1: Pop the oven on at 180C.

2: Peel and roughly chop the onion, then heat the vegetable oil in a large ovenproof non-stick frying pan. Once hot, add the onion and curry powder and cook for 6-8 minutes, stirring often, until softened.

3: Tip the rice into a sieve and rinse it under the tap, then add it to the pan with the onion and stir together. Crumble in the stock cube and add 2 mugs of water, then stir it together and bring it to a simmer so it’s bubbling gently.

4: Cover the pan with a lid or tin foil and pop it in the hot oven for 25 minutes. Meanwhile, bring a pan of water to the boil. Carefully place the eggs into the water and boil for 8 minutes. Once cooked, drain the water and run the eggs under the cold tap to cool. Peel the eggs and set aside.

5: Once the rice is cooked, remove the pan from the oven. Drain the tin of salmon and add this to the rice along with the peas, then stir it all together and leave it to stand for 2-3 minutes to warm through. Top with a squeeze of lemon juice.

6: Spoon the rice onto plates, then cut each egg in half and pop two halves on each plate. Tuck in!