Minty Recipes from Meg at Roots Family Farm Shop
We have recently launched a series of ‘Wednesday Workshops’ at Roots, a morning of sharing skills, tips and tricks of growing and preparing herbs, flowers and salads. For each course, we prepare a few recipes for our guests to take home and try. By far the most popular yet has been the selection of ‘Minty recipes’. I think this is because mint, particularly traditional Spearmint, is one of the easiest to grow and most common herbs to pop up, year after year in everyone’s garden like a good, reliable, old friend. Those young mint shoots burst into life in April and if you keep picking, then the plant rewards you with a plentiful supply all summer and well into the autumn until the first frosts.
Minty Apple Mojito
- A big handful of fresh spearmint leaves
- 4 tsp caster sugar
- 2 limes, one juiced, one sliced
- crushed ice
- chilled cloudy apple juice (750ml)
- a splash of white rum
Put the ice, lime, sugar, mint and rum (if using) into a large jug and pour over the apple juice. Stir well, allow to ‘steep’ briefly, then pour into serving glasses of your choice.
- At least three large sprigs per cup
- Water a minute or so off the boil
- A large dessert spoon of honey and a thick wedge of lemon
Put the honey, mint and lemon wedge into a mug of your choice then pour over the hot water. Allow to steep, enjoying the aromas until cool enough to sip. This is a particularly reviving, warm tonic.
- 4 tbsp spearmint
- 1 tsp caster sugar
- pinch salt
- juice of half a lemon
- 1 tbsp white wine vinegar
- half tsp Dijon mustard
- 1 tbsp just boiled water
Makes enough for 4-6 people to dress roast spring lamb.
Finely chop the mint, add sugar, salt, lemon, vinegar and mustard. Stir, then add a little just boiled water to loosen the sauce. Serve immediately.
Kindly provided by Meg of Roots Family Farm Shop at Rushwick on the Bransford Road - 01905 421104