Freedom Food is the RSPCA’s farm assurance and food labelling scheme. It is the only UK farm assurance scheme focusing solely on improving the welfare of farm animals reared for food. When you buy a product bearing the Freedom Food logo, you encourage retailers to stock more higher welfare products and more producers to raise their welfare standards. www.freedomfood.co.uk

Classic mincemeat
Preparation time: 30 minutes plus 24 hrs standing time
Makes about 3.5 kg

• 500g each of currants, Fairtrade raisins, Fairtrade sultanas, chopped suet, Bramley apples, peeled and coarsely grated
• 100g blanched Fairtrade almonds, roughly chopped
• 450g Fairtrade muscovado sugar
• 1 tsp Fairtrade cinnamon
•  ¼ (quarter) tsp grated nutmeg
• 1.5 tsp mixed spice
• grated zest and juice of a Fairtrade lemon and a Fairtrade orange
• 200g mixed candied peel, chopped
• 100ml each of brandy and Fairtrade dark rum
• 175ml sherry

Using your hands, mix all the ingredients into your largest bowl. Cover and leave for at least a day for the flavours to develop. Give the mixture another stir. Pack the mincemeat into sterilised jars; seal with greaseproof paper jam pot covers and tight-fitting lids. Store in a cool place to mature for 2-3 weeks.

Spicy all butter mince pies
Preparation time: 25 minutes plus chilling time
Cooking time: about 20 minutes
Makes: 12

• 250g sifted plain flour 140g butter, chilled and cubed
• 100g sifted Fairtrade icing sugar
• Two Freedom Food labelled eggs
• One Freedom Food labelled egg yolk
• Zest of one Fairtrade orange   
• ½ tsp ground mixed spice
• 250g homemade mincemeat (see recipe above)
• Fairtrade icing sugar, for dusting

Whizz flour and butter in food processor for 40 seconds. Add sugar, one egg and the yolk, orange zest and mixed spice. Mix until mix leaves the sides.  Spoon onto clingfilm and chill for one hour.

Preheat the oven to 190°C/fan170°C/ 375F, gas 5

Lightly beat the other egg. Roll out the pastry on a flour-dusted surface to 2mm thick. Stamp out 18 x 7.5cm rounds with a pastry cutter and place in patty trays. Brush the edges with egg. Spoon the mincemeat into bases.

Cut out 18 x 6cm rounds for the lids and use a star cutter to stamp a star shape out of the lid. Brush the lids with egg and top with the stars. Brush again with the egg wash. Place lids on the mincemeat, sealing the edges.

Bake for 20 minutes until golden brown. Lightly dust with icing sugar.