500g coarsely minced braising or chuck steak

250g beef suet

250g currants

250g raisins

250g tart eating apples, cored and grated

65g chopped mixed peel

65g preserved ginger in syrup, plus 2 tbsp of the syrup

125g soft brown sugar

250g ground almonds

1/2 lemon, juiced and zest grated

1/2 orange, juiced and zest grated

1/4 tsp fresh grated nutmeg

1 tsp mixed spice

125ml brandy

1. Find one of your favourite Christmas CD’s to put you in the Christmas mood.

2. Combine all the ingredients in a large bowl and mix thoroughly, this really needs to be done with your hands.

3. Sterilise a large jar or a few smaller ones. Rinse them out with hot soapy water and then in hot water. Place them in a stockpot of boiling water for 10 minutes and then drain upside down on a clean tea towel. Dry thoroughly in an oven set at 150degC. Remove the jars from the oven and fill them while they are still hot.

4. Seal jars. Store in a cool place for at least one week and up to one month. If you double the amount of brandy you can store it for up to one year.

5. Put the kettle on, make a pot of Inspiration Tea and start making your Christmas wish list.

This is a recipe from the good ol’ days when mincemeat was a highly spiced preserve containing real meat. Make it at least a week but ideally a month before you use it. Mince pies made with this mixture are less sweet but have more body and substance. We guarantee you’ll love them.