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Christmas Presents

THE SIMPLEST CHRISTMAS RECIPE

Think life’s too short to make your own mincemeat? Think again, says chef and food writer Harry Eastwood. Not only is it a doddle, it will transform the quality of your mince pies – shop-bought stuff just can’t compete. Presented in Kilner jars it makes a fine homemade gift, too. Just make sure you follow the recipe…

PROPER MINCEMEAT

RECIPE FROM CARNEVAL BY HARRY EASTWOOD (£25; BANTAM PRESS). FOOD PHOTOGRAPH: LAURA EDWARDS. FOOD STYLING: ANNIE RIGG. STYLING: TABITHA HAWKINS

" I attempted to make mincemeat several years ago without following a recipe (‘How hard can it be to mix together some dried fruit and booze?’ I thought) and it was an unmitigated disaster. The mixture tasted of raw alcohol; the fruit was clumpy and tough.

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About Delicious Magazine

Make your Christmas and New Year the best ever with our December issue. Shopping’s a breeze with our last-minute gifts, drinks advice and festive taste test. On the sweet side, there’s cake decoration, Scandi baking recipes and 16 pages of showstopper puddings. The River Cottage’s Gill Meller rustles up a fish pie, Theo Randall slow-cooks Italian beef stew and Raymond Blanc makes the best party canapés. For a stress-free Christmas day cook our classic turkey lunch with timeplan or squash and chestnut vegetarian wellington, then roast our cover ham for Boxing Day. Finally, see out the festive season with our recipes for leftovers. Happy Christmas – guaranteed!
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