1. Place flour and salt in a bowl.

2. Heat water and lard in a saucepan, bring to the boil, remove from heat, add flour and beat well. Knead and leave covered in a warm place for 15 minutes.

3. Mix the pork, veal, parsley and seasoning together and add a 1/3 to the game.

4. Reserving a 1/4 of the pastry, press the remainder into the base and sides of a 1.8 litre (3 pint) mould/tin. Spread 1/2 remaining mince mixture on base , fill with game mixture and top with remaining mince.

5. Roll out remaining pastry, brush edge of pie with egg, place lid on top and press together to seal. Make a hole in the top and decorate with any remaining pastry. Brush with egg to glaze.

6. Place in a preheated oven 200 °C/400°F/Gas Mark 6 for 1/2 hour, cover with aluminium foil and cook at 160 °C/325°F/Gas Mark 3 for a further 1 1/2 hours. Cool before removing from the mould/tin.

7. When cold, dissolve gelatine in the stock, leave until nearly set, then pour though the hole in the pie.

roast potatoes and seasonal vegetables.