* 30g light brown sugar
* 1 tsp ground cinnamon
* ½ tsp vanilla extract
* 1 tsp lemon juice
* 1 tbsp cornflour

🍎 For the Crumble

* 100g gluten-free plain flour
* 50g gluten-free porridge oats
* 60g cold unsalted butter, cubed
* 50g light brown sugar
* ½ tsp ground cinnamon
* 25g chopped pecans or walnuts
* Pinch of salt

👩‍🍳 To Serve

* Vanilla ice cream, custard or pouring cream
* A light dusting of cinnamon

👨‍🍳 Method

1. **Brew the chai tea.** Place the loose-leaf chai tea into a teapot or heatproof jug and pour over the freshly boiled water. Leave to infuse for **8–10 minutes**, then strain.

2. Preheat your oven to **180°C fan / 200°C conventional / Gas Mark 6**.

3. Place the chopped apples into a saucepan with the brown sugar, cinnamon, vanilla and lemon juice.

4. Pour in **100ml of the brewed chai tea** and cook gently over a medium-low heat for around **5–7 minutes**, until the apples begin to soften but still have a little bite.

5. Mix the cornflour with 1 tablespoon of cold water to make a smooth paste.

6. Stir the cornflour mixture into the apples and cook for another minute or two until the juices become slightly thicker.

7. Divide the warm apple mixture between **four ovenproof ramekins**.

8. To make the crumble, place the flour, oats, brown sugar, cinnamon and salt into a mixing bowl.

9. Add the cold butter and rub it into the dry ingredients with your fingertips until the mixture resembles coarse breadcrumbs.

10. Stir through the chopped nuts.

11. Sprinkle the crumble generously over each portion of apple.

12. Place the ramekins on a baking tray and bake for **20–25 minutes**, until the crumble is golden and the apple filling is bubbling around the edges.

13. Leave to stand for 5 minutes before serving.

14. Serve warm with vanilla ice cream, custard or a drizzle of cream.

🍂 Our Klara Tips

✨ **Don't overcook the apples.** They will continue softening in the oven, so keeping a little bite at the beginning gives you a lovely texture.

✨ Use a **fruitier chai** if you prefer a gentler spice flavour, or a stronger masala chai for a more warming, aromatic crumble.

✨ You can prepare the apple filling and crumble separately earlier in the day. Keep refrigerated, then assemble and bake when you're ready.

✨ For extra autumn flavour, add **25g raisins or sultanas** to the apples.

✨ A handful of chopped pecans in the crumble gives it a gorgeous buttery crunch.

✨ These can also be made as **one larger family crumble** in a baking dish. Simply bake for around 30–35 minutes.

🍎 A Little Variation

For an extra-special version, add **½ tsp freshly grated ginger** to the apples. The ginger works beautifully with both the chai and cinnamon and gives the dessert a lovely little warming kick.

🫖 Tea Pairing

Serve with a warm cup of **rooibos, chai or Earl Grey tea**. A vanilla rooibos would be especially lovely alongside the caramelised apples and cinnamon crumble.

✨Why Chai Works So Well Here

Chai already contains many of the flavours we naturally associate with autumn — cinnamon, ginger, cardamom and warming spices. Brewing it first and using it to cook the apples allows those flavours to gently infuse the fruit without leaving pieces of tea throughout the dessert.

The result is familiar, comforting and unmistakably autumnal, with just enough of that **"what's that lovely flavour?"** feeling that makes tea-infused recipes so much fun.

26/08/2026

🧀🫖 Gluten-Free Oolong Tea & Cheese Stuffed Peppers🌶️

Savoury, warming and gently aromatic
Oolong tea brings a soft, rounded savoury note to this simple baked dish — perfect for lunch, light supper or meal prep.

🛒Ingredients (serves 2–3)
Tea Infusion
2 tsp loose oolong tea (or black tea)
150ml hot water

Peppers
3 red peppers, halved and deseeded
150g cooked rice (or quinoa)
100g mature cheddar or feta, crumbled
1 small onion, finely chopped
1 clove garlic, minced
1 tbsp olive oil
2 tbsp brewed tea
Salt & pepper

Optional:
Fresh herbs (parsley or thyme)
Chilli flakes

👩‍🍳Method
Brew tea for 4–5 minutes, strain.
Preheat oven to 190°C (170°C fan).
Heat oil in a pan, cook onion and garlic until soft.
Stir in cooked rice, cheese, seasoning and 2 tbsp tea.
Fill pepper halves with mixture.
Bake uncovered for 30–35 minutes, until peppers are tender and lightly charred.
Finish with herbs or chilli if desired.

🌿 Why it works: Tea adds depth like a light stock, lifting the savoury filling without overpowering.

