Fry the onions gently with the sage, thyme, nutmeg and mustard, then leave to cool.

Dice the porks and bacon together (I pulsed mine very gently in batches in a food processor). Combine with the onion mix and season generously with salt and pepper.

For the pastry bring the water, milk and lard to the boil in a saucepan. Sift in the flour and salt and beat with a wooden spoon to make a dough. Grease an 18cm springform baking tin and line with paper. When cool enough to handle roll the pastry to 5mm thick and use 3/4 of it to line your baking tin. Fill with the meat and then use the remaining pastry to make a lid. Use a fork to make a sealing pattern around the edge, then glaze with the egg. Poke a thumb-sized hole in the top with a knife to let the steam escape. Bake at 220C for 30 minutes, then turn down the oven to 190C for a further 1 hour. If it looks to be going brown a little prematurely cover with foil. You're looking for an internal temperature of 65C when probed.

While it cools, make the jelly stock. Soak the gelatine in cold water for twenty minutes. Bring the stock and juice combined to a simmer. Squeeze the gelatine of excess water and whisk into the stock until dissolved. Remember the hole you poked in the pie earlier? Force a funnel into it and trickle the stock into the pie. It'll take a little at a time as it seeps in, and keep topping it up until it cannae take no more. Leave in the fridge to set for at least 24 hours, and if you can wait a few more days it will taste even better. Serve with pickles and cheese.