Mint Jelly | Peter Watson Paella Each barrel has to be

Each barrel has to be filled with curd by hand and after the cheese has been removed

The butterflied leg of boneless leg of lamb is sold as a 1kg piece

Parma can support sautéing while retaining its distinct taste

When your pan

Mint Jelly | Peter Watson Paella Each barrel has to bePeter Watson was born into a family where the rhythm of the seasons dictated the cycle of life making jam, bottling sauce, preserving fruits and vegetables in season. It continues to this day. A classic condiment for roast and grilled lamb. Also good with pork and roasted vegetables. Peter Watson makes his Mint Jelly on a base of apple with malt vinegar and plenty of mint. Also a wonderful condiment to cheese.