1/2 cup vinegar 1/2 cup finely chopped mint leaves 1 Tbsp sugar 1/2 tsp salt Heat till the sugar is dissolved, then bring it to a boil and add the mint leaves and immediately shut off the heat and add ...

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Wrap the grated cucumber in a tea towel and squeeze out any excess water. Mix together all the ingredients and serve chilled as an accompaniment to any curry or as a dip for poppadoms.

Put the freshly chopped mint and sugar into a sauce boat. Add the boiling water and vinegar or lemon juice. Allow to infuse for 5-10 minutes before serving. Put the freshly chopped mint and ...

Cook in batches. the meat will stew if overcrowded. Serve with mashed potatoes, peas and mint sauce. Chop a bunch of fresh mint leaves and put them in a heat proof bowl. Cover these with sugar.

Mint is a great addition to light summer soups (it pairs especially well with pea, courgette, asparagus and other green vegetables good at this time of year). Plus it’s a great garnish for ...

"With these poppadoms I'm covering them in mango and lime, leftover turkey, hot sauce raita dip and onion and coriander garnish," he continued. Ollie then demonstrated how he spoons on his ...

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Across the region and the diaspora, the Scotch bonnet lends its distinctive, tart, numbing heat to this hot sauce, offering a taste of the islands and a punch of flavor. By Korsha Wilson As a ...

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