• Finely chop garlic. • In a medium saucepan, melt the plant-based butter with a dash of olive oil over medium heat. Cook half the garlic, stirring, until fragrant, 1-2 minutes. • Add basmati rice, the water and a generous pinch of salt. Stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat. Keep covered until rice is tender and water is absorbed, 10 minutes.

• Finely chop brown onion. Roughly chop tomato and baby spinach leaves. Slice avocado in half, scoop out flesh and roughly chop. Drain sweetcorn. • In a small bowl, combine plant-based aioli and half the mild chipotle sauce. • Heat a large frying pan over high heat. Cook corn kernels, tossing, until lightly browned, 4-5 minutes. TIP: Cover the pan with a lid if the corn kernels are 'popping' out.

• Transfer the charred corn to a medium bowl. Add spinach, tomato, avocado and a splash of the white wine vinegar. Toss to coat, then season with salt and pepper to taste. Set aside. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook beef mince and onion, breaking up mince with a spoon, until just browned, 4-5 minutes. Drain oil from pan. • SPICY! The spice blend and chipotle sauce are mild, but use less if you're sensitive to heat. Add Tex-Mex spice blend and remaining chipotle sauce and garlic. Cook until fragrant, 1-2 minutes.

• Divide garlic rice between bowls. • Top with beef, charred corn salsa and pickled jalapeños (if using). • Serve with a dollop of chipotle aioli and sprinkle over plant-based grated cheese. Enjoy!