Start by preparing the suet pastry. Add the vegetarian suet, self-raising flour, thyme, salt and pepper to a large bowl, and mix to combine. Add half of the water, and mix with a fork. When the mixture starts to come together into a ball of dough, it’s easiest to set the fork aside and use clean hands to continue mixing. Add a little more water, and knead the mixture briefly in the bowl (30 seconds or so), until you have a firm, but slightly sticky, dough. You may not need all of the water listed in the ingredients, or you may need a splash more.

When you have a firm ball of dough, cover the bowl and set it into the fridge to rest while you prepare the mushroom mixture.

In a large frying pan, melt the butter with the oil over a medium heat. Add the diced onion, and cook for a few minutes, until fairly soft, but not browned. Next add the mushrooms, and cook for a further 5-10 minutes, stirring regularly, until they are fairly soft.

Cut the chestnuts into small pieces (I cut each chestnut into about 4-6 pieces), and add them to the pan, along with the minced garlic, dried thyme, salt and pepper. Cook for a further 5 minutes.

When everything is nicely soft, make a gap in the centre of the pan, and add the white wine and the crumbled stock cube. Let it sizzle for a few minutes - you may need to raise the temperature a little to help cook off the alcohol.

Turn the heat down again to medium-low, and add the water, the cream, and the chopped parsley. Cook for a few more minutes, until well combined.

Heat the oven to 190°C (Gas Mark 5 / 375°F), and transfer the mixture to a baking dish - mine measured approximately 8 x 8 inches.

Remove the pastry from the fridge, and thoroughly dust a board with flour. Knead the dough for another minute or so, sprinkling it with a little more flour until it’s not too sticky. Then roll or press the dough until it’s approximately the same size as your baking dish, and an even thickness all over. Place the dough on top of your pie filling, and tuck the sides in. It doesn’t need to be too precise.

Cut a couple of slits in the top of the pie to let out the steam, and brush lightly with milk. Place on a baking tray (in case it bubbles over), then into the oven for approximately 35 minutes, or until the suet crust is golden brown, and the mushroom mixture is piping hot and bubbling.