Klara Tea, Worthing (2026)

30/07/2026

✨New recipe✨ This one will be featured in the cook book!

🍔 Earl Grey Pulled Chicken Brioche Rolls🍔

Tender, slow-cooked chicken infused with the delicate citrus notes of Earl Grey tea makes these brioche rolls a wonderfully comforting yet refreshing summer meal. The fragrant bergamot in the tea gently enhances the savoury flavours, while honey, wholegrain mustard and caramelised onions create a rich, sticky sauce that's perfect tucked inside soft brioche buns.

Whether served at a family picnic, garden lunch or relaxed weekend gathering, these pulled chicken rolls are easy to prepare and guaranteed to become a favourite.

**Serves:** 4

🛒 Ingredients

🍗 For the Chicken

* 4 skinless chicken breasts (approximately 700g)
* 2 tbsp loose-leaf Earl Grey tea
* 300ml freshly boiled water
* 1 tbsp olive oil
* 1 large onion, finely sliced
* 2 garlic cloves, crushed
* 2 tbsp honey
* 1 tbsp wholegrain mustard
* 1 tbsp Dijon mustard
* 2 tbsp tomato purée
* 1 tbsp Worcestershire sauce
* 1 tsp smoked paprika
* Salt and freshly ground black pepper

✨ To Serve

* 4 brioche rolls
* Baby gem lettuce
* Sliced tomato
* Pickled red onion
* Coleslaw (optional)

👩‍🍳 Method

1. Place the Earl Grey tea into a teapot or heatproof jug.

2. Pour over the freshly boiled water and leave to infuse for 8–10 minutes.

3. Strain and reserve the tea.

4. Heat the olive oil in a large casserole dish over a medium heat.

5. Gently cook the sliced onion for 8–10 minutes until soft and beginning to caramelise.

6. Stir in the garlic and cook for one minute.

7. Add the honey, both mustards, tomato purée, Worcestershire sauce and smoked paprika.

8. Pour in 200ml of the brewed Earl Grey tea and stir well.

9. Add the chicken breasts, ensuring they are coated in the sauce.

10. Cover with a lid and cook gently for 35–40 minutes, turning halfway through.

11. Remove the chicken and shred using two forks.

12. Return the shredded chicken to the pan and stir through the sauce.

13. Simmer uncovered for a further 5–10 minutes until the sauce thickens and coats the chicken beautifully.

14. Lightly toast the brioche rolls.

15. Fill each roll with lettuce, tomato, a generous helping of pulled chicken and a few slices of pickled red onion.

✨ Our Klara Tips

✨ Chicken thighs can be used instead of chicken breast for an even juicier filling.

✨ The filling tastes even better the following day, making it perfect for meal prep.

✨ Add mature Cheddar or Red Leicester for a delicious cheesy version.

✨ Leftover pulled chicken is wonderful in jacket potatoes, wraps or salads.

✨ For extra freshness, serve with a crunchy apple and cabbage slaw.

🍎🥬 Homemade Apple Slaw🥕🍋

Mix together:

* ¼ white cabbage, finely shredded
* 1 eating apple, grated
* 1 carrot, grated
* 2 tbsp mayonnaise
* 1 tbsp Greek yoghurt
* 1 tsp wholegrain mustard
* Juice of ½ lemon
* Salt and pepper

✨ Serving Suggestion

Serve the warm brioche rolls with homemade apple slaw, sweet potato wedges and a chilled glass of iced Earl Grey tea with lemon for a delicious summer lunch.

🤔 Why Earl Grey?

The subtle bergamot oil found in Earl Grey adds a gentle citrus fragrance that complements chicken surprisingly well. Rather than tasting of tea, it lifts the richness of the honey and mustard sauce, giving the dish a fresh, elegant finish that's perfect for warmer weather.

29/07/2026

🖤 Black Tea–Infused Mushroom & Garlic Pasta 🍄‍🟫

Silky, savoury and deeply comforting!
This pasta uses strongly brewed black tea as part of the sauce, adding depth and umami much like a light stock.
Combined with butter, garlic and mushrooms, it creates a rich, glossy dish without feeling heavy.

