One-Pot Gumbo-Style Spicy Haddock

Peel and finely chop the red onion[s]

Peel and finely chop (or grate) the garlic

Heat a large, wide-based pan (preferably non-stick, with a matching lid) with a drizzle of vegetable oil over a medium heat

Once hot, add the chopped onion and garlic with a pinch of salt

Cook for 3-5 min or until the onion has softened and is starting to turn translucent

While the onion is softening, deseed the pepper[s] (scrape the seeds and pith out with a teaspoon) and slice into thin strips

Trim, then slice the spring onion[s] finely

Add the sliced pepper, smoked paprika, bay leaf[ves] and cayenne pepper (can't handle the heat? Go easy!) to the pan

Sprinkle in the vegetable stock mix and cook for 30 secs

Add the white long grain rice and cook for a further 30 secs, stirring so that all of the grains are coated in the spices

Add half [all] of the wholegrain mustard, Henderson's Relish, a pinch of sugar and 225ml [450ml] cold water to the pan and give everything a good stir

Tip: Cooking for 2? Save the remaining wholegrain mustard for another recipe!

Bring to the boil over a high heat, then reduce the heat to low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Meanwhile, season the haddock bites (unevenly sized haddock bites? Chop any larger ones into bite-sized pieces!) with a pinch of salt and pepper

Once the rice is cooked, sit the haddock bites on top of the rice, then add a knob of butter, cover and cook for a further 3 min or until the haddock is cooked through – this is your one-pot gumbo-style spicy haddock

Tip: Your fish is cooked once it turns opaque and flakes easily