Fill your kettle and boil it. Tip the rice into a sieve and rinse under cold water, then tip it into a small pan. Pour in 300ml boiling water and add a pinch of salt and pepper. Pop on a lid, bring to the boil and then turn the heat right down and very gently cook for 8 mins till all the water has been absorbed. Take the pan off the heat and leave the rice in the pan to steam, lid on, for 2-3 mins to finish cooking the rice.

While the rice comes to the boil, halve the cherry tomatoes. Trim the woody ends off the French beans then roughly chop them.

Crumble the coconut cream into a medium-sized pan on a medium-high heat. Warm for 2-3 mins, till the cream is liquid and starting to crack – it will look curdled, like yogurt. This is what you want.

Stir 1 tbsp Thai green curry paste into the coconut cream. Cook and stir for 1 min, then add the chopped tomatoes and beans. Cook, stirring for 3 mins to just start to soften the veg.

Pour in 250ml boiling water, pop on a lid and bring back to the boil. Once boiling, add the fish pie mix. Simmer for 5 mins till the fish is opaque and flakes easily when pressed with a fork.

Squeeze in the juice from half the lime and stir in a pinch of salt. Taste and add a little more salt if you think it needs it. Fluff the rice with a fork and divide between 2 warm bowls. Top with the curry and serve with the remaining lime half, sliced into wedges for squeezing.