This classic Scotch broth recipe is from the Glasgow Cookery Book, first published in 1910. Known as ‘The Purple Book,’ it was a go-to for women learning domestic skills at The Glasgow and West of Scotland College of Domestic Science. Enjoy a taste of tradition with this timeless recipe.

In this month's recipe, Naaz delves into the history of Chai (tea), exploring its roots in resistance and colonialism. She also shares her nostalgic recipe, perfected over years of trial and error, best followed with a touch of intuition.