Place the rice, pinch of salt and water into a small sauce pan

Bring the water to the boil

Cover with a lid and switch the stove off

Leave the pot on the plate and allow the rice to cook for 50 minutes

While you are waiting for the rice water to come to the boil, boil 1 litre of water in a medium sized pot

Add 15mls salt and blanch the cabbage leaves

Set the cabbage leaves aside and keep the water boiling for your beans

Blanch the beans and refresh in ice water

Drain and leave to dry on kitchen roll

Put the oil on to warm – you want the oil at 70°Celsius

Put the water into a medium size bowl and whisk in the egg until frothy

Whisk in 100g flour and set aside

Place the rest of the flour into a medium size bowl and add the salt, cayenne and cumin and stir in well

Heat the olive oil in a large frying pan

Sauté the onions until soft

Add the cumin and cayenne and cook until aromatic

Add the tomatoes and season

Pour 250mls water into the pan and simmer until the water has evaporated

Adjust the seasoning, add 50mls of water and keep on a low heat until you are ready to serve

Once the rice has cooked, stir in the feta and cumin without breaking up the rice too much

Cut the rib out of the cabbage leaves and place a tablespoon of rice into each leaf

Roll up and set aside until you are ready to dish up

Cut the pilchards in half down the back bone and remove the bone

Pat dry and place into the seasoned flour

Shake off the excess flour and dip into the batter

Place the fish gently into the oil and cook for 2 minutes

Flip over and cook for another 2 minutes

Remove the fish from the oil with a slotted spoon and place on kitchen towel to drain

Dip the beans into the batter and fry in 2 batches in the oil

Remove and drain and then season with some salt

Serve together with the tomato and onion relish