Haddock, Spanish Rice & Coriander Oil

Peel and finely dice the onion[s]

Slice the celery down the centre, lengthways, then finely dice

Peel and chop the garlic roughly

Slice the cherry tomatoes in half

Boil a kettle

Add the rice, a pinch of salt and pepper and 350ml [700ml] water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving

Heat a large, wide-based pan with a matching lid (preferably non-stick) with 2 tbsp [3 tbsp] vegetable oil over a medium-high heat

Once hot, add the onion and celery and cook for 3-4 min or until beginning to brown

Meanwhile, chop the thyme leaves and stalks finely, throwing away any woody parts

Add the garlic, oregano, cumin, thyme and tomatoes with a generous pinch of salt and pepper and cook for a further 1-2 min

Transfer the contents of the pan to a bowl and set aside 

Wipe out the pan carefully with kitchen paper and return it to a high heat with 1 tsp [2 tsp] vegetable oil

Pat the haddock fillets dry with kitchen towel and season on both sides with salt and pepper

Once your pan is very hot, add the haddock and cook on one side for 2 min

Turn the haddock then cook for a further 2-3 min, then remove from the heat (your fish is cooked when it turns opaque and flakes easily)

Meanwhile, submerge the coriander in boiled water for 10 seconds (this is called blanching) then shake off the excess water and set aside to cool

Once cooled, chop the coriander finely then grind with a pinch of salt and pepper in a pestle and mortar to form a smooth paste

Add 3 tbsp [6 tbsp] olive oil and mix well - this is your coriander oil

Once your rice has finished cooking, stir the cooked vegetables and tomatoes into the rice