Fill and boil the kettle. Rinse the rice under cold water and tip it into a small pan. Pour in 150ml boiling water and add a pinch of salt. Cover, bring to the boil then turn the heat right down and simmer for 25 mins till all the water has been absorbed. Take the rice off the heat and let it sit in the pan for 5 mins, with the lid on, to steam.

While the rice cooks, peel and finely chop the onion. Warm a deep frying pan for 2 mins on a medium heat, then add 1 tbsp olive oil and the onion. Season with a pinch of salt and pepper. Fry for 5 mins, stirring now and then, till the onion starts to soften and look glossy.

While the onion fries, peel and crush or grate the garlic. Dice the tomatoes.

Stir the garlic into the onion. Cook and stir for 1 min, then add the tomatoes. Season with a pinch more salt and pepper and cook for 5 mins, stirring once or twice till the tomatoes start to collapse.

While the tomatoes cook, roughly chop the olives. Pick the oregano leaves and roughly chop them.

Stir the olives and most of the oregano into the tomatoes. Crumble in the stock cube and pour in 300ml cold water. Pop a lid on the pan and simmer for 10 mins.

While the tomato sauce simmers, slice any really thick cores out of the rainbow chard and roughly shred the leaves.

Stir the rainbow chard leaves and stalks into the tomato sauce. Simmer, with the lid off, for 3 mins to start to wilt the chard. Slide the haddock fillets into the tomato sauce – you can halve the fillets if that helps them fit in your pan. Put the lid back on the pan and gently cook the fish in the tomato sauce for 3-5 mins. The fish should be white, opaque and easily flake when pressed with a fork.

Fluff the rice up with a fork and divide it between 2 warm plates. Serve the haddock, tomato and chard sauce with the rice, garnished with the last of the oregano leaves.