Master patissier, Eric Lanlard shows how to make the most of your homemade mince pies.

1. Add a good glug of Amaretto to your mincemeat to give it that continental twist. Leave to infuse for 48 hours.

2. Use deep tart tins to bake your mince pies in to make sure there's room for lots of filling!

3. Top them off with a puff pastry star.

4. Serve with crème fraîche and roasted almonds.

Joyeux Noël!

...And now make your mince pies gluten-free with our delicious Gluten-free Mince Pies!