Cook With M&S Mint Add these mint leaves to sauces and dips for extra flavour. Wash before use. "I feel that mint is such an underused herb. It has a life way beyond an accompaniment to lamb, new potatoes or peas, or a garnish for a dessert. Finely chopped (and always at the last minute) it can transform a tomato salad, makes a cucumber salad sing and, indeed, can make a plain green salad extra-refreshing. I love it, too, with fish: I often sprinkle finely chopped mint, along with parsley and toasted pine nuts, over light white fish before serving, or mix it with lemon or orange zest and a pinch of chilli flakes over mackerel. And one of my regular quick solo suppers is griddled halloumi with a poached or peeled soft-boiled egg on top along with a scattering of fresh mint. And it really comes into its own with bold, fierce flavours – spicy soups, boisterous curries, zingy noodles dishes – especially when combined with freshly chopped coriander or dill, to be sprinkled over just before serving." Nigella Lawson