FESTIVE FIXES
3
QUICK
Easy-peasy chocolatey mince pies
WORDS JEN BEDLOE PHOTOGRAPHY IAN WALLACE FOOD AND PROP STYLING LOUISE PICKFORD
Makes 12
Unroll 2 packs of ready rolled shortcrust pastry and mark out 12 squares on one sheet. Mix mincemeat with a few chocolate chips and spoon into the centre of each squares. Brush around the mincemeat with beaten egg, then lay the second pastry sheet on top. Press
the sheets together around the mincemeat, then cut into squares and transfer to a lined baking sheet. Make 2 small slits in the top of each pie, crimp the edges with a fork and brush with beaten egg. Sprinkle with sugar and bake at gas 6, 200°C, fan 180°C for 20 minutes. Homemade mince pies in less than half an hour!
BUILD the PERFECT CHEESEBOARD Choose one hard, one soft and one blue cheese. If you’re unsure what to pick, go for a strong Cheddar, a Brie or a Camembert, and a Stilton. Serve with crackers and sliced pears, figs and grapes. If you fancy a fresh twist on Cheddar and chutney, quince jelly goes beautifully with Spanish Manchego.
1
ARABIAN DIP Stir soft goat’s cheese into thick Greek yogurt with pomegranate seeds and thyme leaves.
2
JAPANESE HOUMOUS Blend edamame beans with miso paste, fresh red chilli, lime juice, fresh coriander leaves and olive oil.
3
SOUTH AMERICAN SALSA Mix chipotle chilli and smoked paprika paste with chopped tomatoes, chopped red onion, lime juice and crushed garlic.
TURKEY TRICK
Our top tip for that perfect all-over bronze glow is to baste hourly during cooking, then brush over a glaze made with Marmite and a little honey to even out any paler parts of skin.
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