Chai Spiced Apple Compote

Method

1. Bring the kettle to a full rolling boil, put the two Cape Chai bags in a small heatproof jug, pour over the 150ml of water, cover and steep for ten minutes for a strong concentrate.
2. Lift out the bags, pressing each firmly against the side to get every drop, and discard. You should have around 120ml of dark spiced concentrate.
3. Meanwhile, peel, core and chop the apples into 2cm pieces, holding them in a bowl of water with a squeeze of lemon to stop them browning. Drain before using.
4. Melt the butter in a medium heavy based pan over a medium heat until it foams, tip in the drained apples and stir to coat. Cook for two minutes, until they start to soften at the edges.
5. Add the brown sugar and golden syrup and stir for a minute until the sugar dissolves and the apples turn glossy.
6. Pour in the hot chai concentrate, scraping the bottom of the pan with a wooden spoon. It will bubble up briefly as the liquid hits the hot pan.
7. Stir in the vanilla paste, the rest of the lemon juice and the pinch of salt.
8. Bring to a gentle simmer, then turn the heat low, cover, and cook for eight to ten minutes, stirring once, until the apples are tender to a knife tip but still hold their chunks. Do not let them collapse to mush.
9. Take off the heat and rest for five minutes; the syrup thickens around the apples as it cools a little.
10. Use it warm: over a crumble before the topping goes on, over ice cream, through yoghurt or porridge, or in a small tart. Keep the rest in a sealed jar in the fridge for up to five days.