'Cheezy' Spiced Pumpkin & Spinach Rice

While the pumpkin is baking, finely chop garlic. Heat a medium saucepan over a medium-high heat with a drizzle of olive oil. Cook garlic and the plant-based butter until fragrant, 1-2 minutes.

Add basmati rice, vegetable stock powder, the water and a generous pinch of salt to the saucepan, stir, then bring to the boil. Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

While the rice is cooking, thinly slice spring onion. Roughly chop tomato. Heat a small frying pan over a medium-high heat. Toast flaked almonds until golden, 2-3 minutes. Set aside.

When the rice is done, add spring onion, tomato and baby spinach leaves. Stir to combine.