🛒 Ingredients (serves 2)
Black Tea Infusion
2 tsp loose black tea (or 2 teabags)
300ml boiling water

Pasta
200g pasta (tagliatelle, linguine or spaghetti)
200g chestnut mushrooms, sliced
2 tbsp butter
1 tbsp olive oil
2 cloves garlic, finely sliced
60ml brewed black tea
30g grated parmesan (or vegetarian alternative)
Freshly ground black pepper
Salt (for pasta water)
Optional additions:
A splash of double cream
Fresh thyme
Lemon zest

👩‍🍳 Method
Brew the tea
Brew black tea in boiling water for 5 minutes.
Strain and set aside.

Cook the pasta
Bring a large pan of salted water to the boil and cook pasta until al dente.
Reserve ½ cup of pasta water, then drain.
Cook the mushrooms
Heat butter and oil in a wide frying pan over medium heat.
Add mushrooms and cook for 6–8 minutes, until golden and slightly caramelised.
Add garlic & tea
Stir in garlic and cook for 30 seconds.
Pour in 60ml brewed black tea and let it simmer for 2–3 minutes, reducing slightly.
Combine
Add cooked pasta to the pan, tossing well.
Add a splash of reserved pasta water if needed to loosen.
Finish
Remove from heat.
Stir in parmesan and plenty of black pepper.
Adjust seasoning if needed.
Serve
Finish with extra cheese, herbs or lemon zest if you like.

🌿 Why Tea Works in Pasta
Black tea adds subtle bitterness and depth, similar to a light vegetable stock, enhancing savoury flavours without tasting “tea-like”.

🍝 Variations
Add crispy pancetta or smoked tofu
Swap mushrooms for roasted aubergine
Stir in cream for a richer sauce
Use oolong for a softer, rounder flavour.

Enjoy! 😋

28/07/2026

✨NEW Recipe ✨

💚🍋Green Tea & Lemon Shortbread🍋💚

Delicately buttery with a bright citrus twist, these Green Tea & Lemon Shortbread biscuits are a wonderfully refreshing take on a classic bake. The earthy, grassy notes of green tea pair beautifully with the zing of fresh lemon, creating a biscuit that feels both elegant and comforting.

Green tea has long been enjoyed for its naturally occurring antioxidants, while lemon adds a burst of freshness and a lovely aroma. Perfect with an afternoon cup of tea, these biscuits are crisp, crumbly and packed with subtle flavour.

💚Green Tea & Lemon Shortbread💚

**Makes:** Approximately 18–20 biscuits

🛒Ingredients

* 225g unsalted butter, softened
* 100g caster sugar
* 300g plain flour
* 50g cornflour
* 2 tbsp loose-leaf green tea, finely ground
* Zest of 1 large unwaxed lemon
* 1 tsp fresh lemon juice
* ½ tsp vanilla extract
* Pinch of salt

✨Optional Lemon Glaze

* 100g icing sugar
* 1–2 tbsp fresh lemon juice

👩‍🍳 Method

1. Preheat your oven to **160°C fan (180°C conventional)**.

2. Line a large baking tray with baking parchment.

3. Grind the loose-leaf green tea into a fine powder using a spice grinder, pestle and mortar, or food processor.

4. In a large mixing bowl, cream together the softened butter and caster sugar until pale and fluffy.

5. Stir in the lemon zest, lemon juice and vanilla extract.

6. Add the flour, cornflour, ground green tea and salt.

7. Mix until the ingredients come together into a soft dough.

8. Turn onto a lightly floured surface and gently knead until smooth.

9. Roll out to approximately 1cm thick.

10. Cut into rounds, fingers or your chosen shapes.

11. Place onto the prepared baking tray.

12. Chill in the refrigerator for 20 minutes to help the biscuits retain their shape.

13. Bake for 18–22 minutes until the edges are just beginning to turn pale golden.

14. Leave on the tray for 5 minutes before transferring to a wire rack to cool completely.

15. If making the glaze, mix the icing sugar with enough lemon juice to create a smooth drizzle consistency. Once the biscuits are cool, drizzle lightly over the top.

Our Klara Tips

✨ Use a good-quality loose-leaf green tea for the best flavour.

✨ Finely grinding the tea leaves will give a smoother texture and more even flavour throughout the biscuits.

✨ For a stronger citrus flavour, add an extra teaspoon of lemon zest.

✨ Decorate with a little extra lemon zest or a sprinkling of dried edible flower petals before the glaze sets.

✨ These biscuits keep beautifully in an airtight tin for up to a week.

Serving Suggestions

🍋 Serve alongside green tea or jasmine tea for a beautifully balanced pairing.

🍋 Crumble over vanilla ice cream for a simple dessert.

🍋 Package in a gift box with a small pouch of green tea for a thoughtful homemade present.

