Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, the water and a generous pinch of salt. Stir, then 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!

While the rice is cooking, thinly slice the spring onion. Roughly chop the coriander. Finely chop the tomato and cucumber. Cut the lemon into wedges. Drain the sweetcorn. In a medium bowl, combine the tomato and cucumber, a squeeze of lemon juice and a drizzle of olive oil. Season with salt and pepper. Set aside.

In a second medium bowl, scoop out the flesh of the avocado and roughly mash with the back of a fork. Add a squeeze of lemon juice. Season, then mix well. Set aside.

SPICY! The spice blend is hot, use less if you're sensitive to heat. In a large bowl, combine the sweetcorn, shredded Cheddar cheese (save a pinch for garnish!), spring onion, coriander, Mexican Fiesta spice blend, vegetable stock powder, plain flour, egg and milk. TIP: Lift out some of the mixture with a spoon. If it's too wet and doesn't hold its shape, add a little more flour!

Heat a large frying pan over a medium-high heat with enough olive oil to coat the base. When the oil is hot, add heaped tablespoons of the fritter mixture in batches and flatten with a spatula. Cook until golden, 3-4 minutes each side (don't flip too early!). Transfer to a plate lined with paper towel. You should get 3-4 fritters per person. TIP: Add extra olive oil between batches as needed.

Divide the garlic rice between bowls. Top with the corn fritters, guacamole, tomato salsa and light sour cream. Serve with any remaining lemon wedges.