Apricot & Hazelnut Mince Pies

Ingredients

For the pastry

• 170g gluten-free flour
  
• ½ tsp cinnamon
  
• 100g unsalted butter
  
• 1 tbsp caster sugar

For the mincemeat

• 140g semi-dried apricot
  
  , finely diced
• 85g semi-dried fig
  
  , finely diced
• 100g pack toasted hazelnut
  
• 1 tsp each ground cinnamon
  
  , grated nutmeg and mixed spice
• grated zest and juice of 1 orange
  
• 50g butter
  
• 1 banana
  
  , chopped
• 3 tbsp brandy
  
• icing sugar, to serve

Method

1. To make the pastry: put the flour and cinnamon into the bowl of a food processor. Add the butter and pulse until it looks like very fine breadcrumbs. Sprinkle in the sugar and 3 tbsp cold water, and pulse until the mixture starts to clump together, about 30 secs. Tip the mixture onto a board and gently squeeze the pastry until it comes together into a ball – add water if it feels dry. Wrap the pastry in cling film and chill for 30 mins.
2. Heat oven to 190C/fan 170C/gas 5. Roll the pastry on a lightly floured surface to the thickness of £1 coin. Using a 7cm cutter, cut out 10-12 discs and use to line a 12-hole bun tin with them. Use a 6cm cutter for the lids, or use a 6cm star cutter to make star shapes. Chill both.
3. Make the mincemeat: put all the ingredients into a food processor and pulse on and off until evenly chopped. Spoon 1-2 tsp into each tart, dampen the edge of the pastry bottom with water and sit a smaller pastry disc or star on top. Using scissors, snip a hole in the lid, if you’ve made round tops. Bake for 12-15 mins until golden brown. Lift onto a wire rack to cool and dredge with icing sugar.

Lighter Chicken Cacciatore

Ingredients

·         1 tbsp olive oil

·         3 slices prosciutto fat removed, chopped

·         1 medium onion chopped

·         2 garlic cloves, finely chopped

·         2 sage sprigs

·         2 rosemary sprigs

·         4 skinless chicken breasts (550g total weight), preferably organic

·         150ml dry white wine

·         400g can plum tomatoes in natural juice

·         1 tbsp tomato purée

·         225g chestnut mushrooms, quartered or halved if large

·         small handful chopped flat-leaf parsley, to serve

Method

1.    Heat the oil in a large non-stick frying pan. Tip in the prosciutto and fry for about 2 mins until crisp. Remove with a slotted spoon, letting any fat drain back into the pan, and set aside. Put the onion, garlic and herbs in the pan and fry for 3-4 mins.

2.    Spread the onion out in the pan, then lay the chicken breasts on top. Season with pepper and fry for 5 mins over a medium heat, turning the chicken once, until starting to brown on both sides and the onion is caramelizing on the bottom of the pan. Remove the chicken and set aside on a plate. Raise the heat, give it a quick stir and, when sizzling, pour in the wine and let it bubble for 2 mins to reduce slightly.

3.    Lower the heat to medium, return the prosciutto to the pan, then stir in the tomatoes (breaking them up with your spoon), tomato purée and mushrooms. Spoon 4 tbsp of water into the empty tomato can, swirl it around, then pour it into the pan. Cover and simmer for 15-20 mins or until the sauce has thickened and reduced slightly, then return the chicken to the pan and cook, uncovered, for about 15 mins or until the chicken is cooked through. Season and scatter over the parsley to serve.