Christmas pancakes
Preheat the oven to 200°C. Beat together 180g ricotta, 150ml semi-skimmed milk and 2 egg yolks, then add 125g plain flour, 1 tsp baking powder and the zest of half an orange and mix until smooth. In a separate bowl, whisk the 2 egg whites until stiff, then fold into the batter. Fry generous tablespoons of batter in oil for 3-4 mins on a low heat, then flip and cook until golden and puffed up. Layer three pancakes each with warmed mincemeat, top with whipped double cream, toasted chopped nuts and more orange zest.
Mincemeat baked apples
Heat oven to 350°F. Core 6 Granny Smith apples and rub with butter, then place in shallow baking dish. Combine a jar of mincemeat and a handful of chopped pecan nuts in medium bowl. Spoon into the centre of the apples, mounding any remaining mincemeat mixture on top. Bake for 35 to 45 minutes or until the apples are tender. Serve warm with vanilla ice cream and scatter with nutty granola.
Spiced festive porridge
Make porridge with 40g rolled oats and 275ml milk (dairy or plant-based) in a small non-stick pan. Mix 1 heaped tbsp of mincemeat, quarter of a tsp vanilla extract and quarter of a level tsp cinnamon, together in a small bowl then spoon over the porridge. Top with lightly whipped double cream or plant-based alternative and a drizzle of maple syrup.
Fruit and nut panforte
Preheat the oven to 160C. Grease and line a 23cm/9in round springform cake tin. Mix 150g whole nuts, 250g mincemeat, 1 tsp ground cinnamon, a pinch each of grated nutmeg and ground cloves, 150g chopped 70% dark chocolate, 100g chopped dried figs, 1 tbsp cocoa powder and 60g plain flour. Heat 25g salted butter, 100g honey and 100g soft brown sugar in a pan until the butter has melted and the sugar has dissolved. Pour over the dry ingredients and mix. Bake for 40–50 minutes. Leave to cool in the tin then dust with icing sugar and cut into thin slices.
Mincemeat pinwheels
Preheat the oven to 220C. Take 1 pack of ready-rolled puff pastry and unroll, leaving it on the baking paper. Spread evenly with 200g mincemeat. With the long side nearest you, roll up the pastry like a Swiss roll. Using a sharp knife, cut into 18-20 slices and lay cut side down on a baking sheet. Brush with beaten egg (or soya milk) and bake for 12-15 minutes until puffed and golden. Dust with icing sugar when cool.