The cake tin I used was slightly too big, so I think the cake ended up flatter and I ended up baking it for a little too long. However, it still turned out pretty yummy. The boozy, spicy flavours of my homemade mincemeat turned into a nice fruitcake. Also, as Phil points out in his blog post, you can also buy very cheap jars of mincemeat at this time of year, making this a very economical cake. I noticed today that you can pick some up here from Ocado for 25p!*
*At the time of writing.
For dinner we had another dish that I cook variations of a lot: roasted chicken breasts, with roasted vegetables and cous cous. I used winter vegetables because that's what I had in the fridge, but in the summer I tend to do a more Mediterranean style dish.
1 onion, chopped into quarters
150g mushrooms, chopped into quarters
2 carrots, sliced into large chunks
2 leeks, sliced into large chunks
1 tsp rapeseed oil
1/2 tsp dried mixed herbs
2 chicken breasts
100g wholewheat cous cous
chicken stock cube
120ml boiling water
juice of half a lemon
salt and pepper
Pre-heat the oven to 200C. Arrange the vegetables in a roasting tin. Drizzle over the oil, sprinkle over the herbs and mix well. Add the chicken breasts to the middle of the tin and season with salt and pepper. Put in the oven and roast for 30-35 minutes until the chicken is cooked all the way through and the vegtables are tender.
Meanwhile, place the cous cous in a bowl/dish/pan (I usually use a Pyrex jug), crumble in the stock cube and add the boiling water (adjust quantities depending on packet instructions or how wet/dry you like your cous cous). Squeeze in the lemon juice and stir well. Leave for 5 minutes, give another good stir with a fork to loosen and then serve alongside the chicken and vegetables.