Tea-licious
Get creative in the kitchen with these tea-infused recipes crafted exclusively for JustBe by the talented chefs at the Edinburgh School of Food & Wine. After countless requests for the recipes featured during our collaboration, Head Tutor Chris Stewart and his team have kindly shared the secrets so you can recreate the magic at home.
From JustBe Loved tea-cured salmon to JustBe Happy ice cream and a vibrant JustBe Energised crème brûlée, these dishes are both delicious and beautifully balanced with the natural notes of our herbal blends.
Here’s a snapshot of Chris Stewart with a side of the salmon dish that kicked off the partnership. If you try any of the recipes, please tag us in your photos, we’d love to see your creations!
And with summer just around the corner, don’t forget: our herbal teas are equally refreshing served chilled.
Recipe Highlights:
JustBe Loved Tea-Cured Salmon with Celeriac Remoulade
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Cure salmon for 72 hours with a mix of sea salt, brown sugar, lemon zest, and JustBe Loved tea.
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Pair with a creamy, tangy remoulade made from finely sliced celeriac, mayo, mustard, and lemon juice.
JustBe Energised Crème Brûlée
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Infuse cream and milk with JustBe Energised tea.
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Combine with egg yolks and sugar for a smooth, elegant custard with a subtle lift from the energising herbs.
JustBe Happy Ice Cream
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Whisk egg yolks and sugar, then blend with infused cream and JustBe Happy tea.
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Churn into a joyful scoop of happiness.
Feeling adventurous? Try swapping in one of our other six herbal tea blends to create your own twist.