I've just written a piece about mince pies, and as soon as I'd filed it, I had the urge to make some. It's too early, of course – this kind of caper should be saved for December – but the giant jar of mincemeat Tim brought back from Saino's should last all the way through to Christmas. The ones above are ready for their sugar sprinkles. I've just eaten the 'and', and I must say that using lard in the pastry is a masterstroke. Delia's masterstroke.