If you just think the drink's only fit for a cuppa, you've not been reading your tea leaves lately. With so many varieties available, there are now myriad ways to enjoy it in delicious dishes.

Tonia George, self-proclaimed 'tea expert' has published a host of savoury and sweet recipes using teas in her new Tea Cookbook. She insists that while cooking with tea might sound a little novel at first, the edible leaves of the tea bush - Camellia sinensis - should be approached in the same way as any other dried herb.

Her recipes include Tea-smoked Trout with Beans and Pancetta and Mussels in Ginger and Lemon Tea Broth for a dinner party or perhaps Green Tea, Tofu, Noodle and Cress soup when you need a dose of healthy eating.

A Mint Tea Couscous with Roast Squash, Halloumi, Dates and Pistachios is so simple that it could be ideal for feeding a family if you're in a rush.

And there are naughty-but-nice treats like Earl Grey Chocolate Truffle, desserts using tea and a variety of drinks.

Tonia explains: "You'll find that tea cookery is about delicate understatement, not provocative flavour. The flavour should tap you on the shoulder, not crash into you."

Her top 'tea' choice for a main course is Tea and Salt Crusted Chicken with Green Herb Dressing which she says, "isn't as salty as you might imagine and the tea flavour just adds a warm smokiness to the dish."

Follow that with her delicious Pears Poached in Camomile Tea and Spices.

So instead of thinking of it as the cup that cheers you can now think of it as the cup that feeds!

Tea and salt crusted chicken with green herb dressing

Using a salt overcoat to keep fish beautifully moist is an age-old Mediterranean trick. Happily, it also works well with chicken, which is normally prone to dry out.
The salt creates a crust which seals in the flavour and moisture and by the end of cooking, the crust has dried out and can be removed.

Ingredients:
4 whole chicken legs (leg and thigh)
1 lemon, cut into six wedges
300g broad beans, shelled and skinned
Tea and salt crust:
1.5kg coarse rock sea salt
8 tbsp Lapsang Souchong tea leaves
4 egg whites
Green Herb Dressing:
60ml extra virgin olive oil
A few grinds of black pepper
Freshly squeezed juice and zest of one unwaxed lemon
2 tbsp chopped fresh flat leaf parsley
1 tbsp snipped fresh chives
1 tbsp capers, rinsed.

Method
Preheat the oven to 220C (425F) Gas 7. Line a roasting tin with aluminium foil.
To make the tea and salt crust, mix the rock salt and tea leaves in a large bowl. Add half the egg whites and mix well. Gradually add the remaining egg whites until the mixture is wet enough to hold together (add a little water if necessary).
Spread some of the salt mixture on the prepared roasting tin. Put the chicken legs snugly on top, pushing the lemon wedges in between. Pat the rest of the salt around the chicken in a 5-mm thick layer. The chicken legs should be completely encased. You may need to put more on the sides where it tends to fall off.
Bake in the preheated oven for 35 minutes. Leave to rest for 10 minutes, then break off the hardened crust and remove any stray bits of salt. Chop in half so that you end up with the leg and thigh separately.
Simmer the broad beans in boiling water for three to four minutes. To make the green herb dressing, heat the olive oil in a saucepan and season with black pepper. When the oil is starting to boil, remove from the heat and stir in the lemon juice and zest, parsley, chives and capers. Serve the chicken on top of the broad beans and drizzle with the dressing.