Preheat the oven to 220°C.

Tear or slice the mushrooms into 1cm chunks. Sprinkle the cumin, coriander and sesame seeds on top and drizzle with olive oil. Season generously with salt and roast for 25-30 mins, until golden.

Meanwhile, set a saucepan over a medium heat with a drizzle of olive oil. Once hot, add the tomato purée and cook until dark red. Then, stir the chipotle and mushroom stock through. Leave it on the heat until hot, then turn it down to low. Season to taste with salt, pepper and lime juice.

Pick the coriander leaves off, finely slice the stems and half of the leaves. Reheat the cooked rice and stir through the chopped coriander.

Share the coriander rice between bowls and ladle over the broth. Top with the mushrooms and coriander leaves. Serve with any remaining lime.