• Finely chop garlic. In a medium saucepan over a medium heat, melt butter with a dash of olive oil. • Cook garlic until fragrant, 1-2 minutes. Add jasmine rice, the water and a pinch of salt, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 12 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 12 minutes (the rice will finish cooking in its own steam, so don't peek).

• Meanwhile, chop snacking tomatoes. • Roughly chop baby spinach leaves. • Zest lemon to get a good pinch, then slice into wedges. • In a medium bowl, combine snacking tomatoes, spinach, lemon zest and a drizzle of olive oil. Season with salt and pepper. • In a small bowl, combine Greek-style yoghurt and a squeeze of lemon juice. Season to taste.

• SPICY! This is a mild spice blend, but use less if you’re sensitive to heat. In a medium bowl, combine Tex-Mex spice blend and a drizzle of olive oil. Add peeled prawns and toss to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. In the last minute, add the honey and toss to coat. Remove from heat, then season. TIP: Don't worry if your prawns gets a little charred during cooking. This adds to the flavour!

• Divide rice between bowls. • Top with the Mexican-spiced prawns, tomato salsa and lemon yoghurt. • Serve with any remaining lemon wedges. Enjoy!