Mint

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

Type: Herb

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