Tag "Edinburgh Eater"

Cooking with the Edinburgh Eater: Mint

The herb patch has been taken over by mint again so I am putting it in everything. Here are some recipes in case, like me, you’re bored of having it in green salads and teas. This can be served hot, cold or at room temperature. It’s good with char griddled tuna too and sometimes I put black olives in at the tomato stage. *** Aubergine & mint salad with toasted

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