Spring is in the air and the gardens are well and truly growing and giving me garden envy.  Why?  Because we currently have a tiny garden that has to be lawn (the joys of renting!) and knowing we are moving soon means there is no point planting anything that takes a while to establish.  In addition to that, I hate to admit it but I suck at gardening.  Seriously, I kill everything.  Except mint, which is pretty much indestructible.  So what do you do with a glut of mint?  Make mint sauce of course. You can make it fresh, but it is simple to make a preserved version to have all year round.  My mum gave me this recipe; I have no idea where it came from but if I find out I’ll give full credit.  It is, however, one of her classics because it is in imperial rather than metric so I shall convert as best I can.

1/2 pint / 285ml vinegar
6oz / 170g sugar
1 cupful chopped mint

Method

• Boil the sugar and vinegar until the sugar is dissolved.  Add the mint, turn off the heat and leave it to go cold.
• Pour into sterilised jars with vinegar-proof lids.  It will keep for up to a year.

This peppermint has come back from the dead, watched over by a small grotesque*

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