First, gather your carob pods. Cut off damaged parts; sometimes they are nibbled by parrots. Dark patches indicate there are boring insects inside. If they have been lying on the wet ground, there may be mould. If they are dirty, give them a slosh in the sink or a bucket, and then rub them in a towel, spread them out and allow them to dry.

When you are doing a quiet activity, such as watching television or conversing, you can cut up carob pods. Using a sharp knife or scissors/shears, cut between the seeds, or sometimes along the edge, and pry the seeds out.

Then toast the bits. This can be done in an oven or a fry pan. Possibly a microwave oven would work too, but you would have to keep a close eye on them to stop them from burning. Heat them up and stir occasionally, until they darken a little and are smelling nice and seem to be dry.

Cool them down, then put them into a blender and whiz them until they are somewhat broken down into a moderate kibble. Don’t try to blend the untoasted bits or bits with seeds inside because they will gum up the blender and probably break something. Don’t try to grind it really fine.

Store the kibble in jars. It will last for several years if it has been dried properly. Let your nose be your guide.

Making the tea:

• Carob kibble, 1 Tbl per cup
• Water
• Milk
• Bailey's Irish Cream

To use the toasted carob kibble, put a heaping tablespoon for each person to be served into a saucepan, add the appropriate amount of water and bring to a boil. You can simmer it for a while if you like - it doesn’t lose flavour or get bitter.

Allow to stand for a while then pour through a fine strainer. This tea is quite sweet naturally, no need for sugar. It is good with a bit of milk, and for special occasions, a tablespoon of Bailey’s per cup. Enjoy!

Pat Scott