Arroz campero

To make the mushroom stock, preheat the oven to 200ºC, gas mark 6. Tip the vegetables onto a large baking tray and toss with the oil and a little salt, then roast for 25 minutes until lightly browned. Transfer the cooked vegetables to a large pan with 1.2 litres cold water along with the garlic, bay leaf and thyme. Bring to a gentle simmer and cook for 30 minutes. Remove from the heat, add the dashi and steep for 10 minutes. Strain through a fine sieve and keep warm.

Raise the oven temperature to 220ºC, gas mark 7. Put the chicken on a baking tray. Roast for 35-40 minutes until crisp, cooked through, juices run clear and no pink meat remains. Rest for 10 minutes.

Meanwhile, when the chicken has been roasting for about 10 minutes, cook the rice. Measure the mushroom stock so you have 800ml (if you are a little short, top it up with water). In a large frying pan, heat the oil over a medium-low heat, then gently fry the shallot and garlic for 2-3 minutes until soft. Add the rice, stirring for a minute to coat in the oil. Gradually add the hot mushroom stock, stirring often to build creaminess. Cook for 20 minutes until creamy with a little bite (but not crunchy). Stir in the butter and most of the herbs, then season.

To serve, spoon the rice into warm dishes, top with the chicken, drizzle with extra virgin olive oil and any resting juices, then scatter with sea salt flakes, a twist of freshly ground black pepper and the remaining herbs.