Instructions: Put the rice in a basin cover with water and rinse gently pouring off the water after a minute or two.

Place in a heavybased small pan cover with twice the quantity of water and bring to the boil. Reduce heat to a simmer cover with a tightfitting lid and leave for 25 minutes.

In a shallow pan warm the oil and cook the onion ginger cardamom pods (fish them out later) and the cinnamon until the onion is tender and turning golden.

Add the cumin and chilli cook for another minute then stir in the spinach.

Turn up the heat cover and cook for 2 minutes until the spinach has wilted but is still bright.

Push the onion mixture to the side of the pan.

Drop the squid (or prawns) on to the empty side.

They will turn opaque and stiffen in seconds.

Stir into the onion mixture.

Check the rice there will be little holes on the surface and the grain should be tender when ready. Season with salt then stir the rice into the spinach and squid mixture.

Serve immediately while hot.

I use rings of baby squid for this quick supper but prawns or slices of other white fish would be just as suitable. The recipe is generous as a supper for one; it will easily double for two as a side dish but use only 8 cardamoms and a heaped half teaspoon of cumin.

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