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Tea enthusiasts are up in arms about a new teabag in the works from PG Tips, which promises to brew in just 60 seconds. While most tea fanatics reccommend brewing a cup of English breakfast tea for three to five minutes, the majority of people are too time-poor or impatient to let their teabag infuse for more than one minute. PG Tips hopes it has come up with a solution by investing £50m on a new a new blend and bag that infuses in just 60 seconds, a venture that has taken the company two years to develop. In its research, the PG Tips found that 85 per cent of tea drinkers leave the bag in to brew for under a minute, while a staggering 45 per cent bin their teabag after less than 30 seconds. Tea experts at the company have developed a new design that features a square bag with room for the leaves to infuse. It is designed to not fold over on itself, which is said to improve the overall taste of the tea. If the bag folds, the leaves don’t have room to expand and can leave the tea lacking flavour. The company claims its new blend has the “perfect particle size” for a quick cuppa. The new blend is grown at high altitudes in Kenya and Rwanda, which the brand claims provides a better taste. However, some tea fanatics are not convinced. Jane Pettigrew, course director at the UK Tea Academy toldThe Times that the time taken for brewing is a key part of a tea break ritual, and rapid teabags, like PG Tips’s new creation, are an abhorrence. “We relish the three or four minutes it takes to brew a real cup of tea and benefit from the zen-like spirit of tea – the slow brewing of tea creates a magical few minutes in a busy, sometimes frantic day,” Pettigrew told the publication. “I really abhor this kind of ‘innovation’. It is not progress but a massive retrograde step backwards in what tea should be.” More than 100 million cups of tea are made every day in Britain, and 97.5 per cent of those are brewed from a bag, rather than made from loose-leaf variety, according to the UK Tea and Infusions Association. PG Tips has also announced that its 60-second teabag will be using more sustainable packaging and designed to have no plastic wrapping. It is said to be fully recyclable, and 33 per cent more compact than the current box. Liam McNamara, PG Tips General Manager, UK and Ireland told MailOnline: “We are immensely proud of the fact that British tea drinkers already enjoy five billion cups of PG Tips every year. “However, our tea-drinking habits and tastes are evolving. “With that in mind, our expert tea blenders have spent two years developing a new and better blend that delivers high quality taste to tea lovers. Our new PG Tips blend means consumers can expect a quicker infusion and a brighter, smoother, more consistent cup of tea that is full of flavour every single time, even for the nation’s impatient tea drinkers.” Read More Cats given vegan diets ‘have better health outcomes’, study claims We tested Jamie Oliver’s new cookbook and here’s our honest review Three ways to pimp up university student classics London’s best new restaurants from the past 12 months ‘Fried rice syndrome’: Dietitians warn against eating food left at room temperature The dish that defines me: Michele Pascarella’s Neapolitan ragu

National Vegetarian week (15-21 May) is the perfect excuse to give these stunning meat-free dishes a whirl. Full of texture, flavour and colour, you won’t feel like you’re missing out. Mediterranean vegetable and goat’s cheese galette Makes: 1 x 10 inch pie Ingredients: 300g plain flour 150g salted butter, cubed 3 tbsp cold water 1 packet of prepared Mediterranean vegetables (400g) or a mix of fresh – chopped into chunks 150g soft goat’s cheese, cut into slices 1 egg Salt and pepper Method: 1. Preheat the oven to 200C (fan). 2. In a large mixing bowl, rub the flour and butter with your fingers until a crumb consistency is achieved. Add the water and stir together to form a pastry dough. 3. Tip the dough out onto the lined baking tray and roll out into a large oval/circle shape (2-3mm thickness). 4. Arrange a layer of goat’s cheese slices in the centre of the pastry, top with the vegetables and then fold in the edges to encase everything. Place a few additional goat’s cheese slices on top of the vegetables. 5. Beat the egg and use a pastry brush or your finger to egg wash the folded pastry edges before seasoning the whole galette with salt and pepper. 6. Bake for 30 minutes until the pastry is golden, allow to cool slightly and serve. Red pesto and parmesan dough knots Makes: 8 knots Ingredients: 1 packet fast action dried yeast (7g) 220ml warm water 400g strong white bread flour 1 tbsp white sugar 1 tsp salt ½ jar red pesto 170g cheese of choice, we recommend parmesan Method: 1. Preheat the oven to 180C (fan). 2. In the measuring jug, combine the warm water and yeast. Stir and set to one side for 2-3 minutes to activate the yeast. 3. In a large mixing bowl, combine the flour, sugar and salt. Pour in the yeast and water and stir them together with your hand to form a dough. 4. Sprinkle your worktop with a little flour and knead the dough until smooth, then return to the large mixing bowl, cover and leave in a warm place for at least 15 minutes to prove (this is where it will start to grow in size). 5. Using your fist, knock the dough back (this means push the dough back down to its original size) and tip out onto a floured worksurface before rolling into a large rectangle shape (about 5mm thickness). 6. Spread the red pesto on half of the rectangle, grate a thin layer of cheese on top and then fold the over half of the dough over the pesto and parmesan. 7. Cut the dough into 1 inch wide strips, then, holding each end, twist and knot each one before placing onto a lined baking tray. 8. Bake for 15-20 mins until risen and evenly browned then remove from the oven, allow to cool slightly, grate more cheese on top and serve. Savoury crêpes Makes: 6 crêpes Prep time: 5 mins | Cook time: 30 minutes Ingredients: 2 large eggs 200ml milk 120g plain flour Butter for greasing pan For the fillings: Grated cheese and mushrooms (sliced and pan fried in butter – but these can be made with any filling of your choice!) Method: 1. In the large mixing bowl, combine the eggs, milk and flour with the whisk to form a runny batter. 2. Place your pan over medium heat and grease lightly with butter before spooning in about 2-3 tbsp of batter and swilling it around to form a thin, even crêpe. 3. Return the pan to the heat and leave to cook for 30 seconds, then using the spatula, or flipping if you feel confident to, flip the crêpe over and cook the other side for a further 30 seconds. 4. Place the crêpe on a plate and repeat steps 2 and 3 until all of the batter has been used, stacking them up as you go. 5. To fill, take one of the crêpes, place it back in the pan and sprinkle with grated cheese and mushrooms. Leave for 30 seconds, then fold the crêpe in half and then half again to create a quarter fold. Flip the whole thing over to brown the other side lightly and ensure all the cheese has melted, then serve. Recipes from the Easy Peasy Baking campaign. You can find more recipes and information on the campaign on fabflour.co.uk/easy-peasy-baking. Read More How to make TikTok’s viral whole roasted cauliflower What is coronation chicken? The story of the royal recipe and how to make it Healthy lemony smoked salmon pasta that takes zero effort Easy coronation chicken pie recipe chosen by Mary Berry Andi Oliver on turning 60 and channeling her anger into power Andi Oliver: Earl Grey tea bags are a gamechanger for barbecue chicken