It’s amazing the difference a few sprigs of mint can make
Using mint
Mint is a herb which I’m very fond of. The French laugh at us for serving mint sauce with roast lamb but I think it’s one of our great British combinations – the fresh flavour of the mint and the acidity of the wine vinegar cuts through the fattiness of the lamb.
Spearmint & peppermint
Spearmint and peppermint are the two mints classically used in cookery, but there are many varieties out there. It’s a very vigorous plant which is easy to grow so I recommend buying a little pot of mint and sticking it on your windowsill or by the back door. That way you’ve got fresh mint to hand whenever you want it.
Cooking with mint
In summer, when you don’t want to be stuck in the kitchen cooking a Sunday roast, try my Rump of Lamb with Mint Sauce. A sprig of mint added to the pan when you’re boiling new potatoes or peas gives a lovely fragrance and really lifts the dish.
Mint tea
Nowadays, rounding off your meal with a fresh mint tea is very popular in restaurants. It makes perfect sense as peppermint has long been valued for its digestive qualities. Making a mint tea is very simple – simply put a few mint leaves into a mug, pour over freshly boiled water, leave to infuse for a couple of minutes and then serve.
