What makes the ultimate supermarket mince pie? Shortcrust pastry which is soft, buttery and devoid of tonsil-tickling, floury dryness? Perhaps it’s mincemeat that resonates with warm spice, rather than Old Spice? Or maybe a pastry lid motif that more resembles a festive star than the agonised face in Klimt’s The Scream? Well, in Mintel’s London […]
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