• 1 large carrot, peeled and roughly chopped
• 1 small shallot, peeled and roughly chopped
• 2 tbsp. roughly chopped fresh ginger
• 2 tbsp. white miso
• 2 tbsp. rice vinegar
• 2 tbsp. toasted sesame seed oil
• 1/4 cup grapeseed oil
• 2 tbsp. water

Whiz the carrots, shallot and ginger in a blender or food processor until finely chopped.  Scrape down the sides, then add the miso, vinegar and sesame oil.  While the machine is running, slowly drizzle in the grapeseed oil and the water.

• 2-3 tbsp. olive oil
• 2 tbsp. butter
• 1.5 lb mushrooms, sliced thinly
• 2 garlic cloves, minced
• 1 small onion, finely diced
• 1.5 cups long grain rice
• 2.25 cups vegetable/chicken broth/stock
• 1.5-2 cups sliced green onions

1. Heat 2 tbsp oil in a large pot over high heat. Add half the mushrooms, and cook for 5 minutes until golden. Season with salt and pepper then remove and set aside (we put these in at the end, mushrooms cooked in rice don’t stay as golden).

2. If the pot is dry, another 1/2 – 1 tbsp oil, and add butter. When melted, add onions and garlic.
3. Cook for 30 seconds, then add remaining mushrooms. Cook for 5 minutes or until mushrooms are lightly browned (they won’t caramelise as well as the first batch) and the base of the pot is brown.
4. Add rice and a splash of broth. Mix so the brown stuff on the bottom of the pot mixes into the liquid. (Video below helpful here)
5. Once the base of the pot is clean, add remaining liquid. Place lid on, bring to a simmer then turn down to medium low.
6. Cook for 15 minutes or until there is no residual liquid (tilt pot to check).
7. Remove from stove, remove lid, QUICKLY toss in reserved mushrooms and scallions, put lid back on. Leave for 10 minutes (do not skip this step!).

   Fluff rice using a fork or wooden spoon. OPTIONAL: Stir through more butter.

   Recipe Notes

   1. Use any mushrooms you want, I used normal button mushrooms, it’s even more mushroomy if you use Swiss Brown / Cremini mushrooms. Don’t slice them too thin otherwise they literally disintegrate!

   Mushrooms do “suck up” oil but don’t be tempted to add more oil until the end if needed. When raw, mushrooms suck up the oil, but then as they cook, release water and the oil, so this helps them brown towards the end. But if you do find they are looking dry, add just 1 tsp towards the end of browning.

   2. Basmati and jasmine would also be great here, comes out nice and fluffy like long grain rice. I find that medium and short grain rice is a bit sticky for my taste when cooked pilaf style. Risotto rice, sushi rice and paella rice are not suitable. Please use uncooked rice.

   BROWN RICE: Follow recipe but use 2 1/2 cups liquid for tender, fluffy rice (or 2 3/4 cups for soft rice) and it will take around 45 minutes to cook on the stove (check at 35 minutes, then every 5 minutes until liquid is absorbed).

   QUIONA: This will also work with quinoa but adjust the recipe as follows: rinse quinoa, use 3 cups of liquid (I would prob do 2 cups broth, 1 cup water), follow recipe but cook for 20 minutes.

   3. The amount of liquid to rice ratio I use yields a tender just cooked rice that is fluffy. If you like your rice on the soft side, use 1/2 cup extra liquid but note that the rice will be stickier rather than fluffy like what you see in the video and photos.

   4. SERVES: Makes around 7 cups of rice (packed) which will serve 8 as a side or 4 as a main. YES it’s a lot but it will keep well in the fridge for a few days and it freezes well too!

• 2 oz. self-raising flour
• good pinch of salt
• 9 oz. mashed potatoes (cold, leftovers with butter and milk previously added)
• extra flour for rolling

Sift the flour with the salt and then beat in the mashed potatoes.  Work the mixture lightly to make a pliable dough.  Add a little more flour if necessary then divide the mixture into 3.  Using a well floured surface and rolling pin roll one piece of mixture into a 7″ round (the finished scones should be very thin).  Cut the round into four and then do the same thing with the other two pieces.

Heat your griddle or pan and bake the scones for 2-3 minutes on each side.  Either cool and then fry when needed or eat warm straight off the grill.

• 6 cups water
• 2 tsp. salt
• 1 3/4 cups yellow cornmeal
• 3 tbsp. unsalted butter, cut into pieces

Bring water to a boil.  Add the salt, then gradually whisk in the cornmeal.  Reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, about 15 minutes.  Remove from the heat and stir in the butter.

Fried Polenta

• 1 tsp. plus 1/2 cup olive oil
• 3 cups basic polenta
• 1/4 cup freshly grated Parmesan cheese
• 2 tsp. salt
• 1 cup marinara sauce

Coat an 11×7 inch baking dish with 1 tsp. of oil.  Transfer the hot polenta to the prepared baking dish, spreading evenly to 3/4 inch thickness.  Cover and refrigerate until cold and firm, about 2 hours.

Preheat the oven to 250 degrees F.  Cut the polenta into 2×1 inch pieces.  In a skillet heat the remaining 1/2 cup of olive oil over medium heat.  Fry the polenta pieces until golden brown on all sides.  Transfer to paper towel to drain.  Keep in warm oven until all is cooked.

Transfer to serving platter and sprinkly with Parmesan cheese and salt.  Serve alongside marinara sauce.