Directions

• Zest half of your lime (don’t do this too hard as you don’t want the white of the lime as it’s very bitter!) then cut the lime into half.
  
• Add the zest, rice and 350ml cold water to a pot and bring to a boil on high heat for around 10 mins.
  
• Squeeze one half of the lime juice into the rice and then add the lime to the pot to add lots of flavors!
  
• Whilst the rice is cooking boil a kettle and heat a pan with a drizzle of oil.
  
• Slice the spring onions finely, chop or grate the garlic, half the tomatoes and cut the peppers into thin strips.
  
• Add your veg to the pan (leave some spring onions for the end) and cook on medium heat for around five mins.
  
• Chop your coconut cream and dissolve it In a jug with 300ml boiling water, the veg stock cube, chipotle paste, sugar and the remaining juice of the halved lime.
  
• Chop up your coriander leaving some leaves whole and add half to the pan.
  
• Add your coconut stock and cook for 3 mins or until the sauce has thickened.
  
• Add in your chilli flakes and some chopped fresh chilli.
  
• Once thickened add the haddock and cook for around 5 mins.
  
• Serve your rice (remove the half lime) along with the haddock.
  
• Chop the other lime into 2 and garnish with the remaining coriander, spring onions, and chilli.