Fresh Green Pesto Paella

Peel and finely dice the onion (1) and garlic cloves (3 clove). Trim off the white ends of the asparagus (200 g) and woody tails off the green bean (200 g) respectively, and chop both into roughly 10cm chunks.

Heat the olive oil (90 ml) in a wide, thin-based pan and add the onion (1) and sea salt (1 tsp) until softened (around 5-8 minutes), then add the garlic cloves (3 clove) and cook for a further minute. Stir in the paella rice (200 g) and cook for 5 minutes. Add the dry white wine (155 ml) and cook until bubbly. Add water (1 litre), bouillon powder (1 tsp) and zest the lemon (1) directly into the pan. Simmer for 12 minutes. Add the asparagus (200 g), green bean (200 g), frozen peas (160 g) and spinach (200 g) on top of the dish, pushing them well into the rice but not otherwise disturbing it. Cook for 12 minutes on a low heat uncovered, then set aside off heat with lid on for 10 minutes (or cover with foil) to let the rice continue cooking in its steam while you make the pesto. Start 12m timer

Blend all the pesto ingredients (toasted pine nuts (60 g), salt (1.5 tsp), fresh basil leaves (60 g), rocket (20 g), grated vegan parmesan (50 g), garlic cloves (1 clove), juice (1 lemon)) in a food processor except the extra-virgin olive oil (300 ml) until you have a thickish paste, then gradually incorporate the oil until you have a smooth sauce. If using a pestle and mortar, crush the toasted pine nuts (60 g) with the salt (1.5 tsp) and garlic cloves (1 clove) first, before crushing in the fresh basil leaves (60 g) followed by the grated vegan parmesan (50 g) and then the extra-virgin olive oil (300 ml) and juice (1 lemon). Spoon half the [vegan pesto] into paella and leave the rest aside in a glass jar topped up with more oil.

Garnish the paella with a fresh basil leaves (1 handful), [to_garnish toasted pine nuts] and wedges (2 lemon).