Here's how I make a classic British mint sauce that would typically be eaten with a roast joint of lamb, however I find it's also great in sandwiches, on eggs or stirred through buttery potatoes.

Note: I make mint sauce in small batches, as I only have a limited amount growing in my garden, however if you have more the measurements below are for each 3 large handfuls of mint, so if you have say 9 handfuls worth to make more, simply triple the amounts of the sugar, vinegar etc to match the yield of mint and taste as you go to judge the amount needed of each ingredient.

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