Try not to bruise the mint when chopping it – use a sharp knife and aim for a clean cut.Prep time: 5 minutes | Cooking time: 15 minutesTwoRecipe by Oli Baba's We rely on advertising to help fund our award-winning journalism.We urge you to turn off your ad blocker for The Telegraph website so that you can continue to access our quality content in the future.Thank you for your support.Need help?Visit our page..
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