GOLDEN VEGETABLE PAELLA (Serves 4)

Pinch of saffron strands or                             3-2/3 cups vegetable stock

2 large onions. Sliced                                      3 garlic cloves chopped

1-1/3 cups long grained rice                            1/3 cup wild rice

175 grams pumpkin or squash chopped         1 yellow pepper seeded and sliced

4 tomatoes peeled and chopped`                    115 grams oyster mushrooms

Salt and black pepper                                                  quartered        

175 grams carrots cut into matchsticks

Strips of red, green and yellow pepper to garnish

Procedure:

1.  Place the saffron in a small bowl with 3-4 Tbsps. boiling hot stock.  Leave to stand for 5 minutes.  Meanwhile, heat the oil in a paella pan or large heavy based frying plan.  Fry the onions and garlic gently until just softening.

• Add both rice and toss for 2-3 minutes until coated in oil.  Add the stock to the pan with the pumpkin or squash, and the saffron stands and liquid.  Stir as it comes to the boil reduce the heat to the minimum. Add the tumeric at this time, if using tumeric in lieu of saffron.

• Cover with a pan lid or foil and cook very gently for about 15 minutes.

(Avoid stirring unnecessarily as this lets our steam and moisture.)  Add the carrots, pepper, tomatoes, salt and black pepper, cover again and leave for a further 5 minutes, or until the rice is almost tender.

•  Finally, add the oyster mushrooms, check the seasoning and cook uncovered, for just enough time to soften the mushrooms without letting the paella tick.  Top with the peppers and serve as soon as possible.