Leek & Mushroom Stew

1: Finely chop your leeks (2/3 of a pack), scythe vertically 4 ways, rinse & finely slice.

2: Quarter the mushrooms as many as you have and finely dice 1 red onion.

3: Heat a frying pan on a low-medium heat with olive oil, then start with the leeks, slowly browning them.

4: Add your onions and then mushrooms and a clove of garlic. Fry for 10-15 minutes until veggies are softer.

5: Season with salt, pepper, chilli flakes, paprika & oregano.

6: Once the mixture starts to catch the pan, add some liquid to absorb the flavours: a glug of water or almond milk.

7: Time to plate up: put rice at the bottom, add generous ladles of stew on top, and finish with a spoonful of tzatziki and a sprinkle of chilli flakes.