Cooked in dry white wine and tarragon, this dish is light but complex and satisfying.  The asparagus is roasted for maximum taste and the subtle delicious flavours of the casserole work well with the deep umami of the porcini rice

Ingredients  serves 4

a large leek

a large carrot

2 sticks of celery

a large potato

a 200g (7 ounce) bunch of asparagus

20g (3/4 of an ounce) of dried porcini mushrooms

200ml (7 fluid ounces) of dry white wine

6g (a 1/4 of an ounce) of tarragon

2 bay leaves

a 400g (14 ounce) can of haricot beans (net weight 230g/8 ounces net weight)

400ml (14 fluid ounces) of brown basmati rice

2 tablespoons of dark soy sauce

olive oil

salt and pepper

mixed seasonal salad leaves to garnish

Method

Wash the leek and remove the tough outer layer.  Trim off the darkest green end and finely slice the white and medium green part by first slicing lengthways and then in rounds. Splash some olive oil on the bottom of a large lidded saucepan and add the leek.  Sprinkle with salt and stir to coat in oil.  Put the lid on and sweat on a low heat.

Finely chop the carrot and add this to the leek

Add a generous grind of black pepper

Slice the celery lengthways and then finely slice and add this to the leek and carrot.

Finely chop the tarragon and add this to the leek and carrot.  Stir

Preheat the oven to 200C (400F, gas mark 6)

Put a pan of salted water on to boil to cook the potatoes

Put the dried porcini in a measuring jug and pour on 200ml (7 ounces) of hot water, (this later goes in the rice and the ratio is 2 parts liquid to one part rice and I measure it all in a liquid jug)

Rinse the rice and put in a small lidded pan with 600ml (about 21 fluid ounces but see above) of cold water and add a little salt.  Bring to the boil and reduce to a simmer and place the lid on.  Cook for 20 minutes

Scrub the potato cut into one inch (2 and a 1/2 cm ) dice and drop into the boiling water, cook for about 15 minutes until they fall off a knife

Find the breaking point for the tough ends of the asparagus and snap each spear, chop into one inch (2 and a 1/2 cm pieces) but leave the tips whole, put these in an ovenproof dish with some olive oil and roast for 15 mintues

Stir and add the bay leaves

Drain the porcini water onto the rice through a sieve retaining the mushrooms

Finely chop the remaining pieces of porcini and add to the leek and carrot mixture

When the potatoes are cooked drain and add to the leek and carrot mixture

Drain and add the beans to the leek and carrot mixture and stir

Add the roasted asparagus and stir

When the rice is ready the water should be absorbed.  Stir in the 2 tablespoons of dark soy sauce

Put a handful of salad leaves on each plate, divide the rice and serve with the fragrant casserole