This week we bring you a rip-roaring exploration of all things jelly-related, courtesy of our friends at Bompas & Parr. Along the way you’ll discover the world’s earliest jelly fans nad the allure of ambergris for Henry VIII; whet your appetite for the wobbly stuff in its heyday and meet the largest jelly known to man. And to top it all off, something special for the weekend ahead; a recipe for jelly like you’ve never seen it before. You can read this week's issue here.