Orchards dot the length and breadth of these isles, and they boast a mind-boggling number of unique varieties. From sweet Cox apples to crisp Royal Gala, from nutty Russets to tart Bramleys – our love affair with this fruit has a very long history.

Those Bramleys hold a particularly special place in our hearts. They have a sour flavour and an almost floury texture that’s no good to eat raw, but cooked and sweetened they become perfect in pies, puddings and pastries. They’re also an incredible foil for spices, and there’s one spice that stands above them all: cinnamon. These two were simply born to be together.

For this infusion, we took inspiration from apple pies and apple strudels. We blend apple pieces and cinnamon with a supporting cast of ginger, cardamom, star anise, clove and orange peel, then add white hibiscus for a rounded refreshing tartness. It’s a dessert in a cup.