Kedjeree Style Rice

Heat a drizzle of oil in a large saucepan on medium heat, add the onion. Cook until soft, stirring occasionally, 5 mins. Add the turmeric and cook for 1 minute more. Add the rice and stock. Stir and bring to the boil. Once boiling, reduce the heat to medium-low, pop a lid on. Cook for 10 mins, then remove from the heat and set aside (still covered) for another 10 mins. TIP: The rice will finish cooking in its own steam.

Meanwhile, pour the water into a frying pan (amount specified in the ingredient list). Place on medium-high heat and bring to the boil. Lay in the haddock fillets skin-side up. Cover the pan with a lid (or some tightly fitting foil), lower the heat to medium-low and poach the haddock for 10 mins. TIP: The fish is cooked when the centre is opaque.

While the haddock poaches, trim the tops from the green beans. Discard the tops and chop the beans into four pieces. Roughly chop the parsley (stalks and all).

When the haddock is cooked, carefully remove it from the pan to a board and peel off the skin. Discard the skin and cover the haddock with foil (still on your board) to keep warm. Wash your frying pan and pop back onto medium-high heat and add a drizzle of oil. Add the beans to the pan along with a pinch of salt and some black pepper. Stir-fry until slightly browned and softened, 4-5 mins.