Preheat the oven to 180°C/160°C fan. Drizzle the squash with half of the olive oil and season well, then roast on a baking tray for 20–25 minutes until golden.

Fry the onion and garlic*8 in the remaining **oil until soft, add the mushrooms and cook for 10-12 minutes until all the moisture has cooked out of the mushrooms.

Combine the cooked mushrooms and cooked squash in a bowl and leave to cool.

Cut the pastry in half and roll out both pieces on a lightly floured surface to a £1 coin thickness. Cut a 23cm circle from one (use a plate as a template) and a 28cm circle from the other.

Place the smaller circle onto a parchment-lined a baking tray. Add the mushroom and squash, leaving a 2.5cm gap at the edges. Top with the Camembert and the cranberry sauce.

Brush the pastry edges with beaten egg, then lay the larger pastry circle on top. Press around the edges with a fork. Brush all over with egg and decorate with leftover pastry, cut into shapes.

You can either cook this now, chill it in the fridge or flash-freeze it on the baking tray, then place the pie in a freezer bag if you are preparing to cook it later. If cooking now, preheat the oven to 180°C/160°C fan. Place the pie on a lined baking tray and cook for 35-40 minutes, covering with foil if it’s browning too quickly. If cooking from frozen, increase the cooking time by 10 minutes.