We asked Keith Goddard, head chef at 101 Pimlico Road, how to make the festive favourite...
- “Perfect to kick-start a party. First, add the following to a large saucepan: 2 bottles of pinot noir, 200ml brandy, 300g sugar, 5 cloves, 2 cinnamon sticks, 5 teaspoons of allspice and 1 star anise.”
- “Then slice an orange and a lemon and add to the ingredients in the pan. Bring slowly to simmer, stirring to dissolve the sugar.”
- “Serve and enjoy. You can substitute the brandy for Cointreau if you want a more intense orange flavour.”
(Image: Rex Features)
