Add the flour and salt to a food processor and mix to combine. Add the avocado and blend in. Add the hot water a little at a time and blend or combine with your hands. Knead for about 5 minutes until the dough is moist and pliable. Wrap the dough in plastic and rest on the work surface.

Mix the flaxseed and water together in a small tub and rest in the fridge.

In a large saucepan, stew the garlic, wine, water, and stock paste over medium-low heat for about 20 minutes, adding a dash of water if it starts to dry out.

Dry sauté the mushrooms over high heat in a large frying pan until well browned, likely in batches. Add the mushrooms to the garlic and stir to combine. Cover and cook for a further 15 minutes, adding a splash of water if needed.

Cook the red onion in the pan used for the mushrooms until softened and translucent, about 15 minutes.

Grind the rolled oats and walnuts to a fine powder. Stir in the onions, oat-nut mixture, and the flax egg. Pulse half the mixture in a blender for a chunky texture and return to the rest.

Squeeze the spinach in a clean tea towel to remove moisture. Season with salt, pepper, and lemon juice.

Roughly chop the Stilton, if using, and set aside.

Cut the dough into eight pieces. Roll each piece through a pasta machine until thin. Layer four sheets on a baking tray, brushing with olive oil between layers.

Layer the fillings: spinach, mushrooms, and Stilton. Cut diagonal slits at each end of the pastry and fold over the filling.

Roll out another piece of pastry to cover the exposed filling. Brush with oil and repeat with two more strips. Cover the entire Wellington with one final piece of pastry.

Beat together the yoghurt and egg, brush over the pastry, and bake for about 15 minutes. Brush again, sprinkle with sesame seeds and oregano, and bake for another 15 minutes until browned.

Rest for about 5 minutes, then cut into pieces and serve.