Rose Prince of the Daily Telegraph declared that, ‘Riverford’s mince pies are simply the most delicious I have ever tasted and they get the children’s vote, too. With rich crumbly, not-too-thick pastry, they are stuffed to the gunnels with juicy mincemeat...’ which means you’re likely to add them to your Riverford shopping list this Christmas.

You may, however, be nervous that you just won’t have enough to cover all eventualities and this recipe will do the trick. I’m including it now as it’s well worth making and freezing 3 or 4 dozen.

Ingredients - makes around 40

100g raisins
100g currants
100g sultanas
50g mixed peel
grated zest & juice of 1 small orange
1 medium bramley apple, peeled & grated
125g Riverford Seville Marmalade
3 tbsp brown sugar
2 tbsp brandy
1 tsp mixed spice

500g Dove's Farm plain flour
250g butter
150g icing sugar
finely grated zest of an orange
2 eggs
icing sugar to dust

Riverford Organic Dairy clotted cream, to serve

Method

Mix together the mincemeat ingredients in a bowl, cover with cling film and set aside in a cool place for a day or two - stirring once or twice. The fruit will plump and macerate with the brandy and juice.

Make the pastry by placing the flour, zest and icing sugar in a food processor - pulse a few times to ‘sieve’ the flour and sugar. Add the chilled butter as dice, pulse again a few times then add the eggs and process to a dough. As the dough begins to form, stop the processor immediately so that it doesn’t get overworked. Bring together in a ball then divide into 3 quantities, wrap in cling film and refrigerate for 30 minutes before using.

Lightly grease a 12 hole tart tray (more if you have them, otherwise you’ll have to repeat more than once). Take one ball of dough, roll to 3mm thick between layers of cling film, cut into 6.5cm discs and line the tart tins, fill each with a rounded teaspoon of fruit mincemeat. Roll the pastry trimmings and cut 5cm lids - place gently over the filling and seal the edges. Freeze. Once firm, lift from the tray and store in layers in a food storage box (separate with sheets of baking parchment) and keep frozen until needed.

Take out of the freezer an hour before baking, cook for about 25-30 minutes @ 180°C, and dust with sugar once cooled. Being suet-free they’re vegetarian friendly and (a little) less fattening. Serve with clotted cream - very fattening!