• 200g all purpose flour
• 50g ground almonds
• 140g cold unsalted butter
• 1/4 tsp sea salt
• 50g sugar
• 1 egg yolk

1. In a large, roomy bowl (rubbing in pastry is way easier in a large bowl), add the flour, ground almonds, sea salt and sugar.  
2. Chop the cold butter into cubes and add to the bowl.  Start rubbing in the fat until you have a texture like wet sand.  
3. Take out a quarter of the mix and place in another bowl.  With the remaining 3/4 add the egg yolk and using a butter knife start mixing the flour gentle.  Add cold water and keep mixing until it starts to come together.  With as little handing as possible, bring the dough into a ball, wrap with cling film and place in the fridge to chill.

1. With your 1/4 of the flour, butter mix add 2 tablespoons of demerara sugar (dark brown sugar will do also) and 2 tablespoons of flaked almonds.  Fork the mixture together.

1. Pre-heat the oven to 350F / 200C
2. On a lightly floured surface roll out the pastry thinly.  Cut out circles and place the circles into a bun tray.  Prick the bottom of each circle with a fork to keep the bottoms flat once they bake.
3. Place a teaspoon of your mincemeat into each pastry case.  
4. Place a teaspoon of crumble topping onto each mince pie.  At this stage I tend to freeze one tray and bake one.  To freeze simply place the tray into the freezer and once frozen you can remove them from the tray and place in a freezer bag.
5. Place the tray in the oven and bake unfrozen for 12-15 minutes and 18-20 from frozen.  They are cooked when the pastry is wonderfully golden.
6. Wait till they cool a little or the hot mincemeat will burn your tongue- I am embarrassed to admit how many times I have burnt myself on mince pies that are too hot.  I will perhaps learn my lesson one of these days.  

EASY STORE CUPBOARD FALAFEL

• 2 tbsp oil
• 1 small onion, finely chopped
• 1 garlic clove, crushed
• 400g can chickpeas, washed and drained
• 2 tsp ground cumin
• Salt and Pepper
• Handful of chopped coriander or parsley or dried oregano if you don't have fresh herbs to hand.
• 1 egg, beaten

1. Heat 1 tbsp oil in a large pan, then fry the onion and garlic over a low heat for 5 mins until softened but no coloured.  Tip into a large mixing bowl with the chickpeas and spices, then mash together with a fork or potato masher until the chickpeas are totally broken down. Stir in the coriander or parsley and add seasoning to taste. Add the egg, then squish the mixture together with your hands.
2. Press the mix into 6 balls, then flatten slightly.
3. Heat the remaining oil in the pan, then fry the falafels on a medium heat for 3 mins on each side, until golden brown and firm. 
4. Serve hot or cold with a green salad and Hidden Valley Spicy Ranch Dressing.