2 tbsp each chopped fresh coriander and flatleaf parsley
Throw the rice into a large heavy-based saucepan, pour over 700ml/11⁄4 pints water and sprinkle in a good shake of salt. Cover and bring to the boil, then remove the lid and allow all the water to be absorbed – this should take about 15 minutes. Turn off the heat, cover again and allow to steam dry.
Melt half the lactose free butter with the oil in a large frying pan. Stir in the curry paste and cook until you start to smell the wonderful aromas.
Next throw in your rice and quickly stir to make sure all the buttery juices are absorbed and the rice is heated through. Now mix in the salmon, eggs, spinach and lime juice. Stir gently, chuck in the herbs along with cubes of the remaining lactose free butter and serve in warm bowls.