**Tea Used:** Loose-leaf green tea and fresh lemon. A simple combination that creates a beautifully fresh and sophisticated biscuit. ✨🍋🫖

27/07/2026

🍯Honey & Rooibos Tea Loaves🍯

Makes 4 mini loaves

🛒Ingredients
350g chopped dried figs
150ml Rooibos tea (infused tea with leaves removed)
450 g honey (divided - 80g plus 100ml of infused rooibos tea)
115g unsalted butter
70g caster sugar
3 large eggs
625g self raising flour
2 teaspoons (10 g) baking powder
½ teaspoon kosher salt
150ml whole milk
150 g icing sugar, sifted
175 g sliced dried Figs

👩‍🍳Method
In a medium saucepan, heat chopped figs, (115 g) honey, and 50ml rooibos infused tea(no leaves) over medium heat until mixture begins to simmer. Remove from heat. Let stand until cool, about 30 minutes.
Preheat oven to 350°F (180°C). Butter and flour 4 (4½x2½-inch) mini loaf pans.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and caster sugar at medium speed for 5 to 10 seconds. With mixer running, slowly add remaining honey, beating until combined. Add eggs, one at a time, beating just until combined after each addition.
In a large bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with the 100ml milk and 50ml of the tea, beginning and ending with flour mixture, beating just until combined after each addition. Spoon half of batter into prepared pans; top with fig mixture. Spoon remaining batter over fig mixture.
Bake until golden brown and a wooden pick inserted in center comes out clean, about 35 minutes. Let cool in pans for 10 minutes. Run a knife around edges of loaves to loosen. Remove from pans, and let cool completely on a wire rack.
In a medium bowl, whisk together icing sugar and remaining 50ml milk until smooth. Drizzle glaze over loaves (add more milk a tiny bit at a time if not quite runny enough).
In a small bowl, place sliced figs. In a small saucepan, heat remaining 50ml tea and 2 tbs honey over medium heat until hot. Pour hot tea over sliced figs. Cover and let cool. Garnish cakes with figs, if desired. Wrap and freeze loaves for up to 2 weeks.

Enjoy! 😋

25/07/2026

🍑Peach Tea Cooler🍑

Sweet, juicy peaches and refreshing fruit tea come together to create the ultimate summer cooler. Light, fruity and beautifully fragrant, this Peach Tea Cooler is perfect for garden gatherings, picnics or simply enjoying on a warm afternoon.

The tea provides a naturally flavourful base, while fresh peaches add sweetness and a summery aroma. Topped with sparkling water and plenty of ice, it's a refreshing alternative to sugary soft drinks and looks stunning served in a tall glass.

Peach Tea Cooler
Serves: 4

🛒Ingredients

3 tbsp peach fruit tea (or our trick or treat loose-leaf fruit tea)
500ml freshly boiled water
2 ripe peaches, sliced
Juice of 1 lemon
1 tbsp honey (optional)
500ml sparkling water
Ice cubes

✨To Serve
Extra peach slices
Fresh mint sprigs
Lemon slices

👨‍🍳Method

Place the peach tea into a teapot or heatproof jug.
Pour over the freshly boiled water and leave to infuse for 10–15 minutes.
Strain the tea and allow it to cool completely.
Add one sliced peach to the cooled tea and lightly crush with a spoon to release some of the juices.
Stir in the lemon juice and honey, if using.
Fill a large jug with ice cubes.
Add the remaining peach slices and a few lemon slices.
Pour over the cooled tea mixture.
Top with sparkling water and stir gently.
Serve immediately in tall glasses garnished with mint and extra peach slices.

Our Klara Tips
✨ Freeze peach slices ahead of time and use them instead of ice cubes.
✨ For a sweeter drink, add a splash of peach nectar.
✨ Try using white peaches for a more delicate flavour.
✨ Add a handful of raspberries for a beautiful blush-pink colour.
✨ This recipe can easily be made ahead—just add the sparkling water immediately before serving.

Variations
🍑 Peach & Raspberry Cooler
Add a handful of fresh raspberries before serving.
🍑 Peach & Mint Sparkler
Muddle a few mint leaves in the jug before adding the tea.
🍑 Peach Sunset Cooler
Add a splash of orange juice for a tropical twist.

Serving Suggestion
Serve in a large glass filled with ice, peach slices and fresh mint, alongside a slice of lemon drizzle cake or a buttery shortbread biscuit for the perfect summer afternoon treat. ☀️🍑🫖

24/07/2026

🍗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.

