Preheat the oven to 210°C fan/230°C/gas 8.

While you’re assembling your other ingredients, soak the saffron in a tablespoon of boiling water and let it steep for at least 5 minutes.

Tip the mushrooms, rice, stock, soaked saffron, bay leaf and 30g of the butter into a medium roasting tin or a lidded casserole dish. Cover very tightly with foil or the lid (this is important or the rice won’t cook), then transfer to the oven and cook for 30 minutes.

When the rice has had 25 minutes, put the cashew nuts on a small baking tray with the remaining 15g butter and a pinch of sea salt, and pop the tray into the oven on another shelf.

Remove the rice and cashew nuts from the oven. Let the rice sit for a few minutes uncovered, taste and adjust the salt, then scatter over the nuts and coriander, if using, before serving with natural yogurt.

Note: I would say this is a meal in itself, because a bowl of rice certainly feels like one to me, but you could think about adding a fried egg or serving with a chickpea curry for a more traditionally balanced meal.