Tea and turkey are an unlikely combo for a meal, but Chef Robert Jewell is a creative force in the kitchen. First, he gives earl grey and lavender tea a sweet treatment by making a rich semifreddo. Robert creates a silky tea infused syrup, which he drizzles over a luxurious custard and tops with whipped cream. Robert punches up the colour by adding tart poached raspberries and vibrant violet lavender petals. Now, it's time for a real show stopper - saffron turkey kebabs with pomegranate rice. This is not your average turkey dinner. First, Robert marinates the turkey pieces in lime, yogourt and garlic. After infusing basmati rice with aromatic saffron and bay leaves, Robert tosses the rice with crunchy pine nuts and sweet pomegranate - the perfect bed for his grilled-to-perfection turkey skewers. Robert then takes his culinary skills to the next level when he uses tea and turkey in one single delicious dish.