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All About Your Hamper
Mincemeat
Mincemeat is a sweet mixture commonly used in baking and traditionally associated with Christmas, especially in the form of mince pies. Its ingredients typically include chopped dried fruit (such as raisins, currants, and apricots), distilled spirits (like brandy), spices (like cinnamon, nutmeg, and cloves), and suet (a type of animal fat), but this recipe uses vegetable suet from Atora. The mixture often also contains sugar and citrus peel to enhance its flavor. Historically, mincemeat did include meat, but modern recipes omit it, focusing instead on the fruits and spices. The mixture is cooked slowly to allow the flavors to meld together, creating a rich, spicy, and sweet filling that is emblematic of festive cuisine.
Find your inner baker!
Mince pies are the obvious one at this time of year. A Christmas take on a middle eastern tradition is baklava with mincemeat - very tasty, no need for vegan - use butter!but. there are also lots of other things you can do with it as The Guardian has kindly collated together!
Delia Smith is the goto recipe that I use, it's available online here.
Can't eat nuts? No problem just leave them out - the recipe works just as well.
Cakes and Biscuits
A Dundee cake is a traditional Scottish fruit cake known for its rich and distinctive flavor. It typically features a light, golden-brown crumb and a moist texture. The cake is generously laden with sultanas, currants, almonds, and sometimes mixed peel, which contribute to its fruity and nutty taste.
Dundee cake is typically less dense and lighter in texture than other traditional British fruit cakes, making it a popular choice for afternoon tea or as a festive treat. It's often served sliced, sometimes accompanied by a slice of cheese, such as a sharp cheddar, which contrasts nicely with the sweetness of the cake.
This cake recipe by Peyton and Byrne, doesn't appear to be available online but is in their book
Couldn't find this one online - its in Delia Smith's Complete Cookery Course
The recipe is another Delia Smith recipe, it's available online here.
Jams and Chutneys
Chutneys are a beloved staple in British cuisine that has been cherished for generations. Originating from the Indian subcontinent and adapted by British palates, these flavorful condiments, known for their delightful blend of sweet, spicy, and tangy elements, are a testament to the creativity and diversity of English cooking. Whether it's adding a tangy twist to a sandwich, enhancing the flavors of a cheese platter, or complementing your favorite cold meat or even curry, chutneys are designed to transform ordinary meals into extraordinary experiences. Perfect for the health-conscious and flavor-seekers alike, chutneys are a must-have in every kitchen.
We have a jar open now, but we would recommend waiting a few more weeks. The chutney was made in mid-December 2023, so it is still a little more acidic and needs another 4 to 6 weeks to mature and round out in flavor.
This recipe is by Lavender and Lovage and their recipe is here.
Another old favorite, the recipe used for this marmalade is from the 'Farmhouse Cookery - Recipes from the Country Kitchen.' book. Most marmalade recipes are very similar, an online version that is very similar can be found here. You can substitute Seville oranges with mandarins when available, and for an extra kick, add some Grand Marnier liqueur!"
