Add the rice to the pan and cover with stock. Bring the rice to a gentle simmer. Once the rice is soft, remove any excess liquid then add the garlic and onion and allow to sweat until soft, moving the rice around in the pan all the time.

Add the chopped mushroom and fold through the mix whilst hot then take off the heat. Fold through the remaining ingredients and transfer to a tray and allow to cool.

Once the mix is cold, fold through your grated cheddar cheese, lay out your puff pastry sheet and separate your egg yolk from the white. Brush the egg yolk across the puff pastry then take 3 tablespoons of the mix and spread evenly across the puff pastry. Starting from the bottom of the puff pastry sheet start to roll up the puff pastry like a swiss roll.

Once rolled up, place in the fridge for 20 minutes. Brush with your egg yolk and cut into 1.5cm pieces and place on to a tray for baking. Allow even space between the pinwheels and then bake at 200c until golden about 20 minutes (may require more time depends on your oven).

Once cooked allow to cool for 10 minutes then garnish with fresh rocket and parmesan (optional).