Dice the pepper and onion, and fry in an oiled saucepan at medium heat with coriander seeds, until the onions start to brown.

Add thinly minced garlic, cumin powder, curry powder, tinned tomato, stock, rice and thinly sliced coriander stalks. Mix for a minute or so, then add water to cover and put the lid on.

Leave to cook on low heat stirring every 3 minutes or so.

After 10 minutes the rice should be almost cooked (hard but no longer crunchy). Make sure there is not too much liquid left, the top of the rice should be out of the liquid.

Make sure the lid is on properly, turn off the heat, and leave to sit for minimum 5 minutes, while you deal with the eggs. This will allow the rice time to soak up more of the liquid and finish cooking, without the bottom of the rice burning.

If you’re having eggs, fry them in a separate pan.

When you’re ready with the eggs, mix the chopped coriander into the rice, and plate. Serve with crème fraîche and the egg on top, drizzle with olive oil and lemon juice.