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Lamb is often associated with the feasting at Imbolc. Nothing pairs with roast lamb better than garden fresh mint sauce. Here’s a simple, traditional recipe:

• 1 bunch fresh mint
• 1½ T. sugar
• ⅛ tsp. salt
• ¼ cup boiling water
• ¼ cup apple cider vinegar

Cut the stems off the mint. Roughly chop the mint leaves. Pack into a mason jar. Add the sugar and salt. Pour boiling water over the mint, then let it cool for 15 minutes. Pour in the vinegar. Seal the jar. Give it a good shake and refrigerate. Fresh mint sauce can keep for 5 days when refrigerated.

Mint sauce is the perfect condiment for lamb. You can also stir it into peas and mashed potatoes or even add it to split pea and ham hock soup (see page 31). Makes 10 servings.

— Gwion Raven

• 1 T. olive oil
• 1 yellow or white onion, diced
• 2 sticks of celery, diced
• 3 cloves garlic, minced
• 2 bay leaves
• 1 tsp. dried oregano
• 1 tsp. dried basil
• ¼ tsp. red pepper flakes
• ¼ tsp. salt
• ¼ tsp. black pepper
• 1 tsp. worcestershire sauce
• 8 cups stock (chicken or vegetable)
• 16 oz. dried green split peas
• 2 ham hocks
• Salt and black pepper, to taste

Heat a large pot over medium heat. Add olive oil. Wait 1 minute, then add onion and celery. Cook for 5 minutes, stirring occasionally. Add garlic and cook for 2 minutes. Toss in the next 10 ingredients. Give everything a good stir. Put a lid on the pot and let simmer for 60 minutes. Carefully remove the ham hocks to a cutting board. Pull the ham off in chunks. Throw away the bone and add the ham back into the soup. Cook for an additional 15 minutes. Ladle the soup into bowls. Serve with crusty, rustic bread.

Serves 6.

— Gwion Raven