Mincemeat

Home-made mincemeat is so much better than shop-bought that it does not stand real comparison. By potting up this fruity, virtually fat-free version in autumn (and making and freezing some pastry), you can really get ahead for Christmas. A spoonful or two in an apple pie or crumble is also delicious, if you have any mincemeat left over. This is my version of Pam Corbin’s recipe in The Rive