I’ve been looking forward to writing this recipe for a few weeks now. November signals the beginning of christmas for us chefs. It’s a far nicer way to be reminded that Christmas is coming, rather than the usual Christmas pop songs that we just can’t get away from at this time of year!

Mince pies are a big weakness of mine over the Christmas period. I always tell the story of when I worked in a restaurant in West Wales. The head chef used to feed me two boxes of mince pies a day to fatten me up. He thought it was hilarious. I, on the other hand, grabbed the opportunity with both hands – and my mouth – and had mince pies for breakfast, lunch and dinner. What I couldn’t eat I would freeze for January!!! Yes, ok, I did put on a few extra pounds but my tastebuds were more than satisfied ’til next year.

I have used all the best ingredients I can get my hands on to make this mince from my own homegrown apples to a 15-year-old brandy. I don’t know about you, but I’m not a big fan of candied peel. Occasionally, I have a mince pie and there’s loads in it. It really doesn’t give me the same pleasure as pies without peel so, in my recipe, this ingredient is omitted, but if you do want to add it then I highly recommend making your own as its miles better than any shop bought stuff!

Hope you enjoy and look forward to hearing your feedback.