Andi and Miquita Oliver served up delicious mulled wine mince pies for the festive season on Steph’s Packed Lunch.

The ingredients are: 1 packet shortcrust pastry, 1 jar mincemeat, 1 bottle red wine (I used Campo Viejo), 250ml Port, 2 cinnamon sticks, 3 black cardamom pods, 1 tsp whole cloves, 1 vanilla pod or 1 tsp vanilla bean paste, Grating of nutmeg, 1 orange, sliced, Egg wash to glaze and Icing sugar to dust.

To serve: Whipped cream and orange zest.

See recipes by Andi in her book titled: The Pepperpot Diaries: Stories From My Caribbean Table available from Amazon now.