Christmas with THE STARS

Our favourite chefs share their best dishes for easy entertaining this festive season

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Mary’s mini mincemeat cakes

Excellent for gifting, or with a cuppa, and easier than a Christmas cake.

SERVES 8 PREP 30 MINS, PLUS COOLING COOK 45-50 MINS

• 150g cold baking spread, plus extra for greasing

• 150g caster sugar

• 175g self-raising flour

• 2 large eggs

• Finely grated zest 1 clementine, satsuma or small orange

• 225g sultanas

• 225g mincemeat

• Apricot jam, melted, for glazing

• 8 × 7cm circles golden marzipan

• 8 × 7cm circles royal icing

• Gold balls, ribbon or red and green icing, to decorate (optional)

You will need:

• 8 × 7cm deep cooking rings or straight-sided muffin tins

1 Heat the oven to 140C Fan. Grease base and sides of the rings/tins and line with baking paper, leaving a 3cm collar above the tin. Put the tins on a lined baking sheet.

2 Put the baking spread, sugar, flour, eggs and zest in a large bowl, and whisk together with an electric hand mixer. Stir in the sultanas and mincemeat.

3 Divide the mixture between the rings/tins and level the surfaces. Bake for 45-50 mins until well risen and light golden, then cool on a wire rack.

4 Brush the tops of the cooled cakes with melted jam and top with a circle of marzipan. Brush a little more jam on the marzipan and sit the icing on top. Wrap a ribbon around each and decorate the centre as you like.

Per serving: 593 cals, 18g fat, 4.5g sat fat, 101g carbsMary's celebration salmon

Mary's celebration salmon