Start by soaking the dried porcini mushrooms in a bowl with 200ml boiling water and set to one side. Pre-heat the oven to 180°c then move on to preparing your veggies. Halve the leek lengthways, then slice into half moons, thinly slice the fennel bulb and save the top bits to one side to add to the stock. Slice and quarter the courgettes, thinly slice the garlic and cut the bigger mushrooms into half or quarters so they are of a similar size and get rid of any woody ends.

Pop the mushrooms into a baking tray with a trickle of oil and season with salt and pepper. Add a sprinkling of fresh thyme and cook them in oven for around 25 minutes, set a timer so you don't forget about them.

Prep the veg stock in a large saucepan with about a litre of boiling water, add in the fennel tips and then turn it down to a simmer to keep warm. In another wide based pan, heat 2 Tbsp olive oil and when hot, add the leeks, fennel, a knob of butter and a pinch of salt. Stir and cook for about 5 minutes until they start to soften, then add the garlic and courgettes and stir for 2 more minutes.

Next, add the rice to the pan and stir to incorporate everything together, before adding in the white wine. Cook off the wine, stirring frequently until the rice has absorbed most of it.

Then, carefully pick out the re-hydrated porcini mushrooms (reserving the stock you've made) and add these to the pan along with the fresh sage leaves and stir. Slowly add the mushroom stock to the pan, carefully leaving out the gritty bits at the bottom. Now continue to stir the rice pouring in a ladle of veg stock at a time, only adding the next when the rice has absorbed most of the last, stirring frequently in figures of eight.

Keep adding the stock a ladle at a time until the stock has gone and/or the rice is cooked through. You can always add a splash of water if the stock runs out. Add the peas, spinach, nutritional yeast, oat cream, juice of half a lemon, another knob of butter and a good seasoning of salt and pepper and cook for a further 5 minutes. Check the seasoning and add more if needed. Sprinkle the mushrooms on top, with some grated vegan parmesan cheese and tear up a few basil leaves to scatter over each portion, then leave to rest for a few minutes before serving. Enjoy!