Meet The Author: Festive cooks

Nick Higham talks to food writer Clarissa Dickson Wright and the editor of Penguin's Great Food series, Pen Vogler, about Christmas mince pies in the 16th Century.

As Vogler explains, from medieval times onwards, mince pies used to contain meat - either veal or mutton. Often cooked in large quantities, leftovers were given to the poor and servants.