Mint sauce

Love it or hate it, mint sauce is a quintessentially British accompaniment to roast lamb, and homemade is far better than anything in a jar. A friend suggested adding some to toasted sandwiches made with the Sunday-lunch leftovers: delicious. Unlike the other recipes here, this one is best made just before you eat, although leftovers make the base for a fantastic salad dressing – just whisk in three tablespoons of olive oil for every tablespoon of sauce.

MAKES ABOUT 100ML INGREDIENTS

1 bunch of fresh mint (about 30g)

1 tbsp caster sugar

2 tbsp white wine vinegar 1 tbsp lemon juice

METHOD

Strip the leaves from the mint and put them in a food processor with the sugar and a fat pinch of salt. Whizz briefly to chop then add 3 tbsp of boiling water. Leave to stand for two minutes then tip into a serving bowl and stir in the vinegar and lemon juice. Serve as soon as possible.