Prepare the veg^ Peel and finely chop the onion. Trim the roots and top 3cm off the leeks. Halve them, rinse out any grit and finely slice the leeks. Halve the squash, scoop out the seeds, then peel and chop the squash into bite-size chunks.

Cook the veg^ Put a large heavy-based pan or casserole dish on a medium heat. Add 1 tbsp garlic oil, the onion, leek and squash. Season with salt and pepper. Fry for 10-12 mins, stirring often, till the veg are glossy and lightly browned. If the veg brown too quickly, turn the heat down and add 2-3 tbsp water.

Add the rice^ Fill and boil your kettle. Crumble the stock cube into the veg. Add 1 tbsp Spanish seasoning. Cook and stir for 1 min. Tip in the risotto rice and stir to coat the rice in the spices.

Tip the chopped tomatoes into the pan. Pour in 1 ltr hot water from the kettle. Stir to mix, then pop a lid on the pan. Bring to the boil, then turn the heat down to low and simmer for 20-25 mins, stirring often. The rice will cook through and become tender. If the pan is drying out too quickly, add a splash more water and turn the heat down even more if you can.

Finish the dish^ Scoop half the goat’s cheese into the rice and stir to melt it. Taste the paella and add a pinch more salt or pepper if you think it needs it.

Divide the rice and veg between 4 warm bowls and top with the remaining goat’s cheese. Tear over the parsley and serve.