Fruity Mincemeat

Take 40 minutes out of your day and make enough mincemeat to see yourself and half your family through the mince-pie eating season! I usually keep a few jars for myself and use the rest of the mincemeat to give away as early Christmas treats. Buy some nice new jam jars (loads available online!) fill to the brim with this pretty mincemeat (the cherries and cranberries make it far more attractive than shop brought stuff). Tie a piece of ribbon around the neck and take as a gift to friends when you visit during November and December. Everyone likes unexpected gifts and it gives them a chance to use it when making their own mince-pies before Christmas.

Ingredients to make  roughly 3lb mincemeat

4 bramley apples, peeled, cored and grated

12oz light muscovado sugar

Zest and Juice of 1 orange

Zest and Juice of 1 lemon

1 tsp ground cinnamon

¼ tsp each of ground nutmeg, cloves and allspice

4 oz dried cranberries

4oz golden or flame raisins

4 oz large sultanas 

4 oz glace cherries

3 ½ fl oz brandy

3 oz flaked almonds

4 oz vegetable suet

Put the grated apple and any juices, sugar, zests and citrus juices into a large saucepan. Bring gently  to a simmer, stirring until the sugar has melted. Turn off the heat and stir in the spices, dried fruit and brandy. Set aside to cool.

Once cool, stir in the almonds and suet.

Divide between sterilized jars. Press down to push out any air between spoonfuls and seal.

Will keep unopened in the fridge for months, so perfect to get some Christmas cooking out of the way during Autumn!

*Add a tablespoon or two of this mincemeat to a basic flapjack recipe for a seasonal twist! *

Mexican Guacamole Recipe

I've had a winter job in a warehouse the last couple of months. Whilst I've gotten to know some great people, I think the best thing to come out of the experience has been getting this recipe from one of my Mexican co-workers! It is lumpier than the guacamole you will generally find in little tubs at the supermarket and I much prefer it. If you prefer your guacamole smooth you can mash this just the same when you've made it.

The ingredients here are what I typically make up for the two of us as an evening snack, so if you're making it up for a party I'd double or triple the quantities!

Ingredients

1 large, ripe avocado (If you wait until the avocado is almost too ripe you will get a nice consistency between lumpy and mashed once it is chopped, but this is sometimes difficult to judge!)

1 small red onion

1 very large firm tomato or 2 regular sized salad tomatoes.

1 tbsp chopped, fresh parsley

Juice of 1 lemon (or lime if you have one)

Put your lemon/lime juice in a serving bowl.

Skin and chop the avocado into small chunks. Place in the lemon juice and stir around to coat it.

De-seed and chop the tomato flesh into similar small sized chunks, then add to the bowl.

Finely chop the onion, add to the mix and stir well.

Mix in the chopped parsley and you're done! As I say, if you prefer your guacamole smooth you can certainly blend or mash it, but now I've tried it this way I much prefer the mix of textures.

The recipe can be adapted to your personal taste by adding chopped jalapenos, bell pepper, capers or olives (among other things!).