Make the mincemeat in advance. In a large pan, dissolve the sugar in the ruby port over a gentle heat. Add the cranberries and stir. Add the cinnamon, ginger and cloves, currants, raisins, dried cranberries and the zest and juice of the clementine. Bring to a gentle simmer and cook for 20 minutes, or until the fruit has broken down and has absorbed most of the liquid in the pan. (You may need to squish the cranberries a little with the back of a wooden spoon to incorporate them fully.) Remove from the heat and allow to cool a little. Add the brandy, almond extract, vanilla extract and honey and stir well with a wooden spoon to mash the mixture down into a paste. Spoon the mincemeat into sterilised jars and, once cool, store in the fridge for up to two weeks.

Then once you are ready to make your mince pies, get out a tray of miniature tart tins, each indent 4.5cm / 2 inches in diameter, along with a 5.5cm / 2¼ inch fluted, round biscuit cutter and a 4cm / 1¾ inch star cutter.

Measure the flour into a shallow bowl or dish and, with a teaspoon, dollop little mounds of vegetable shortening into the bowl, add the butter, diced small, shake to cover it, then put in the freezer for 20 minutes.

Mix together the orange juice and salt in a separate, small bowl, cover and leave in the fridge to chill.

After the 20 minutes, empty the flour and fat into the bowl of your food processor and blitz until you’ve got a pale pile of porridge-like crumbs. Pour the salted juice down the funnel, pulsing until it looks as if the dough is about to cohere; you want to stop just before it does (even if some orange juice is left). If all your juice is used up and you need more liquid, add some iced water.

Turn the mixture out of the processor or mixing bowl onto a pastry board or work surface and, using your hands, combine to a dough. Then form into 3 discs.

Wrap each disc in clingfilm and put in the fridge to rest for 20 minutes. Preheat the oven to 220°C/200°C Fan/gas mark 7/425ºF.

Roll out the discs, one at a time, as thinly as you can without exaggerating. Cut out circles a little wider than the indentations in the tart tins and press these circles gently into the moulds. Dollop in a scant teaspoon of mincemeat.

Cut out your stars with your little star cutter and place the tops lightly on the mincemeat.

Put in the oven and bake for 10–15 minutes.

Remove from the oven, prising out the little pies straight away and letting the empty tin cool down before you start putting in the pastry for the next batch. Carry on until they’re all done.

Dust over some icing sugar by pushing it through a tea strainer, and serve the pies.