Serves: 6-8

Cover the spelt with boiling water and leave to soak.
Trim 1 cm off the top of the head of garlic to expose the cloves, then remove any loose papery skin. Trim the mushrooms, cutting any large ones in half.
Heat the oil in your pan and when hot add the mushrooms. Sprinkle with a dash of salt then add the garlic head, cut side down. Cook over brisk heat for 5 minutes until the mushrooms are golden brown. Transfer the mushrooms and garlic to a plate with tongs or a slotted spoon, leaving the oil in the pan.

Ingredients

Name: Judi Rose and Dr Jackie Rose’s Veggie-packed paella Valenciana
Yield: 6-8
Ingredients: 350g pearled spelt 200-250g chestnut or button mushrooms 3 tbsp extra virgin olive oil 4 roasted peppers, about ½ a jar 1 head of garlic (plus 3 cloves for the sofrito) 3 cloves garlic 1 large onion 2 tsp sweet paprika 4 tbsp tinned chopped tomatoes ½ -1 tsp fine sea salt Pinch of cayenne A good pinch (8-10 threads) saffron 1l strong vegetable stock 100 ml dry white wine or vegetable stock 10 grinds black pepper ¼ tsp grated nutmeg 180g marinated artichoke hearts 3 tbsp frozen peas or petits pois Handful each of baby tomatoes; lightly cooked purple sprouting broccoli/fine beans; and edamame or broad beans ½ tsp smoked paprika (pimenton) 1 lemon cut into 6-8 wedges 1 tbsp chopped flat leaf parsley

350g pearled spelt

200-250g chestnut or button mushrooms

3 tbsp extra virgin olive oil

4 roasted peppers, about ½ a jar

1 head of garlic (plus 3 cloves for the sofrito)

3 cloves garlic

1 large onion

2 tsp sweet paprika

4 tbsp tinned chopped tomatoes

½ -1 tsp fine sea salt

Pinch of cayenne

A good pinch (8-10 threads) saffron

1l strong vegetable stock

100 ml dry white wine or vegetable stock

10 grinds black pepper

¼ tsp grated nutmeg

180g marinated artichoke hearts

3 tbsp frozen peas or petits pois

Handful each of baby tomatoes; lightly cooked purple sprouting broccoli/fine beans; and

edamame or broad beans

½ tsp smoked paprika (pimenton)

1 lemon cut into 6-8 wedges

1 tbsp chopped flat leaf parsley