Put 1 mug of rice, 2 mugs of boiling water, the thyme leaves and a pinch of salt and pepper into the medium pan and put the lid on, stirring occasionally.
Peel the onions, then finely slice them with the gherkins in the processor and tip into a bowl.
Finely slice the parsley stalks and roughly chop the leaves, then toss into the bowl with a swig of gherkin vinegar and a pinch of salt, scrunching together well.
Tear or slice the mushrooms into the frying pan with 2 tablespoons of oil, then squash in the unpeeled garlic through a garlic crusher and add two-thirds of the parsley pickle, stirring regularly.
Slice the steaks about 1cm thick and toss with salt, pepper, the paprika and the finely grated lemon zest.
Tip the mushrooms on to a plate, then add 2 tablespoons of oil and the steak to the pan in one layer, turning when golden.
Add the spinach to the rice pan and replace the lid.
Add the brandy to the steak, carefully light it with a match (if you want), let the flames subside, then return the mushrooms to the pan with the yoghurt and milk and bring to the boil.
Transfer the wilted spinach to a nice serving platter, then fluff up and scatter the rice over the top.
Spoon over the stroganoff, squeeze and drain the remaining pickle, then scatter over from a height.