23/07/2026

🍋🫖 Gluten-Free Lemon & Earl Grey Polenta Cake🍋🫖

Moist, fragrant and naturally gluten free
This soft polenta cake is infused with Earl Grey tea, bringing gentle citrus and floral notes that pair beautifully with lemon.
It’s light but satisfying, and keeps well — even better the next day.

🛒 Ingredients (8–10 slices)
Tea Infusion
2 tsp loose Earl Grey tea (or 2 teabags)
100ml hot (not boiling) water

Cake
200g ground almonds
100g fine polenta
175g caster sugar
1½ tsp baking powder (gluten-free)
Zest of 2 lemons
3 eggs
150ml olive oil or melted butter
2 tbsp brewed Earl Grey tea (cooled)
Lemon–Tea Syrup (optional but lovely)
Juice of 1 lemon
2 tbsp icing sugar
1 tbsp brewed Earl Grey tea

👩‍🍳 Method
Brew the tea
Steep tea for 3–4 minutes, strain and cool.
Prepare the tin
Preheat oven to 170°C (150°C fan).
Grease and line a 20cm round tin.
Mix dry ingredients
In a large bowl, mix ground almonds, polenta, sugar, baking powder and lemon zest.
Add wet ingredients
Whisk eggs, oil (or butter) and 2 tbsp cooled tea, then stir into the dry mix.
Bake
Pour into tin and bake for 40–45 minutes, until golden and set.
Finish (optional)
Mix syrup ingredients and drizzle over warm cake.
Cool & serve
Allow to cool before slicing. Serve plain or with crème fraîche.

🌿 Why Tea Works Here
Earl Grey enhances citrus flavours while adding depth and aroma, balancing the richness of almonds and olive oil.

🍰 Variations
Swap Earl Grey for rooibos (caffeine-free, caramel warmth)
Use orange zest instead of lemon
Add a light yoghurt topping
Serve with berries!

Enjoy! 😋

22/07/2026

🍋🫖 Lemon Teacake Buns - Tea Infused 🫖🍋

🛒Ingredients
200g mixed dried fruit, any larger pieces chopped (we used raisins, sultanas, dried cherries and lemon peel)
zest ½ orange & lemon
200ml hot lemon tea, made from 2 tea bags - infuse for 10 minutes
250ml whole milk
75g butter, cubed, plus extra to serve
500g strong white bread flour, plus extra for dusting
1 ½ tsp mixed spice
50g caster sugar
7g sachet fast-action dried yeast
1 large egg beaten
apricot jam to glaze

👩‍🍳Method
step 1
Put the fruit and zest in a bowl and cover with the hot tea. Leave to steep overnight.

step 2
Heat the milk in a small pan until hot but not boiling. Remove from the heat and add the butter, swirling the pan to help the butter melt and cool the milk. Leave to cool to hand temperature. Tip the flour, mixed spice, sugar, yeast and ½ tsp salt into a large bowl. Pour in the warm milk mixture, the egg and 1 tbsp of the tea from the soaked fruit. Mix with a wooden spoon to combine, then tip onto your surface and knead for 5 mins until smooth and elastic, adding a little more flour if the mixture is too sticky. Place in a clean, oiled bowl and cover with cling film, then leave in a warm place to rise for 2 hrs until doubled in size.

step 3
Flour 2 large flat baking trays, knock all the air out of your dough and add the soaked fruit (drain the fruit first if you have any liquid left in the bowl). Knead the fruit into the dough until well distributed – you may need to add a little extra flour if the fruit makes the dough too sticky. Break into 6 pieces and shape into balls. Place on the floured baking trays, well spaced apart, and squash each down lightly with the palm of your hand. Cover loosely with oiled cling film, then leave to prove for 30 mins-1 hr, until doubled in size.

step 4
Heat oven to 200C/180C fan/gas 6. Uncover the teacakes and bake for 25 mins, swapping the trays over halfway through cooking, until golden and hollow-sounding when tapped on the base. Brush each one with a little apricot jam and return to the oven for a further 1-2 mins. Leave to cool on a wire rack. Serve warm from the oven or split and toasted, topped with lashings of butter. Will keep in a tin for up to 4 days.

