There are some excellent ready-made versions available (including ones made with vegetarian suet) but nothing beats homemade, and it’s very simple to make. Mincemeat often requires an overnight ...

The pies themselves, originally known as ‘chewettes’, were filled with minced meat, suet, dried fruits, and spices, encased in a hard pastry crust designed to preserve the contents.

Set aside to cool, then stir in the muscovado sugar Stir in the suet. Sterilise your jars in a hot oven after washing them. Divide the mincemeat between the hot jars and set aside to cool.

Simply add all the ingredients into a large pan and heat through gently until the suet has melted ... scooping a generous spoonful of mincemeat into each. Roll out your marzipan on a dusting ...

made largely of minced meat, usually mutton or beef, plus suet, dried fruit and spices – very much a rich person’s dish." As with much of the food at Christmas – both in the 16th century and ...

So what exactly does it take to recreate the mouth-watering mince-pies at home? Ingredients zest and some juice of 1 unwaxed ...