• Boil the kettle. Half-fill a medium saucepan with the boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. • Drain, add the butter and stir to combine.

• Meanwhile, drain and rinse half the cannellini beans. Slice lemon into wedges. • In a large frying pan, heat a drizzle of olive oil over high heat. • Cook mushrooms, until browned and softened, 6-8 minutes. • Reduce heat to medium-high, then add diced bacon, breaking up with a spoon, until golden, 4-6 minutes.

• Add herb & mushroom seasoning and cook until fragrant, 1 minute. • Add cannellini beans, thickened cream, Dijon mustard, vegetable stock pot and a splash of water, and cook until slightly reduced, 2-3 minutes. • Remove pan from heat, add a squeeze of lemon juice and baby spinach leaves, and stir until wilted.

• Divide buttery rice between bowls. • Top with bacon, mushroom and white bean casserole. Tear over parsley. • Serve with remaining lemon wedges. Enjoy!