• 15g dried wild mushrooms
  • 500ml vegetables stock
  • I look of miso
  • 170g brown rice
  • 1 onion
  • 1 dried chilli
  • 200g chestnut mushrooms quartered
  • I medium butternut squash, peeled and cut into big wedges
  • olive oil
  • Sea salt and black pepper
  • A tablespoon toasted pumpkin and sunflower seeds


  1. Preheat the oven 190c fan.
  2. Soak the wild mushrooms in 75ml just boiled water
  3. Drain the wild mushrooms, add their soaking liquid along with the miso to the stock and bring to a gentle simmer
  4. Add the onion, chestnut mushrooms, dehydrated mushrooms, and crushed dried chilli to a 30cm oven proof sauté pan, sprinkle on the rice. Pour the stock over the rice, put the butternut squash chunks on top, drizzle with a little olive oil and season well.
  5. Bake in the oven for 45 minutes, remove from the oven, sprinkle with toasted seeds and serve.
  6. Miso is a Japanese seasoning. It is the embodiment of unami sweet, salty and meaty all at once and can single handedly give an incredible depth of anything you add it to.