26/08/2026

🚨💚 CLEARANCE ALERT! 💚🚨

Apparently our shelves have decided they’re a little too full… so it’s time for a clear out! 👀✨

We’ve added a selection of beautiful loose leaf teas, homeware, gifts and cosy treasures to our CLEARANCE SALE with savings of up to 50% OFF! 🎉

🍵 Delicious teas at bargain prices
🏡 Gorgeous homeware looking for a new home
💚 Limited stock available
🛍️ When it’s gone, it’s gone!

Whether you’ve had your eye on a tea you’ve been meaning to try, or spotted a lovely home accessory you’ve been talking yourself out of… now might be your sign 😉✨

As a small business, every order means the world to us and helps us continue bringing you unique products we love.

⚠️ Be quick – once these items have sold out, they won’t be restocked!

🛒 Shop the sale now:
🌿 www.ourklara.co.uk

https://www.ourklara.co.uk/shop/tea-sale/EI64RG7O33G3RTJJ4GBHFHTC

😏🍵💚

25/08/2026

🍗Smoky Lapsang Chicken & Mushroom Pasta🍗

Creamy, comforting and packed with rich smoky flavour, this Lapsang Chicken & Mushroom Pasta is the perfect cosy dinner that can be on the table in under an hour. A small amount of brewed Lapsang Souchong tea is used to create a wonderfully smoky sauce, giving the impression of slow-cooked food without the need for a smoker or barbecue.

Combined with tender chicken, earthy mushrooms, garlic and Parmesan, the tea adds depth and warmth while allowing the other ingredients to shine. It's a comforting family meal with a unique twist.

**Serves:** 4

🛒 Ingredients

* 2 tbsp loose-leaf Lapsang Souchong tea
* 250ml freshly boiled water
* 300g penne or rigatoni
* 2 tbsp olive oil
* 2 chicken breasts, diced
* 250g chestnut mushrooms, sliced
* 1 small onion, finely diced
* 2 garlic cloves, crushed
* 150ml double cream
* 50g grated Parmesan
* 1 tsp Dijon mustard
* 1 tsp smoked paprika
* Salt and freshly ground black pepper
* Small handful fresh parsley, chopped

👨‍🍳Method

1. Brew the Lapsang Souchong tea in the freshly boiled water for 8 minutes, then strain and leave to cool slightly.

2. Cook the pasta according to the packet instructions until al dente.

3. Meanwhile, heat the olive oil in a large frying pan.

4. Fry the chicken until lightly golden.

5. Add the onion and mushrooms and cook until softened.

6. Stir in the garlic and smoked paprika.

7. Pour in **100ml of the brewed tea** and simmer for 3–4 minutes to allow the smoky flavour to infuse the chicken and mushrooms.

8. Stir in the cream, Dijon mustard and Parmesan.

9. Simmer gently until the sauce thickens.

10. Drain the pasta, reserving a splash of the cooking water.

11. Toss the pasta through the sauce, adding a little pasta water if needed.

12. Finish with chopped parsley and extra Parmesan before serving.

✨ Our Klara Tips

✨ A little Lapsang goes a long way—don't be tempted to add too much or it may overpower the dish.

✨ Add crispy pancetta for extra richness.

✨ Stir in baby spinach during the final minute of cooking.

✨ Replace the chicken with roasted butternut squash for a delicious vegetarian version.

✨ Leftovers make an excellent pasta bake the following day with extra cheese on top.

👩‍🍳 Serving Suggestion

Serve with warm gluten-free garlic bread, a crisp green salad and a glass of sparkling elderflower for a comforting yet elegant family dinner.

✨ Why this recipe works

Many people think of Lapsang Souchong as a tea for drinking, but its smoky flavour makes it an incredible cooking ingredient. Instead of tasting "like tea," it gives the sauce the depth you'd usually get from slow smoking or hours of cooking, making this a practical weeknight recipe with a distinctive twist.

25/08/2026

🍋🫚🫖Drizzle Cake Loose Tea🫖🫚🍋

Captures the wonderful warm flavours of one of the most favourite herbal combinations, ginger, lemon and sweet cinnamon.

Tangawizi is the Swahili word for ginger, and the addition of Stevia adds a natural sweetness to balance the citrus notes of lemon.

A really great, caffeine-free herbal infusion 'pick me up' for colds or to simply enjoy a heartwarming, flavoursome drink anytime of day.

INGREDIENTS:Lemongrass, Stevia Leaves, Tangawizi Ginger, Lemon pieces, Apple Pieces, Cinnamon, Hibiscus Petals, Cardamom, Clove, Natural Flavours.

https://www.ourklara.co.uk/product/drizzle-cake-flavoured-loose-leaf-tea/U5RVYGXGPN6XT76TMYVTUDY4?cp=true&sa=false&sbp=false&q=false&category_id=VTWDBHYDWGJL4BRVNC4JOP6Y

Klara Tea

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