Add your cashews to a small saucepan. Cover with cold water, then bring to a gentle simmer. Cook for 20 mins.

Meanwhile, finely slice your onions. Finely chop your garlic.

Chop your chestnut mushrooms into quarters, leaving wild ones whole.

Heat a frying pan over a high heat with a little olive oil. Add your mushrooms in batches so as not to overcrowd the pan. Fry for a few mins on each side until a deep golden brown.

Heat a large sauté pan over a medium heat. Add a good glug of olive oil, then tip in your onions. Cook gently for about 25 mins until softened.

Once your cashews have cooled, drain them from their liquid. Add them to a blender along with the water, then blitz to a smooth paste.

Pick your thyme leaves into the pan with the onions along with your garlic and tomato purée. Cook out for 2 mins.

Tip your flour and paprika into the pan, then cook out for 2 mins more.

Pour your veg stock into the pan gradually, beating your mixture to a smooth paste before adding more. Once all your stock is added, bring your mixture to a simmer for 2 mins to thicken. Cook your rice according to package instructions.

Add your cashew cream to the pan along with all but a handful of your mushrooms, then bring to mixture to a simmer. Cook for 5 mins to warm the mushrooms through.

Add your Henderson's Relish, Dijon mustard and most of your parsley to the pan. Season to taste with salt and pepper.

Sprinkle over your remaining mushrooms and parsley, then serve with rice.