Lapsang Souchong or Green Tea leaves are a great way to give a smoked flavour to your white fish.

Just roll the fish in the tea and add a little salt and pepper then wrap in foil.

Bake for 15-20 minutes in a hot oven.

If your an obsessive tea maker/person then join the national obsession with it. This you tube http://www.youtube.com/watch?v=vnvYymrCn4g will explain handy hinds on tea (never store your tea next to cheese, for example).

There’s also an assessment of the pros and cons of various teapots and words of wisdom about the tea bush itself.

Slightly grotesque methods for producing tea en masse are demonstrated – it was wartime, after all -and tea had to be produced by the ocean full. As such, there are some top tips for cleaning that hard-to-reach tap in your tea urn.

Remember: “a dirty tap means dirty tea”. (Robin Baker)

Enjoy