Despite being grammatically only one letter away from Glogg, this is actually a toddy far removed from its near namesake. The alcoholic element can be supplied by either Rum, Brandy or as in this case Kirsch – we had some left over from our post-modern ironic fondu phase. Less of an infused libation and more of a medicinal compound, this is tasty nonetheless.

Preparation time: 1 minute
Cooking time: 3 minutes
Skill level: easier than making a cup of tea.


  • Kirsch – 100ml
  • juice of 2 lemons
  • finest Yorkshire tap water – 500ml
  • honey – 2 tsp

Put water, lemon juice and honey in a saucepan and bring to the boil.

Add the Kirsch and keep on a low heat until ready to serve.


Verdict: Boozy Lemsip.

Food: Accompanied by baked polenta and roasted vegetables.

Entertainment:‘MasterChef – The Pros’. The final. Congratulations to Ash.

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