liberty
There always comes a time during the festive period when you want to bake your own mince pies. But if you don’t have a muffin or cupcake tin, the good news is, you don’t need one for this recipe. My hand-shaped pies are simple to make, so they’re ideal for a low-key Christmas baking session. I was inspired by the flavours of a florentine, including almonds, glacé cherries and dark chocolate for something a little different. These flavours enveloped in crisp shortcrust and mincemeat are a winning combination. Liberty Mendez, recipe developer
Shop-bought pastry and a free-form shape makes these pies a bit easier. The topping has added interest, too, thanks to the candied fruit and drizzled dark chocolate.
Go all-out by making your own pastry and giving the pies a Christmas-tree-like swirl of meringue. They take a bit of extra work, but look the part for a special dessert.
Barney
One year, after underestimating the power of the gas oven at a Christmas holiday cottage, I burned the tops on a batch of mince pies and had to come up with a quick fix. It was a happy accident as I cut the tops off, quickly piped over some meringue and pretended that this new festive-looking ‘frosting’ was completely intentional. They’ve evolved since then to have a more lemony zing – great with a cup of tea or a glass of sherry, or serve them as a festive dessert. Barney Desmazery, skills & shows editor
Easy florentine mince pies
MAKES 14 PREP 20 mins COOK 20 mins EASY V
115g mincemeat (ensure vegetarian, if needed)
1 orange, zested
1 ½ tbsp bourbon or orange juice
30g ground almonds
60g glacé cherries, roughly chopped
This story is from the {{IssueName}} edition of {{MagazineName}}.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber ? Sign In
This story is from the {{IssueName}} edition of {{MagazineName}}.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
'I make food that's multipurpose'
In our series on managing the rising cost of living, we asked you how you're adapting and for your tips on making the grocery shop go further
Subtle flavours for sunny days
Enjoy the many May bank holidays with something dry, refreshing and fruity
Kung Pao & Beyond by Susan Jung
Editor Keith Kendrick indulges his love of fried chicken with this celebration of the whole bird
'THE WORLD'S BEST'
Sandwiched with meringue and cream, this light and airy Norwegian party cake is a guaranteed crowd-pleaser
The power of growing your own
Growing veg offers more than sustenance for some, be it a means to connect with their country of birth, or a way to recreate flavours enjoyed overseas. Here I speak to growers - for businesses and at home - about why they got into it and what it means to grow your own
Our school dinner meals go down a storm
A desire to pay it forward led Samantha Couzens to meeting her best friend Penny Hill, and the pair have been cooking together ever since
Johnny Godden's fish & chips
The boss of Cornwall's Flying Fish Seafoods shares his favourite recipe, evoking memories of his childhood
watercress
Rich in vitamins and minerals, this salad leaf also adds a fresh burst of peppery flavour to a variety of dishes
let's eat more fish
Try this nutritious midweek main that's effortless to make and counts as two of your five-a-day
veggie weekdays
Go meat-free Monday to Friday and enjoy more of your five-a-day with these cost-efficient recipes
