Fill and boil your kettle. Tip the rice into a sieve and rinse well with cold water. Tip into a small pan and pour in 200ml boiling water. Add a pinch of salt, cover and bring to the boil. Turn the heat right down and very gently simmer for 25 mins till the rice has absorbed the water and is tender. Take the pan off the heat and leave the rice in the pan, lid on, to steam it and finish cooking.

Meanwhile, peel and finely chop the onion. Warm a medium pan over a medium heat for 1 min, then add ½ tbsp olive oil and the onion. Season with salt and pepper and fry, stirring every so often, for 5 mins, till starting to soften and look glossy.

While the onion fries, roughly chop the tomatoes and halve the olives. Stir the tomatoes and olives into the onions. Pop on a lid. Fry for 8-10 mins, stirring occasionally, till the tomatoes break down and are pulpy.

While the veg fry, pick the oregano and thyme leaves (if the stalks are tender, you can leave the leaves on them) and roughly chop them. Set a pinch of chopped herbs to one side for garnishing.

Stir the oregano and thyme into the veg. Drop in the bay leaf. Add a pinch of cayenne pepper (cayenne is very spicy, so use as much or as little as you prefer). Cook and stir for 2 mins till the pan smells sweet and fragrant.

Crumble the stock cube into the pan and stir in 300ml boiling water. Bring to the boil then turn the heat down a little and simmer for 10 mins. Stir every so often.

After 10 mins, when the sauce has thickened a little, add the fish pie mix to the pan. Pop a lid on the pan and simmer for 4-5 mins till the fish is cooked through – it will be opaque and flake easily when pressed with a fork.

Taste the stew and add a little more salt or pepper if you think it needs it. Fluff the rice with a fork and divide it between 2 warm bowls. Ladle over the fish stew, discarding the bay leaf. Garnish with the chopped herbs to serve.