Mint is exceptionally good at flavouring salads and lightly cooked vegetables. It is a traditional accompaniment to lamb. Leaves are popular in potato and pea dishes and as a garnish for desserts and drinks. • Add finely chopped mint to chocolate pudding recipes. • Add mint leaves when cooking peas or bean. • Chop mint leaves and add to lamb casseroles. • Steep mint leaves in a little cider vinegar for two weeks. Strain and add 2 cups honey to make a sauce for pouring over pancakes and ice cream. • Use whole mint sprigs to garnish fruit salads and berries. • Mix 3 tablespoons chopped mint leaves and a tablespoon chopped chives with a cup of yoghurt as a dressing over cucumber slices. • Add mint leaves to cooked fruit, delicious mixed with cooked apples, peaches and plums. BLUSHING WEDGES TOMATO COUSCOUS SALAD
