Full up after a festive feast

The recipes for ‘Parcels Full of Flavour’ in the Jan/Feb 2018 issue arrived just in time for Christmas baking. The pork rillette pies were duly made to welcome the arrival of family and were the perfect treat to start the proceedings on Christmas Eve. My little grandson devoured his. The spiced brown sugar and cranberry rye pies made good fruity alternatives to mince pies too. Please keep the great seasonal recipes coming. Julie Smith, Norfolk