Slice the spring onions (reserve one for garnish), chop the garlic and slice the green chilli. Make the stock and keep hot.

Into a large saute pan (preferably one with a lid but tin foil will work) add the olive oil. Once hot, add the sliced spring onions, garlic and sliced green chillies. Cook with a large pinch of salt for 3-4 minutes until the onion has softened. Add in the spinach and the coriander (hold back a little coriander for garnish later). Add a splash of water to create some steam and place on a lid. Cook for 2 minutes until all the spinach has wilted. Turn off the heat.

Using tongs, place the entire contents of the pan into a liquidiser or blender, including the liquid that came out of the spinach and blend to a smooth(ish) paste. Add more water if needed to get it all moving in the blender.

Pour the now smooth paste back into the pan, turn the heat to medium and bring to a simmer. Pour the rice into the green paste and mix well before adding all of the hot vegetable stock. Replace the lid, bring to a simmer and cook for 12 minutes. Stir halfway through cooking to prevent the rice from sticking.

Meanwhile, mix the chipotle paste into the greek yoghurt and season it with a little lime and a pinch of salt.

Pat dry the fish using kitchen towel and season on both sides with salt and pepper. Stir the rice again before laying the fish into the partly cooked rice, place the lid back on and cook for a further 6-8 minutes until the fish is cooked through and the rice tender.

Spoon over dollops of the chipotle yoghurt, scatter over a few remaining slices of spring onion and serve on the table with the remaining lime and a sprinkle of coriander leaves,