It�s A Big Claim, But One The Vegetarian Society Stands By This Christmas Inspired by a wonderful recipe of Rose Elliot�s, this fresh mincemeat is easy to make and far superior to high sugar, high fat, shop-bought mincemeat. What�s more, this particular recipe has even proved popular with those who profess to dislike mince pies! The filling will keep in the fridge for up to a week. Alternatively, prepare pies and freeze uncooked in the tin; when frozen transfer to a suitable storage container. To cook: return to the tin and bake from frozen.

Fig and Walnut Mince Pies with Smooth Vanilla Swedish Glace

Makes 12 with enough filling for a further 2 batches

Vegan Ingredients 500g ready-made vegetarian shortcrust pastry A little vegan margarine to grease baking tray 250g dried figs, chopped 100g raisins 100g sultanas 50g dried dates, chopped 50g vegetarian glac� cherries, chopped 50g walnuts, lightly toasted and chopped 5 tbsp brandy or whisky � tsp mixed spice, pinch freshly grated nutmeg 2.5cm fresh ginger, peeled and grated 1 ripe banana, peeled and mashed to serve: caster sugar 1 tub Smooth Vanilla Swedish Glace (available in the ice-cream section of all major supermarkets and health food stores)

Method 1. To make the mincemeat, put the dried fruit, glac� cherries and walnuts into a bowl. Pour over the alcohol, the ginger and the spices. Stir well and leave to stand for 1-2 hours, stirring from time to time. Add the banana and mix well.

2. Preheat the oven to 200C/400F/Gas Mark 6. Grease a 12-hole jam tart tin.

3. Roll the pastry out thinly. Using an 8cm circular pastry cutter and a 4cm star-shaped pastry cutter, cut out 12 circles and 12 star shapes.

4. Press the circles gently into each section of the tin, then put a heaped teaspoon of mincemeat into each and top with the star shaped pastry.

5. Bake for 10 minutes, until lightly browned.

6. Cool in the tin for a few minutes then transfer to a wire rack. Serve while still warm, sprinkled with a little caster sugar and a healthy scoop of Smooth Vanilla Swedish Glace. This recipe is taken from The Vegetarian Society�s gorgeous free Christmas recipe booklet �New Traditions, recipes for a meat-free Christmas�. Call the Society on 0161 925 2000 for your copy.

Notes for editors

� For a high-res jpeg to accompany this recipe and other festive recipes, please contact Kerry on 0161 925 2012 or kerry@vegsoc.org � Visit www.vegsoc.org to try your hand at our festive sudoku. � The �New Traditions� recipe booklet is sponsored by Swedish Soft, the non-dairy alternative to soft cheese. � Date for your diary: National Vegetarian Week, 22nd - 28th May 2006

Press Officer press@vegsoc.org

For the latest Vegetarian Society press releases visit www.vegsoc.org The Vegetarian Society Direct line - 0161 925 2012 Fax 0161 926 9182 Registered Charity: 259358