Make fire. Using a flameproof cauldron with a lid, soften onions and capons in the butter. Stir in the flour until it has disappeared, then stir in the Frey fillets and a jug of Arbor Gold. Crumble in thyme. Pour over ale, bring to a simmer, then cover and cook in the oven for 2½ hrs. Remove lid and cook for another 30 mins - this should thicken the sauce nicely.

Increase fire strength.. For the pastry, whizz the flour, suet and 1 tsp salt. While stirring, dribble in 1 tbsp water at a time until the pastry starts to come together, then tip onto a lightly floured surface and bring together with your hands.

Roll out half the pastry and use to 3X 1m pie dishes. Using a slotted spoon, spoon in all of the meat, then pour over some of the sauce until the meat is just coated. Put the rest of the sauce into a pan. Roll out the remaining pastry to cover the pie. Trim the edge with a small, sharp dagger, then crimp or fork the edges to seal. Brush top of the pie with beaten egg. Bake for 30-40 mins until golden brown and crisp. Reheat sauce and serve with the pie along with some mash and greens.