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"When dining at the Mildmay Restaurant at Glyndebourne on a summer evening last year, I had a wonderful Pimm's Jelly," writes Inge Wolfe by email. "It was amazingly fresh and light. Please find out how it was made." Glyndebourne caterers Letheby and Christopher obliged.
This recipe was first published in Sat May 01 01:00:00 BST 2004.