Theo Randall served up a tasty porcini mushroom and spinach risotto on Saturday Kitchen.

The ingredients for the vegetable stock are: 2 carrots, peeled and roughly chopped, 1 leek, washed and roughly chopped, 2 celery sticks, washed and roughly chopped and 1 tsp sea salt.

For the risotto: 200g spinach, 75g unsalted butter, ½ garlic clove, crushed in salt, 2 tbsp olive oil, 1 small white onion, finely chopped, 1 celery stick, finely chopped, 250g carnaroli rice, 20g dried porcini mushrooms, soaked and finely chopped, 100g Parmesan, grated, 75g mascarpone, 1 tsp chopped flatleaf parsley, sea salt and freshly ground black pepper.

See recipes by Rosemary Shrager in her book titled: The Proof in the Pudding available from Amazon now.