Tip the rice into a bowl and cover with cold water. Whisk for 1-2 mins till the water goes cloudy. Drain and tip into a small pan. Pour in 400ml boiling water. Cover. Bring to the boil. Turn the heat down low. Gently simmer for 25 mins till the water is absorbed. Take off the heat. Set aside for 5 mins, lid on, to finish cooking the rice.

Meanwhile, trim and peel the carrots. Use the vegetable peeler to peel long ribbons off the carrots till you get to the middle, then dice that. Halve the cucumber. Peel ribbons off one half till you’re left with the seeded core. Dice that. Pop them in a large bowl.

Peel and finely slice the shallots. Finely slice the coriander leaves and stalks. Add most of them to the bowl and finely grate in the lime zest. Set aside. Juice the lime into a separate bowl and stir in 2 tbsp yogurt. Set aside.

Warm a dry frying pan over a medium heat. Measure out 1 tsp coriander seeds. Toast them for 1-2 mins till they smell nutty. Tip into a pestle and mortar or spice grinder. Measure out 1 tsp cumin seeds. Toast them. Add to the coriander seeds.

Grind the spices to make a fine powder. Don’t have a pestle and mortar or spice grinder? Pop the seeds in a small bowl and grind them as finely as you can with the bottom of a jam jar. Add the spices to the yogurt and lime juice with 1 tbsp oil and some seasoning. Whisk. Use to dress the carrot and cucumber salad in the bowl. Set aside.

Grill for 5-8 mins. Turn once so they’re charred on both sides. They should be slightly pink in the middle. Cook for a few mins more if you'd like them more well-done.

Serve the pigeon breasts with the carrot and coriander salad, the rice and a dollop of lime yogurt on the side. Scatter over the rest of the coriander to garnish.