First make the pastry. Mix the flour and salt in medium bowl, then rub in the butter with your fingertips until the mix is crumbly.

Add 70g ice-cold water (in baking, I always weigh everything, even liquids, to be more precise), then stir with a fork just until the mix comes together into a dough – do not overwork it. Wrap in clingfilm and put in the fridge to rest for at least two hours.

While the dough is chilling, make the filling. Melt the butter in a medium pan on a medium heat, then sweat the onion and garlic for five minutes, just to soften and not colour.

Add the sliced mushrooms and cook for three or four minutes, until they release their water and it evaporates.

Pour in the wine and cook for another five minutes, until that, too, has almost completely evaporated.

Peel the potato, then grate it directly into the mix, stir and cook for five minutes. Season with salt and more spices to taste, then leave to cool.

Heat the oven to 230C (220C fan)/450F/gas 8.

Stir in the mince and ground spices, turn down the heat to low and leave to cook gently for 20 minutes.

Take the dough out of the fridge and put to one side for 15 minutes, so it’s warm enough to roll, then cut it in half. Roll each half into a roughly 5mm-thick circle.

Line a 20cm pie tin with one of the dough circles, then fill with the mince mix.

Scatter the ham hock over top, then dot all over with the reduced stock.

Mix the egg yolk, cream and salt in a small bowl, then brush all around the edge of the dough.

Lay the second dough circle on top, pinch all around the edges to seal, then brush the top with the remaining egg wash.

Bake the tourtière for 20 minutes, then turn down the oven to 180C (170C fan)/350F/gas 4 and bake for 20-25 minutes longer, until the crust is golden brown and the filling bubbling. Rest for at least 20 minutes, then slice and serve.