Mince Pies (from scratch)...

Mince Pies are Christmas essentials. There's loads of choice out there in the shops; deep fill, luxury, shortcrust, puff, lattice, big, small... However, they just aren't ever quite the same as ones you make yourself. This year I felt inspired to give homemade mincemeat a go, and turned to Delia for a recipe.

I was pleasanty surprised how simple it is, and so tasty too! Everyone should give it a go, you'll never look back.

Mincemeat: I followed Delia's recipe, except using pre-ground nutmeg as I couldn't get hold of fresh. Can't see this being a problem.
I've got some thoughts for variation below though.
This recipe makes LOADS of mince pies, so you'll have them coming out of your ears.

Pastry:
200g Plain Flour
100g Butter
1 Egg
2tbsp Icing Sugar

• Blend (by hand or mixer) the flour, icing sugar and butter to the breadcrumb stage.
• Add the egg to bind it together.
• Chill for an hour or so then roll out, cut into rounds and line a tart tin.
• Fill with a small teaspoon of mincemeat and top with smaller circles or christmassy shapes.
• Bake in a preheated oven (180°C) for 15-20 mins until golden brown.
• Cool on a rack and dust with icing sugar.
(makes at least 20)

Notes:
Potential variation ideas for the mincemeat...
• Add cranberries, should sharpen it up a bit.
• Add chopped dried apricot and use Amaretto liquer instead of brandy.

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Fruit, Nut & Seed Flapjacks...

From River Cottage ‘Everyday’ book in the breakfast section. It’s very easy and very customisable to your own tastes.


• In a large saucepan melt the butter, sugar, PB and honey on a low heat
• Add the zests and the fruit for a bit as it is finishing melting
• Stir in the oats and most of the seeds
• Press into a tin (20cm x 20cm is good), drizzle a little more honey and sprinkle the last of the seeds on top
• Bake at around 150-160°C for about 30 minutes (golden brown at the edges)
• Cool in tin, turn out and cut into slices

Tastes even better the next day if you can wait
(makes about 12-15)

Notes:
• For the fruit and nuts use whatever suits your taste. I used figs, dates and raisins and a bag of sunflower, pumpkin and pine nut seeds from the supermarket. The original recipe suggests apricots, linseeds, poppy seeds.
• The orange zest in this recipe really breaks through the sweetness of the honey and the salty peanuts so unless you can’t stand orange I wouldn’t leave it out. That said I’m sure they’d be tasty either way.

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