Simon King and Dave Myers (The Hairy Bikers) served up delicious frangipane mince pies with Sheffield rum butter and glace cherries for Christmas on The Hairy Bikers Go North.

The ingredients for the pastry are: 200g plain flour, 50g ground almonds, 50g icing sugar, 125g butter, chilled and diced and 1 egg yolk.

For the frangipane: 85g unsalted butter, softened, 85g caster sugar, 2 free-range eggs, 100g ground almonds, 15g plain flour, plus extra for dusting and few drops almond extract (optional).

To assemble: 400g mincemeat, 50g flaked almonds, For the rum butter (optional), 250g unsalted butter, 200g soft dark brown sugar and 8–10 tbsp dark rum and nutmeg or mixed spice, to taste.

See Christmas food recipes by The Hairy Bikers in the book titled: The Hairy Bikers’ 12 Days of Christmas: Fabulous Festive Recipes to Feed Your Family and Friends available from Amazon now.