250g/9oz chestnut mushrooms, finely chopped
150²µ/5½´Ç³ú dried cranberries
125²µ/4½´Ç³ú frozen cranberries
4 leeks, finely sliced
4 rosemary sprigs, picked
few rosemary sprigs
5 sage leaves, roughly chopped
6 thyme sprigs, roughly chopped
125²µ/4½´Ç³ú plain flour, plus extra for rolling out the pastry
1 tbsp plain flour
1 tsp yeast extract
salt and freshly ground black pepper
pinch brown sugar
3 garlic cloves, finely chopped
600g/1lb 5oz mixed nuts (e.g. pecans, cashews and hazelnuts)
drizzle olive oil
pinch salt
1 tsp tomato purée
500ml/18fl oz vegetable stock
150²µ/5½´Ç³ú wholemeal flour
80²µ/2¾´Ç³ú butter
2 tbsp butter
3 free-range eggs
1 free-range egg, plus 1 free-range egg, beaten, to glaze
150²µ/5½´Ç³ú ³Ò°ù³Ü²âè°ù±ð, grated (or similar vegetarian cheese, such as emmental)