It’s my favourite time of year again, there’s a fattened goose in the fridge, oysters and gravadlax, smoked mackerel pate, salmon and blinis, champagne and a cheeseboard to die for… And of course mince pies! As you know I make my mince without fat or butter, perfect for vegetarians. I stoop to a teaspoon of marge if my binding doesn’t quite work out, but you’ll find it really not essential! Continue reading
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