Chop the chicken and chorizo sausage into small pieces. Add some oil to a pan and gently cook the chicken and chorizo together until the chicken is cooked though. Leave to cool.
Preheat the oven to 200C, gas mark 6.
Peel and chop the butternut squash into circles a few millimetres thick. Place on a baking tray and drizzle the olive oil over it. Place in the oven on the top shelf for 20 minutes.
Chop the garlic cloves and rosemary. After 20 minutes add to the top of the squash and roast for 15 more minutes until the squash is soft.
Place the peppers on a baking tray and place on the bottom shelf of the oven for 35 minutes. Leave to cool.
Place the onions in a frying pan with some oil. Cook gently for ten minutes until they are caramelised. Add the balsamic vinegar and sugar and cook for another five minutes until the liquid is absorbed.
Place the spinach in a colander and pour boiling water over the top so it wilts. Place in a bowl and mix with the cream cheese and the lemon zest. Add a little black pepper if desired.
Chop the aubergine and courgettes into slices. In a griddle pan cook for five minutes, turning halfway though, until soft. You may need to do this in batches.
Reduce the oven temperature to 180C, gas mark four.
Grease a cake tin, so you can remove the pie easily.
Roll out the pastry so it fits the side and base of the cake tin and place inside.
Grate the cheddar and place on the pastry base with the thyme.
Add a layer of courgettes and aubergines.
Remove the seeds from the red peppers and cut into strips. Place over the courgettes and aubergines.
Add a layer of chicken and chorizo sausage.
Finally add the spinach and cheese to the top.
Roll out another layer of pastry and add to the top of the pie, using beaten egg to stick it together.
Bake for 45 minutes until golden.
Can be served hot or cold