Five tried and tested Christmas recipes

CL-Raecheybaby's homemade mince meat

'I make this mince meat every year. You need to put it together at the beginning or middle of November as it has to brew/infuse for three weeks before you can make mince pies.

I take about three biscuit boxes full to work on the last day before the Christmas holidays and I usually only return with the empty boxes and a few serviettes!'

Ingredients:

1/2 lb shredded beef or vegetable suet 4 cups seedless raisins 2 cups dried currants 1 cup coarsely chopped almonds 1/2 cup coarsely chopped dried figs (optional) 1 & 1/4 cup mixed peel 4 cups coarsely chopped, peeled and cored cooking apples 1 & 1/4 cups sugar 1 tsp nutmeg 1 tsp mixed spice 1 tsp cinnamon 1/2 tsp cloves 2 & 1/2 cups brandy 1 cup dry sherry

Instructions:

All together in a BIG bowl, pour over the alcohol, mix up and keep cool, but not in the fridge for three weeks. Stir once a week, and top up the alcohol as needed. Then seal in sterilised jars and use within three months. This does make the best tasting mincemeat I've ever tried, I hope you enjoy it too.