2 garlic cloves, crushed
15g/½oz dried mixed mushrooms
400g/14oz mixed mushrooms, chestnut, button, shiitake, portabello, sliced or quartered if large
1 medium onion, thinly sliced
300g/10½ oz shallots, peeled and cut in half if large (try and keep the root intact, so they keep their shape)
1 tbsp fresh thyme leaves or 1 tsp dried thyme
300²µ/10½´Ç³ú plain flour, plus extra for rolling
2 tbsp redcurrant jelly
2 bay leaves
flaked sea salt and ground black pepper
1 tbsp soft light brown sugar
180g/6oz cooked and peeled chestnuts (vacuum packed is fine)
3 tbsp cornflour mixed with 3 tbsp cold water
1 tsp fine sea salt
4 tbsp sunflower oil
100²µ/3½´Ç³ú sunflower oil
2 tbsp tomato purée
1 vegetable stock cube
1 tbsp aquafaba (canned chickpea water) or plant-based milk, such as soya or almond milk
330ml/11fl oz pale ale (vegan)