MINA MARTIN RECIPES

Steps:

• Preheat the oven to 350 degrees F. Butter an 8 by 12-inch baking dish and line it with parchment paper.
• Toss the oatmeal, almonds, and coconut together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the wheat germ.
• Reduce the oven temperature to 300 degrees F.
• Place the butter, honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the toasted oatmeal mixture. Add the dates, apricots, and cranberries and stir well.
• Pour the mixture into the prepared pan. Wet your fingers and lightly press the mixture evenly into the pan. Bake for 25 to 30 minutes, until light golden brown. Cool for at least 2 to 3 hours before cutting into squares. Serve at room temperature.

Steps:

• To make a mincemeat syrup, put 100ml water, the golden caster sugar and mincemeat in a pan and bring to the boil. Cool and strain though muslin into a sieve. Separately, mix the caster sugar and mixed spice, then dampen the rims of 4 martini glasses and dip in the sugar and spice mixture.
• Muddle the mincemeat in a cocktail shaker (you may need to make in 2 batches), then add the gin, sweet red vermouth, dark rum, 80ml mincemeat syrup and ice. Shake well and strain into your prepared glass.