Preheat oven to 200 C. Sprinkle the sugar onto your work surface (instead of flour) and press the rolled sheet of pastry on top. Roll it out a little bit more until it’s about 25 per cent larger.

Spread the mincemeat over the pastry, leaving a 2cm border. Now roll it up, long side to long side. Brush the last long edge with milk/cream and press down to seal the whole thing. Line a baking tray with parchment (don’t be tempted to do without or you’ll be left washing that tray till midnight), place the roll on it and chill for about 20 minutes.

To cook, remove from the fridge and slice into ¾-in rounds. Place these onto the parchment, flatten a little using your hand or back of a tablespoon, scatter over some almonds and bake for 20-25 minutes until crisp and golden brown.