Serves 4

30g butter

500g puff pastry

1 large onion, peeled and chopped

1 stick of celery, finely chopped

2 large garlic cloves, peeled and crushed

225g chopped mushrooms

115g walnuts, chopped coarsely

340g cashew nuts, chopped coarsely

225g chestnut purée

115g grated Cheddar

2 eggs, beaten

2 tbsp brandy

tsp paprika

tsp dried thyme

Salt and black pepper

1 egg, beaten, to glaze

For the mushroom sauce:

30g butter

225g chopped mushrooms

300ml soured cream

Salt and pepper

Preheat oven to 200C/gas mark 6. Melt butter and fry onion and celery about 10 minutes until soft, but not brown.

Add garlic and mushrooms and fry a further five minutes.

Add all other ingredients, except beaten egg and pastry, and mix to a pâté-like texture. Roll out pastry to about cm thick and place mixture in a log shape down the middle.

Parcel it up, sealing pastry well with beaten egg.

Decorate with leftover pastry, cut into shapes and brush with beaten egg. Cook in the oven approximately 30-45 minutes or until golden brown. Meanwhile melt butter and fry mushrooms until just cooked. Add the soured cream, heating through until hot, and season with salt and pepper to taste. Serve drizzled over walnut pâté.