A spring onion too

Ingredients:

4 x parts brown rice to one part white basmati rice but 4 coffeecupfuls in total.

1 piece of white fish

1 or 2 fish stock cubes

2 level tablespoonfuls of crushed chillies, 1 level teaspoon of ground ginger

Just under a level teaspoonful of thyme, 1 to 2 large level tablespoonfuls of ground turmeric

Frozen peas

One half level teaspoonful of ground mixed herbs, two tablespoons of capers

One rhubarb teabag and one nettle teabag if you have (or try with another red/ berry fruit tea of your choice)

One drip of vegetable oil.

Measure the rice and rinse it under cold water and put into a largeish saucepan of cold water and turn on the heat. Bring to the boil

Add the piece of fish and all of the dried ingredients including

a stock cube crumbled.

Occasionally stir with a wooden spoon. Do not leave the wooden spoon in the mixture when it is cooking.

When boiling point is reached, simmer for only a few minutes and reduce het to the absolute minimum.

Watch that the water does not totally evaporate.

I would put 3-5 times the amount of water in the saucepan than the rice depending what size saucepan you are using. Check the instructions on the packet if there are instructions please.

Whilst the mixture is cooking break up the fish with the wooden spoon.

Make yourself a cup of the tea and then after slightly carefully submerge the teabag onto in the top of the rice.

If you have or can find nettle teabags,

you might like to add one of those too. Some could even try nettles themselves but look up on which parts to use please.

Photo showing both teabags on/in the cooking mixture. Usetwo tablespoons to gently squeeze them after when removing them.

Click on photos to see larger photo please