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Mint, Rosemary & Apple Relish
Looking for a change from mint sauce to go with your roast lamb? Try this sweet, sharp and sour mint relish. It's bursting with herby flavours and will add the zing to your Sunday roast that'll make your heart sing.
Ingredients
- 200ml cider vinegar
- 225g raw cane sugar
- 2 tsp English mustard
- 4 rosemary sprigs
- 250g apples
- 4 shallots
- 40g mint, plus extra to serve
Prep: 15 mins + marinating | Cook: 10 mins
Method
1. Pour the cider vinegar into a pan. Add the sugar and 2 tsp English mustard, 3 rosemary sprigs and a pinch of sea salt. Bring to a simmer and heat till all the sugar has dissolved.
2. Remove from the heat. Peel, core and finely chop 250g apples. Peel and thinly slice 4 shallots. Finely chop the leaves from 1 rosemary sprig. Shred the leaves from 40g mint sprigs.
3. Put everything in a large, sterilised jar. Pour over the warm vinegar mix, removing the rosemary sprigs. Gently stir and seal. Marinate for at least 4 hrs.
4. To serve, shred a handful of fresh mint and add to the relish. This relish will keep in the fridge for 2 weeks. Delicious with roast lamb, pork chops or even a cheese sarnie.
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