Great British Food Christmas 2024

1 QUICK MINCEMEAT ICE CREAM Spoon a 1 litre tub of vanilla ice cream into a bowl and beat in 4 tbsps of mincemeat, 2 tbsps of brandy and the zest of 1 orange. Return the mixture back to the tub and pop it in the freezer. Serve with warm, toasted fruit cake. 2 MINCEMEAT BUTTER Bring a 250g slab of butter to room temperature. Add a quarter of a jar of mincemeat, 1 tbsp of sieved icing sugar, and the zest of half an orange. 7 WAYS WITH... Fruity, spicy and sweet, this preserve is the essence of Christmas in a jar anddeserves its spot inmore thanmince pies this season MINCEMEAT Spoon into the centre of a piece of clingfilm, press together and roll tightly into a log shape. Great on crumpets, pancakes and toasted panettone. 3 MINCEMEAT PANCAKES Whisk 135g plain flour, 1 teaspoon of plain flour, a pinch of salt, 130ml milk, 1 large egg, and 2 tbsp of mincemeat. In a lightly oiled, hot pancake pan, fry tablespoons of the pancake mixture until risen and fluffy, turning after around 20-30 seconds. Serve with crispy bacon andmaple syrup whisked with a spot of brandy. 4 CRUMBLY MINCEMEAT SLICES Line a 20cm square or 23cm rectangular tin. Blitz 230g soft, unsalted butter, 140g caster sugar, 1 tsp orange extract, zest of one orange, a pinch of salt, and 330g plain flour in a food processer to make a dough. Press two thirds into your lined tin and spread with 400-500gmincemeat. Crumble the rest of the reserved dough over the top and bake at 160⁰C for 45minutes. Dust with icing sugar before serving. 5 RUSTIC APPLE PIE Roll and cut out a 23cm circle of shortcrust pastry and pop on a lined tray. Spread the centre with around 250g of mincemeat, leaving a 2.5cm edge uncovered. Core, peel, halve and slice three eating apples. Toss in lemon juice and layer nicely over the mincemeat. Bring up the uncovered edges and press against the outer layer of apples, pressing to make a seal. Sprinkle with 1 tbsp of demerara sugar and bake at 200⁰C for 30minutes. 6 WINTER PAVLOVA Poach two peeled pears in red wine with a few spoons of sugar, 1 star anise, 2 cloves and a stick of cinnamon until tender but not soft. Allow to cool, then slice. Take a prepared large meringue base. Whip 300ml double creamwith 2 tbsps of icing sugar and 2 tbsps of Drambuie or whisky to soft peaks. Spoon the cream over the meringue and swirl in a quarter of a jar of mincemeat. Arrange the poached pears over the top. Finish with a few crushed, toasted nuts. 7 MINCEMEAT LOAF CAKE Beat 150g unsalted, soft butter, 150g light brown sugar, 225gmincemeat, 225g self-raising flour, 2medium eggs, and 200g dried fruit of your choice (we like a mixture of glace cherries, sultanas and apricots). Set the oven to 180⁰C and line 2 x 1lb loaf tins. Divide the mixture between the tins, and bake for 50 minutes to 1 hour, until a skewer inserted comes away clean. Leave to cool completely before cutting. 127 greatbr i t i shfoodawards.com RECI PES | MINCEMEAT