For the pastry, first whisk together the water, vinegar, egg, salt and sugar until the salt and sugar have dissolved

Beat the butter to ensure that it is soft, without any big lumps of cold butter

Mix the liquids into the butter until smooth, then add in the flour and potato starch. Mix until smooth and combined

Shape the pastry into a thin square and then wrap in clingfilm. Place in the fridge for at least 5 hours to chill, or overnight if possible

Cook the onion gently in the butter for 20 minutes or until the onion is very soft and tender

Mix together the rabbit mince, pork mince, diced rabbit loins and the confit onion. Add the verjus and then add the remaining pâté ingredients and season well with salt

Roll out the chilled pastry to 3 mm. Cut out the pastry into once piece for the lid, two for lining the ends, two for sides and one for the bottom. The side pieces should have some overhang

Line the bottom of the mould and the two long sides. Add in end pieces and press the pastry together to bond the pieces

Place half of the mixture into the bottom of the lined mould, pressing down firmly. Place the loins running through the centre and then top with the remaining mixture

Press down firmly to ensure that there are no air pockets, and then top with paper and smoothen to make the filling flat

Place in the fridge with the pastry lid to chill for 10 minutes

Preheat the oven to 220°C fan

Place the lid on the pastry – you might need to use some egg wash if it won’t stick – and pinch firmly to adhere and seal to the pastry. Make sure there isn’t too big of a gap between the pastry and the filling

Trim off the excess pastry at the sides using a knife

Egg wash the top and then place 2 piping tubes into the top to release the steam for baking

Score the top of the pie – this is where you can get really creative or keep it simple

Bake for 20 minutes then reduce the heat to 175°C and continue to cook until the pastry is golden and the core temperature of the pâté is 75°C, about 1 hour 30 minutes

While the pie cooks, make the chutney. Place all the ingredients in a pan and bring to a simmer, then cook for 2 hours over a medium heat

Taste and adjust the seasoning to taste, then set aside to cool

Remove the pie from the oven and allow to cool then transfer to the refrigerator

While the pie cools, make the jelly. Bloom the gelatine in cold water

Bring half of the chicken stock to the boil then add the gelatine and whisk to dissolve

Mix with the remaining cold stock to cool the jelly. If the jelly is too hot it will soak into the pastry rather than filling the void between the pastry and the pâté

Once the stock is at 30°C, pour into the pie through the steaming holes

Place into the fridge to cool and allow the jelly to set 1 hour

To serve, remove from the fridge and cut a portion – place into the plate with a quenelle of the chutney and garnish with nasturtium leaves