Mint grows so freely that once you know the trick you never need buy mint sauce again. Blanching the mint with boiling water helps to dissolve the sugar and to keep the colour in the mint leaves.

While the chicken is resting, make the sauce. Spoon the yoghurt into a serving bowl and stir in the mint sauce until thoroughly combined. Transfer the chicken to a plate or wooden board and carve ...

Cook in batches. the meat will stew if overcrowded. Serve with mashed potatoes, peas and mint sauce. Chop a bunch of fresh mint leaves and put them in a heat proof bowl. Cover these with sugar.

Let wings marinate in the refrigerator at least 12 hours. Make the yogurt mint sauce: Combine all ingredients in a blender and purée until smooth. 30 minutes before cooking, remove wings from ...

In a medium bowl, combine soy sauce, oyster sauce, fish sauce, sugar and black pepper. Mix until well combined. Place beef in another medium bowl. Add half the marinade and toss to coat.