03/08/2012

MINT JELLY and CHUTNEY

I have only put one entry on my recipe page so far, and I thought I should remedy that oversight.
Whenever I make MINT JELLY I lose half of it to friends, so it must be good. The British like to eat it with lamb - roast lamb is favourite - but it goes with any meat really.

And because I hate wasting anything, the discarded pulp goes to make a chutney which is excellent with cold meat or cheese. For how to make them, see my recipe page on the right.

3 comments:

  1. Mint jelly. Lovely. My dad used to like mint sauce made with vinegar.

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  2. Mint jelly, mint sauce - love it. We grow quite a lot of mint so have it with just about anything. Can't have gammon without it.

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  3. Sounds delightful for a roast lamb lunch but sadly my digestive system won't permit such indulgences.

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