Fill and boil your kettle. Roughly chop two of the tomatoes. Trim the spring onions, setting one thick or two skinny ones to one side. Thickly slice the remaining spring onions.

Rinse the rice under cold water and tip into a small pan. Add 300ml boiling water and a pinch of salt. Cover, bring to the boil then turn the heat right down. Gently cook for 6-8 mins till all the water is absorbed and the rice is tender. Take the pan off the heat and let it sit, lid on, for 5 mins to finish cooking the rice and whilst you finish cooking your dish.

As soon as you've put the rice on to cook, place a frying pan on a medium high heat. When warm, pour in 2 tbsp oil then add the chopped tomatoes and sliced spring onions. Add a good pinch of salt and pepper. Fry, stirring now and then for 5 mins till the tomatoes have collapsed.

Meanwhile, finely chop the remaining tomato. Trim and thinly slice the spring onion(s). Pop them into a bowl. Halve the avocado, scoop out the flesh and discard the stone. Roughly chop the flesh. Finely grate in the lime zest and squeeze in the juice from half. Add a pinch of salt, mix and set aside.

When the tomatoes and spring onions have cooked for 5 mins, add the Cajun spice seasoning and cook for 1 min. Pour in 200ml hot water from the kettle and allow it to bubble up.

Add the fish to the sauce. Pop a lid or a baking tray on the pan and simmer for 4 mins. After this time the fish should be cooked through and flake when pressed lightly with the back of a fork.

Finish the avocado salsa whilst the fish is cooking if you need to. Fluff the rice with a fork and scoop it into a couple of warmed bowls. Top with the spiced fish and serve with the avocado salsa.