Place the porcini mushrooms in a mug or small bowl and cover with boiling water. Set aside for 5-10 minute until softened.

Meanwhille, toast the bread and tear it into large chunks and place in a food processor or mini chopper along with the fresh mushrooms and thyme. Blitz to fine breadcrumbs, then add the porcini (squeezing to remove as much liquid as possible, but reserving the soaking liquid to use in gravy later on) and blitz again until finely chopped. Tip into a large bowl.

Drain and rinse the cannellini beans then tip them into the food processor/mini chopper (no need to clean it beforehand!), and pulse until the beans are chopped but still have some texture - not a purée. Tip into the bowl with the mushrooms and breadcrumbs.

Blitz the nuts in the food processor/mini chopper again until they are chopped but not too finely. Add to the bowl.

Squeeze the chestnut purée into the bowl, and add the soy sauce and a seasoning of black pepper, followed by the cranberry sauce. Mix all the ingredients together until fully combined.

Use oil or dairy-free margarine to generously grease your mini bundt moulds or tins, then spoon in the mixture a little at a time, pressing down well so that it gets into all the nooks and crannies.

Chill in the fridge until needed, (this can be prepared up to 24 hours in advance), then preheat the oven to 180°C / 350°F / Gas Mark 4. Place the bundt moulds onto a baking tray, and bake for 25 minutes.