razzberry

Lamb is often associated with the feasting at Imbolc. Nothing pairs with roast lamb better than garden fresh mint sauce. Here’s a simple, traditional recipe:

• 1 bunch fresh mint
• 1½ T. sugar
• ⅛ tsp. salt
• ¼ cup boiling water
• ¼ cup apple cider vinegar

Cut the stems off the mint. Roughly chop the mint leaves. Pack into a mason jar. Add the sugar and salt. Pour boiling water over the mint, then let it cool for 15 minutes. Pour in the vinegar. Seal the jar. Give it a good shake and refrigerate. Fresh mint sauce can keep for 5 days when refrigerated.

Mint sauce is the perfect condiment for lamb. You can also stir it into peas and mashed potatoes or even add it to split pea and ham hock soup (see page 31). Makes 10 servings.

— Gwion Raven