Serves 6
1 large handful of fresh mint leaves
1 level tablespoon castor sugar
2 tablespoons boiling water
4 tablespoons wine vinegar
Strip the leaves from the stems of the mint and, using a stainless steel knife (to prevent discoloration), chop the mint with the sugar on a board. (Sugar acts as an abrasive and starts to draw juices.) Transfer mint leaves to a mixing bowl along with the sugar and crush with the back of a wooden spoon until mushy. Add the water to dissolve the sugar, then add the vinegar. Leave to stand for at least 1 hour. This thick fresh sauce is traditionally served with roast lamb.