4 cloves
half a cinnamon stick
A few slices of ginger
1 bay leaf
1 sprig rosemary
lemon peel, finely pared
1 bottle red wine
1 tablespoon Trill Farm honey
splash of brandy

Put the spices, herbs and lemon peel in a
stainless steel pan. Add half the red wine and
bring to just below boiling. Simmer very
gently for 10 minutes. Remove from the heat
and leave to infuse for an hour. Add the
honey, the brandy and the rest of the
wine. Gently heat but do not boil,
strain and serve.