Matt Tebbutt served up a delicious homemade mincemeat with brandy, Madeira, toffee dates and prunes for the festive season on Saturday Kitchen.

The ingredients are: 300g dried cranberries, 1 Bramley apple, grated, 30ml honey, 150ml brandy, 25ml Madeira or PX sherry, 50g brown sugar, 1 orange, zest and juice, 100g raisins, 100g currants, 30g prunes, stones removed, finely chopped, 30g toffee dates, stones removed, finely chopped, ¼ freshly grated nutmeg, 1 tsp ground cinnamon, 1 tsp ground ginger and 1 pinch ground cloves.

See recipes by Matt in his book titled: Matt Tebbutt’s Guilty Pleasures: Your Favourite Sweet and Savoury Indulgences in 130 Easy Recipes available from Amazon now.