Mint sauce

• 4 oz (100 g) fresh mint
• ½ pint (300

Strip mint leaves from their stems. Rinse and shake dry or pat dry in absorbent paper. Finely chop the mint with a stainless steel knife (prevents discoloration) and put into a mixing bowl.

Put the vinegar and sugar into a saucepan and stir over low heat until the sugar has dissolved. Bring to the boil and draw off the heat. Stir vinegar into the mint and leave until completely cool. Sp