A richly flavoured, pleasingly boozy mulled wine to help you stay warm this week. I’ve left out the cinnamon here as I am not that much of a fan, but please include if you can’t do without it.

Luxury mulled wine with bay, brandy and muscovado.

For 4 -6
10 minutes preparation
15 minutes cooking

3 – 4 clementines
1 clementine, thinly sliced
1 cardamom pod
3 -4 whole cloves
5 whole peppercorns
1 star anise
2 bay leaves
Vanilla paste or fresh vanilla pod
3 or 4 tablespoons dark muscovado sugar (more or less, to taste)
1 ½ bottles red wine – Cabernet Sauvignon, Grenache, Malbec…
200ml good brandy

Grate the zest of one of the clementines, then juice the others, leaving one to slice as garnish.

Bruise or crush the spices, tear the bay leaves in half and slice the vanilla pod if using.

Combine everything in a large pot, stirring until the sugar dissolves and bring to a simmer.

Cook over a medium to low heat for 10 – 15 minutes to allow all the flavours to develop and the alcohol to evaporate a little. Serve piping hot.