19/07/2026

✨ New Recipe ✨

🍇🫐 Berry Tea Jelly Cubes🫐🍇

These jewel-like Berry Tea Jelly Cubes are a simple and refreshing way to enjoy fruit tea in a completely different form. Made with a strong infusion of Red Mixed Berries tea, they capture the vibrant berry flavours of hibiscus, elderberries and blackcurrants in a light, wobbly treat that's perfect for summer afternoons, picnics, afternoon tea tables or as a colourful dessert garnish.

The hibiscus and berry ingredients naturally provide a beautiful ruby-red colour, while the elderberries and blackcurrants bring a rich fruity flavour with a gentle tang. Served on their own, with fresh fruit, or alongside yoghurt, they're a delightful way to enjoy your favourite tea blend.

🫐Berry Tea Jelly Cubes🫐

**Makes:** Approximately 24 cubes

🛒Ingredients

* 3 tbsp Red Mixed Berries fruit tea
* 500ml freshly boiled water
* 2 tbsp honey or caster sugar (optional, depending on sweetness preference)
* 4 leaves gelatine (or 2 tsp powdered gelatine)
* Fresh berries for serving (optional)

👩‍🍳👨‍🍳Method

1. Place the Red Mixed Berries tea into a teapot or heatproof jug.

2. Pour over the 500ml freshly boiled water and allow to infuse for 10–15 minutes to create a strong, flavourful brew.

3. Strain the tea into a clean jug, pressing gently on the fruit to extract as much flavour as possible.

4. Stir in the honey or sugar while the tea is still warm, if using.

5. Soak the gelatine leaves in cold water for 5 minutes until softened. If using powdered gelatine, follow the packet instructions for blooming.

6. Remove the softened gelatine from the water, squeeze out any excess moisture and stir into the warm tea until fully dissolved.

7. Pour the mixture into a shallow square or rectangular dish approximately 20cm x 20cm.

8. Leave to cool slightly before transferring to the refrigerator.

9. Chill for at least 4 hours, or until completely set.

10. Once firm, cut into bite-sized cubes and serve chilled.

Our Klara Tips

✨ For an extra fruity version, replace 100ml of the water with blackcurrant juice.

✨ Add a handful of fresh blueberries or raspberries to the dish before chilling for a beautiful suspended-fruit effect.

✨ Serve with Greek yoghurt and a drizzle of honey for a light dessert.

✨ For a sparkling twist, replace 150ml of the water with sparkling water once the tea has cooled slightly. This creates a softer, more delicate jelly texture.

✨ These jelly cubes make a lovely addition to summer afternoon teas and look especially pretty scattered around cakes and dessert platters.

**Tea Used:** Red Mixed Berries – Hibiscus, Elderberries, Dried Blackcurrants. 🍇✨

18/07/2026

🍐🫖 Pear, Black Tea & Almond Bake
Soft fruit, gently spiced with a nutty, tea-infused sponge🍐🫖

This warm, pudding-style bake uses strong black tea to enhance the sweetness of pears and add depth to a light almond sponge. It’s comforting without being heavy — lovely served warm with custard or cream.

🛒 Ingredients (serves 4–6)
Black Tea Infusion
2 tsp loose black tea (or 2 teabags)
150ml boiling water

Fruit Base
3 ripe pears, peeled and sliced
1 tbsp brown sugar
1 tsp lemon juice

Sponge
100g unsalted butter, softened
100g caster sugar
2 eggs
100g ground almonds
75g self-raising flour
2 tbsp brewed black tea (cooled)
½ tsp vanilla extract
Pinch of salt

👩‍🍳 Method
Brew the tea
Brew black tea for 5 minutes, strain and leave to cool.

Prepare the fruit
Preheat oven to 180°C (160°C fan).
Butter a medium baking dish.
Toss pears with brown sugar and lemon juice, then spread evenly in the dish.

Make the sponge
Cream butter and caster sugar until pale.
Beat in eggs one at a time, then stir in vanilla.
Combine
Fold in ground almonds, flour, salt and 2 tbsp cooled tea until just combined.

Assemble
Spoon sponge mixture over the pears and gently level the top.
Bake
Bake for 35–40 minutes, until golden and set in the centre.
Serve
Serve warm with custard, cream or crème fraîche.

🌿 Why Tea Works Here
Black tea adds warmth and depth to fruit desserts, enhancing sweetness while balancing richness — think subtle caramel notes rather than tea flavour.

🍰 Variations
Swap pears for apples or plums
Add flaked almonds on top
Use rooibos for a caffeine-free version
Serve with vanilla ice cream for contrast.

Enjoy!

Klara Tea

30/07/2026

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