Put the butter in a lidded saucepan and melt over a low heat. Add the chilli flakes, garam masala and turmeric, then toast for 1-2 mins. Add the rice and stir to coat.

Add the water, 2/3 of the coconut milk and the stock cube, then stir well. Bring to the boil, then turn the heat down to low and cook for 10 mins with the lid on.

Pop the spinach on top of the rice, stir well and replace the lid. Leave to steam for 10 mins.

Add the boiling water and the remaining coconut milk to a measuring jug, then pour this mixture into the pan to achieve an almost soupy consistency. Stir and season well with plenty of salt and black pepper.

Meanwhile, make the mushrooms. Tear them apart into thick strips. Heat the olive oil in a frying pan and add the mushrooms. Cook over a high heat for 8-12 mins, stirring often, until golden and caramelised. Add the sesame seeds and soy sauce and stir-fry for another 2 mins until the soy sauce is absorbed.

Serve and enjoy.