Garam masala is a mixture of hot spices such as bay leaves, cinnamon, nutmeg and cloves. The very same spices used for making mulled wine. I’ve included the sweet spice green cardamom for extra zing.

300ml water

100g brown or Demerara sugar

4-5 green cardamoms, slightly crushed

4 cloves

2 bay leaves

A pinch of grated nutmeg

¼ tsp ginger powder

1 cinnamon stick or 4cm piece cassia bark

1 lemon, thinly sliced

1 bottle of medium to full-bodied red wine (cabernet sauvignon, merlot or similar)

1 orange, thinly sliced

Into the pan place the water, sugar, cardamoms, cloves, bay leaves, nutmeg, ginger, and cinnamon or cassia bark and bring to the boil. Remove from the heat and stir in the lemon. Let it stand for 10 minutes.

Add the wine and heat again without boiling.  If white steam appears, it means the alcohol is beginning to boil off.

Strain into a heated bowl, add the orange slices and serve hot in individual heat-proof glasses with a cassia or cinnamon stick.