Remove the crisper plate and put the butter and olive oil into the air fryer basket, set the temperature to 180C and let them melt in the drawer as it heats up.

Put the frozen green beans in a bowl and pour over hot water from the kettle. Leave for a couple of minutes to defrost.

Break up the rice so there are no lumps and tip it into the basket with the butter and oil. Add the curry powder, turmeric, dried parsley and a good pinch of pepper.

Drain the green beans and add to the basket, then stir everything together well.

Use a spatula to scoot the rice towards the side of the basket so it is slightly mounded up and you have a bare space down about one-quarter of the side.

Place the haddock portions on top of the rice, arranging them skin-side up so that they don’t dry out, covering as much of the rice as possible so it doesn’t dry out either.

Spritz four silicone muffin cups or small ovenproof ramekins with olive oil and crack an egg into each one, then place directly into the fryer in the space you have left.

Put the basket back in the air fryer and cook at the same temperature for 8-10 minutes, until the egg whites are cooked but the yolks are still runny.

Remove the egg pots from the fryer. Cook for another 2-3 minutes, until the rice is heated through and the fish is fully cooked.

Remove the fish to a chopping board and break it into flakes then tip it back into the rice and stir everything together.

Divide the rice mixture between four shallow bowls, then top each one with an egg and sprinkle with a generous portion of crispy fried onion.

Serve with lemon wedges for squeezing over.