Salmon & prawn rice, with dill, mustard seeds and lemon

Wash the rice well in a large saucepan, drain and return to the pan, then cover with plenty of freshly boiled water and bring to a bubble over a high heat. Add the bicarbonate of soda, lower the heat to medium and cook for 25 minutes until soft.

Meanwhile, grind the fish seasoning in a pestle and mortar until the black peppercorns crack. Chop the dill, discarding the last centimetre of the stems.

Warm the oil over a high heat in a large frying pan. Fry the salmon, skin-side down, for 3 minutes or until crisp, then reduce the heat to medium and cook, turning regularly for about 10 minutes, until the fish is opaque and flakes easily

Toss the mustard seeds and prawns with the fish, cooking the prawns for 2 minutes each side, then add the peas, dill and fish seasoning, until the peas are piping hot, and the prawns are pink and opaque. Mix, breaking up the salmon roughly. Discard the skin.

When the rice is cooked, drain and mix with salt to taste, if needed. Squeeze the lemon juice over the rice and serve the salmon and rice with the lemon wedges on the side or spooned over the rice in the pan.