As promised, here is the link to the second recipe I developed for the Peppermongers – a recipe for Moroccan-inspired mincemeat using Cubeb Pepper. I am clearly a fan of giving mincemeat my own unique twist and this version is inspired by Moroccan Tagines that I so adore and that often include dried fruits like prunes or dried apricots. The mincemeat gets a bit of kick from a generous pinch of cubeb pepper – a key ingredient in Morocco’s famous Ras el hanout spice mix and whose woody ‘Christmas tree’ aroma lends wonderful warmth to the mincemeat. For our first batch of mince pies this year, I made a rich almond and orange zest pastry filled with this spicy mincemeat and served it with a dollop of crème fraiche flavoured which I had flavoured with orange blossom water. This is also the mincemeat which made its way into copious batches of mincemeat scones, another delicious way of using up a glut of mincemeat (and certainly less fussy than making pastry).