In a large bowl, combine all the ingredients except the filling, mint leaves
, olives and Tzatziki and mix well.
Scatter entire platter with a few additional mint leaves
Just before serving, scatter with the remaining rose petals and decorate with mint leaves
1 tablespoon dried mint leaves
or 3 tablespoons fresh
Try these lamb burgers from chef Geoffrey Smeddle INGREDIENTS: For the lamb burgers 900g (1 and 3/4lb) lean minced lamb 2 garlic cloves, crushed 1 red onion, grated 1/4 tsp ground turmeric 1/2 tsp ground cumin 1 tsp fennel seeds, crushed 1 piece fresh ginger, 3cm long, peeled and grated 1 red chilli, de-seeded and finely chopped 2 tsp fresh mint leaves
, chopped 2 tsp chopped coriander 2 egg yolks 1 pinch each of salt and pepper METHOD: 1.
SERVES 12 For the base: | Eight digestive biscuits, crushed | 75g butter, melted | 1 tbsp caster sugar For the cheesecake: | 350g cream cheese | 85g icing sugar | Finely grated zest of 1 orange and 2 lemons | 1 tbsp each of fresh orange and lemon juice | 300ml double cream, whipped For the jelly: | 150ml Pimm's | 135g block of full-sugar strawberry jelly, cut into cubes | A few mint leaves
| A few strawberries, hulled and sliced Start making this the day before you need it.
In a blender, combine the cranberries, mint leaves
BLACKBERRY & MINT CAKE 225g unsalted butter at room temperature, plus extra for greasing 225g self-raising flour 2 tsp baking powder 225g caster sugar 4 large eggs, lightly beaten 1-2 tbsp milk, if needed 3 tbsp blackberry or blackcurrant liqueur (optional) 200g blackberries FOR THE MINT FROSTING 175g unsalted butter at room temp 75ml double cream 375g icing sugar A pinch of salt 1/4 tsp peppermint extract Green food colouring (optional) FOR THE DECORATION 100g dark chocolate (about 70%) 1 bunch mint leaves
90g blackberry jam 200g blackberries CONTINUED INSIDE Mouthwatering cakes, biscuits and breads FROM THE SHOW'S FINALISTS
This recipe makes 10-12 teacups or 6-8 longer drinks INGREDIENTS: 6 British strawberries, cores removed, handful of fresh mint leaves
, ripped, 100ml freshly boiled water, 1 PG tips The Rich One teabag, 75g sugar, 50ml freshly squeezed lemon juice (about 1 1/2 lemons), 1/2 an unwaxed lemon''s rind, peeled and chopped, 15ml elderflower cordial, 100ml English apple juice, 200-400ml gin, 350ml soda water or sparkling water, 350ml English sparkling wine (or cava) FOR NON-ALCOHOLIC PUNCH: Use 150ml apple juice and 550ml soda water instead of the gin and sparkling wine GARNISH: Lots of fresh ice in big chunks, slices of cucumber skin, rose petals, slices of strawberries METHOD In a pestle and mortar, roughly crush the strawberries and mint leaves
Spice-crusted fillets of sole Ingredients 6 skinless lemon or Dover sole fillets ' lemon, juiced ' tsp salt and a pinch of white pepper For the Green Chutney 1 big handful coriander, chopped 7-8 mint leaves
2 green chillies ' tsp salt and 4 black peppercorns A few drops of lemon juice 3 cloves garlic 1 tbsp pine nuts 1 tsp sugar For the crust ' cup golden breadcrumbs 1 tbsp flaked red chillies 1 tbsp fresh mint leaves
, chopped ' tsp turmeric Method 1.
Combine the rum, Falernum, maraschino liqueur and mint leaves
Keep in the freezer until serving with fresh mint leaves
and a handful of raspberries.