Fill and boil your kettle. Rinse the rice with cold water and tip it into a small pan. Add 300ml boiling water and a pinch of salt. Cover, bring to the boil, then turn the heat right down. Cook for 6-8 mins till all the water is absorbed and the rice is tender. Take the pan off the heat and let it sit, lid on, for 5 mins to finish cooking the rice. It will stay warm while you finish the rest of the dish.

Meanwhile, scoop the room-temperature butter into a bowl. Grate in the zest from both clementines and squeeze in the juice from 1 of them. Peel and grate in the garlic and turmeric (see our turmeric tip). Add 1 tsp garam masala and a pinch of salt and pepper.

Peel and thinly slice the onions. Halve the cherry vine tomatoes.

Scoop the clementine butter mixture into a deep frying pan or wok and melt it on a medium heat, stirring a few times. Add the onions and fry for 10 mins, stirring occasionally, till softened.

Add the cherry tomatoes and the baby leaf spinach to the pan and stir for 1-2 mins to wilt the leaves. Add the fish pie mix and stir to coat, then cover the pan with a lid and cook for 5-6 mins, till the fish is cooked through. It will be opaque and flake easily when pressed with a fork.

Divide the rice between a couple of warm plates or bowls. Top with the clementine buttered fish and veg and serve with wedges of the remaining zested clementine on the side for squeezing.