Nigel Slater served up tasty mincemeat hotcakes with brandy butter on Saturday Kitchen.

The ingredients are: 2 free-range eggs, separated, 250g ready-made mincemeat, 80g plain flour, a clementine, a little butter, for frying and brandy butter, to serve.

See Nigel’s recipes in his book titled: The Kitchen Diaries II available from Amazon now.