Instructions

1. Put the and water in a saucepan, and filled with water, then cook over low heat until the sugar has dissolved
2. Slightly break the shells of the cardamom then add these to the sugary water together with the cinnamon, cloves, fennel seeds and star anise. Stir.
3. Turn up the heat and bring to the boil, then simmer for 5 minutes until you get a thick syrup ( but don’t stir it now).
4. Take it off the heat and let it rest for 1 minute, the add the ginger and let it infuse for 10 minutes. Strain the syrup, but keep the spices.
5. Add the tea leaves to the syrup and infuse for 5 minutes, then strain and discard the tea leaves.
6. Put the spices back into the syrup and put aside.
7. Chop the walnuts then dry-fry them in a frying pan until golden.
8. Peel the mandarins then cut them into 50 mm circles.
9. Melt the butter in a frying pan. Lightly cook the mandarin slices on each side for 20 seconds until warmed through then put them on plates. Scatter some toasted nuts and pomegranate seeds on top, then drizzle with the syrup.
10. Serve it lukewarm.