Monday, December 10, 2007
Careful what you say. There's mince spies round every corner.
Forget what you know. The mince pies I make have fresh crisp pastry and a light frangipane and almond topping. You get a burst of the finest mincemeat, rather than a mouthful of pastry which is probably what you're used to (who knows how old those shop brought mince pies are?).