Instructions: Preheat the oven to 220c/425f/Gas 7.

1 Wash the leek well. Finely chop half the leek, slice the remainder and separate into rings. Remove the stalks from the mushrooms, scoop out the gills and reserve.

2 Heat 1 tbsp olive oil in a frying pan. Add the mushrooms, cap side down and cook for about four minutes. Turn over and cook on the other side for a further three minutes, or until tender.

3 Heat the butter in a pan, add the chopped leek and cook gently until softened. Add the mushroom gills and season, add the drained butter beans, mix together and warm through.

4 Place the mushrooms on a plate, spoon the butter bean mixture in the hollows and serve. For the Rice Dish: Cook the rice according to the packet and drain.

5 Heat 1 tbsp olive oil in an ovenproof frying pan. Add the coley and cook for three minutes.

6 Put the pan in the oven and cook for 3-6 minutes, until cooked through.

Toss the leek rings in flour.

7 Fill a deep pan one third full with vegetable oil and heat. Shake the excess flour off the leeks, deep fry until golden brown and crisp and drain on kitchen paper.

8 Cook th turmeric, coriander and cumin in a pan for two minutes. Break the fish into chunks and add to the pan with the parsley, chives and rice.

9 Mix carefully, season, spoon into a serving dish and sit the leeks on top.

10 For the Crumble: Preheat the oven to 200c/400f/Gas 6. Place 25g/1oz butter, flour, 25g/1oz sugar and cinnamon in a food processor and process until the mixture forms breadcrumbs.

11 Put the fruit in a pan with the leftover sugar and butter, balsamic vinegar and red wine and cook until the fruit is tender and the liquid reduced to a syrup.

12 Spoon into an ovenproof dish, sprinkle over the crumble and bake in the oven for 8-10 minutes until golden.

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