Mincemeat

1 lb (450 g) Braeburn apples (or similar), cored and chopped small (no need to peel them)
4 oz (225 g) shredded vegetable Suet
1lb (450g) luxury mixed dried fruit or use whatever dried fruit mix you prefer
6 oz (350 g) soft dark brown sugar
grated zest and juice 2 oranges
grated zest and juice 2 lemons
2 oz (50 g) chopped Pecan Nuts
2 level teaspoons mixed ground spice
¼ level teaspoon ground cinnamon
¼ level teaspoon freshly grated nutmeg
Brandy

Combine all the ingredients, except for the brandy, in a large mixing bowl, mixing them together.

Then cover the bowl with foil, and leave the overnight to absorb the spices.

Pre-heat the oven to gas mark 70°C . Place the boil in the oven for about 3 hours, then remove the bowl from the oven and place on the side; the mincemeat will look as though it is swimming in fat, this is quite normal.

As it cools, stir it from time to time to break up the coagulating fat which should encase all the other ingredients.

When the mincemeat is quite cold, add the brandy and stir well. I keep it in a kilner jar in my kitchen cupboard and throughout the year add brandy to ensure by the time it is Christmas that is well and truly drenched with alcohol.

I make small pies with sweet pastry and literally it is only 2 bites a pie so in the cooking the alcohol with burn off leaving just the taste of the brandy behind but this is my adapation you could simply pack the mixture into sterelized jars covered with waxed discs and sealed.

Roasted Mediterranean Vegetable Tortilla Bake

Ever know what to do with those left overs? I developed this after I had a lot of left over roasted Mediterranean vegetables after a barbeque a year or so back..

Cold roasted vegetables, tortilla wraps, cheese to sprinkle over the top, jar of pasta sauce (or Knorr Spanish Chicken sauce works well).

Warm wraps in the microwave, and fill with the vegetable mixtures (either keep as a roll, or fold them into parcels).. place in an ovenproof dish. Top with the sauce and then grated cheese over the top (I use a nice strong mature cheddar, but parmesan works just as well). Place in a hot oven (200oC) and bake for 20-25 mins or until the cheese and sauce is bubbling.

Serve with a salad for a light evening meal/lunch

If you want to make up the roasted Mediterranean vegetables then take the following :

1 medium aubergine, 2 medium courgettes, 1 lb (450 g) cherry tomatoes, skinned, 1 small yellow pepper, de-seeded, 1 medium white onion and 1 medium red onion. Cut all the above into 1 inch chunks. Drizzle with olive oil, chopped garlic and sprinkle with salt, pepper and dried herbs (Oregano, Basil and Marjoram) and place on an oven tray and bake for 30 mins at 180oC or until the vegetables are tender to the touch. The roasted garlic will go sweet on you and not too strong.. keep some back for the wraps above.

Perfect to accompany a bbq or roast lamb with new potatoes...