Spiced Black Chai Tea Bread

Ingredients:
1 spiced black chai tea bag - made up with 3/4pt boiling water
12oz dried mixed fruit
10oz wholemeal self-raising flour 
8oz light muscovado sugar
1 large egg - beaten 
Spread/oil to grease the tin

Method:
Using the tea bag and 3/4 pint boiling water make up the tea in a bowl or jug, leave the bag in to steep for about 5 minutes before removing and discarding
Add the dried mix fruit into the tea, cover and leave to soak for at least 4 hours (or overnight if you have time)
Sieve the flour into a large dry bowl and stir in the sugar
Tip in the fruit/tea mix and stir
Beat the egg and stir into the mixture
Tip the cake mix into a 2lb cake tin which has been pre-greased and lined with parchment paper
Gently tap the tin to remove any air bubbles and smooth the top of the cake
Cook at 130 degrees for about 1hr 45 mins until cooked through and firm to the touch
Remove from the oven but leave to cool in the tin for about 10-15 minutes before turning out of the tin and removing the paper. 

This cake should give about 10 slices
The dried mixed fruit I used contained currants, raisins, sultanas and candid citrus peel.  
Other teas could be used, but I like the extra warming spices in the black chai.   

Creamy Tarragon Chicken

Ingredients: 
2 chicken breasts (flattened to about 1cm depth) 
1 tbsp olive oil
glug of brandy (to de-glaze pan)
5-6 stems of tarragon (just the leaves, discard the stems)
1 small pot of single cream (about 150g)

Method: 
Heat the olive oil in a frying pan
Cook the chicken breast in the frying pan, turning every couple of minutes until cooked through (mine took 8-10 minutes)
Remove the chicken from the pan and keep warm
Add a small glug of brandy to the pan to deglaze, then pour in the cream and allow to warm through on a gentle heat
Stir in the tarragon leaves
Put the chicken breasts on a plate and pour the creamy sauce on the top

Serves 2
I served mine with roasted white and sweet potatoes and asparagus tips