References in periodicals archive ?
Lucy Burnett, senior community fundraiser at the charity said: "The giant mince pie is an amazing spectacle and a fantastic way for us to launch our Mince Pie Munch campaign.
A local Tesco store has given Dennis a festive hamper - including shandy and mince pies.
Andreas and Luke have created a mince pie macaroon, filled with white chocolate, brandy and homemade mincemeat especially for the project.
7 IT is traditional to make a wish when you eat the first mince pie of the festive season.
There is this kinda hush situation followed by a crepe of embarrassment and then a fellow countrywoman turns to me and says, you didn't know mince pies are sweet?
The chef, Mark Price, appeared in his full whites and presented the now famous mince and tatties to my dad.
Asda's budget mince is a 500g blended Smart Price beef and pork mince product, the price of which it has held firm.
However, the fat and gristle content of some minced beef varied to such an extent between retailers that consumers faced an impossible task understanding what they were buying, with some "lean" or "extra lean" products proving more fatty than standard mince.
Mince pies, so simple in concept, are so easy to get wrong.
Fish mince produced by the machine is becoming popular among the people.
They found that MPC is a promising alternative to synthetic antioxidants for minimizing rancidity and the onset of fishy odors in frozen pelagic fish mince containing large amounts of polyunsaturated lipids, which could be used in seafood products containing high levels of omega-3 fatty acids.
Whether you like them warm with brandy butter or covered in custard, the Weekend food team has put gourmet mince pies to the test to see if they really are as good as grandmother used to make
This year Cole's Traditional Foods are adding to their range of superlative products, with a choice of two special mince pies.
Research involved testing the effects of four different gas atmospheres (vacuum packaging; 80% oxygen, 20% carbon dioxide; 50% carbon dioxide, 50% nitrogen; and 100% carbon dioxide) and two storage temperatures (0 C and 5 C) on the microbial status and the sensory quality of pieces of lamb and mince.