Mint sauce

It is the classic partner for roast lamb, especially with roast potatoes and vegetables. A little also cuts through the richness of lamb chops or a shepherd’s pie.

Finely chop a generous handful of mint leaves and stir them into a little sugar and boiling water; leave for a few minutes, then add vinegar. Let it stand for about 20 minutes so the mint softens and the flavours mingle.

Serve it at room temperature or chilled rather than boiling it: prolonged heat dulls the fresh mint flavour. If you want it warm with a roast, briefly warm the serving spoonful in the roasting juices.

Keep it in a clean, sealed jar in the fridge and use it within about a week. Use a clean spoon each time, and discard it if its smell or appearance changes.

Yes. Freeze it in small portions in an airtight container, leaving a little room for expansion; thaw in the fridge and stir before serving, as the texture may separate slightly.

Yes, but mint jelly is sweeter and set, while mint sauce is sharp and pourable. Loosen a spoonful of jelly with a splash of vinegar and warm water if you want it closer to a sauce.

No. Mint sauce is usually a sharp, vinegar-based condiment with very little fat, while spearmint sauce in the listed comparison has 40.2 g fat per 100 g and is much richer.

Mint sauce is a source of iron: a 100 g portion provides 7.4 mg. It is usually eaten by the spoonful alongside a meal, rather than in a portion that large.