Matcha is a special type of green tea predominantly grown and processed in Japan. Stone ground into a fine green powder, matcha is used to add both colour and a distinctive bitter/floral flavour to dishes and its uses can be as diverse as ice cream and patisserie to smoked fish and meaty marinades.
This collection of matcha recipes demonstrates the variety of ways this fantastic Japanese ingredient can enhance both the appearance and flavour of a dish. Rachel Davies uses matcha in her Green tea ice cream recipe for a sophisticated spin on the cooling sweet treat, while Pascal Aussignac creates vibrant green matcha meringues in his exquisite prune ganache recipe. On the savoury side of things, Scott Hallsworth uses matcha to add fantastic flavour to his Tea-smoked barbecued lamb chops, while Elly McCausland tops her avocado salad with matcha-poached salmon.