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  MINT
Mint is exceptionally good in flavouring salads and lightly cooked vegetables. It is a traditional accompaniment to lamb. Whole leaves are popular on potato and pea dishes and are an attractive garnish in desserts, fruit juice or punch.


MINT HINTS

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.
 
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