Lisa Faulkner and John Torode served up delicious mince pies with three toppings ( classic, crumble and frangipane ) on John and Lisa’s Weekend Kitchen.

The ingredients are: 500g ready-rolled shortcrust pastry and 600g mincemeat.

For the classic topping: Egg or milk wash.

For the frangipane topping: 1 medium egg, 25g icing sugar, 25g caster sugar, 50g salted butter, softened, 50g ground almonds and 2 tsp Kirsch or dark rum.

For the crumble topping: 50g plain flour, 40g cold salted butter, cubed and 25g demerara sugar.

To serve: Pre-made brandy butter.

see recipes from Lisa in her book titled: Tea and Cake with Lisa Faulkner available from Amazon now.