For an extra special finish, serve this pilaff with a quick dressing made from 1 avocado, mashed with 3 tablespoons natural yoghurt, and plenty of seasoning.

For the pilaff, chop 2 spring onions and fork 2 smoked mackerel fillets into flakes, then soften these in a pan of hot oil until golden.

Stir in the Tilda White and Brown rice, and keep gently stirring until it is heated through – about 3 minutes. Just before serving, mix in some chopped chives, coriander and parsley. Serve with a squeeze of lemon.