Goldenberry, ginger & pistachio tea bread

1. In a measuring jug, make 250ml medium-strength black tea using the tea bag and 250ml boiling water. Remove the bag and stir in 2 tbsp honey. Cut the mango and goldenberries into small pieces and put them in a medium bowl with the cranberries. Add the hot tea and set aside to soak while you prepare the rest.

2. Preheat the oven to 150°C, gas mark 2. Grease and line a nonstick 1kg loaf tin with baking parchment (see tip, p4).

3. Cut the stem ginger cubes into 3 or 4 pieces and drop into a second, large bowl. Roughly chop the pistachios and add those, along with the beaten eggs, flour, cardamom and ground ginger. Mix. Add the drained tea-soaked fruit and stir to combine. Spoon the mixture into the loaf tin.

4. Bake for 55 minutes. Mix the remaining 1 tbsp honey with a dash of water from a freshly boiled kettle and brush over the top of the cooked loaf. Cool, then remove from the tin. Delicious drizzled with a little extra honey.