Creole fish with Cajun rice

Get yourself some white fish fillets (any white fish will do, I just used haddock, cos it was what I had).

Brush fish with olive oil, both sides, and generously coat with dry creole spices (it helps if you have an American bird who can ship you the spices - otherwise, we're talking chili powder, cumin, black pepper, white pepper, garlic salt, etc.).

Place fish in foil-lined baking tray, sprinkle with lemon juice, a bit of hot chili powder, fresh onion (leeks, shallots, any type and colour of onion).

While fish is baking (for about 15 mins) boil rice in chicken or beef broth mixed with cajun spice and black pepper.

Meanwhile, sautee onions, garlic, fresh coriander (cilantro). When rice is cooked, drain and line bottom of dish with half of sauteed veg, add rice, then chuck rest of sauteed goodies on top, mix together wildly.

Serve with hearty salad of spinach leaves, cucumber, tomatoes, red pepper, lots of fresh coriander, and an olive oil and balsamic vinegar dressing, plus a bottle of supercold French rosé.

Key lime pie for pudding is a killer bee finale.