I've had a request from the glw.

[Burney]

It's nice that on special occasions we get a sip of blood to wash it down, though. Nothing strange there, no sirree.

Look, it's one thing consuming the consecrated host in a holy and mysterious ritual thousands of years old. It's quite another serving up the symbolic Lamb of God with roast potatoes, mint sauce and gravy.

[Sir C]

Look, it's one thing consuming the consecrated host in a holy and mysterious ritual thousands of years old. It's quite another serving up the symbolic Lamb of God with roast potatoes, mint sauce and gravy.

Mint sauce is a strange thing, isn't it? Let's be absolutely honest here: no one is eating it for the mint. It's the vinegar, cutting through the lamb grease, that's doing the work.

Just put a bottle of Sarson's on the table and be done with it.

[Burney]

Mint sauce is a strange thing, isn't it? Let's be absolutely honest here: no one is eating it for the mint. It's the vinegar, cutting through the lamb grease, that's doing the work.

Just put a bottle of Sarson's on the table and be done with it.

Of course. But mint and lamb do work together - hence the prevalence of dried mint in Greek and Middle Eastern lamb dishes.

Besides, the French serve shoulder of lamb with capers and vinegar for the same reason. You wouldn't say 'lose the capers', though, would you?

[Sir C]

Of course. But mint and lamb do work together - hence the prevalence of dried mint in Greek and Middle Eastern lamb dishes.

Besides, the French serve shoulder of lamb with capers and vinegar for the same reason. You wouldn't say 'lose the capers', though, would you?

I like capers. I like the little, delicate capers. I like the fat capers. I even like the caperberries. But they are, essentially, vinegar delivery vehicles.

[Burney]

I like capers. I like the little, delicate capers. I like the fat capers. I even like the caperberries. But they are, essentially, vinegar delivery vehicles.

I've taken to making my own pickled onions and cucumbers. They're pretty good - and really very easy.

[Sir C]

I've taken to making my own pickled onions and cucumbers. They're pretty good - and really very easy.

Surely that involves peeling little onions?

[Burney]

Surely that involves peeling little onions?

Yes, but that is literally the most difficult bit (apart from heating the vinegar with the various pickling spices, which can make a bit of a honk). You then salt them on kitchen towel for a day to leach out the moisture and ensure crispness when pickled.