In a medium saucepan, add the water (for the rice) and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan 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, finely chop the brown onion. Finely chop the garlic (or use a garlic press). Grate the carrot (unpeeled). Slice the corn kernels from the cob. Finely chop the Kumato and coriander. In a small bowl, combine the Kumato, coriander and white wine vinegar. Drizzle with a little olive oil and season with salt and pepper. Toss to coat.

Slice the avocado in half and scoop the flesh out of its skin. Place the avocado in a small bowl and mash with a fork. Add the sour cream and stir to combine. Season to taste with salt and pepper. TIP: For a smoother crema, use a food processor or stick blender.

In a large frying pan, heat a drizzle of olive oil over a high heat. Add the onion and cook until softened, 3 minutes. Add the garlic and cook until fragrant, 1 minute. Add the grated carrot and corn and cook until softened, 2-3 minutes.

Add the butter to the veggies in the frying pan and stir until melted. Add the Mexican Fiesta spice blend and cook until fragrant, 1 minute. Stir through the tomato paste. Add the diced tomatoes, Quorn mince (1/2 packet for 2 people / 1 packet for 4 people) and water (for the sauce) and crumble in the vegetable stock (1 cube for 2 people / 2 cubes for 4 people). Reduce the heat to medium-high and cook until reduced and thickened, 5-6 minutes. Season to taste with salt and pepper.

Divide the rice between bowls and top with the chilli sin carne. Sprinkle with the shredded Cheddar cheese, dollop over the avocado crema and top with the Kumato salsa.