Pack this easy marinated lamb for a quick-cooking and satisfying summer dinner with friends. This recipe is terrific for using that overeager mint in your garden.
New Zealand lamb medallions are available frozen in packages of four. Other cuts (such as 3/4-inch/2 cm thick boneless lamb leg steaks or 1-inch/2.5 cm thick loin chops) are just as delicious. If you can't get fresh mint, use parsley.
Brew a cup of our healing tea and reap ginger's golden rewards. Fresh lemon balances the ginger's bright acidity, while honey mellows the spice.
Rhubarb syrup makes a flavourful base for this refreshing summer spritzer. If you prefer a nonalcoholic version, just omit the rum.
See the world through rose-coloured glasses with this pink gin-spiked sipper. It's sure to become your go-to cocktail of the season. The rhubarb syrup yields enough for about six servings.
Mourning the end of summer break? Let this sunny breakfast cheer you up. Macadamia nuts add filling protein and extra tropical flavour, but any kind of nut will do.
This vibrant couscous dish is a bright addition to any summertime meal.
Forget store-bought mints: refresh guests with these peppy mint-and-chocolate bars.
Gunpowder tea with spearmint is a popular Moroccan digestive. Gunpowder leaves are rolled into small balls that unfurl in hot water to release a slightly bitter, smoky infusion. This refreshing brew is also good iced. Sweeten with honey, if desired.
