I’ve already eaten hundreds of mince pies this year – all in the name of work, of course. And just when I thought I’d tried every possible twist on the seasonal classic – Malt and Caramel Cookie Pies, anyone? – M&S goes and launches another one. Introducing the M&S Collection Triple Cherry Pies – and trust me when I say they are next level.
I should start by admitting these aren’t your traditional mince pies, so if you’re a purist, you may want to look away now.
Still with me? Good. Here’s what you’re in for.
The all-butter pastry case has a super fruity filling, containing no less than three types of cherry – Amarena, morello and sour. This fruit has been spiked with a generous glug of ruby port for good measure. So far, so yum. On top of that, there is the pretty swirl of chocolate buttercream and a scattering of tangy sour cherry pieces. It’s a lot going on in one little pie – and after trying one, I can confirm it works (which is hardly surprising, as M&S tips off cherry as one of this Christmas’s big flavour trends).
But I’ve found a way to make them even better. Take a pie, add a generous (I mean generous) spoonful of Collection Cornish Clotted Cream, then drizzle over these Collection Cherries in Kirsch. If you have a bar of dark chocolate to hand, grate a little over the top with a microplane for a fine layer of shavings.
It takes seconds, looks far more impressive than the effort involved and turns the pies into a proper dessert if you happen to be hosting. I’d serve them warm, with the works. Try it and thank me later.
They’re vegetarian, come in a four-pack, and are available in M&S Food stores and Ocado right now – although, given the supermarket’s track record with its viral festive launches, we wouldn’t hang around.
Stacey looks after all food and drink reviews — from coffee pods and veg boxes, to natural wine and tequila. Stacey is also founder of Crummbs, where she’s written nearly 2,000 restaurant and hotel reviews since 2013. Prior to this, Stacey wrote hundreds of in-depth buying guides for the Independent, i newspaper and BBC Good Food, as well as reviewing restaurants and interviewing celebrities in her column at Balance Magazine. Stacey has also appeared in BAFTA-nominated BBC documentary Blood, Sweat & Takeaways, where she investigated South East Asia's food production industry, appearing on both Newsnight and BBC World Service to share her findings. Regularly checking out the latest restaurants, bars and product launches, Stacey also loves experimenting with recipes at home, and is a WSET-certified wine and spirits expert, with over 10 years of experience in the business. You can follow Stacey on Instagram @crummbs_uk
