Puree the cooled vegetables in a blender, together with the mint leaves.

Add a few organic mint leaves and several slices of cucumber.

Sprinkle with fresh chilli, lime juice, extra virgin olive oil and mint leaves.

Replace basil with equal amount of mint leaves and omit parsley.

Add the rocket and the final handful of whole mint leaves, and season.

Scatter some chopped fresh mint leaves over the top, and serve.

I've added some mint leaves and beetroot to the salad leaves.

Whisk in the sugar and then stir in the mint leaves.

Chop the mint leaves finely and stir them into the cordial and berries.

Cook for one minute and then season with salt and some mint leaves.

I chew a few mint leaves, my stomach isn't up for much more.

Rip over the mint leaves, scatter with the almonds and serve.

Before I go, I scatter a few mint leaves around our old campfire.

Serve garnished with a drizzle of olive oil and chopped basil or mint leaves.

Stir in the leaves from the coriander and top with a few mint leaves.

Serve with sugar and slices of lemon or mint leaves.