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Mint Sauce

Makes 3/4 cup

1 cup fresh mint, chopped fine
3 tablespoons boiling water
2 tablespoons sugar
4 tablespoons white wine or white wine \ cider vinegar

Place the mint in a pitcher or gravy boat and pour the boiling water over it. Wait 20 minutes so that the mint has time to infuse the water. Add the sugar and wine/wine vinegar. Stir well and serve with roast lamb.

MINT JELLY. HERB JELLY

Use this recipe as the basis for any number of herb jellies. You can of course alter the apple to quince for a different flavour. Suggested herbs are mint, sage, thyme, rosemary, tarragon, basil or indeed anything that you would like to try. PW & JTR, RFC

1 1/4 kilos of cooking apples (or quinces)
a few large sprigs of the chosen herb
570 mil of white wine vinegar
sugar
enough herbs to give 3 - 4 tablespoons chopped herb

Chop the apples (or quinces) with out peeling (if you are using quinces scrub them to get rid of the fuzz) put these into a pan with 570 mil of water and the bunch of herbs and cook gently for 1 hour, add the wine / vinegar and boil for 10 minutes. Tip the contents of the pan into a clean jelly bag and allow to drip overnight. Measure the liquid and for every 570 mil of liquid add 450 g of sugar, cook together until a setting point is reached. Remove from the stove and lift the scum from the surface, leave it to stand for 10 - 15 minutes then stir in the fresh herbs, bottle in clean jars and seal. Store in a clean dry place.