Lemon and Ginger Tisane
Photography Photography by Aaron McLean.
Serves: 4
INGREDIENTS
1 stalk lemongrass
small handful of fresh lemon verbena leaves
5 cm piece of fresh ginger, thinly sliced
honey to taste (optional)
METHOD
Warm a ceramic or glass teapot (not a metal one) by pouring a little boiling water into the pot, swirl around and then discard.
Bruise the bulb of the lemongrass by bashing it with a wooden rolling pin. Place the lemongrass, lemon verbena leaves and ginger into the teapot and pour over two cups of boiling water. Allow to infuse for 5 minutes before pouring. Use honey as a sweetener if you wish.
You can substitute dried lemon verbena leaves for fresh ones – use 2 tablespoons dried leaves for this recipe. Serves 4
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We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.