Measure a cup of rice (or a small mug), put it in a saucepan then rinse well. Tip all the water away, then put on a ring ready. Add 2.5 of the same cup of boiling water (use 2 cups if using any other than brown rice). Bring to the boil. Scoop off any scum that still forms and discard. Lower the heat and cover. Cook for 20 minutes. Turn the heat off.

Whilst the rice is cooking, prepare all of the vegetables. Small dice is what we are looking for - ideally all roughly the same size. Heat the oil in a large pan, then add the onion. Cook until translucent, then add the courgette. Cook for a couple of minutes, then add the aubergine dice. Cook until the vegetables are browning.

Check the rice. All of the liquid should have been absorbed and the rice should be softening but not quite cooked enough. Spoon the rice into the pan with the vegetables. Strip the thyme from the sprigs and add to the pan along with the nutritional yeast. Mix to combine everything and cook for a couple of minutes.

Add, the lentils and sweetcorn, followed by the milk and black pepper. Gently stir to combine, cover and leave to cook for 5-10 minutes. Check on it to make sure you have enough liquid for it to stay moist and cook properly.

Do a final taste test and if needed add salt and any additional seasonings.

Serve with a topping of finely grated cheese.

Enjoy!