Summery tea based recipes featuring PG Tips!

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Bet you didn’t think you could use a tea-bag in a posh dinner party recipe?  Well PG Tips have come up with some amazing recipes using their very humble tea-bag!

Give them a whirl and see how you get on.


Tea-Smoked Duck Breast Tagliatelle

Serves 4

Tea-smoked duck breast tagliatelle

Tea-smoked duck breast tagliatelle


2 duck breasts

½ tsp Chinese five spice


1 tbsp caster sugar

1 tbsp white rice

4 PG tips Rich One teabags

300 g tagliatelle

175 g broccoli, cut into small florets

2 pak choi, chopped

6 spring onions, trimmed and thinly sliced

2 tbsp sesame seeds, toasted


  • Score the fat of the duck breast with a sharp knife, in a cross-cross pattern, then sprinkle over the spice and seasoning, and rub it in slightly.
  • Line a roasting tin with foil and split the teabags open. Sprinkle the caster sugar, rice and loose tea over the base of the tin. Place a rack into the roasting tin (a cooling rack is fine), with the duck breasts on top of the rack.
  • Place the roasting tin on the hob and heat gently.  When the mixture in the base starts to smoke, cover and seal well with more foil.  Cook for 12-15 minutes, depending on how smokey and well cooked you like your duck.
  • Turn off the heat and allow to stand for a couple of minutes.
  • Meanwhile, cook the tagliatelle in a pan of boiling water according to the pack instructions, adding the broccoli and pak choi to the pan for the last minute of cooking.
  • Trim the fat off the duck and cut into slices.
  • Drain the pasta and vegetables, then return to the pan and toss together with the spring onions and sliced duck.
  • Serve with a sprinkling of toasted sesame seeds


Kcal: 422

Protein: 31.2g

Carb: 45g

Sugars: 3.6g

Fat: 14.1g

Sat: 3g

Fibre: 3.7g

Salt: 0.23 g

NOTE – The smoking could also be done outside on a barbeque


Tea Roasted Vegetables with Brown Rice and Griddled Halloumi

Serves 4

Tea roasted vegetables with brown rice and griddled halloumi

Tea roasted vegetables with brown rice and griddled halloumi


1 medium sweet potato (175 g), peeled and chopped

2 medium beetroot (175 g), peeled and chopped

1 red pepper, deseeded and chopped

1 yellow pepper, deseeded and chopped

1 red onion, peeled and cut into wedges

2 PG tips Rich One teabags

1 tbsp olive oil

200 g brown rice

200 g halloumi cheese

30 g watercress



  • Preheat the oven to 190°C (375°F) Gas Mark 5.
  • Place the chopped sweet potato, beetroot, peppers and red onion in a roasting tin. Split the teabags open and sprinkle the contents over the vegetables with olive oil and toss well to cover.  Roast in the oven for 35 minutes.
  • Towards the end of the cooking time, cook the rice according to the pack instructions.
  • Cook the halloumi cheese in a hot griddle or in a hot frying pan for 2-3 minutes each side until golden.
  • Drain the rice and divide between four plates.
  • Toss the watercress into the roasted vegetables and spoon over the rice.
  • Top with the griddled halloumi.

Kcal: 493

Protein: 16.1g

Carb: 62.8g

Sugars: 14.4g

Fat: 17.9g

Sat: 9.1g

Fibre: 6.4g

Salt: 1.6 g

Note: Veggies could be roasted in foil on a barbecue


Tea Tabouleh with Spiced Lamb Cutlets

Serves 4

Tea tabouleh with spiced lamb cutlets

Tea tabouleh with spiced lamb cutlets


1 PG tips Rich One teabag

100 g quinoa

2 tomatoes, diced

½ cucumber, diced

Large bunch flatleaf parsley, chopped

Large bunch mint, chopped

Small bunch chives, chopped

1 small red onion, peeled and finely diced

Juice of ½ lemon


8 lamb cutlets

2 tsp cumin seeds

Seeds of ½ pomegranate



  • Bring 250 ml water to the boil in a pan and stir in the teabag.  Turn off the heat and leave to steep for 3-4 minutes then remove the teabag.
  • Pour the quinoa into the pan, bring back to the boil and then simmer for 8-9 minutes (according to the pack instructions, until the quinoa is cooked and the tea absorbed).  Drain and leave to cool.
  • Place the quinoa in a large bowl and mix with the chopped tomatoes, cucumber, herbs, onion, lemon juice and season to taste.
  • Place the lamb chops on a grill pan and sprinkle with the cumin seeds.  Cook under a hot grill or on a barbecue for 2-3 minutes each side, depending on how pink you like your lamb.
  • Serve the lamb cutlets on a bed of tabbouleh, sprinkled with pomegrante seeds.

Kcal: 452

Protein: 49.1g

Carb: 17.2g

Sugars: 4.2g

Fat: 21.4g

Sat: 9.6g

Fibre: 1.4g

Salt: 0.4 g

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