This is how you do it
FireChai: Toast the pepper, cloves and cardamom seeds gently on a dry pan. When fragrant, grind in a pestle and mortar. Mix the spices, sugar and ginger with the milk and water. Bring to the boil, remove from the heat and let steep for 5 minutes. Add the tea, bring back to the boil, remove from the heat and let steep for a further 3 minutes. Strain and serve.
FireNaan: Mix all dry ingredients together and store in a bag. In a SnapBox mix together the ingredients with the wet. Knead with your hands until you have a rough dough. Flour the top of your SnapBox, break off a piece of dough and knead until it is smooth and shiny (2 minutes)
Dust your hands with a little flour and flatten into a round between your palms Place in a Light My Fire grill and toast over an open fire until cooked through. Remove from the grill and brush with some melted ghee.
Tip: For a nutty flavour, replace half of the white flour with gram (chickpea) flour
Tip2: Replace the wholewheat flour with rye flour
Tip3: If you don't have ghee you can use butter
Ginger Chutney (0,5 litre chutney): In a large pot combine the apple juice, vinegar, sugar and spices. Bring to the boil, reduce the heat and simmer for 5 minutes. Remove from the heat, allow to sit for 10 minutes then remove the spices.
Add the diced apples, place back on a medium heat and continue to cook, stirring frequently. Cook until the liquid has almost gone and the apples are mushy. Store in Add-a-Twist.
Tip: To change the flavours, replace the clove and ginger with cinnamon and nutmeg or allspice.