Soak 10g dried porcini mushrooms in hot water and set aside.
Peel two large parsnips and cut into bite sized pieces. Discard the core. Place your chopped parsnip in a small roasting dish with 1 tbsp olive oil and roast for 30-40 minutes until soft. Stir halfway through the cooking time.
Remove from the heat and add to the roasting dish with the cooked parsnips. Add the drained tin of chickpeas and 30g chopped flat leaf parsley. Roughly mash together. Stir through 75g dried cranberries or sultanas.
Heat the remaining 1 tbsp olive oil in a frying pan. Fry the chopped porcini mushrooms with 1 tbsp miso paste for 3-4 minutes.
Add 300g chopped chestnut mushrooms and fry for 10 minutes or until cooked, stirring often. Although it maybe appear dry at first the mushrooms release a little water while cooking so don’t worry. Cook until water has evaporated. Season with black pepper and salt if required. Allow to cool.
Cover with the parsnip mixture and finally top with the remaining mushrooms. Shape into a rough log shape with your hands and don’t worry if the parsnips and mushrooms get mixed up a little.
Brush any pastry you can see with a little dairy free milk.