It is almost white in colour but I like to swirl a little rhubarb puree on the top, which looks so pretty and quite delicate. Come along to the demo tent and you can try a sip for yourself!

To make the rhubarb puree, wipe and cut the rhubarb into chunks, place in a saucepan with 1 tablespoon of caster sugar and bring slowly to the boil. Leave to boil for one minute only and take off ...

Reserve about 16 pieces of rhubarb, discard the juice, and puree the remaining pieces. Combine all ingredients for the mayonnaise adding the cooked chicken last. Pile the tikka masala on to a bed ...