Think the best mushrooms on toast you’ve had, combined with creamy, subtle blue cheese and the eternal favourite of Parma ham. If shortcrust pastry isn’t your jam then it can be easily substituted by two circles of puff.

-250g brown chestnut mushrooms

-150g oyster mushrooms

-15g wild dried mushrooms

-500g pack of shortcrust pastry

-3 garlic cloves, crushed

-2 shallots -2 tsp fresh thyme

-1tbsp butter -a squeeze of lemon juice

-75g dolcelatte cheese

-4 slices of Parma ham, roughly torn

-a handful of walnuts, roughly chopped

-1 egg, beaten

1. Preheat your oven to 200c/180c fan. Soak the dried mushrooms in boiling water for 20 minutes until soft.

2. Meanwhile slice the fresh mushrooms into thin slices and do the same with the shallot.

3. Add the butter to a large frying pan over a gentle heat. Once it has started to melt add the garlic, shallot and thyme and sweat gently for five minutes until pale and translucent.

4. Drain the soaked mushrooms, giving them a little squeeze, and roughly chop. Add these to the frying pan along with the fresh mushrooms and stir to coat in the butter. Cook over a medium/high heat for five to ten minutes until they are softened. Remove from the heat and squeeze over some lemon juice and season to taste, mix in the torn ham and half of the cheese.

5. Roll your pastry, on a floured board, into a circle with the thickness of a pound coin (about 4mm). Place the pastry onto a lightly greased baking-tray and fill with the mushroom mix, making sure to leave about 4 cm of pastry on the edges. Top the mix with thin slices of the cheese. Fold over the edges, doing a gentle crimp every 5cm to get the desired look.

6. Eggwash the pastry and cook for 30 to 40 minutes until golden and the pastry is cooked.

7. Remove from the oven, sprinkle the top with the chopped walnuts and allow to sit for a few minutes. Slice into portions and serve with a balsamic dressed green salad. There might even be enough left for your lunch tomorrow, depending on how piggy you are feeling!

-Sam Stern is a York cookery writer. He is the author of Too Good To Share.