a) Boil a full kettle.

b) When boiling, pour the water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins.

c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

a) While the rice cooks, quarter the small mushrooms and thinly slice the portobello mushrooms.

b) Peel and grate the garlic (or use a garlic press).

c) Heat a drizzle of oil in a large frying pan on high heat.

d) Once hot, add the mushrooms and season with salt and pepper. Cook, stirring occasionally, until browned, 5-6 mins.

a) Turn the heat down to medium-high, then add the garlic and smoked paprika to the pan. Stir-fry until fragrant, 30 secs.

b) Stir in the water for the sauce (see pantry for amount) and vegetable stock paste.

c) Reserve 2-3 tbsp of creme fraiche in a small bowl, then stir the remaining creme fraiche into the mushrooms.

d) Bring to the boil, then lower the heat and simmer until thickened, 5-6 mins.

a) Meanwhile, roughly chop the parsley.

a) Once the sauce has thickened, stir in the Dijon mustard and Worcester sauce.

b) Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

c) Taste and season with salt and pepper.

d) Stir in half the parsley, then remove from the heat.

a) Fluff up the rice with a fork, then share between your bowls.

b) Spoon the creamy mushroom stroganoff over the rice.

c) Finish with a drizzle of the reserved creme fraiche, then scatter with the remaining parsley.

Enjoy!