At Cora Pearl, Covent Garden, Aika Levins coated their Christmas mincemeat doughnuts in a vibrant green, fragrant and citrussy pine sugar.

To make the pine sugar, blitz fresh pine needles, such as Douglas Fir, in a spice grinder or similar to a fine powder. Combine the weight of pine powder with 3 times the quantity of caster sugar. Store in an airtight jar or container.