I want my mincemeat to store well, so I don't have to find ways to use it up in one Christmas season. And also, in case I succeed in hiding it from myself, so I don't demolish the lot before the advent calendars come out. So I did a fair bit of research into preserving techniques - because we want those juicy, plump fruits, but that moisture content is what causes mould. Plus, if those juices ferment it can cause fizzy, sour mincemeat and exploding jars. So we need to find a

Rum & Coconut Mincemeat Ingredients: 1lb bramley apples, grated. No need to peel, but give them a good wash. Any other tart apples will do the job if you can't get hold of Bramleys. 100g desiccated coconut 3 level teaspoons cinnamon 2 level teaspoons ginger 225g shredded suet or grated proper butter (grate when it's very cold, or you can cut into very small cubes). This fat content is not optional if you want a moist mincemeat with any kind of shelf life

Now then, I'm not terribly averse to shop bought mincemeat, but what puts me off is the dry texture, the grainy sugar and the visible suet in the jar. It's just not pretty, and if those ingredients aren't melted in during the maturation process, the flavour is a lot more harsh. The shop bought stuff also tends to contain added preservatives and colours. I want my mincemeat to store well, so I don't have to find ways to use it up in one Christmas season. And also, in case I

I used to sell about 1000 various fruitcakes per year in the food hall of Doncaster market. This recipe evolved over a few years to make it perfect for a business seller - there is no need to keep unwrapping, feeding and re-wrapping - time is money! The secret is to soak the fruit thoroughly and way ahead of time, so all the booze you need is already in there - then it permeates through the whole cake as it matures. Mature it for a month. It should keep well for abou

Of course you can skip the candied orange peel and pile it high with Terry's segments or Jaffa Cakes. But this right here is a good cheffy

My easy, no-bake biscuit slices all start with the same crushed biscuit base, topped with the same layer of indulgent chocolate ganache.

I used to sell about 1000 various fruitcakes per year in the food hall of Doncaster market. This recipe evolved over a few years to make i

Inspired by the goddess herself Nigella Lawson - to give credit for the flavour idea, I will link to her original recipe here. Hers is a b

There is physics involved in this one - please perfect your basic vanilla cheesecake before attempting this, or you'll end up with a (delici

I used to sell about 1000 various fruitcakes per year in the food hall of Doncaster market. This recipe evolved over a few years to make i

Excellent for a festive gathering - make it ahead and keep it in the freezer. Defrost overnight in the fridge. Common issues with no bake c

Classic, smooth and PERFECT. Serve with a selection of fresh, tart fruits, so everyone can customize it to their own tastes. Some common i

If you've got some leftover booze-soaked dried fruit from making your Christmas cakes, try these - they're flat, chewy in the middle and cri

I used to sell about 1000 various fruitcakes per year in the food hall of Doncaster market. This recipe evolved over a few years to make

This recipe evolved over a few years to make it perfect for a business seller - there is no need to keep unwrapping, feeding and re-wrapping