Given it is Easter weekend, I thought I would show you something you can make with any leftover dregs of mint sauce, the kind that you get in jars and is traditionally served alongside a good old English roast lamb lunch!
You will recognise this as the familiar chutney you are used to seeing accompany your poppadoms (which we call papads) in Indian restaurants. You can make it with fresh mint leaves too but this speedy version is highly popular and ubiquitous in both restaurants and homes alike.
It literally takes seconds to make, as all you do is stir. It looks very authentic served in little bowls, but little will people know how quickly you knocked it together! Continue reading