Juliet Sear served up delicious freeze-ahead mince pies with orange zest, brandy and Viennese Whirl topping for the festive season on This Morning.

The ingredients for the mincemeat are: 400g mincemeat, Zest of one or two oranges to taste and 20ml of brandy or booze of your choice!

For the pastry (optional – you could use 500g block shortcrust pastry): A little melted butter , 250g plain flour, plus extra for dusting, 40g icing sugar, Pinch of salt , 125g unsalted butter, chilled and cubed, 2 x medium free range egg yolks, Plus another egg for egg wash and a sprinkling of granulated sugar for the tops, Plain flour, for dusting, 1 egg, beaten and Granulated sugar, for sprinkling.

For the Viennese Whirl topping (optional): 250g softened unsalted butter, 1 tsp vanilla extract, 50g icing sugar, 220g plain flour , 60g cornflour and ½ tsp salt.

See recipes by Juliet in her book titled: Botanical Baking: Contemporary baking and cake decorating with edible flowers and herbs AVAILABLE FROM Amazon now.