Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add 1/2 the garlic and cook until golden and fragrant, 1-2 minutes. Add the basmati rice, water and a generous pinch of salt to the pan and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

TIP: This is a mild spice blend, but if you’re sensitive to heat, feel free to add less. While the rice is cooking, roughly chop the tomato and the coriander. Drain the sweetcorn. Slice the lemon into wedges. In a large bowl, combine the Tex-Mex spice blend (see ingredients) and the remaining garlic. Drizzle with olive oil, season with salt and pepper and add the beef strips. Toss to coat.

Heat a large frying pan over a high heat. Add the sweetcorn and cook until lightly charred, 4-5 minutes. Transfer to a medium bowl. TIP: Cover the pan with a lid if the kernels are "popping" out.

In a small bowl, mash the avocado flesh with a fork. Add the sour cream and stir to combine. Add a squeeze of lemon juice and season with salt and pepper. TIP: For a smoother crema, use a food processor or stick blender.

Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the beef strips, in batches, until browned and cooked through, 1-2 minutes. Transfer to a plate.

Add the tomato and coriander to the corn. Drizzle with olive oil and season. Toss to coat. Divide the rice, beef and charred corn salsa between bowls. Top with the avocado crema. Sprinkle the shredded Cheddar cheese over the beef. Serve with the remaining lemon wedges.