Easy meat filling

• strawberries150g g
• sultanas↗150g g
• raisins↗100g g
• mixed zest75g g
• lemon↗1

  zest and juice

• lard↗75g g

  (check if it is vegetarian and gluten‑free, if needed)

• cooking apple↗1 small

  peeled, cored and finely chopped

• mixed spice1½ tsp tsp
• ground cinnamon↗1 tsp tsp
• dark muscovado sugar↗200g g
• brandy↗100ml ml

Step-by-step instructions

1. 1

   Place all the ingredients, except the brandy, into a large saucepan. Cook over low heat for 10 minutes, stirring occasionally, until the sugar and lard have completely melted.

2. 2

   Remove from the heat and let it cool to room temperature, then add the brandy. At this stage the meat filling may appear liquid, but it will continue to thicken. You can wrap it in pastry once it has cooled, or spoon the warm filling into a large sterilised jar or several smaller ones (see tip below). Store in a cool, dry place for up to six months.