fresh, seasonal recipes for everyday life

Mince Pies ๐ŸŽ„

Pastry for mince pies can be a little heavy and sweet, overpowering the flavour of the mincemeat. Over the years, our foolproof shortbread recipe has tempted the most ardent of mince pie critics. The recipe makes twelve mince pies, a small batch, so use the tool on the recipe card to double or triple the recipe. Don’t overfill your pies; a scant tablespoon of mincemeat is perfect. I also prefer not to enclose the pies with lids completely. Choose a star cutter which neatly tops the mincemeat. The pastry shouldn’t be too thin (about 3-4mm), or they will crumble, which is annoying as they are often eaten standing up.๐Ÿ˜ƒ Mincemeat – homemade or spiced up ready-made You can spice up a jar of ready-made mincemeat with orange zest, chopped tangerine or apple or try our fruity mincemeat recipe, which is zesty, fruity, and not too sweet. You will need about

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about the
wild epicurean

I love sharing and cooking food but feel there should be no set rules. Everyone can cook, everyone can produce a delicious meal. Good food does take time but should never be a chore.

It is often a time and a place; hot sausage and mustard cooked on a windy beach; Sunday lunch with family and friends; grilled fish by the sea or simple garlic and sage pasta on a Monday night. I try to use ingredients accessible to all.