MINCE PIES WITH A TWIST
By RICHARD BERTINET FOOD PHOTOGRAPHS: GARETH MORGANS. PORTRAITS: LAUREN MCLEAN. FOOD STYLING: REBECCA SMITH. STYLING: JENNY IGGLEDEN
CHEF’S STEP BY STEP 1
It’s hard to beat a classic mince pie, but by adding sharp clementine marmalade to the mix, I’ve taken the taste to another level. The pies are topped with frangipane – a pastry filling usually made with butter, sugar, eggs and ground almonds, but here made with vibrant green pistachios too. Make a few batches to freeze so you have some to hand when visitors call. I love these pies warmed and served with custard. They’re good at room temperature with a cup of tea, too.
MEET THE CHEF
French baker Richard was born and brought up in Brittany, but England has been his home since the late 1980s. He’s taken British baking to heart, too. Richard now owns and runs The Bertinet Bakery in Bath, and he’s written several acclaimed books on baking and patisserie.