Smoky Spelt Stroganoff With Soy Roasted Mushrooms

Preheat the oven to 200°C/ 180°C (fan)/ gas 6 and boil a kettle

Add your flat white mushroom[s] to a baking paper-lined baking tray (stem side up) with a generous drizzle of olive oil, half your soy sauce (you'll use the rest later!) and a pinch of sugar

Put the tray in the oven for 25-30 min or until the mushrooms are tender and juicy – this is your soy roasted flat white mushrooms

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a high heat

Crumble your chestnut mushrooms roughly into the pan with your hands and cook for 4-5 min or until starting to brown

Add your spelt to a pot of boiling water and bring to the boil over a high heat

Cook for 20 min or until tender (it will still have a slight bite when cooked)

Once cooked, drain and set aside for later

Reboil half a kettle

Peel and finely dice your brown onion[s]

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

Peel and finely chop (or grate) your garlic

When the mushrooms have started to brown, add the diced onion and sliced leek with a pinch of sugar and cook for 8-10 min or until softened

Tip: Add a splash of water – this will help to soften the veg quicker!

Once softened, add your half your ground smoked paprika (save the rest for garnish!) and the chopped garlic and cook for 1-2 min or until fragrant

Once fragrant, add the cooked spelt, remaining soy sauce, your umami seasoning, Henderson's Relish, Dijon mustard and vegetable stock mix to the pan with 100ml [130ml] [170ml] boiled water

Give everything a good mix up then stir through half your crème fraîche(save the rest for garnish!) – this is your spelt stroganoff

Chop your parsley finely, including the stalks