Mulled wine with spiced nuts

For the mulled wine: slice the clementines and stud a few slices with the cloves. Place the clementines in a large saucepan with all the other ingredients and pour in 750ml water.

Bring to a simmer over a medium heat, stirring until the sugar has dissolved, then reduce the heat to low. Let the mulled wine bubble very gently for 20 minutes – do not to let it boil.

For the spiced nuts: put the star anise, pink peppercorns and cinnamon in a mortar and crush to a coarse powder. Tip this mixture into a dry frying pan and toast over a medium heat for 1-2 minutes, or until aromatic.

Add the nuts to the frying pan and toss for a further 2-3 minutes, or until toasted and golden brown. Sprinkle in the sugar, chilli powder and smoked paprika and cook for 5 minutes, or until the sugar has formed a caramel.

Pour in the oil, increase the heat high and cook for a further minute, or until the nuts are golden and sticky, then tip the nuts onto kitchen paper and season with a generous pinch of sea salt.

Taste the mulled wine and add more sugar if necessary. Serve it hot with the nuts, which you can hand around warm or cold.