Cook with green tea

Don’t just drink it; use it to add a delicate flavour to your cooking, too:

Buttery green tea prawns
De-vein 200g of raw tiger prawns. In a frying pan, steep a green tea bag in 250ml hot water for five minutes. Remove tea bag and bring water to boil. Add prawns; cook for three minutes. Drain liquid, leaving 1 tbsp. Add 15g salted butter and fry prawns until they sizzle. Serve with radish, cucumber and lime juice.

Fragrant noodle soup
Steep three green tea bags in 700ml hot water in a saucepan for five minutes. Remove tea bags. Add 2 tbsp soy sauce, 1 tbsp pineapple juice, 1 tbsp peeled and sliced ginger. Boil and add 75g rice noodles, 60g thawed peas, 6 broccoli florets. Cook until noodles are tender.

Green tea and mango fool
In a pan, warm 250ml double cream and five green tea bags, until just below boiling. Remove from heat and cool in fridge for half an hour. Discard tea bags. Whip cream and 75g icing sugar until it holds soft peaks, then chill. Cut two mangoes into slivers. Layer cream and mango in dishes. Serve with sweet biscuits.