Mint sauce


2 handfuls of fresh mint, chopped
2 tbsp of white wine or apple cider vinegar
1 tbsp of hot water
1 tbsp apple juice – to sweeten


Place the mint in a saucepan, add the boiling water and simmer for 1 minute. Remove from the heat and add the other ingredients before leaving to stand for 30 minutes.


This sauce is a British classic. But when we are eating it, do we take time to dwell on the breathtaking elegance of its flavour combinations? It is primarily eaten with lamb, one of the richest of meats, that tends to sit in the gut, stagnating and heating us up. To counter this, the sauce has sour from the vinegar to help disperse the fats, aromatic and refreshing mint to stimulate motility and secretion and sooth and cool the gut, and the sweetness of apple juice to move the gut and nourish symbionts. Sour, aromatic and sweet, the digestion stimulating dream team!


It seems churlish to offer variations for such a classic sauce that has such a precise dietary function. So we won’t.

Suffice to say that using freshly picked mint is paramount as it is packed with refreshing aromatic oils.