Mint sauce
Photography Nick Tressider.
INGREDIENTS
4 tablespoons of finely chopped fresh mint
1 tablespoon of brown sugar
2 tablespoons boiling water
2 tablespoons lemon juice
1 tablespoon white wine vinegar
METHOD
Dissolve the sugar in boiling water, stir in the chopped mint, and infuse for 5-10 minutes before adding the lemon juice or vinegar to obtain the deepest green colour.
Proportions are a matter of personal preference. I allow 4 tablespoons of finely chopped fresh mint to 1 tablespoon of sugar dissolved in 2 tablespoons of boiling water, then finished with 2 tablespoons of lemon juice and 1 tablespoon of white wine vinegar. Taste and adjust the amounts of lemon juice or sugar.
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.