Caramelised Mushroom, Parsley & Walnut Speltotto

Heat a large, wide-based pan (preferably non-stick with a matching lid) over a medium-high heat, and boil a full kettle

Peel and finely slice your shallot[s]

Once hot, add a knob of butter to the pan

Once melted, add the sliced shallot with a pinch of salt and cook for 2-3 min or until starting to soften

Meanwhile, dissolve your vegetable stock mix in 500ml [750ml] [1L] boiled water

Once the shallot has softened, add your Chinese rice wine and spelt to the pan and cook for 2-3 min further

Add the vegetable stock and cook, covered, for 25-30 min, stirring occasionally, until the spelt is tender with a slight bite

Tip: Add a splash more water if it's looking a little dry!

Whilst the spelt is cooking, peel and finely chop (or grate) your garlic

Slice your chestnut mushrooms finely

Chop your leek[s] in half lengthways, wash thoroughly to remove any grit then slice finely

Roughly chop your walnuts

Heat a separate, large, wide-based pan (preferably non-stick) over a medium-high heat

Once hot, add the chopped walnuts and cook for 2-3 min or until toasted and lightly golden

Tip: Watch them like a hawk to make sure they don't burn!

Once toasted, transfer the walnuts to a plate and set aside

Return the pan to a medium-high heat with a drizzle of olive oil

Once hot, add the sliced mushrooms and cook for 4-5 min or until golden and caramelised

Tip: Try not to move the mushrooms around too much as this will stop them from caramelising!

Once caramelised, add the chopped garlic and sliced leek to the pan and cook for 1-2 min further or until the leek has started to soften

Chop your parsley finely, including the stalks

Once the spelt is tender with a slight bite and all the liquid has been absorbed, stir through the chopped parsley, soft cheese and half your grated Italian hard cheese (save the rest for garnish!)

Add the leek and caramelised mushrooms to the pan and give everything a good mix up – this is your caramelised mushroom & parsley speltotto