a) Boil a full kettle.
b) When boiling, pour into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins.
c) Drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

a) Quarter the 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 to the pan and season with salt and pepper. Cook until browned, 5-6 mins, stirring occasionally.

a) Turn down the heat slightly 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 ingredients for amount) and vegetable stock paste.
c) Reserve a couple of tablespoons 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, 4-5 mins.

a) In the meantime, 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. TIP: Add a splash of water if it's a little thick.
d) Stir in half the parsley, then remove from the heat.