Fill your kettle and boil it. Rinse the rice under cold water, then tip it into a small pan. Pour in 300ml boiling water and add a pinch of salt. Cover with a lid, bring to the boil and then reduce the heat to very low. Very gently simmer the rice for 8 mins till the rice has absorbed all the water. Take off the heat and leave to steam in the pan, lid on, for 5 mins to finish cooking the rice.

Spoon half the yogurt into a dish (keep the rest for later) and stir in 1 tbsp of the tikka spice blend and a pinch of salt. Add the haddock fillets to the dish and spoon the spiced yogurt over them to coat them. Set aside for 5 mins to marinate.

Meanwhile, preheat the grill to high. Peel and finely slice the red onion. Quarter the cherry tomatoes. Pop them both in a bowl.

Line a baking tray with foil. Lay the haddock fillets on the foil and slide under the grill. Cook for 6-8 mins till the haddock is lightly browned and cooked through – it will flake easily when pressed with a fork.

Meanwhile, pick the leaves off the coriander sprigs and add them to the red onion and cherry tomatoes. Drizzle in ½ tbsp olive oil and a pinch of salt and pepper. Toss to mix.

Fluff the rice wirth a fork and divide between 2 warm plates. Top with the fish, divide the salad between the plates and add a few spoonfuls of the remaining yogurt to serve.