Make the pastry by blitzing the butter and flour together, adding in the thyme and pinch of salt. When all the butter is mixed in – add in enough cold water to bring together – just a few tablespons. Working it with a cutlery knife at first and then getting your hands in.

Bring together to a soft but form dough. Wrap up and chill for 15-20 mins.

Meanwhile pre heat the oven, slice your banana shallots in half length ways and roast with the mushrooms and some more thyme – cover with a good glug of olive oil and salt. Cook for 10 ish minutes until just softening. When it comes out drizzle with the glaze and mix together.

When the pastry has chilled roll it out to about 1/2cm thick (30cm rounded) and place your mix in the middle – scattering most of your blue cheese at the base and top with the mushroom, shallot mix and finish with the last of the blue cheese

Bake in the oven for 20 ish minutes until the pastry is cooked and golden brown.

Take out, cool slightly, sprinkle with the chopped chestnuts and serve with scattered rocket and more olive oil.